Originally Posted by Fire Me Boy! (Post 11493544)

Pfft. That ain't chili, it's got beans in it.






J/k. How'd you make it?

Originally Posted by Mr. Flopnuts (Post 11493565)

We'll eat it for days. Loaded baked potatoes, burgers, dogs, and of course in a bowl with green onion, cheese, and some crushed up Club crackers. :D

Originally Posted by Mr. Flopnuts (Post 11493561)

Couldn't add Cayenne peeper because the wife hates anything spicy. Which sucks for me.

Originally Posted by Fire Me Boy! (Post 11493583)

I have to do the same thing. Sucks.

Originally Posted by sedated (Post 11492784)

I wish I had gotten some pics but this weekend I threw some flank steak in an oven with some red onion, chipotles in adobo, jalapenos, garlic, lime juice, tad bit of beef broth, and southwest spices. Let that cook at around 200 for about 5 hours then shredded it. Took everything from the pot, liquefied it in the blender and added it back to the meat.

The flavor was great but the texture was disappointing. Chewy. I'm curious if I cooked it too long, not enough, or if flank steak is just too stringy to be tender when shredded. I've had perfect texture on brisket, but that was sliced (against the grain) rather than pulled apart. I'd experiment with it but flank steak costs almost as much as fuggin ribeye these days.

Originally Posted by Mr. Flopnuts (Post 11493604)

Yeah, I add hot sauce to mine but it's not the same. Very pleased with this. I'm admittedly an amateur compared to you guys, so I'm easily pleased. Lol

Originally Posted by Fire Me Boy! (Post 11493458)

Mushy carrots?

Originally Posted by Mr. Flopnuts (Post 11493565)

We'll eat it for days. Loaded baked potatoes, burgers, dogs, and of course in a bowl with green onion, cheese, and some crushed up Club crackers. :D

Originally Posted by cdcox (Post 11494020)

No, I roasted them in the oven because the roast was big and there would not be room for them with the potatoes. The carrots would have been mushy if I had PC'd them. The carrots were done but still held their texture. They were actually better this way.



I always brown the roast, then pressure cook it until almost done, open it to add the veggies, then pressure cook for another 10 minutes to cook those.

Originally Posted by Inmem58 (Post 11488563)

Who here has tried fiddle heads? I follow a ton of chefs on my Instagram and these are becoming very popular on my feed.

Originally Posted by Inmem58 (Post 11489781)

FWIW I'm making the wife shrimp étouffée tonight with scallops. What are you guys making for your significant other/mother.

Originally Posted by Buehler445 (Post 11493612)

The only way I've ever had decent luck with flank is in the crock pot.

Originally Posted by Buehler445 (Post 11493612)

The only way I've ever had decent luck with flank is in the crock pot.

Originally Posted by DaKCMan AP (Post 11494394)

Flank steak can be delicious marinated and then grilled to medium-medium rare.