On Wednesday, October 21, 2020 at 3:05:48 PM UTC-10, Leo wrote:
> I made a pot roast. I used a two and a half pound boneless beef chuck cross
> rib roast that was neatly tied around by two strings. It was $3.99 per pound.
> I dont know if thats a good price or not.
> I added carrots, Idaho spuds and yellow onions. Then I thickened the broth
> when everything had been pulled out.
> My wife made me live on these things when we were first married. I used to
> call them a €śgoddam rolled roast€ť. I forgot that they are quite tasty and
> make meals for two nights for two people. I should have taken a picture.
> Nobody here has ever seen a pot roast picture, have they? 
>
> leo
Pot roast is good. I made one the other day with a chuck roast of the same weight. That was one beautiful piece of meat although there were no strings attached. Mine was free and clear of any attachments.
Tonight I had some chicken thighs cooked on a Ronco Industries Showtime Rotisserie. The thighs were dry rubbed and rotated for 50 minutes. On the dry rub, I added some ghost pepper flakes - just a few twists on a grinder. It was a tiny amount but the heat was pretty awesome. Next time, I'll slather the chicken in mustard before adding the dry rub. It was pretty intense, as usual.
https://www.amazon.com/photos/shared...edFX2q7ocvaJcQ