
Mississippi pot roast
#26
Posted 03 November 2018 - 03:38 PM
Which ones, specifically please?
Gregory Wells
Never forget that first place goes to the racer with the MOST laps, not the racer with the FASTEST lap
#27
Posted 03 November 2018 - 04:07 PM
Au jus gravy mix
Dry ranch dressing mix
Pepperoncini peppers or hot banana peppers, drained
Of course, they may well be sold here, but under different names.
I'll do some research.
The recently-opened US2U store specializes in foods and products from the USA, Canada, and Mexico. Expats are flocking to the shop.
#28
Posted 04 November 2018 - 03:23 PM
I'm heading out to buy the ingredients for this recipe (I will use chicken instead of beef), and thought that I should Google the items so that I would know what to look for.
Blow me down. I typed in "au jus gravy mix" and this is one of the first images to pop up on my screen.
I'll report back how it turned out later tonight or tomorrow.
- Cheater, Eddie Fleming and Roy Lievanos like this
#29
Posted 04 November 2018 - 11:55 PM
After losing a possible second-place finish, we packed up and headed home wondering how the roast turned out. This was a change from the usual pizza and beer.
Once home we went directly to the roast. It surprised me the amount of liquid it made.
It was awesome. The peperoncini gave it just the right amount of kick. A good change from the usual pizza and, well, I still had a beer.
Greg, thanks for posting the receipe.
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2024 Western States TMO Champion
2023 Barnburner OMB TQ
2022 Western States HB12 Champion
2021 NASRA OMB National Champion
2021 NASRA OMB National Lap World Record
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2017 Western States "Retro Hawk F class" Champion
Thank you, John and Dee Hale - Santa Ana Raceway circa 1962
#30
Posted 05 November 2018 - 12:39 AM
Even though I bought chicken breasts instead of thighs, used a brown chicken gravy instead of the au jus gravy, substituted a different type of sweet pepper, the dish turned out beautiful


I served it on a bed of mashed kumara (a NZ sweet potato) to which I added a couple of cloves of crushed garlic and some salt and pepper.
Some freshly-steamed broccoli topped off the meal.
Thanks, Greg.

#31
Posted 05 November 2018 - 07:21 AM
Thanks, Greg.
Thanks for what?

You came up with a whole new recipe. Please post it.

Jim "Butch" Dunaway
I don't always go the extra mile, but when I do it's because I missed my exit.
All my life I've strived to keep from becoming a millionaire, so far I've succeeded.
There are three kinds of people in the world, those that are good at math and those that aren't.
No matter how big of a hammer you use, you can't pound common sense into stupid people, believe me, I've tried.
#32
Posted 05 November 2018 - 07:23 AM
Doesn't surprise me you didn't follow the recipe exactly.
I remember what you did when I sent you one of the very first copies of the T-Flex Tome many years ago... LOL!
Gregory Wells
Never forget that first place goes to the racer with the MOST laps, not the racer with the FASTEST lap
#33
Posted 05 November 2018 - 08:13 AM
Even though I bought chicken breasts instead of thighs
The chicken recipe variant Greg posted in #24 calls for breasts, not thighs.
Paul Wolcott
#34
Posted 05 November 2018 - 03:52 PM
I got my recipe from Pinterest.
The more I looked, the more I found.
Sadly, many products commonly found in the USA are not available here in NZ.
Tastes differ.
#35
Posted 06 November 2018 - 08:15 AM
My Mississippi Chicken was just like the Mississippi Pot Roast -
- prep time under a minute.
- absolutely melt-in-your-mouth fantastic.
- leftovers this morning will be chicken pieces on a flour tortilla with melted cheese and sour cream on top.
My yacht club cook buddy was raving about it like a wild man.
Thanks, Greg.
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Paul Wolcott
#36
Posted 09 November 2018 - 08:44 AM
I tried an experiment on the MS pot roast - four hours on high, instead of eight hours on low. It still turned out "OK" but not nearly as good.
Instead of the moisture condensing on the lid, then dripping down and saturating the works, it was dripping down and sizzling off. No bueno.
Paul Wolcott
#37
Posted 09 November 2018 - 09:04 AM
Good to know, Pablo.
Gregory Wells
Never forget that first place goes to the racer with the MOST laps, not the racer with the FASTEST lap
#38
Posted 09 November 2018 - 03:54 PM
But... this recipe sounded good so I tried it. 3 lb. roast, 7 hours on low. Same result I get every time. Decent flavor but dry, tough pot roast. So I thunk to myself, what the heck! Why are my results so poor when everyone is raving about this? So I tried it again with chicken. About 2-1/2 lbs chicken breast, set on low. Didn't use the peperoncini because I ate up the rest of the jar after the first go.

So, it turns out that all these years, it never occurred to me that my slow cooker must just run hot. I think I've been overcooking stuff basically forever and that's why my results have been so poor.
Duh!!!
- Tim Neja likes this
#39
Posted 09 November 2018 - 04:10 PM
Maybe the wires were connected wrong at the switch - lo is hi and hi is lo?
Paul Wolcott
#40
Posted 09 November 2018 - 04:34 PM
Honestly, I'm not a very good cook. I tolerate my cooking because most times it's just me and I'm generally only interested in "filling the hole". Thus... I have fairly barbaric tastes in food.
When my semi-GF comes to visit, she does the cooking because she's waaaaay better than me. And we both know it!!!
- Cheater likes this
#41
Posted 09 November 2018 - 04:49 PM
If I may, take a lesson from my experimentation mistake - do not deviate from the recipe.
The chicken recipe calls for breasts, not thighs.
The only change I would make to either of the two recipes is, I don't agree with a complete bottle of pepperoncinis on the chicken. I recommend 10 of them on top, NOT all of them in the jar.
Jim, I'm sure you'll eat the rest of the jar soon enough.
Paul Wolcott
#42
Posted 09 November 2018 - 05:03 PM
OK... good advice. Safeway sells breasts, too. And of course, a new jar of pepperoncinis. Gonna try a little sour cream in the sauce after the meat comes out.
#43
Posted 09 November 2018 - 05:24 PM

I cut my breasts into two pieces in an attempt to cook the meat wetter.

I cooked my dish on "low" for four hours, then switched to "auto" (high) for the last two hours - it all turned out well.

Slow cookers (or Crock-Pots as we call them out here) are great for cooking hearty winter soups...
- JimF likes this
#44
Posted 09 November 2018 - 05:44 PM
When I get back from Safeway this afternoon, I'll be trying out whichever chicken that I get and monitoring the internal temp very closely. I'd really prefer that I could cook the chicken to say 155* over a period of say six hours rather than two or three. I think it would come out way better that way.
However, my cooker just is not right for this task. Eventually (like... pretty soon) I'll be trying out a new one.
#45
Posted 09 November 2018 - 05:52 PM
Jim,
How do you measure the internal temperature of your chicken while it is cooking?
If you lift the lid off the cooker just once, you have defeated the whole intent/purpose of the slow cooker.
Just sayin'.
#46
Posted 09 November 2018 - 07:20 PM
I used a probe to detect the internal temp. Last time out, I used the probe well after the point when I should have first checked. As a result, and at least in this case, I was too late. I think my cooker is too hot and will try another.
Meanwhile, this is a good starting point and worth pursuing assuming one has their (stuff) together, which I clearly don't.
- Zippity likes this
#47
Posted 09 November 2018 - 07:45 PM
Remember Jim – All slow cookers are NOT created equal. Sounds like yours is way too hot!! Just junk it and try a different one, they're not expensive!
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#48
Posted 09 November 2018 - 08:01 PM
Yeah! I get'cha and will probably pick up another one this weekend.
- Zippity likes this
#50
Posted 12 November 2018 - 05:03 PM
Where's the "Pablo" brass tag?
I intend to live forever! So far, so good.

