My cooking repertoire is feeling stale, tired, and uninspired lately

So tonight is gonna be a big ol batch of bone in Buffalo wings from Papa Johns, and a box of Velveeta shells and cheese

SUCK IT
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It's time, again
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We need more corned beef! :-)
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So we had hot dogs tonight and this was a huge debate in the runkc family. What are your ingredients?

You can add 3 toppings to this hotdog. What are you adding? �� pic.twitter.com/9v8fRCau54

— Mikey Hutch ✨ (@HutchIyh) March 2, 2021

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I had an exceptional salisbury steak, mashed potato’s, and corn on the cob.
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I make mine on St Pattys Day.
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I understand the nature of the question, but picking 3 toppings only is counter to the very idea of the hotdog.

Sometimes I want Chicago style, sometimes chili-cheese, sometimes kraut and stone ground, and that's the thing I like best about hot dogs.

But in the spirit of the post, if I was given one shot, one opportunity, to top my hot dog with exactly 3 things, hard to beat classic Kraft American slice, yellow mustard, and fresh diced onion.
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A good hot mustard relish onion.
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I might substitute the hot mustard for a mustard relish onion and extra sharp cheddar.
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Pice de Gallo/brown mustard/ ketchup
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Pressure cooker and broiled, less than an hour from pulling out of the refrigerator to eating. And MAN are they good.

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In this order.

Mustard
Chili
Onion
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We did this recipe on Friday. By the time I thought I should get a picture my hands were covered in sauce from peeling shrimp.

https://spicysouthernkitchen.com/wprm_print/19005

They were really good definitely serve with french bread to mop up the sauce.
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Dirt simple but delicious tonight

Beer brats on the grill with grilled onion and Guldens spicy brown mustard

Bush's brown sugar baked beans, and a salad with cucumber and tomato
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Question: I'm experimenting with a slow cooker pot roast. Now I don't like finding a bunch of funky connective tissue and shit in my roast so I've been using a lean London Broil/Top Round. To get a good tasting gravy with a decent thickness and flavor I've had to toss in a pack of dry gravy mix. My results:




How can I eliminate the need for the brown gravy mix? I've tried "Better Than Bouillon" and it adds a lot of the flavor that I'm looking for but it still has too much sodium.


Do I have to use a fattier cut of meat? If so, is there any way to avoid having to pick through the remaining fat and gunk after I'm finished cooking?


Goals:

1) a great tasting gravy with a sodium content low enough that every slug within a 50 mile radius doesn't immediately shrivel into non-existence.

or

2) A cut of meat that doesn't remind you of that scene in The Great Outdoors where John Candy has to eat a plate full of gristle and fat.
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