Whats for supper tonight?

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Well, Septimus has won this thread...

I just ordered a thin crust pepperoni, Italian sausage, and bacon pizza from Dominos for the game in a few minutes.
 
@septimusgreen I wish I could sample that Jambalaya, damn! that looks amazing .. !!

HOT BEEF

a Navy buddy of mine who grew up in Toledo, told me about something his dad used to make,, get about 10 pounds of cheap roast meat, season it good with salt and pepper, put it in a big pot with 1 small can of beef broth and simmer for 2 days.. lol.. they had a large family and they would leave it on the stove till it was gone, re heating as needed..
Me and another Navy buddy met up with this guy this past summer and he made his own version of Hot beef in a crock pot with onions and mushrooms added,, we ate it on sandwiches with Horseradish sauce.
Truth is, its just slow cooked roast beef.. but hey, I love the name..
I got about 4 pounds of sirloin tip roast and crocked it for 8 hours through the night,, I turned it off and its sitting in the juices on the counter right now,, I'll turn it back on this afternoon about 3 for a couple of hours and we'll have it tonight..
Gonna try something that makes sense in theory,, you can bbq roast beef or you can have horseradish sauce on a RB sammy,, why not combine the two,, basically a white bbq sauce with horseradish added.. sounds good on Kings hawaiian buns :)
 
Bama Believer said:
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Looks good.. Roast is a staple here. Out of curiosity, why is your's already shredded? Our's are big hunks of meat that are cut off the rump or the shoulder, and are usually at least 5 or more pounds. Most of them wouldn't fit in a normal crackpot. We use a roast pan, drop the frozen roast in, fill it half way up with water, add salt, throw it in the oven for 2 or 3 hours at 300. Take it out drop in whole potatoes, carrots and chunked up onions, put it all back in for 2 more hours and a great tender meal is ready. Turn the heat down to make it cook longer.
 
Copejunkie said:
Looks good.. Roast is a staple here. Out of curiosity, why is your's already shredded? Our's are big hunks of meat that are cut off the rump or the shoulder, and are usually at least 5 or more pounds. Most of them wouldn't fit in a normal crackpot. We use a roast pan, drop the frozen roast in, fill it half way up with water, add salt, throw it in the oven for 2 or 3 hours at 300. Take it out drop in whole potatoes, carrots and chunked up onions, put it all back in for 2 more hours and a great tender meal is ready. Turn the heat down to make it cook longer.
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That sounds great. Mine was a 2.5 roast and a 1.5 roast from grocery store. It fell apart this morning when I stirred it around
 
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