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Today I make another version of the Mississippi pot roast, but instead of using a chuck roast, I used pork butt, to make a pork version! It’s no secret I love a freshly baked bun BBQ sandwich on this channel, and this one is incredible and an absolute flavor bomb! 10/10 recommend
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Braise:
2 Sticks Butter
1 Small Yellow Onion
5-10 Garlic Cloves
1 Ranch Packet
1 Gravy Packet
2T Worcestershire Sauce
1 Jar Pepperoncini
2 Quarts Pork Stock
Burger Buns:
185G Water
10G Yeast
460G Flour
14G Dough Conditioner
50G Sugar
8G Salt
1 Egg Yolk
2 Whole Eggs
45G Butter
►Full list of things I use and recommend:
_________________________________________
Knives
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►Boning Knife
►Misono Chef Knife 8″
►Misono Chef Knife 7″
►8″ Chef’s Knife
►6″ Nakiri
►Bone Saw
Pots & Pans
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►Made In Stainless Clad Set
►Made In Carbon Steel Set
►Made In Wok
Meat Processing
_________________________________________
►Meat Grinder
►Sausage Stuffer
►Meat Mixer
►Meat Slicer
Appliances
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►Weber Kettle
►Chamber Vacuum Sealer
►Sous Vide
►Toaster Oven
►Deep Fryer
►Vitamix Blender
►Kitchenaid Mixer
►Food Processor
►Electric Stock Pot
Ingredients
_________________________________________
►Chud Rub and 16 Mesh Black Pepper
►Smokin Pecan Pellets!
Use code CHUDS10 for 10% off for first order
►Fogo Charcoal
►Wagyu Tallow
►Dough Conditioner
►High Temp Cheese
►Pink Salt
►Sodium Citrate
►Hog Casings
►Sheep casings
Small Cooking Tools
_________________________________________
►Garlic Mandolin
►Pepper Cannon
►Instant Read Thermometer
►Flame Thrower
►Fire Blower
►Cold Smoke Generator
►Injector
►Scale
►Rub Tub
►Burger Press
►Butcher paper
►Paper stand
►Cutting Board
Welding Tools
_________________________________________
►Blowtorch
►Welder
►Angle grinder
►Grinder Blades
►Chop Saw
►Pipe Level
Camera Gear
_________________________________________
►Cameras
►Camera Lens
►Tripod
►Drone
38 Comments
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It needs pepper jack cheese
Moisture same day vs second day definitely a discussion and a challenge. Can you inform how you judge that and then keep consistent after service?
Where can I find the pan you braised it in?
Was that South African dried sausage in the knife roll? Nice move!
make some philly roast pork sandwiches with that broth
I used to use my Oklahoma Joe's Bronco for strictly ribs, but here lately I've been using it as a poor man's Chud Box lol.
the fresh buns!!! next level addition
Bro, it's a au jus packet and a ranch packet with a stick of butter and as many porcini peppers as you want. With the juice. Don't ever use a gravy packet again. Shame on you this one time. I loved how you went whole jar porcini giving the fact that it was smoked meat. I don't think the smoked stock was needed. JMO. I love you and your channel. I've drinking a lot tonight, so don't take this to hard.
Incredible
I know what Imma gonna be making on the weekends this winter. Maybe the original roast beef version. But I would be doing up some fantastic sides to go with it.
Well, definitely adding this to my list of things to make. Looks delicious!
i bet the was spicy using whole jar of peppers, last time i did that i had to cut it in half and hardly any juice but im white so…. lol
Awesome!
Great cold sandwich.
French roll
Sliced Tri Tip medium temp.
Cream cheese
Sliced peperoncini.
You could even cold smoke a butt then put it all into a pressure cooker. You wouldn't get the bark but it would be faster.
DO NOT THROW AWAY THE JUICE, OR BROTH ! It got its natural flavor, and seasonings, USE IT TO MAKE TAMALES! OMG YUM 👉👉 Getting about that time of year. To make a big pile of TAMALES Believe me ? YOU NEED ALL THE BROTH or JUICE, YOU CAN GET YOUR HANDS ON! 👉👉 All that left over turkey and turkey broth ? Makes EXCELLENT Turkey Tamales 👍👍 OMG YUM I made like 250 of them! Wrap them up in wrap then foil In bundles of 12! THEY LAST ABOUT FOR EVER > I ate on them for like 2 years > until they was GONE. 😢😢
I make a mean Mississippi Pot Roast. Definitely going to give this pork butt method a try.
Pull pork is? PULL PORK ! Its not my favorite . There many other things much more better! Yes at times. i like some pull pork! But ? I' am easy to get burned out on it..🍔🍔there so many pork sandwiches i can eat. Like pork ribs? I NEVER GET TIRED OF THAT ! YUM To me? Center cut pork chop are? better than steak ! OMG YUM 🥩🥩
I would Love to see your rendition of Biscuits and Smoked Sausage Gravy, since you make amazing looking buns and bread, along with your own sausage. PLEASE Make Biscuits and Sausage Gravy Texas cowboy style.
I think it’s time for Filipino pork lechon with EXTRA crispy skin my guy 🙂
I can't let you think that Adam Ragusea knife slid by me
You might try it confit style in a crock pot with peanut oil or lard.
Great video, Brad! One rather technical question: how did you get the dough hook from the Kitchen Aid Heavy Duty attached to the Artisan?😅
I put MSG in everything 😂
Thanks!! Nice explanation 👍👍
what exactly is that plate you put pans on and cook with? how do you keep that thing from losing warmth??
Im thinking that the braising liquid would make a great mississippi mop for some pork or chuck steaks
Great video, I just did the same yesterday, but with a beef chuck.
Could you do roasted pumpkin seeds as side product of pumpkin carving? Could you do something similar to “chestnuts roasting on an open fire”
I gotta ask. How the hell, does this metal plate warm anything? Please provide me a link to this device, cause I simply can't comprehend it.
Chud I seen cured pork, beef, and turkey. Never seen cured chicken could you do that 🙏🏽
What if you seared the pulled pork "patty" on the Chud press?
Looks great! Guessing i could get direct heat flavor on my webber kettle as well.
instead of simmering stocks all night, have you considered a large pressure cooker? I add a touch of cider vinegar to any type of bone stock that I make in a pressure cooker and after about 1 to 1.5 hours, the bones are so soft that they can be crushed by my fingers. Full extraction of all the gelatin and collagen!
OK gotta try this, but in my Weber kettle.
Gr8 spin on the south mud Sammie -Str8
Where is the English breakfast? The Doner Kebab? The crispy skin pork knuckle and other things you ate in Europe? We demand to know, Mr. Chud!
Okay, really ignorant South African just wondering what kind of heating plate do you use? I just can't figure it out because it looks like it has no power source!