MS roast turned out great. Ended up just tossing the potatoes in the pot after boiling rather than making mashed potatoes. Would definitely add more pepperoncinis next time.
I've done it before with the full stick...was fine. Above is half a stick and I did some beef stock as others had mentioned.
butter ruined it for me too, added beef stock second time with some taters and carrots and it was spot on.
I haven't tried this roast but the butter seems like overkill, and like something Mama June would routinely do in her cooking. I've mad plenty of pot roasts and short ribs using just some beef stock and they were always fine.
So I was in TN this past weekend and snagged some Conecuh regular and Cajun. Tell me a recipe that I won't fuck it up in.
Wife's sister got her a new bomb ass crockpot for her birthday along with a cookbook with 350 recipies...so really, Happy Birthday to me
That about covers it. For real, its amazing by itself, and just makes anything you add it to better. I've used it in omelets (pre-cook it first), jambalaya, stewed with beans, stewed with sauerkraut, on a bun, on a biscuit, in stir fry, etc. There is no wrong way to eat conecuh.
That bog people are talking about sounds good af, but do I use the conecuh in that or does really any sausage work?
Honestly my favorite breakfast is probably cooking some conecuh then frying an egg in the grease with a biscuit to soak up the yolk
Conecuh is the pinnacle of sausage. It works fantastically in anything that would call for smoked sausage. It's great in bog, red beans and rice etc. I love it by itself. If you've never had it before, just grill some up and enjoy it imo
Next thing I'm going to try. Sounds like it would be amazing in a tortilla or with cornbread. http://77easyrecipes.com/crock-pot-roast-with-pinto-beans/ 2 lb. Pot Roast 2 Cups dry raw pinto beans 1 can of rotel or diced tomatoes 1 onion diced cumin (a dash or two) 1 tsp garlic powder 1 tsp chili powder 1 cup water Burritos : large tortillas shredded cheese salsa sour cream How to make it : In a crock-pot put 2 cups of raw pinto beans on bottom, mix in a can of rotel, then season beans with cumin, garlic powder, a little chili powder, and minced onion. Place roast on top and season the roast again same way. Add water to cover beans and about have of roast. (May need to add water as cooking) turn crock to high and cook until roast falls apart and beans are done. About 4 hours on high. I then switch to warm/low so all spices can simmer!! Shred roast apart and fill in tortilla with some beans. Add fillings as desired and serve warm. Great with rice on the side. Great the next day even for breakfast with a fried egg on top and a little salsa with a tortilla to soak up the juices. Enjoy.
They won't have any crisp, obviously, but they are fall apart delicious. I've done ribs and wings in oven bags in the oven, same concept.
Just take the wings out and finish them in the oven. Best of both worlds. I realize that kind of defeats the purpose of the crock pot but it's worth it.
I'm eating leftovers for lunch today. I used hickory smoked conecuh with boneless chicken thighs. It's great. Will add green onions to finish next time with a crunch and use a hotter sausage. Any sausage will work, but it does flavor the pot. SC jambalaya.
Couple questions, local store doesn't have cayenne so I'm subbing habanero, no conucuh up here in yankee land so I'm subbing some Georgia brand smoked sausage Hope it doesn't fuck everything up
Well after juggsian research inspired by hot sauce forum talk hab peps have 250k scoville and cayenne 40k The search continues
Those were just a last minute add because I happened to have a bunch from the garden. I'd just not add the pepper and use hot sauce or something if you want it. Those peppers themselves didn't add a ton of heat. Any smoked sausage would work, I'm sure.
Looks good. I guess I didn't say in my post, but I chopped up the chicken before I put it in. Hard to tell if you did or not, but it really doesn't matter. I would suggest shredding them or taking them out and cutting them before you add the rice, just so it mixes together better rather than trying to shred the chicken after the rice is cooked.
I roughly chopped it with some thighs more chopped than other cuz fuck the scientific method Also 6 thighs instead of any breasts
I was going to do another MS roast next weekend but I may give this a shot instead. Did you strictly follow the instructions and specifically use a rump roast?
Apparently rump roast is the only "true" way to make the hot Chicago beef, that's what I did but I'm sure you could use another cut. Definitely go full jar of both pepperoncini and giardini, and I left out the sweet green peppers. Don't remember which Italian seasoning I used but it shouldn't matter. Also, I only did one can beef broth to cut back on the sodium and was glad I did. Final tip I'd offer is to toast the bread before adding the meat and this sandwich is amazing with some provolone cheese as a topper.
I've made this quite a few times and I would echo Jimmy the Saint. I always toast the bread, and I don't follow the instructions and make it with the additional green peppers at the end. I also go spicy with extra jalapenos/juice. I use the Italian Good Seasons packet.
Still debating whether I should add stock or just stick with butter. I'm thinking I will add carrots and onion and potatoes? Any other suggestions? How long into cooking do you add potatoes for a recipe like this?
One Two Tro lo lo did you guys use the suggested amount of beef stock and all of the juice from the pepperoncinis and giardiniera?
I'm fairly certain I only used the juice from half the pickled goods and yes to the beef stock, but I also went reduced sodium on that.
Chicago Italian Beef is on. Fucking crockpot only goes for 12 hours max so I have to remember to reset it before I fall asleep. Spoiler
So I've done wings just on high for a couple hours in the crock pot before, but I'm reading some recipes online that say to put them on high for two hours, then switch it to low to finish. Anyone have a preferred method they wanna share?
This turned out great; did sandwiches with some melted provolone on Italian bread. Then in the euphoria of PSU's win I forgot to check it again and it shut itself off of warm overnight. Had to toss the rest of it. Doing mac and cheese this coming Saturday.
I do four hours on high in nothing but the sauces (Ken's honey mustard, siracha, Stubb's extra spicy). Make sure they're fully covered in the sauces. Then I put them in the oven for 45 minutes. The juices lock in and the outside gets crispy. They're effortless to eat, falls right off the bone like good ribs do.