Comfort food!

I made this with beef, because that is what I had for leftovers, one could certainly use chicken or turkey, just adjust the broth type accordingly. If planned right this can be made as a one pot meal and I have done this camping many times. Just remember to boil and drain your taters first. Then move forward with the rest of the cook. I was baking bread in the DO, so I used a CI pan instead for this cook.

Put whatever veggies you have into the mix. I had frozen corn, fresh carrots, celery, chopped onion, minces garlic, and not pictured frozen diced zucchini from our garden.

Boil the taters in seasoned water. We like our mashed taters skin on so we don't peel them. Why waste the best part!

Over medium heat saute the onion, carrot, and celery in olive or grape seed oil until they have softened. Make sure and season with salt and pepper.  Add the minced garlic and saute for a few more minutes.

De-glaze the pan with a good smokey porter or stout. I used about half the bottle for the pan and the other half I used for myself!

While all the other stuff is boiling and sauteing prep the meat for the pie. I prefer mine to be about 1/2"-3/4" cubes. I used the leftover beef from my "Where's the Beef" smoke.

http://www.smokingmeatforums.com/t/156098/wheres-the-beef

Add the cubed beef and frozen veggies to the pot. You also want to add enough broth at this time to almost cover everything in the pot. I had left over Smokey Au Jus from the other night so I used that. You could use beef broth, or V-8, or Spicy V-8. If making chicken version use chicken broth. Let this all simmer together for 15-20 minutes or until the broth starts t thicken. If it is still to thin add corn starch (mixed in water) a tablespoon at a time and continue to simmer until you get the desired consistency. Once you get where you want, top with mashed taters. Drizzle or brush butter onto the taters and put the lid on the DO and set the coals for 400°-425° for 20-25 min. or until taters are golden brown. I used the oven since I wasn't doing the DO thing. If using the DO in the oven, don't cover.

To bad I didn't have any bacon fat to add to the mix!

There it is out of the oven ad ready for the plate.

ENJOY!!!!

Tri Tip Pie!!!

Hit a high of 32° yesterday!!!! Woke up this morning to 15°!!! BRRRR. So this meal was a perfect leftover for the weather!!!!

I decided that I would make Smokey Au Jus after smoking the Oh Heavenly Tri tip.

I used this recipe from Chef JimmyJ. I modified it to include the beer, I used Deschutes Black Butte porter. To start I trim the fat off the Tri tip and render it down then add beef broth and beer. Simmer that in the smoker for 30 minutes. Remove the fat and add the other ingredients, return to the smoker for a hour, or until veggies are soft.



Smokey Au Jus

1- Lg Onion,
4-5 Carrots,
3-4 Ribs Celery
3-4 Peeled Cloves of Garlic
Toss them in a pan under the Beef, and let the whole deal Smoke for one hour,
THEN add 4-6 Cups Beef Broth,
One 12 oz beer

2 Tbs Tomato Paste,
1/2tsp Dry Thyme (4-5 sprigs Fresh)
1-2 ea Bayleaf


So that brings us to tonight's dinner. I had left over Tri-tip, the veggies from the Au Jus, and left over Au Jus. With the snow falling and the wind blowing I decided that these ingredients would make a great Shepard's Pie.


Chopped veggies from the Au Jus! Onions, garlic, carrots, and celery.



Tri-tip diced and ready



Simmering down the Au Jus with the veggies and Tri-tip.



Pie filled and topped with taters and brushed with paprika butter.



Out of the 400* oven, nice and golden brown.



MMMMM!!!








What can I say, Fantastic! All in one meal!

Dirtsailor's 6 pack Beeff Carbonnade

I'm sure that some of you have already seen this on the other Smoking meat place, but for those friends who recently vanished into thin air here is my take on beef Carbonnade. In true Dirtsailor fashion, more photo's less talk.



It was a fine fall day for some stew. Fired up mini #1 for phase one of this cook.



My local grocer had this fine Bottom round begging to be taken home.



Simple SPOG



After a few hours bathing away in Cherry and pecan this is what came out 125° IT.



Sliced into 1 1/2" thick cuts (I could've eaten it just like that)!!!



Cubed and seasoned, ready for phase two.



A sampling of the rest of the ingredients. (put in 3 Jalapenos, 6 taters, lost count on the carrots, 6 cloves of garlic and that whole onion).



The rest of the ingredients (note to self buy a half rack next time, so I don't have to drink cheap beer!).



Brown the meat, make sure to pour in all the juices from slicing too. Remove the meat.



Sautee the onion, garlic, and carrots



Return the meat to the DO, add all six beers (any good smokey, porter or stout will do)



Add this stuff, bring to boil, reduce heat and simmer for 2-3 hours.



Make some of these (seasoned drop biscuits, had a bit too much liquid, turned into cow pies!)



Still turned out tasty, even if they were a bit flat!



ENJOY!!!!