Mississippi Poboy courtesy of Malcom Reed

[gtsum]

Almost everything I’ve tried from Malcolm has been great, so when I saw this sandwich come out, I had to give it a whirl...

Stoking the M1 with oak and hickory

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Couple of chuck roasts seasoned with SPG and Kosmos Texas Beef

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After 2 1/2 hours

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Time to load em up in the pool. I doubled the recipe as I used 2 roasts...in hindsight I didn’t need to

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3 hours later

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The last three hours were in covered dish in the oven as we had a basketball game for the youngest son...as soon as we opened the garage door and pulled in we could smell it.....smelled out of this world good

Shredded like butter

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Extremely good sandwich...also extremely rich! Definitely a good winter sandwich...bit much in 100 degrees I would think. Depth of flavor was outstanding...kudos to Malcolm for another good one


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[gtsum]

Another plug for the M1...In the morning it cruised at 280-300 on oak splits in the firebox and put a great crust and flavor on the beef...kids wanted some Elgin, TX sausage so lit up some lump and oak splits on the charcoal grate and cooked some sausage up over the wood splits aka Santa Maria style....it’s just an extremely versatile cooker

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[KORND4WG X]

Sandwich looks great :hungry: I see you have the searing box - I wasn’t sure at first how well it would do but along with the adjustable grate can definitely get it done :thumb:

[gtsum]

Sandwich looks great :hungry: I see you have the searing box - I wasn’t sure at first how well it would do but along with the adjustable grate can definitely get it done :thumb:



Thanks. It’s actually not the searing box. It’s the other charcoal grate that’s divided and has 2” tall sides. Works great and provides a bigger sear zone than the searing box.


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[KORND4WG X]

Thanks. It’s actually not the searing box. It’s the other charcoal grate that’s divided and has 2” tall sides. Works great and provides a bigger sear zone than the searing box.


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Oh I didn’t know it was an accessory - looks cool :clap2:

[mcyork28]

Nice cook. Saw that video and am intending on making it as well.

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[ssv3]

Awesome!!

[Whisky]

I had Mississippi potroast for the first time a couple weeks ago (never heard of it before). The chucks were not smoked, but done in a crockpot. It was amazing. I'm sure smoke made it all that much better. Looks great.

[Stingerhook]

Yes please!

[drunkenmeatfist]

I did this a couple years back. Biggest mistake was that I used beef broth during the braising stage. Diluted the flavor. I'll be doing it again for sure.

[SweetHeatBBQnSC]

Looks good, and I am with you everything he makes on his videos ends up being awesome recipes!

[Plata-O-Plomo]

gtsum, looking good! Damn!

I watched Malcom's video yesterday. When he took that first big bite I though he had an orgasm. LOL

I don't have a dutch over and I don't want to do it in a slow cooker. I am going to try it in a foil pan the next time chuckies go on sale. Any thoughts on that? Or, is this just a good excuse to get a dutch oven?

Humm...

[pharp]

Looks amazing!

[gtsum]

gtsum, looking good! Damn!

I watched Malcom's video yesterday. When he took that first big bite I though he had an orgasm. LOL

I don't have a dutch over and I don't want to do it in a slow cooker. I am going to try it in a foil pan the next time chuckies go on sale. Any thoughts on that? Or, is this just a good excuse to get a dutch oven?

Humm...



Thanks. I got a kick out of him when he said he needs to take a moment to compose himself...he cracks me up

I didn’t use a dutch oven...I used a calphalon covered pot in the oven. Foil pan sealed up work just as good imo. It is a very good sandwich and the depth of flavor is amazing...but it is extremely rich...my belly wasn’t used to it:(


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[jstrand]

Thanks. I got a kick out of him when he said he needs to take a moment to compose himself...he cracks me up

I didn’t use a dutch oven...I used a calphalon covered pot in the oven. Foil pan sealed up work just as good imo. It is a very good sandwich and the depth of flavor is amazing...but it is extremely rich...my belly wasn’t used to it:(


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Uh Oh! gtsum, sounds like someone needed a potty break! :laugh:
Sammy looks awesome though, nice job!!
Hate it when my tummy disagrees with my food choices. :boxing:

[mrp116]

My wife makes this recipe all the time, but she uses a pork roast and throws it in the crock pot in the morning. It's one of her favorites, and she eats it over mashed potatoes. I've never thought of making it with smoked chuck, but I showed your pictures to her last night and guess what she has me making today?

[ruger35]

His Cuban sandwich recipe is pretty good as well. Was a hit at my house. Only change I made was to wear the pork first. I enjoy watching Malcolm, he's one of the few I trust on the YouTube.

[LloydQ]

You wore the pork first? How did it feel?:lol:

[KevinJ]

Great looking cook.

[Baychilla]

My wife makes this recipe all the time, but she uses a pork roast and throws it in the crock pot in the morning. It's one of her favorites, and she eats it over mashed potatoes. I've never thought of making it with smoked chuck, but I showed your pictures to her last night and guess what she has me making today?

Does she have a single sister?:mrgreen:

[gtsum]

I had never heard of a Mississippi pot roast before this...I’ll do it again for sure


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[Baychilla]

Ranch and French onion mix + peperoncini. It's what happens when Guido + Jethro cook together.

[sjb67]

Ok trying a spin on this. I smoked the chuckies for 3 hours or so today and cooled them down. Assembled everything into a crockpot bowl and put in the fridge for the night. Wife will put it in the base tomorrow before we go to work and cook on low all day. Hopefully make for a good supper.

[Sid Post]

gtsum, looking good! Damn!

I watched Malcom's video yesterday. When he took that first big bite I though he had an orgasm. LOL

I don't have a dutch over and I don't want to do it in a slow cooker. I am going to try it in a foil pan the next time chuckies go on sale. Any thoughts on that? Or, is this just a good excuse to get a dutch oven?

Humm...

Dutch ovens are super versatile! :thumb:

Lodge brand at wally-world start out in the ~$30 range. Tramontina enameled versions are ~$45 or so at the big 'club' stores.

Get ya' one! Thank us later. :wink:

[Sid Post]

That sure looks good! :icon_smile_tongue:

[gtsum]

Dutch ovens are super versatile! :thumb:



Lodge brand at wally-world start out in the ~$30 range. Tramontina enameled versions are ~$45 or so at the big 'club' stores.



Get ya' one! Thank us later. :wink:



I have a couple in the camper...I was just too lazy to get them out:)


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[gtsum]

Ok trying a spin on this. I smoked the chuckies for 3 hours or so today and cooled them down. Assembled everything into a crockpot bowl and put in the fridge for the night. Wife will put it in the base tomorrow before we go to work and cook on low all day. Hopefully make for a good supper.



I bet it will be great. I had a leftover sandwich today and once heated up it was incredibly moist...the peppers do a good job of cutting through the richness of the beef and the butter...pickled onions would be ideal too


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[70monte]

I watched the video the other day and definitely plan on trying it out. It looked so good that I wanted to jump through the screen. I don't have a cast iron dutch oven but plan to use an aluminum one that I picked up at a flea market for cheap.

Not sure which cooker I will use.

[93_confirmed]

I'm all in on this recipe but that stick of butter is just stupid. Chuck is already a rich cut with plenty of rendered fat and adding all that butter is over the top imo. I'll give this a try this weekend with that one change.

[Servo]

I don't have a dutch over and I don't want to do it in a slow cooker. I am going to try it in a foil pan the next time chuckies go on sale. Any thoughts on that? Or, is this just a good excuse to get a dutch oven?



Tightly wrapped aluminium pan in smoker should be fine, but I'd think you'd want to let it go longer than he did for the dutch oven. Just Pepper Stout Beef with different add-ins to the pan. Dutch oven would likely by warmer and 'more efficient' cooking it, leading to less time.

[gtsum]

I'm all in on this recipe but that stick of butter is just stupid. Chuck is already a rich cut with plenty of rendered fat and adding all that butter is over the top imo. I'll give this a try this weekend with that one change.



I think I could do without the butter also. It was very rich as is


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[Big George's BBQ]

That looks great and I would love to have one

[PaSmoker]

gtsum, looking good! Damn!

I watched Malcom's video yesterday. When he took that first big bite I though he had an orgasm. LOL

I don't have a dutch over and I don't want to do it in a slow cooker. I am going to try it in a foil pan the next time chuckies go on sale. Any thoughts on that? Or, is this just a good excuse to get a dutch oven?

Humm...

Borrow one from your "friendly"neighbor!!....Sandwich looks great!!

[frankenfab]

Looks really good. I'll definitely be trying it. I was looking at chucks the other day, and thought "Dang that's expensive."

The recipe immediately reminded me of this one, which I have made many times, and is always a hit:

https://thepioneerwoman.com/cooking/spicy-dr-pepper-shredded-pork/

Maybe I should smoke the pork butt for three hours and take it up a notch.

[Smoking Piney]

Awesome looking po-boys. :thumb:

I need to try this.

[sjb67]

Worked out really well. Served it on French rolls with Dukes mayo and extra peppers

[RandyNight]

Try Malcolm's Jerk Pork Chops, big hit with our family.

[93_confirmed]

I think I could do without the butter also. It was very rich as is

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I made a modified version this weekend but I used a can of beef broth, packet of onion soup mix and a beef bullion cube - no butter at all. It came out great. Very rich without the butter, the smoke and other flavors were spot on and it pulled relatively easily. Threw it on a hearty roll with American cheese and it was as tasty as it looks in the vid.

[lsuillini]

I made it this weekend and served it on top of fried polenta squares. Very good, but very rich.

[70monte]

I made it yesterday and it turned out very good. I didn't find it rich at all and I did use the butter.

I used an aluminum Dutch oven and cooked it on my PK 360.

[HouseDoc]

Malcolm and butter usage is guaranteed in any of his videos. Good stuff though