Very similar to what we do minus making our own buns and ranch powder of course. I thicken the remaining au jus and incorporate it into the shredded beef then serve on poboy bread with mayo and shredded lettuce...making a kicked up New Orleans style roast beef poboy.
Ha - me too. I have 3 dogs. I cook a lot and they surround me when I'm at board and stove in my kitchen or my outdoor patio kitchen. Lots of Official Taste Tests.
Brad just get a jar of sliced pepperoncinis next time and pour all of it in you get the nice crunch of the peppers and also if you thin slice red onion and put that on top in your sandwich it’s killer
Native Mississippian, add in a little red wine to the braise and throw in sone carrots and potatoes for a one pot crockpot meal, throw it together in the morning and by dinner the whole house smells great.
A staple for many years at our home here in North MS, but we almost always use deer meat/venison. Beef is awesome, but venison is a nice change because it has so much less fat and therefore lends itself to the long braise. We always use a crock pot, and instead of the ranch powder I usually just add a few squirts of ranch dressing. Same flavor and adds a little creaminess. Most times i'll add taters and carrots, too, for a full family meal. Gotta try this sandwich idea!
Been doing this for years so good I add taters and carrots and onions and celery to mine in a Dutch oven and put it back on the pellet grill but also try it with a pack of boneless skinless chicken breast as well it’s awesome with toasted bread and a little mayo
I was just messing around with the Mississippi roast last week. I smoked the chuck roast like you would normally do. Then I put it on the raw ingredients in a foil pan for the last couple of hours to basically keep smoking and slowly sink into the braise. I put the veggies on the sandwich and used the braise to dip the sandwich. Lots of texture and lots of flavor! Amazing!
I baked the rolls for dinner tonight. There were AMAZING with cheese burgers!!! The dough didn't seem raise a lot, but the rolls baked up really nice in the oven. I froze a few, but plan to make Sloppy Joes tomorrow night. It would be hard to purchase grocery store buns after baking these! I plan to try using this recipe to bake coney dog buns next.
Can someone explain what I'm missing or how Brad cooks on a small steel plate? Love the videos Brad! Texas Hill Country represent. I'd love to visit the Chud shop sometime!
I'm guessing he has an induction burner in or under the wood that heats up the pan and the plate he puts down is either non conductive or the feet it has are so it doesn't burn the wood.
@@ColeMcConnellI'm guessing the "magic" part is the magic of video editing to make it look like he's cooking on the thing lol cause I sure did trick my ass.
In Russia I found Lay's chips in Crab and lobster flavors, both were good and we had with beer. Just a hint of something different. Had to buy a small bag of each to bring back. I told that Lay's are made in USA but we don't have these flavors
My late mother used to make this in the crock pot, and I’ve done it a few times as well, but never tried smoking the roast first. Def need to try that on the Weber here soon.
The one time I ate this the people who made it sure didn't know how to cook. The way you made it looks absolutely so much better. If I make this I will definitely follow in your footsteps.
Made this for a crowd a couple times and it's always delicious. Found out by accident that the pot roast over mashed potatoes is killer. May have to try mushrooms and making my own ranch powder next time.
I'm from the Chicago land area and I find it mildly funny when people pronounce the "n" in pepperoncini. We just say "peppercini". Love y'all either way! Great video, definitely going to be trying this out.
For 70+ years I have been told this is an “Italian roast”…..without the ranch and mushrooms. FYI …..the buns were partially dunked in the juices before service.
Great job! You always come up with something creative. The Bones tries something weird are always entertaining! Keep up the great content! Can you get in the Guinness Book of World Records as the person who is sent the most bourbon?😂
Highly entertaining video here. I love the homemade ranch seasoning on the fly. Whole garlic never made a surprise snack experience in the video, but I imaging you all enjoyed a bit off camera. Living in the south, this is the pot roast I'm familiar with, but elevating it the way you have with the home made buns and shredding the meat looks amazing. I particularly enjoy the bones eats something crazy side skit to keep things fresh for us viewers. Good work B-Rad.
get a smoky crust on a pork shoulder, then braise it in a sealed pan as above, but for the liquid use and entire jar of sliced pickled pepperoncini.. shred in cooking juices. Serve as above.
Ima need you to make some Mississippi Pot Roast Sausage. I’m from Mississippi born and raised and that’s just something that I think would be insanely tasty!
Hey Chudd, do you have an awesome recipe for a Krautburger? I was thinking maybe a 60/40 rendition with some homemade saurkraut and pocket. Also, from a few episodes back, when are we going to get to see you tune that meat whistle? Cheers, buddy.
If you mean the Chud trivet, it's a gag. It's just a trivet and he moves the pan off the heat to the trivet where the camera is set up for better visibility for the viewers. He sells them on his site.
He explained it on one of his Chud Chats. He uses only one camera, and (according to him) he's too lazy to reposition it to show the stove. And so the "magical Chud trivet" was born.
Nice recipe. I have lived in MS my whole life (46 years) and the only place this recipe exists is on UA-cam. I only heard of this a couple years back on here. 😂😂
I make it all the time. I make it with pork butt pretty often. Throw it on the smoker overnight then put it in the braising liquid in the morning and finish in the oven. Ready just in time for lunch.
Penelope should get her own video, where we get to learn all about her, and maybe a mashup of the best official taste tests at the end. Also... I'm gonna have to make this, soon!
I also appreciate a very good rye whiskey. Another great video. Thank you for expanding our barbecue knowledge and recipe portfolio. How are you now? Good and you?
I listen to music while I watch a lot of videos as I drink some things. When this video came on “Only in Dreams” by Weezer came on. It was perfect! You need some Grindstaff Rub Co. Products on that back shelf. Cheers!
Looks like a great sandwich! This may be off topic, but what happened to the backyard set? Maybe it's just me, but the lighting in the garage feels...less than, I guess.
I want to send you guys a Ben Holladay bourbon barrel pick I did with my friends at Dive Bar in Columbia Missouri. Where would one send that bottle to?
Topping the Mississippi pot roast sammich with crispy/fried onions is top tier
Can we take a moment to appreciate Bones apron!! Love it!!
I had Mississippi pot roast this past weekend, following the simple dump everything on top of the roast recipe in the crockpot
Very similar to what we do minus making our own buns and ranch powder of course. I thicken the remaining au jus and incorporate it into the shredded beef then serve on poboy bread with mayo and shredded lettuce...making a kicked up New Orleans style roast beef poboy.
i made some mississippi pot roast street tacos this week used the liquid to dip my tortillas in. Was really good
ive been making the mississippi pot roast for years. pot pies made from the product are delicious.
Done a version similar to this but with a stout beer.
And I'm liking the change up of the backyard and Chud shop.
I’ve seen this recipe many times, but I’m definitely making a smoked version this weekend.
I come for the BBQ and the meat... but I stay for the 'official taste test' at the end. That must be one happy pooch.
Ha - me too. I have 3 dogs. I cook a lot and they surround me when I'm at board and stove in my kitchen or my outdoor patio kitchen. Lots of Official Taste Tests.
shoobshoobashoobashooba
Brad just get a jar of sliced pepperoncinis next time and pour all of it in you get the nice crunch of the peppers and also if you thin slice red onion and put that on top in your sandwich it’s killer
Native Mississippian, add in a little red wine to the braise and throw in sone carrots and potatoes for a one pot crockpot meal, throw it together in the morning and by dinner the whole house smells great.
Hi Bradley. What do you use to heat your frying pan? I see you put a metal disc on the bench but I can’t see how it’s powered.
I about spit my coffee out when you hit me with that Mackerel apron out of the blue! 😂🤣😂🐟🐟
Didn’t see that coming!
A staple for many years at our home here in North MS, but we almost always use deer meat/venison. Beef is awesome, but venison is a nice change because it has so much less fat and therefore lends itself to the long braise. We always use a crock pot, and instead of the ranch powder I usually just add a few squirts of ranch dressing. Same flavor and adds a little creaminess. Most times i'll add taters and carrots, too, for a full family meal. Gotta try this sandwich idea!
Been doing this for years so good I add taters and carrots and onions and celery to mine in a Dutch oven and put it back on the pellet grill but also try it with a pack of boneless skinless chicken breast as well it’s awesome with toasted bread and a little mayo
I was just messing around with the Mississippi roast last week. I smoked the chuck roast like you would normally do. Then I put it on the raw ingredients in a foil pan for the last couple of hours to basically keep smoking and slowly sink into the braise. I put the veggies on the sandwich and used the braise to dip the sandwich. Lots of texture and lots of flavor! Amazing!
I like how he forgot to buy ranch powder but happens to have all the ingredients to make one.
Yeah buttermilk powder is definitely not in my pantry
Can you post a ingredient list and measurements for ranch seasoning?
Thanks!!!!!
Whenever I make that I always put the whole jar of peppers in there. They are very tasty after braising with the meat.
I baked the rolls for dinner tonight. There were AMAZING with cheese burgers!!! The dough didn't seem raise a lot, but the rolls baked up really nice in the oven. I froze a few, but plan to make Sloppy Joes tomorrow night. It would be hard to purchase grocery store buns after baking these! I plan to try using this recipe to bake coney dog buns next.
Do you have a video on the induction countertop?
Can someone explain what I'm missing or how Brad cooks on a small steel plate? Love the videos Brad! Texas Hill Country represent. I'd love to visit the Chud shop sometime!
I'm guessing he has an induction burner in or under the wood that heats up the pan and the plate he puts down is either non conductive or the feet it has are so it doesn't burn the wood.
You both are wrong. Order a magic trivet to find out how it truly works. :D
@@ColeMcConnellI'm guessing the "magic" part is the magic of video editing to make it look like he's cooking on the thing lol cause I sure did trick my ass.
Made this last weekend, came out fantastic!
In Russia I found Lay's chips in Crab and lobster flavors, both were good and we had with beer. Just a hint of something different. Had to buy a small bag of each to bring back. I told that Lay's are made in USA but we don't have these flavors
Need more regional beef sandwich videos. Would love to see a fully homemade Beef on Weck video.
I don't watch as much cooking content as I did at one time but really enjoyed this. I'm a real fan of anything with some smoked chuck in it.
Dig the pepper jack, but the white cheddar is AMAZE
I may be missing something but what is that heating element for the skillet? It just looks like steel.
Instead of the flaky salt, try smoked sea salt on top the buns. We did the other night and omg! It was amazing!
Love the videos but I’ve always wondered how that chud plate work on wooden counter top? Any one know? 😊
My late mother used to make this in the crock pot, and I’ve done it a few times as well, but never tried smoking the roast first. Def need to try that on the Weber here soon.
Love it you gotta pull the mini truck out and a bbq build for the tailgaters 😊
My family loves Mississippi pot roast. In in the regular dinner lineup in my house
The one time I ate this the people who made it sure didn't know how to cook. The way you made it looks absolutely so much better. If I make this I will definitely follow in your footsteps.
Can you do a video on how your cook top works?
or where we can buy one?
Looks killer i like to do this with Chipotle peppers in adobo sauce instead 🔥
Apologies in advance for the ignorance... how does the chud plate heat things up? I am confuzzled
the hot chilli squid lays is one of the most popular flavors here in Thailand. Glad you guys like it 😂
Mushrooms definitely not traditional but is a good idea, will try it next time I make mine - great video
Can any one tell me how the trivot works how it cooks with the fry pan on ? It’s not connected to anything always wondered cheers
Made this for a crowd a couple times and it's always delicious. Found out by accident that the pot roast over mashed potatoes is killer. May have to try mushrooms and making my own ranch powder next time.
I'm from the Chicago land area and I find it mildly funny when people pronounce the "n" in pepperoncini. We just say "peppercini". Love y'all either way! Great video, definitely going to be trying this out.
I think I have had this in the past. I do remember loving it. But, I couldn't remember how to make it. Thank you for making this video
Love Mississippi pot roast. Pretty much my only way I like my pot roast. Also, Mr. Chud please make an English Breakfast video.
So glad y'all enjoyed the bourbon!
I love Mississippi pot roast. Have you ever smoked a beef shoulder clod? I'm looking for alternatives to brisket
For 70+ years I have been told this is an “Italian roast”…..without the ranch and mushrooms. FYI …..the buns were partially dunked in the juices before service.
I would like to see you make onion buns they would be great on this sandwich or just sum crispy onion tangles
i have always put Mushrooms in my Mississippi pot roast even onions some times
Add 1/2 cup red wine to your braise. Love your version.
this looks so good, I will have to convince my friend Alan to try and make this
Great job! You always come up with something creative. The Bones tries something weird are always entertaining! Keep up the great content!
Can you get in the Guinness Book of World Records as the person who is sent the most bourbon?😂
This will be something I make... but I also want to know what is going on the pit at the end since you are clearly getting it ready to go
Highly entertaining video here. I love the homemade ranch seasoning on the fly. Whole garlic never made a surprise snack experience in the video, but I imaging you all enjoyed a bit off camera. Living in the south, this is the pot roast I'm familiar with, but elevating it the way you have with the home made buns and shredding the meat looks amazing. I particularly enjoy the bones eats something crazy side skit to keep things fresh for us viewers. Good work B-Rad.
He commented that the garlic got mashed into the mix while shredding.
Does anyone know what that plate is. When he melted the butter and can you buy it? How goes it get hot and not burn counter. Im so confused
get a smoky crust on a pork shoulder, then braise it in a sealed pan as above, but for the liquid use and entire jar of sliced pickled pepperoncini.. shred in cooking juices. Serve as above.
I make this on a hoagie roll and then dip it in the jus. Sort of an Italian beef/ Mississippi pot roast hybrid.
I made pot roast alot but the mushroom add💪🏾
Ima need you to make some Mississippi Pot Roast Sausage. I’m from Mississippi born and raised and that’s just something that I think would be insanely tasty!
This is one of my go to recipes when I'm tired of making the standard BBQ fare. It's always very popular with my friends and family.
Nice! Looks awesome bro😍👍
Makes me think of Italian hot beef, use Italian dressing mix, a can of giardinara and a jar or pepperoncini
I love making it in a crockpot and we put it over a little pile of mashed potatoes.
Anyone else get a bit of Roger from american dad in Bones voice? Great vid guys!
No, but I watch these at 2X speed, so to me he always sounds like Matt Lauer at 1.25X.
How are you cooking on your wood block???
Thanks Brad - It's hard to beat a beef braise on a bun (too many "B"s?? - lol) - This is next level for sure - Cheers!
Shrimp chips are so friggin good ❤😂 also love a good pot roast like that. Great video
Is that some mad dog 357 25th anniversary edition on the sauce rack in the background?
Instead of the banana peppers or pepperoncinis I put Chicago hot giardiniera in it.... so good
Hey Chudd, do you have an awesome recipe for a Krautburger? I was thinking maybe a 60/40 rendition with some homemade saurkraut and pocket. Also, from a few episodes back, when are we going to get to see you tune that meat whistle? Cheers, buddy.
Got a chuck roast in the freezer and everything else in the pantry. Going to do this for Sunday dinner.
I made dough the other day and when I dropped it onto the cutting board it did not go “boop”. What did I do wrong?
This is so easy and so delicious. 10/10 do recommend.
Awesome video, but….may I make an alternative cheese option…horseradish cheddar would be next level in my opinion. 😊
Bone's apron! brilliant!!!!
We do this as one of the ways we make brisket tacos. Never thought to pre smoke it. Duhhhhhh!
How long does it take that size roast to get up to 180??
Have had some Chili Shrimp chips in Poland, so good.
Dang it! I have a brisket in the fridge for this weekend. Now I have to pull a chuck out of the freezer too! Darn you Chud!
Great video! Thanks for sharing.
Wow! Looks good!!! Needs some homemade All Dressed chips on the side ! 👍
how do you cook on the desktop? is there an induction cooker underneath?
If you mean the Chud trivet, it's a gag.
It's just a trivet and he moves the pan off the heat to the trivet where the camera is set up for better visibility for the viewers.
He sells them on his site.
Heated off camera.
He explained it on one of his Chud Chats. He uses only one camera, and (according to him) he's too lazy to reposition it to show the stove. And so the "magical Chud trivet" was born.
I can make it work 😁
Nice recipe. I have lived in MS my whole life (46 years) and the only place this recipe exists is on UA-cam. I only heard of this a couple years back on here. 😂😂
could this be made with a brisket point? I gotta monster one in the freezer and you have my attention...
How do you sharpen your boning knife? Thanks!
I make it all the time. I make it with pork butt pretty often. Throw it on the smoker overnight then put it in the braising liquid in the morning and finish in the oven. Ready just in time for lunch.
How are you heating the pan for the gravy mix?
I would assume it has an induction hob under the counter top
If you substitute an Italian packet seasoning for the ranch, it would be Chicago-style Italian beef.
Penelope should get her own video, where we get to learn all about her, and maybe a mashup of the best official taste tests at the end. Also... I'm gonna have to make this, soon!
I also appreciate a very good rye whiskey. Another great video. Thank you for expanding our barbecue knowledge and recipe portfolio. How are you now? Good and you?
I listen to music while I watch a lot of videos as I drink some things. When this video came on “Only in Dreams” by Weezer came on. It was perfect! You need some Grindstaff Rub Co. Products on that back shelf. Cheers!
Being from the Midwest/Iowa and this being a staple, you are missing mashed potatoes and horseradish on the sammy
been having this for years its a great meal
How do you determine the amount of spices to mixx
Have you tried making a gyro meat sausage?
Looks like a great sandwich! This may be off topic, but what happened to the backyard set? Maybe it's just me, but the lighting in the garage feels...less than, I guess.
What kind is side dishes would go with this?
You need to try making this with a pork shoulder. It’s the only way a make it anymore
I want to send you guys a Ben Holladay bourbon barrel pick I did with my friends at Dive Bar in Columbia Missouri. Where would one send that bottle to?
legend of the MEAT....helllll yesssssssssss thats some flavorrrr!!