Youtor
Have you tried Mississippi Pot Roast
>> YOUR LINK HERE: ___ http://youtube.com/watch?v=zi6QseXW7Ns
Have you tried Mississippi pot roast? 🥩 • . • It’s one of the easiest meals to make and packs a ton of flavor. I made a few different meals out of this, first using it for this grilled cheese. I opted to use beef cheeks instead of a roast because I had it on hand, but there’s a variety of different options you can use to make this with. Don’t put yourself in a box 🙅🏻 • . • Here’s how I make it: • Ingredients • • 2-3 lbs. beef cheeks • • BBQ rub • • 1 packet ranch mix • • 1 packet au jus gravy mix • • ½ stick butter • • 1 container pepperoncini peppers • • 1 ½ C+ beef broth • • 1 T Worcestershire sauce • • White American cheese • • Bread or slider rolls • Procedure: • 1. Preheat smoker to 275 degrees. Meanwhile, take out the beef cheeks and trim of any excess fat. Season with BBQ rub of choice then add the meat to the smoker. • 2. Allow the beef cheeks to cook until the register ~165 degrees, or when the bark begins to form. At this point, place the beef cheeks in a foil pan with the ranch mix plus the next 5 ingredients, making sure the beef broth covers the meat halfway. Wrap the pan in foil and place back on the grill. • 3. Allow the beef mixture to braise in the smoker until probe tender, ~205 degrees. Once this occurs, remove the pan from the smoker and take off the foil, allowing the mixture to cool. After about 30 minutes, shred the beef. • **Note: Make sure to save some of the liquid – it makes for a great dipping sauce! • To Finish: • 1. Top a piece of bread with cheese and the beef/pepper mix. Add the top slice and cook this on either a griddle or in a skillet over medium low heat until the bread has turned golden brown on both sides (flipping as needed) and the cheese has melted. Serve the sandwich with the reserved dipping sauce and enjoy! • . • #mississippipotroast #smokedmeat #bbq #grilledcheese #recipe #delicious #shorts
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