As of January 2011, we Three Many Cooks are the weekly food columnists for USA Weekend magazine, a Sunday insert in some 20 million newspapers across the country. We didn’t make a splashy deal about it when it happened, but now that we’re all settled, we wanted you to know about it too.
Our being USA Weekend food columnists means you get more. Starting this Sunday we’ll post our USA Weekend recipe, along with a video of us demonstrating it. You’ll probably learn a thing or two, but it’s mostly us just having fun in the kitchen!
Here’s a taste of what you’re in for. In this past weekend’s video Maggy and I do a side-by-side test of pulled barbecue beef using her crock-pot method and my quick oven method. We let Sharon be the decider. Watch this video and see who wins.
This coming Sunday I’ll be giving Maggy and Sharon (and anyone else who cares to watch) a quick Lo Mein lesson. We hope to see you then… and every Sunday. And head over to http://www.usaweekend.com/. We’re there each week along with lots of other interesting people and timely stories.
I saw it Sunday morning and recognized the 3 of you. Great job! I enjoy your blog and now I can look forward to Sunday mornings.
Enjoyed the video It was well done. But a couple of questions came to mind. What if Maggie went through the additional step of carmelizing the meat? Would that have generated a more intense sauce. If one were using a crock pot , would you recommend the pre sear? . What cut of meat did you use? It looked like chuck ( shoulder ) roast . Is that the best cut for this application because of all the collegen that needs to be broken down??
Best of Luck
Hey Uncle Tony,
You’re right. Maggy could have seared her roast stovetop too, and I think it would help flavor somewhat, but the fact is there’s just a lot of liquid with this method. The juices from a roast cooking at such a low temperature don’t really evaporate. Plus during the long cooking, the roast gives off a lot, so it’s juicy, not saucy.
The modified pressure cooker oven roast cooks quickly and at a very high temperature, so the juices reduce making them more intense and flavorful.
And yes, the chuck roast is perfect here–that’s what we call for in the recipe. For the collegen, yes, but also because it’s a multi-muscular cut. In the between all those muscles is fat, which we all know makes meat succulent and flavorful.
Good grief, I almost poisoned my family with the Barbecue Beef Southwestern Flavors recipe. Amateur cook that I am, I misread “3 canned chipotle chilies in adobo” for 3 cans of the chilies. Big mistake. Now I am roasting a another chuck roast and will incorporate it into the first one. Hopefully this will dilute the flavor. I’m going to add another can of tomatoes and more bbq sauce as well. Wish me luck!!
Juliet,
We three wish you luck. There’s nothing like a mistake to help you become a better cook.
Congrats ladies!! Y’all deserve it 🙂
Congratulations… loved the video and can’t wait to see more. Happy Valentine’s Day!
Oh wow! Congratulations! This must be so exciting for all three of you. I’m so happy for you! Love the video, it’s great. Very well done. I can’t wait to see more. Also can’t wait for the Big Summer Potluck!
Congrats that is fabulous news!
Congratulations!!
loved your video and looking forward to more! I’d love to hang out with you 3!
I’m looking forward to the Lo Mein lesson. It’s been one of my favorites for years.
Normally when using a crock pot you are better off browning the met first and eliminating any liquid you can. Try a powdered beef or chicken bouillon (or a bouillon cube smashed. Also when working with bouillon don’t add additional salt just pepper.
Can’t wait to try this but just wondering how this recipe might work out with pork.
Congrats Pam! Thank you for all you do!
pulled pork would be delicious!
I made this for dinner tonight and my family all thought it was incredible. I did use the slow cooker and then reduced the sauce in half which made it as thick as regular barbecue sauce. It is very easy and a definite “do again” which is the standard in our house. Thanks.
in your sun. june 25th column for “add-ins” for ‘homemade” ice cream; cookies and coffee, you said to crumble in refrigerated cookie dough! right on the tube/package of raw dough it warns you not to eat the dough RAW!!!! don’t you read labels? people could get salmonella from doing that!!!!
Your recipe for a fruit and cream cheese galette was published in USA Weekend on August 26-28, 2011. It is fabulous! Our whole family raves whenever I make it. How do I find it on your website? I would like to send info about it to a number of friends, and want them to see the image in color.
Thanks for a great summer (actually year-round) treat!
Karen in Danville, CA
Hey Karen,
So glad you’re enjoying our fresh fruit galette formula. Here’s the link to the recipe on our site: http://threemanycooks.com/recipes/sweet-treats/summer-fruit-galettes/
Continue to spread the word!