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.
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.
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.
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!
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
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.
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!
I need to know how that cooking element works, one Moment he’s frying up butter on the wooden bench top the next he’s chopping onions in the same spot, please explain somebody
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.
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.
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.
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?😂
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.
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.
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
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?
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.
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
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 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?
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.
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.
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!
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!
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.
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.
Topping the Mississippi pot roast sammich with crispy/fried onions is top tier
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
Can we take a moment to appreciate Bones apron!! Love it!!
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 had Mississippi pot roast this past weekend, following the simple dump everything on top of the roast recipe in the crockpot
I about spit my coffee out when you hit me with that Mackerel apron out of the blue! 😂🤣😂🐟🐟
Didn’t see that coming!
i made some mississippi pot roast street tacos this week used the liquid to dip my tortillas in. Was really good
Done a version similar to this but with a stout beer.
And I'm liking the change up of the backyard and Chud shop.
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’ve seen this recipe many times, but I’m definitely making a smoked version this weekend.
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
Apologies in advance for the ignorance... how does the chud plate heat things up? I am confuzzled
How are you heating the pan for the gravy mix?
I would assume it has an induction hob under the counter top
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
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!
Can you do a video on how your cook top works?
or where we can buy one?
Can you post a ingredient list and measurements for ranch seasoning?
Thanks!!!!!
ive been making the mississippi pot roast for years. pot pies made from the product are delicious.
I may be missing something but what is that heating element for the skillet? It just looks like steel.
Need more regional beef sandwich videos. Would love to see a fully homemade Beef on Weck 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
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
Love the videos but I’ve always wondered how that chud plate work on wooden counter top? Any one know? 😊
Whenever I make that I always put the whole jar of peppers in there. They are very tasty after braising with the meat.
Made this last weekend, came out fantastic!
Dig the pepper jack, but the white cheddar is AMAZE
Looks killer i like to do this with Chipotle peppers in adobo sauce instead 🔥
Do you have a video on the induction countertop?
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.
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.
this looks so good, I will have to convince my friend Alan to try and make this
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
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!
I need to know how that cooking element works, one
Moment he’s frying up butter on the wooden bench top the next he’s chopping onions in the same spot, please explain somebody
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
So glad y'all enjoyed the bourbon!
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.
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?
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.
I love Mississippi pot roast. Have you ever smoked a beef shoulder clod? I'm looking for alternatives to brisket
How are you cooking on your wood block???
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.
Instead of the flaky salt, try smoked sea salt on top the buns. We did the other night and omg! It was amazing!
Love it you gotta pull the mini truck out and a bbq build for the tailgaters 😊
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.
My family loves Mississippi pot roast. In in the regular dinner lineup in my house
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?😂
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.
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.
Someone please tell me about the wizardry behind the metal plate he uses to cook on at 3:53 ?
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.
Is that some mad dog 357 25th anniversary edition on the sauce rack in the background?
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!
How long does it take that size roast to get up to 180??
Mushrooms definitely not traditional but is a good idea, will try it next time I make mine - great video
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
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
Why the new studio?
I love making it in a crockpot and we put it over a little pile of mashed potatoes.
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?
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.
the hot chilli squid lays is one of the most popular flavors here in Thailand. Glad you guys like it 😂
How do you sharpen your boning knife? Thanks!
This is so easy and so delicious. 10/10 do recommend.
could this be made with a brisket point? I gotta monster one in the freezer and you have my attention...
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
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.
Great video! Thanks for sharing.
Wow! Looks good!!! Needs some homemade All Dressed chips on the side ! 👍
Nice! Looks awesome bro😍👍
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?
Got a chuck roast in the freezer and everything else in the pantry. Going to do this for Sunday dinner.
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.
I really do love the choppin and da snake ! Im'a do mississippi pot~roast tomorrow! Looked Killer!
As a lifelong Mississippian, can confirm, MS pot roast is the stuff. Pepperocinis are key. Wise move using whole.
Gotta have the pepperoncinis; the vinegar tang balances the fat of the meat.
I would like to see you make onion buns they would be great on this sandwich or just sum crispy onion tangles
Add 1/2 cup red wine to your braise. Love your version.
We do this as one of the ways we make brisket tacos. Never thought to pre smoke it. Duhhhhhh!
legend of the MEAT....helllll yesssssssssss thats some flavorrrr!!
Love Mississippi pot roast. Pretty much my only way I like my pot roast. Also, Mr. Chud please make an English Breakfast video.
Dude u inspire me so much that man
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.
Bone's apron! brilliant!!!!
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!
Shrimp chips are so friggin good ❤😂 also love a good pot roast like that. Great video
been having this for years its a great meal
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!
How do you determine the amount of spices to mixx
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.
What kind is side dishes would go with this?
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!
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 😁
I make this on a hoagie roll and then dip it in the jus. Sort of an Italian beef/ Mississippi pot roast hybrid.
Instead of the banana peppers or pepperoncinis I put Chicago hot giardiniera in it.... so good
Mississippi Roast is my favorite thing my wife makes for me...she gonna be pissed when I tell her I got this now😅
On the list to try.
Love the Thai snacks!
Makes me think of Italian hot beef, use Italian dressing mix, a can of giardinara and a jar or pepperoncini
Have had some Chili Shrimp chips in Poland, so good.
I made pot roast alot but the mushroom add💪🏾