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Roast Beef and Gravy brendaganttbook.com 1-833-839-6871 Don’t forget to order your cookbook today. It will be here in November just in time for... | By Cooking with Brenda Gantt | Facebook

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brenda gantt cooking videos

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Brenda Gantt
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Recipes ~ Main Dish, Seafood
Boston Butt Order my cook cook today May19 last day to preorder brendaganttbook.com 1-833-839-6871 | By Cooking with Brenda Gantt | Hey, y'all. After I ate my salmon salad, I went to town because I need to buy some things and I'm going to have some Hannah's little girl was over tonight to eat and so I I just walked in the door now I'm telling you it was busy uptown but hot and I thought for sure I thought my goodness I thought I won't go to sleep before I could even get back to the house. That warm sun shining in that felt so good. I mean I could've just gone straight to sleep. Anyway when I went there I bought what I'm going to cook tonight for. I'm going to cook several things. And what I probably do is put everything on a different video because if I put everything on the same video for all I'm going to cook tonight it'll be too much. It'll be too long and you won't have time to watch it. So what I did is I bought a Boston Butt Whoop. Here's the big one. And that's what you call these. I know you people in Boston think oh my gosh you know that's not a Boston Butt. Well it is. It's a Boston Butt. Another thing you could call it. You could call it a pork roast. A pork roast. But that's what it is. It's a Boston Butt. I'm going to show you the name of it right here. See where it says. Boston black. It's going to feed a lot of people. I went down the aisle trying to figure out what was the cheapest meat. There weren't any. But this is the cheapest one I saw. It was a $12 and well it was two dollars and nine cents a pound. $12 and 10 cents for the whole thing. But I got it because I thought well that'll feed a that'll feed a bunch. Alright so what I do. Here's what I do. And y'all do what you want to do. But here's what I do. I take my meat I turn my water on cold but I give it a good washing. See it's pretty. What I always do is sit my fat side down. Now some people like to put their fat side up. But this has got plenty of fat in it. So I'm going to put it down. My fat side down. After you get it washed real good. I'm going to put it if it sit there a second till I get my pan. Do y'all can see what I'm going to put it in. Uh oh. Sam. Let me re rinse it off a little bit. It's hard scooping around in this kitchen like I do. Alright, here's what I'm going to put in here. This this pot right here. Okay. I'm going to put just a little water in it. Maybe an inch and a half, 2 inches, something like that. Not much. That ain't even inch and a half. That's not even an inch. Let me put a little more. I'm going to put an inch of water in it. Alright? See there? Just not much. And then I'm going to put my meat in it. And I'm going to sit fat side down. Okay. Now I'm going to get me some salt and pepper put on it. And And that's all I'm going to put on it. The reason I just going to put salt and pepper is because I'm going to make gravy too. So I don't want a bunch of other flavorings in it. I just want a little salt and little pepper. Alright? Y'all come on over here with me. Let's get us out some salt and pepper. Yeah. We're going to salt and pepper him up. If you don't have a top to go on your black pot, just I I put a lot of pepper too. Uh but not put too much salt. I don't put a lot of pepper. Okay. If you don't have a top to go on yours. You could cover it with some foil. If you wanted to. And you could cook it on 400. I'm going to cook mine on 350 for about a few hours or whatever. Say it's just a little after three right now. And I'm not going to be serving till after six I guess. Something around six or something. So I got plenty of time and I'm going to fix to put it in my stove here. There's a pan in there. It's not even supposed to be in there. I'm going to move my rack down one time because that pot is so Oh, a praise going to hit my eye. Thought Meat is cooking. And I'll know when it's done. Uh you it just be want to tear up. It'll be it'll be good. It it'll take several hours to do it. Now what that hard? Oh my word. That is hard. We had to wash some meat and salt and pepper it. Listen, it's so hard to cook. I'm telling you. That you can do a lot with that Boston Butt. I'm going to make gravy. Uh but that's because I'm going to make some cream potatoes to go with mine. I want gravy with it. Uh and y'all will get to see that too. But anyway you could after you take it out if you didn't want to make gravy brown gravy to go with yours you could just take that roast out sit it in a little bowl or something or big bowl and take two forks and shred it and have barbecue sandwiches out of it you could slice it and just have it a pretty slice of meat on the plate with a rice or whatever else you want to cook or some kind of salad it's a good buy a Boston butt is a good buy. And actually that was higher than most of the time. Most of the time they're not very high at all. But that's either way it's cooking and when it comes out I'll show it to you okay? Y'all probably see me with this outfit on on the next four or five videos because I'm going to make it all today. And I'm not going to run back there and change clothes. Oh gosh. Um anyway let's see what else I need to tell you. I don't even know. Anyway, I'm going to drink me a little sip of water and I'll talk to y'all later. Bye. Okay, now we're going to get our pork roast out. That Boston Butt that we cooked. So, I know y'all think but Brenda you sure are rushing around. Well, hey, everybody be hungry. I gotta get it out. Alright, let me see how it looks. Pour this heavy. I know that. Okay. Let's take the top off of it. Yes. Uh I put it on at three on 350 and now it is six o'clock and so you can kind of see how it looks. We'll get something to get it out with. Wait just a minute. Get us a plate. Alright, now you see this bone in here. This is what I look for. See that bone right there? See how the beets pulled away from the bone? That's what you want. Let's get this old bossed butt out of here. Put em on this plate right here and I've got my grease and my water that I put in a while ago. Let me let you look at this real good so you kind of see how it looks. See how pretty it is. And see how the bone is kind of coming out right there, okay? So, you supposed to let it sit a minute. So, what I'm going to do is this. I'm going to get some foil and I am going to just tear me off a little piece and kind of tint it up over that rug. Let it just sit there. That's what's supposed to do to me. Alright, I'm going to put this back on my eye over here and I gotta move something. Our potatoes boiled. We're going to turn on our eye over here on this side and put our pork stuff over here. Now here's what we're going to do. When you're making gravy that's like this that's got already got water in it. You have to mix up your white really flour in a in a measuring cup or something separate. You can't do it like the other kind of gravy where you mix the flour and the grease and then pour in the water because this is broth. It's not all grease. It's got a lot of broth in it, okay? So, I'll you how I'm going to do that. Imma get out of measuring cup and the only reason I'm getting out of measuring cup is so I can pour in it, alright? So, what the first thing I'm going to do is get us some flour and I'm going to use the Imma use the plain flour, okay? Imma use white lily plain and I think I'll get about three nice tablespoons. I mean, each one is different y'all. It's friend. If I need some more, I'll get it, alright? Now, I'm going over here to my water and Imma run the water just real slowly and Imma put this. See how I'm doing it real slowly? I make it a paste, I guess you'd say. See, it's way too thick. You see that? Imma tell you what though, a pork roast makes the best gravy on cream potatoes you have ever seen. It is so good. Alright. I want to try to keep mixing it till I get all my lumps out. Whoo. I got this. I gotta turn this down. Water's boiling out of the flood over there. Have y'all ever heard the old saying too many irons in the fire? Sometimes I'll be around the house and I'll just sing it. I'll say too many irons in the fire lord. Too many irons in the fire. He knows what I'm talking out. In other words, Lord, you give me too many jobs to do. Ha ha. That taste pretty good. Alright, so we got this made. See that? And when I pour it in my broth, I don't want my broth to be boiling. I want all these knots out of here if I can get them out now. I'm mashing it with the back of my spoons what I'm doing. Okay? Let me put this down and I'll bring you over here with me. Let me move this and put you over here with me. Alright, here's our broth and it is it's it's hot. So, what you want to do is this. Our potatoes are boiling right here. What you want to do is barely pour it in a little at a time. As a matter of fact, I'm going to get my whisk out. So that if I've got any lumps, this will whisk it out. Alright, here we go. Little at a time. Okay? I'm going to turn it on now. Turn the potatoes down just a little. Here we go. We're going to have a good supper tonight. Now, your pork roast gravy won't be real dark. But it'll be real good. Alright, that's about it. I'm not going to need all this. See? See how thick it's getting over here? You see how thick that is? See? That's thick enough and what I'm going to do now is Imma pour the rest of this little bit hardly any in the in the trash can and then I'm going to give me some more water because I need it thinner than this, okay? You can always add water to make it thinner, okay? So, that's what I'm going to do. We get me some water in this thing right here. Just add a little bit at the time. Now I'm going to taste this to see how much salt and pepper that we're going to need because you know I salted my roast. Will get me a spoon, paper towel. Let's see. Black pepper, salt, Spin. Find one that's small enough. Mm mm. It needs both. Alright, don't put in pepper. Banks don't like gravy on their potatoes. I love it on mine. So, need a little more water. I can tell that. In the way I can tell it, it's too thick. You don't want it too thick. I'm going to turn it down now. Let it just sit here and cook. Alright. Our potatoes are cooking. Everything's good. I'll bring you back in just a minute. If you haven't ordered your preordered your cookbook, remember now that May nineteenth, that's tomorrow is the last day to preorder. So if you were to get yours, make sure you have one by November, you need to preorder and the number is one eight three three eight three nine six A 7 one. Now we're going to order a few extras but not many. So if you want to be sure be be for sure that you have yours you need to call that number and they will help you get your order straight. It's a toll free number. It's going to be good y'all.

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