* *

User

Welcome, Guest. Please login or register.

June 29, 2026, 05:50:24 AM

Login with username, password and session length

Recent

Stats

Members
  • Total Members: 142
  • Latest: Hal9000
Stats
  • Total Posts: 180705
  • Total Topics: 1497
  • Online Today: 158
  • Online Ever: 4316
  • (October 16, 2025, 04:40:42 PM)
Users Online
Users: 0
Guests: 137
Total: 137

« previous next »
Pages: 1 2 3 [4] 5 6 ... 115   Go Down

What's cookin?

  • 1716 Replies
  • 243046 Views

0 Members and 6 Guests are viewing this topic.

*

Chickengeorge

  • *****
  • 1963
  • +47/-659
    • View Profile
Re: What's cookin?
« Reply #45 on: July 11, 2020, 11:19:19 AM »
Logged
*

fucking

  • *****
  • 3174
  • +223/-1146
  • Who Doesn't?
    • View Profile
Re: What's cookin?
« Reply #46 on: July 11, 2020, 04:15:32 PM »
I would fuck that sandwich.
Logged
*

fucking

  • *****
  • 3174
  • +223/-1146
  • Who Doesn't?
    • View Profile
Re: What's cookin?
« Reply #47 on: July 11, 2020, 04:17:50 PM »
Also, I bought some ribs today at Ruler. My final stock up for the next few weeks.

Later this evening I will smoke them on the lichen.
Logged
*

Custard

  • *****
  • 12384
  • +238/-3002
    • View Profile
Re: What's cookin?
« Reply #48 on: July 11, 2020, 11:19:56 PM »
My smoked Mississippi Pot Roast turned out really well. It’s very unique. Incredibly rich and savory. The recipe I followed called for a 4 lb roast and I had a 3 lb. I went with the full ounce each of the ranch and au jus seasonings but cut back to about 3/4 of a 16 oz jar of pepperoncinis/juice, reserving some for other projects.

Smoked for ~4 hours at 225 or so then transferred to slow cooker on low for 4 hours with all the accoutrement.

Glad I only put pepper and garlic on the roast or it would have been too salty.

Will definitely do this again but next time I won’t use any butter and I’ll get at least a 4 lb roast. Thanks MN for turning me onto this, look forward to making it again and taking to to parties if they ever become a thing again.






Logged
Poster Boy for White Male Indifference

AOTC on basically everything measurable

“Custard, you were RIGHT!” -Tempo
*

No one in Mn

  • *****
  • 12797
  • +179/-2635
    • View Profile
Re: What's cookin?
« Reply #49 on: July 12, 2020, 07:29:21 AM »
Definitely do it again is what I thought after my first run.
Slow cooker recipes are all over the place when searching for Mississippi pot roast, but a slow cook on the grill is the only way I'll do it. Never used a slow cooker, for anything.
I do have a cast iron skillet dedicated to the grill tho, which seems to help keep the crisp to the bark.
The sammich looks great, but I can't get past just putting the meat on a plate with some sides. Minnesota grown sweet corn and tomatoes will be here any day, and a plateful of the beef, sweet corn and tomatoes capresi is calling.
Good to hear you enjoyed it.
How much is left ? 🤣
« Last Edit: July 12, 2020, 07:32:30 AM by Mn »
Logged
Still hiding behind innuendo and practicing the art of ommision.
*

Custard

  • *****
  • 12384
  • +238/-3002
    • View Profile
Re: What's cookin?
« Reply #50 on: July 12, 2020, 11:42:50 AM »
Ha not much left. I had two sandwiches myself. It was too rich to eat alone that’s why I had to put it on the rolls. Next time around I’ll get a larger roast so it’s not as salty and leave out the butter to cut the grease back a little. The flavor was spot on, just wasn’t perfectly balanced with the size roast I had. Definitely looking forward to fresh veggies local sweet produce should be popping up this week I’d imagine. I usually find that sweet corn starts getting ready the week of the county fair which would normally be this week.
Logged
Poster Boy for White Male Indifference

AOTC on basically everything measurable

“Custard, you were RIGHT!” -Tempo
*

No one in Mn

  • *****
  • 12797
  • +179/-2635
    • View Profile
Re: What's cookin?
« Reply #51 on: July 12, 2020, 12:16:45 PM »
Oh, I had to go look. My Au jus and Ranch are 1oz packets. I used maybe 1/3oz of each for a 2 1/2# chuck, and 1/4 or so stick of butter.
What did you use to simmer the veggies in ? Something with salt ?
Logged
Still hiding behind innuendo and practicing the art of ommision.
*

Custard

  • *****
  • 12384
  • +238/-3002
    • View Profile
Re: What's cookin?
« Reply #52 on: July 12, 2020, 12:38:52 PM »
I seasoned the roast with black pepper and garlic powder. In my slow cooker I sautéed a small onion in butter then put in 1 oz ranch and 1 oz aus jus seasoning pouch, 3/4 of a 16 oz jar of pepperoncinis and their juice, baby carrots, and let that simmer for just a bit.

Then when the roast came off the smoker I poured the veggie and sauce mixture into a separate bowl, put the roast into the slow cooker, then poured everything over the top of it. I let it sit on low for 3 hours then to warm for an hour.

I took the roast out and shredded it, then put it back into the gravy with the veggies and let it sit for a bit. I then scooped it out with a slotted spoon and made the sandwiches.

Here’s the recipe I went off of:

https://heygrillhey.com/smoked-mississippi-pot-roast/


Logged
Poster Boy for White Male Indifference

AOTC on basically everything measurable

“Custard, you were RIGHT!” -Tempo
*

No one in Mn

  • *****
  • 12797
  • +179/-2635
    • View Profile
Re: What's cookin?
« Reply #53 on: July 12, 2020, 01:08:28 PM »
Quote from: Custard on July 12, 2020, 12:38:52 PM
I seasoned the roast with black pepper and garlic powder. In my slow cooker I sautéed a small onion in butter then put in 1 oz ranch and 1 oz aus jus seasoning pouch, 3/4 of a 16 oz jar of pepperoncinis and their juice, baby carrots, and let that simmer for just a bit.

Then when the roast came off the smoker I poured the veggie and sauce mixture into a separate bowl, put the roast into the slow cooker, then poured everything over the top of it. I let it sit on low for 3 hours then to warm for an hour.

I took the roast out and shredded it, then put it back into the gravy with the veggies and let it sit for a bit. I then scooped it out with a slotted spoon and made the sandwiches.

Here’s the recipe I went off of:

https://heygrillhey.com/smoked-mississippi-pot-roast/



I had to go look again.
The au jus I have is 2800mg sodium/packet. Add in the sodium from the Ranch, and salt in the butter if you used salted butter; and you're probably over 4000mg sodium.
Rec daily allowance is more like 2000mg, and I try not to use much salt as a rule. My wife always says, it needs more salt.
And a stick of butter is 3-4  times what I've used for 2 1/2# chuck.
Logged
Still hiding behind innuendo and practicing the art of ommision.
*

Custard

  • *****
  • 12384
  • +238/-3002
    • View Profile
Re: What's cookin?
« Reply #54 on: July 12, 2020, 02:23:45 PM »
I only used half a stick of butter but yeah I used way more seasoning relative to the size of the roast than you did which explains the salty outcome. I was concerned going in that it was going to be too much salt which is why I didn’t salt the roast before I smoked it. It was too salty for me, but it was close. I just think next time I’ll get a 4# roast and not sauté the onions in butter and it’ll be perfect. I’m looking forward to leftovers.
Logged
Poster Boy for White Male Indifference

AOTC on basically everything measurable

“Custard, you were RIGHT!” -Tempo
*

ThePAMan

  • *****
  • 32134
  • +613/-2456
  • Because "PussyMan" and "PenisMan" were trademarked
    • View Profile
Re: What's cookin?
« Reply #55 on: July 12, 2020, 09:56:57 PM »
Will "smite" everyone for the constant "au jus" references when I log onto a laptop/computer
Logged
Mark Carman: "The Whitlock!...Caleb Williams failed Wayne Whitlock." Been told I need to take my dick out my mouth so maybe I "wont [sic] sound like such a fucking faggot all the time[.]"

Tempo: "PAMan is a pot stirrer and agent provocateur"
*

Custard

  • *****
  • 12384
  • +238/-3002
    • View Profile
Re: What's cookin?
« Reply #56 on: July 12, 2020, 10:05:22 PM »
Is your tenet that it should just be called “jus?”
Logged
Poster Boy for White Male Indifference

AOTC on basically everything measurable

“Custard, you were RIGHT!” -Tempo
*

ThePAMan

  • *****
  • 32134
  • +613/-2456
  • Because "PussyMan" and "PenisMan" were trademarked
    • View Profile
Re: What's cookin?
« Reply #57 on: July 13, 2020, 08:00:23 AM »
Quote from: Custard on July 12, 2020, 10:05:22 PM
Is your tenet that it should just be called “jus?”

Yes, as "au" means "with"
Logged
Mark Carman: "The Whitlock!...Caleb Williams failed Wayne Whitlock." Been told I need to take my dick out my mouth so maybe I "wont [sic] sound like such a fucking faggot all the time[.]"

Tempo: "PAMan is a pot stirrer and agent provocateur"
*

illiniray

  • *****
  • 9422
  • +632/-2105
    • View Profile
Re: What's cookin?
« Reply #58 on: July 13, 2020, 12:42:39 PM »
Quote from: ThePAMan on July 13, 2020, 08:00:23 AM
Quote from: Custard on July 12, 2020, 10:05:22 PM
Is your tenet that it should just be called “jus?”

Yes, as "au" means "with

As you probably know, not literally, but in the cases of au jus, au vin, or au gratin; 'with the' would express the effective meaning.  In other contexts  au (the contraction of 'a le') or 'a la' can mean to the, at the, in the style of ... 

But since people are now Christmas gifting,  irregardless is a word, and people start sentences with but and which and and.  And abuse ellipses.   
« Last Edit: July 13, 2020, 01:21:00 PM by illiniray »
Logged
“Taking a trip? Where to?”  -“Wherever I end up, I guess. -“Man, I wish I was you." -Well, hang in there.”
*

fucking

  • *****
  • 3174
  • +223/-1146
  • Who Doesn't?
    • View Profile
Re: What's cookin?
« Reply #59 on: July 13, 2020, 02:52:51 PM »
Quote from: illiniray on July 13, 2020, 12:42:39 PM
But since people are now Christmas gifting,  irregardless is a word, and people start sentences with but and which and and.  And abuse ellipses.

Fucking Oxford commanists.

Logged
Pages: 1 2 3 [4] 5 6 ... 115   Go Up
« previous next »