Discussion in 'The Bar' started by HowardsPrenup, Oct 19, 2013.
What's your favorite? I tried cheesy chicken and it was ok. Best has to be BBQ pulled pork.
my wife picked up the pork shoulder today for MNF. it's a kick ass recipe.
Beef short ribs. Asian flavors.
Anything buy chicken
Chicken gets all soft and sloppy
Yeah, found that out with recipe I just tried. Put 5 chicken breasts in the crock pot and they kind of disappeared. BBQ is the way to go. BBQ chicken done right might be good in crock pot
Post it, I swear on my left nut I'm defrosting a pork shoulder for pulled pork tomorrow night
Here is the BBQ sauce recipe I am going to use:
I've got 2 lbs of boneless pork loin, 2 bottles of bbq sauce, 2 onions, and a bunch of spices. How should I do this? It never turns out as tasty and smooth like restaurant bbq pork
I am trying out this bbq sauce recipe right now
One time I made the mistake of using a whole chicken
Turned into soup
chicken pork beef cant be beat in the crock...slow cook wins, even over the grill....especially chicken, comes out moist & tender & full of your seasoning....easy peasy.
ribs are delish from the crock pot - kettle is better but in winter I LOVE them from the crock.
breakfast casserole is another good one if you have a bunch of people staying over.
Chigs recommended this one and I absolutely love it...
A bottle or equivalent to your favorite BBQ sauce
A large jullienned onion
A large can of baked beans
...makes a great sandwich or its great over rice. The only setback is removing the little fibers and bones from the legs...otherwise, its amazing.
Mrs Knife does a pot roast in gravy and also chicken and dumplings that are both pretty damn good.
no recipes with me on the road, tho.
where are the recipes, dipshits?
I gave the one I contributed.
How would it be without the beans? Not a fan of beans. Could I substitute something else in it's place?
I'm trying this one tomorrow: http://www.amazingribs.com/recipes/BBQ_sauces/south_carolina_mustard_BBQ_sauce.html
no ribs recipe but generally goes like this - peel off the membrane, salt and pepper and 15 mins in the oven each side. not sure of temp but it looks like the outside is starting to cook.
Into the crock along with whatever I find looking in fridges and cupboards in here - whiskey, beer, apple cider vinegar, montreal steak spice, Cajun spice mix, onion, garlic, chicken broth (I usually have a frozen container of most of the liquid from the last rib cook so I throw that in). chicken and rib spice, ketchup and bbq sauce. basically I throw shit in until the ribs are pretty much covered, then I stop looking for stuff. Also I will throw in any mixed drinks I didn't finish the last day or two and stuck in the fridge - rum and coke,. rye and coke etc.
when the ribs are done I stick the crock in the fridge once the liquid is cooled. the next day I skim off the solidified fat and then freeze the juice in a container (referenced above) or ice cubes. good for adding to other things if they are in cubes.
cook for about 5-6 hours.
1/3 cup olive oil
1 2 1/2- to 3-pound bottom-round pot roast
2 large onions, quartered
4 celery stalks, thinly sliced (2 cups)
4 large carrots, thinly sliced (2 cups)
3 garlic cloves, minced
1 6-ounce can tomato paste
1 cup dry red wine
1 1/2-ounce package dried mushrooms (such as portobello)
1 tablespoon kosher salt
1 teaspoon dried oregano
1 28-ounce can whole plum tomatoes, chopped, liquid reserved
( I like to add potatoes too unless I'm serving over noodles)
Heat the oil in a large skillet over medium-high heat and brown the roast on all sides. Transfer the roast to a 4- to 6-quart slow cooker.
To the fat remaining in the skillet, add the onions, celery, carrots, and garlic. Cook, stirring frequently, until tender, about 10 minutes. Add the tomato paste and stir to coat the vegetables; transfer to the cooker. Pour the wine into the skillet and scrape up any browned bits; add the contents of the skillet to the cooker, along with the mushrooms, salt, oregano, and tomatoes (plus 1 cup of their liquid).
Cook 8 hours on low heat, or 4 hours on high heat.