Primitive Archer
Main Discussion Area => Cooking Forum => Topic started by: tattoo dave on November 17, 2015, 06:57:12 pm
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So I guy I work with smokes his neck roasts then slices them up for lunch meat sandwiches. Sounds yummy, and I'll be trying it as soon as I get a slicer. Just wondered if anyone else does something different with the neck roasts.
Tattoo Dave
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All my roasts go in a slow cooker with two cans of mushroom soup.....it is awesome.
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I cook 'Em just like a Pot Roast - Neck Roasts are My favorite meal on the Deer ! Bob
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I start mine in the smoker and finish it off in the oven. Just remember low and slow. You'll know if you did it too fast, it will make a boot heel seem tender.
My uncle used to cut "x's" into the roast and stuff the holes with a garlic spice mix. After it was cooled and sliced there were little pockets of flavor in the sliced meat, a classic camp favorite. It took the rest of the season for the garlic smell to fade, but it helps to solidify the memories.
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Yup, nothing been said in this thread that I could say is wrong! Worse yet, I didn't have time for breakfast and it is about time for lunch, so this is an exquisite torture to read!
I have grilled/broiled neck roasts hot and fast, leaving them bloody rare. I allow them to cool, then chunk it into stew sized pieces, drown in red wine and leave it in the oven at 225 degrees F for 5 hours. Add pearl onions, mushrooms, and a can or Campbell's Golden Mushroom soup, give it an hour at 325 degrees to finish and serve with thick homemade noodles, poratoes, or rice, and a big old stick of sourdough baguette!
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onion soup mix, a little water, some bell peppers and mushrooms, put in crock pot and cook till it falls off the bone. Neck roast is so good. Dang it! I have made myself hungry...
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I put them in a black pot with some seasoning/ liquid [different kinds depending on what I am feeling that day] I really like Italian dressing [low fat of course] ;) ;D ;D and cook slow on the coals most of the day, about mid day add some taters/carrots/peppers bell or maybe some hot and cook a couple more hours. Yum yum.
Pappy
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I tie up the neck roasts. Cover in Montreal spice. In a very hot cast iron skillet, sear all the side to get a nice crust on the outside. Once done, transfer to a crock pot, with mushroom soup, pkt of onion soup mix, red wine, and beef broth. Cook for 12-14 hours. During the last 2 add onions and sliced mushrooms. Break the meat apart and pile onto a good hard roll with horseradish mayo. Delish.
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I seared a neck roast the other day in heavy cast iron, then crock potted it with vegetable broth, red wine, Italian spices, mushrooms, and onions. When it was falling apart, I pulled the roast and shredded it.
I split some Italian bread rolls, slathered with garlic butter, popped them under the broiler until they toasted. Once toasted, the rolls were covered with slices of mozzarella cheese and back under the broiler.
The sandwich was finally assembled with a load of meat, mushrooms, and onions. Then cups of the broth were served alongside for dipping. I accidently splashed a little of that broth and it hit my forehead. My tongue slapped my face raw trying to get to it!!!
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Whoa - Does that ever sound good JDub ! Bob
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slow cooker will do wonders on a neck roast as well. i use garlic, onions, pepper, roasted peppers, salt, and a little cumin. then after its falling apart i shred it and make tamales. ya ya buddy, awesome tamales!Tony