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Learning how

Egmont KeyEgmont Key Posts: 69
edited 9:27AM in EggHead Forum
Last Sunday I done a pot roast ala Grandpas Grub as close as I could but I did add some shrooms, and some Emerils
potroast.jpg

potroast2.jpg

slicedpotroast.jpg
I'm telling you that was a great tasting potroast witnessed by family. :)

Yesterday I did a whole pork loin cut in two pieces. Had some Cuban blackbeans and white rice with onions and Cuban bread.
porkloin2.jpg

slicedporkloin3.jpg

Porkloin.jpg

Comments

  • BENTEBENTE Posts: 8,337
    wow man that looks great GG has a great potroast recepie although i have never followed it word for word i always add something or leave it out :blush:

    great looking loin also ;)

    happy eggin

    TB

    Anderson S.C.

    "Life is too short to be diplomatic. A man's friends shouldn't mind what he does or says- and those who are not his friends, well, the hell with them. They don't count."

    Tyrus Raymond Cobb

  • GG is a good teacher. Mightyfine eats and a nice lookin table.
  • HossHoss Posts: 14,600
    Looks like you are WELL on the wat!Great lookin grub! :)
  • Grandpas GrubGrandpas Grub Posts: 14,226
     
    Both cooks look great.

    I had never even thought about adding any mushrooms, good idea.

    Glad you enjoyed the cook.

    GG
  • Egmont KeyEgmont Key Posts: 69
    GG
    Those mushrooms where oh! so good with the pot liquer from that roast. My mouth is waterin just thinking about it.
    That DO was not big enough took it back to wally world. Found a Bayou classic on the internet 8.5 qt with a fry basket.
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