Teardrops n Tiny Travel Trailers

As far as the coffee goes:

I got a cookbook from Marlboro of their award-winning chili recipes from contests held throughout the country, and I was amazed how many used coffee.

I was never a big chili fan, guess because we didn't have great chili in Brooklyn while I was growing up, but I gotta try one of these recipes one day.

depends on the cut of meat. some cuts get tough if you do that.

Isn't a roast (brisket) one of the toughest cuts to begin with? Which is the reason why it is boiled to death in a pot or put on a BBQ for hours. Then again, I still am not shure what kind of roast this thread is asking about.

IraRat wrote:I got a cookbook from Marlboro of their award-winning chili recipes from contests held throughout the country, and I was amazed how many used coffee.

Does your Budwiser cookbook say anything about using beer?

brisket responds much better to long slow cooking and moisture helps.

however, if you're adept at slicing against the grain, it can be fixed like fajitas.

Good evening (morning)

The best way I have found to cook a roast, beef or deer is to put it in a crock pot,
First, sear the roast, then put onion slices all over,
add veggies (carrots and potatoes)
salt
Water to cover veggies
This works real well if you want left over soup. Just add tomatoes or salsa and you are there.
cook on HIGH for at least 6 hours
This works even if the roast is frozen. Just add a few hours.

Enjoy
Miriam

Too late, Miriam:

I think Dean wound up just ordering McDonalds.

1 arm roast, about 10x6x3''

1 roll heavy duty reynolds wrap

1 large onion, sliced thin

salt & pepper

charcoal fire, 3-layers of coals deep, some coals not yet completely white.

Make a double-layer of foil about 3 ft long, shiny side down.
Put about half the onion on the foil. Salt & pepper the onions well.
Lay the roast on top of the onions. Salt & pepper the roast well.
Lay the other half the onions on top of the roast. Salt & pepper lightly.

Roll the short edges of the foil together over the top of the roast.
Roll the long edges of the foil together over the sides of the roast.

Make a trench in the coals. Lay the foil packet on top of a layer of coals.
Heap coals beside and over the packet. Cook for 45 minutes. Take out of coals. Let rest 10 minutes; open packet and check for doneness.

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