Codyny13 Posted August 29, 2016 Posted August 29, 2016 (edited) Terrance Knighton Cut by Pats...would be solid depth at the nose with Dareus out. Would love having him on the roster. Edited August 29, 2016 by Codyny13
Johnny Hammersticks Posted August 29, 2016 Posted August 29, 2016 I thought his handle was pork chop?
Chef Jim Posted August 29, 2016 Posted August 29, 2016 Ok I open this thread thinking it's a conversation I can actually participate in. Then I find out it's about football.
Gugny Posted August 29, 2016 Posted August 29, 2016 Ok I open this thread thinking it's a conversation I can actually participate in. Then I find out it's about football. We can make this happen. How do you season your pot roast?
Chef Jim Posted August 29, 2016 Posted August 29, 2016 We can make this happen. How do you season your pot roast? With salt and pepper the only way a good piece of meat needs to be seasoned.
Bob in Mich Posted August 29, 2016 Posted August 29, 2016 I imagine it is high in sodium, but I like to cover my pot roast with that powdered onion soup mix.
Chef Jim Posted August 29, 2016 Posted August 29, 2016 I imagine it is high in sodium, but I like to cover my pot roast with that powdered onion soup mix.
BUFFALOKIE Posted August 29, 2016 Posted August 29, 2016 Ok I open this thread thinking it's a conversation I can actually participate in. Then I find out it's about football. Well, I am curious to read your stance on searing vs not. I love pot roast, and pot roast season is coming soon!
Chef Jim Posted August 29, 2016 Posted August 29, 2016 Well, I am curious to read your stance on searing vs not. I love pot roast, and pot roast season is coming soon! When braising meat (hot then wet) always sear the meat. If you don't sear it you're not braising you're boiling.
BUFFALOKIE Posted August 29, 2016 Posted August 29, 2016 (edited) When braising meat (hot then wet) always sear the meat. If you don't sear it you're not braising you're boiling. What is your favorite cut? I think I'll do this tomorrow. Edited August 29, 2016 by SAMMY HANDWICH
Chef Jim Posted August 29, 2016 Posted August 29, 2016 What is your favorite cut? I think I'll do this tomorrow. To tell you the truth I've only made pot roast once since culinary school. That question is best asked of my mom. I think she used chuck.
BUFFALOKIE Posted August 29, 2016 Posted August 29, 2016 Add beer to pot Definitely. Beer and pot is like peanut butter and chocolate!
Chef Jim Posted August 29, 2016 Posted August 29, 2016 Speaking of beer and pot I smoked pot hoping to cut back on my drinking. Ended up being a drunk stoner.
Chef Jim Posted August 29, 2016 Posted August 29, 2016 Lol I'll demonstrate that at the opener. That is if I was coming.
Beef Jerky Posted August 29, 2016 Posted August 29, 2016 I thought his handle was pork chop? Yea his love handles are pork chops but the rest of him is pot roast. Definitely. Beer and pot is like peanut butter and chocolate!
BuffaloBill Posted August 29, 2016 Posted August 29, 2016 Add beer and pot Fixed ... you'll have the munchies after munching....
Mike in Horseheads Posted August 29, 2016 Posted August 29, 2016 I imagine it is high in sodium, but I like to cover my pot roast with that powdered onion soup mix. i mix that with a can of condensed mushroom soup and either wrap in foil and bake it or throw it in the "crotch pot" . When done you have gravy made and yes I learned this from my mom years ago!
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