buckhunter
12-05-2009, 06:45 AM
1-nice,clean,dirt free,trimmed shoulder[preferrably one that is not shot all to hell]
onions=i usually use one great big one sliced up
carrots=i usually use 6 or 8 peeled and cut or a whole bag of the "baby"carrots i love carrots
1 big can of cream of mushroom soup
cup or so of water
seasonings=basically whatever you like'i use a lil salt and pepper and perhaps one of the steak seasonings such as the montreal in the shake can
now take the shoulder and place it in the wife's pampered chef roasting pan[man this thing works good!!!]
season it the way you want it and throw the onions and carrots in as well
top it off with the soup and add the water to the bottom
cover it with aluminum foil,throw it in the oven on 195degrees first thing in the morning and when you get in from the stand after dark the only thing youy have to do is make the rice!
usually you grab the bone and give it a lil wiggle and the meat falls rite off!
#1=if the shoulder is a lil watery for your liking just take the foil off for the last hour or so and it will thicken up
#2=the only way i know this gets any better is if you are to sear the meat in a cast iron frying pan and add the water while it is hot to make the rue [or whatever they call it] and then add everything else using the frying pan instead of the wifes pampered chef
#3=i do not put potatoes in mine because it makes it watery and i put mine over rice when it's done-to each his own though
#4=i know what you're thinking,"shoulder?????"trust me,TRY one,it will surprise you!!!! it comes out a whole lot better than using ham or backstrap in the oven.YOU WILL NOT BE DISSAPOINTED!!!
onions=i usually use one great big one sliced up
carrots=i usually use 6 or 8 peeled and cut or a whole bag of the "baby"carrots i love carrots
1 big can of cream of mushroom soup
cup or so of water
seasonings=basically whatever you like'i use a lil salt and pepper and perhaps one of the steak seasonings such as the montreal in the shake can
now take the shoulder and place it in the wife's pampered chef roasting pan[man this thing works good!!!]
season it the way you want it and throw the onions and carrots in as well
top it off with the soup and add the water to the bottom
cover it with aluminum foil,throw it in the oven on 195degrees first thing in the morning and when you get in from the stand after dark the only thing youy have to do is make the rice!
usually you grab the bone and give it a lil wiggle and the meat falls rite off!
#1=if the shoulder is a lil watery for your liking just take the foil off for the last hour or so and it will thicken up
#2=the only way i know this gets any better is if you are to sear the meat in a cast iron frying pan and add the water while it is hot to make the rue [or whatever they call it] and then add everything else using the frying pan instead of the wifes pampered chef
#3=i do not put potatoes in mine because it makes it watery and i put mine over rice when it's done-to each his own though
#4=i know what you're thinking,"shoulder?????"trust me,TRY one,it will surprise you!!!! it comes out a whole lot better than using ham or backstrap in the oven.YOU WILL NOT BE DISSAPOINTED!!!