Mississippi Poboy (Malcolm Reed)

[TNJAKE]

Looks awesome. Great job! Malcolm has some great recipes.

Thanks man I agree

 

[TNJAKE]

For the salt and pepper did you just sprinkle it or have a set mixes ratio?

I went light with salt and heavier with pepper

 

[TNJAKE]

Sorry for being late Jake but was out of town. Man o man what a great looking sammie. Another thing on the bucket list and there is a chuckie in the freezer.

Warren

Thanks Warren. Definitely worth a try

 

[Misplaced Nebraskan]

Bookmarked!!! Phenomenal looking Jake! thanks!

 

[TNJAKE]

Bookmarked!!! Phenomenal looking Jake! thanks!

Thanks bud

 

[Hawging It]

Good evening folks! I get Malcolm Reed's newsletter and a couple weeks ago he posted this "Mississippi Poboy". Man it looked delicious and I've been planning to make ever since. So here goes......

I started out with a 4.4lb prime chuck roast and seasoned with coarse black pepper and kosher salt. Got the smoker running about 250ish and put the chuck on.
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Let it smoke using pecan for about 3hrs and IT was 163.
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Time to put it into a pan and turn it into a "Mississippi pot roast"
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Time to cover with foil and put back on smoker. At this step malcolm used a cast iron Dutch oven. I dont have one so foil pan it is.
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After a 3hr bath in the pan IT was 210-212 so it was time to pull.
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This was so tender and juicy. Smells phenomenal!
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Picked up a french roll to build the poboy
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Cut it into segments and cut open. Layered bottom with white American cheese and slathered the top with garlic aioli. Loaded it with the beef and pepperoncini peppers. Then poured some of that hot beef juice over it.
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This thing was delicious. Wife and kids want it put into our rotation. Thanks for taking a look. I'm fuller than a tick on a hound dog.

Learned a lot from big ole fellow Mississippian Malcolm Reed. Saw this video as well just have not got around to trying it yet. Man you nailed it. M. R. would be proud!

 

[TNJAKE]

T

Learned a lot from big ole fellow Mississippian Malcolm Reed. Saw this video as well just have not got around to trying it yet. Man you nailed it. M. R. would be proud!

Thanks bud. I got a couple threads on here inspired by Malcolm. This is a delicious sandwich. Or stand alone roast. You need to try this out. Thanks for the like

 

[Central PA Cowboy]

Making this now in the crockpot. Gonna shred it and put it on an Italian hoagie roll with either sliced Mozzarella or American cheese. Might even slather the roll with garlic aioli. We will see.

 

[tx smoker]

Might even slather the roll with garlic aioli.

Now THAT sounds good!!

Robert

 

[Central PA Cowboy]

Now THAT sounds good!!

Robert

Still cooking. That idea came from Jake.

 

[HalfSmoked]

Photos or it didn't happen.

Warren