Nothing special

[dirtsailor2003]

Just another Mississippi roast cook I. The Ogallalla Cream can.
If you haven’t done a Mississippi roast before the recipe is here:

Mississippi Chuck Roast

Finally cold enough to do some cold smoking. Cold smoked a Chuck roast with some cherry pellets in the 6” AmazeN Smoker pellet tube in the 14.5 WSM. Was 20f entire time of smoke. Marinated the smoked roast Henderson’s relish for 8 hours. Then cooked. Mississippi chick roast and oven roasted...

www.smokingmeatforums.com

Seated the roast off before putting it in the cream can.

2.5 hours in the can. Fork tender. I strain the liquid and reserve it for Au Jus or gravy. Tonight I didn’t want to make gravy so it was Au Jus. Pile of pepperocini for toppings.
Roasted some taters, carrots and celery to go with it.

Gcomfort food.

 

[chef jimmyj]

I still think the Milk Can Cooking is Cool! Had the Henderson's on my Amazon Wish List but it got pushed down and I forgot about it. The Meal looks Great...JJ

 

[dirtsailor2003]

I still think the Milk Can Cooking is Cool! Had the Henderson's on my Amazon Wish List but it got pushed down and I forgot about it. The Meal looks Great...JJ

Yeah it works gray for things like roasts whole chickens, soups and stews. And of course low country boils.

I just received theee more bottles. I really like it better than Worcestershire.

 

[chef jimmyj]

Does the Pepperoncini add a lot of Heat and Vinegar to the Jus?...JJ

 

[dirtsailor2003]

Does the Pepperoncini add a lot of Heat and Vinegar to the Jus?...JJ

Not a lot but it does add a good kick.

I’ve added a jar of the pepponcini to your Smokey Au Jus recipe before. It’s a nice addition.

 

[indaswamp]

chef jj, on the scoville scale, pepperocinos are 100-500, so not much heat at all. Just lots of flavor.

 

[tag0401]

Nice!!

 

[chopsaw]

Nice cook . I think the can cookers are pretty cool too .
I like the Mississippi style roast . The peppers are a great flavor add . I always add a dill pickle if I'm not doing the Mississippi style .
That plate makes my mouth water .

 

[chef jimmyj]

I always add a dill pickle if I'm not doing the Mississippi style .

I add thin sliced Dill Pickles to my Beef Stroganoff.
Now I understand the flavor profile the Pepperoncini adds to the finished dish...JJ

 

[HalfSmoked]

Nice looking deal there.

Warren

 

[tx smoker]

Looks pretty special to me!! I'd love to be sitting down to a plate of that. Something about a slow cooked roast is just impossible to beat. Nice job.

Robert

 

[tx smoker]

Had the Henderson's on my Amazon Wish List but it got pushed down and I forgot about it

So Jimmy, I've read through this a couple times and cannot find anything related to Henderson's. What exactly are you referencing? If it was on your list it must be good...whatever the heck it is, and I might like to check it out.

Robert

 

[GaryHibbert]

That looks real good to me, Case. And I've wanted one of those Cream Cans for a long time. Maybe one of these days...........
Gary

 

[chef jimmyj]

tx smoker Here you go Robert...JJ

Borrowed from Wikipedia.
Henderson's Relish is spicy and fruity and is not a condiment but a relish, produced in Sheffield in South Yorkshire, England. It is similar in appearance to Worcestershire sauce, but contains no anchovies. It is made of water, sugar and spirit vinegar with a selection of spices and colouring. It is gluten free, suitable for vegans and is approved by the Vegetarian Society.

Like many similar sauces, Worcestershire, Henderson's has a base of spirit vinegar, coloured with caramel and sweetened with sugar and saccharin. Its flavour is derived from Tamarind, cayenne pepper and garlic oil. A spice that distinguishes Henderson's from other English sauces is its use of cloves.
It is distinguished from other sauces, in that it does not use anchovies as an ingredient.