Crock pot cookers

My favorite crockpot meal is also the easiest.

Chicken breasts (as many as you want) and enough picante sauce to nearly cover them up - I use hot picante. Cook on low for 8 hours. The chicken pulls apart easily with a fork!

I typically serve it over white rice.
 
You're all a bunch of retards and so is that broad. Y'all just can't manage to figure it out can ya?
 
Things the dutch oven has made:

Chicken & dumplings
Chicken noodle soup
Vegie beef soup
Spaghetti sauce
Chili
Pot roast
Hot roast beef sandwiches

There's more but I forget at the moment.
 
My wife and I love North Carolina style pulled pork in a crock pot. The hardest part is browning all sides of the Boston Butt first, but the browning adds great flavor and texture. I usually cut a 5# bone-in roast into 3 pieces and season with salt and pepper (and garlic powder) before browning. That way I get more browned surface. There are various recipes, some include sugar. I don't (or if I do, it is just a touch of dark brown sugar).

Mix up a batch of equal parts apple cider vinegar, white vinegar and water. Stir in some salt, pepper and hot pepper flakes (and sugar if you wish). I also add garlic, but then I add garlic to just about everything except Ice cream. Pour about half the mixture over the pork in the slow cooker and cook for as long as you wish. 4-5 hrs on high or 8-10 hrs on low. It is done when the pork falls apart with a fork. Remove the pork (You will probably need a large spoon) and discard the juice. I'm not sure why, but that is the way I was taught. Probably because it has too much fat.

I like to pull the pork apart and put it in a shallow baking dish, pour more of the vinegar mixture over it, and bake for another 30 minutes at 350 degrees. But that part is not really necessary; again, I just like the texture. Serve hot with more vinegar mixture, or refrigerate and reheat portions for days. It tastes as good as left overs as it does fresh.
 
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JOhnH said:
Remove the pork (You will probably need a large spoon) and discard the juice. I'm not sure why, but that is the way I was taught. Probably because it has too much fat.
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Save the juice, remove the fat (there will be a lot), and pour the juice back into the meat when you pull it.
 
I like either pork ribs or skinless chicken thighs with the Mexican seasoning Sazón Goya. I have the same crockpot I had 30 years ago. Still works OK.
 
Damn, you people drove me to it. I have a chuck roast sitting in the crock pot as we speak. I pan browned it, cut up some onion and celery and tossed it in with onion soup mix. I'm not doing full blown veggies - veggies will be cole slaw. I came real close to grabbing a rack of baby back ribs to do instead, but then felt the bbq demons at my back saying nooooooo. I'll try it one day.

But this time I'm doing the pre mix cole slaw. I'm not screwing up the slaw juice this time.
 
Duck, rabbit or lamb shanks, little potatoes, misc veg and seasoning, a beer or some wine, hit the button and go to work, come home and your house smells great and dinners done. Badabing




ElPaso Pilot said:
Waddya know. You can buy moonshine stills on Amazon, too. :goofy:

http://www.amazon.com/s/ref=nb_sb_noss_2?url=search-alias=kitchen&field-keywords=alcohol+still
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Had a bit of moonshine when I lived in the south, not a huge fan, not something you drink to enjoy, it's something you drink to get drunk in the shortest time possible :yes:
 
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Everskyward said:
I like either pork ribs or skinless chicken thighs with the Mexican seasoning Sazón Goya. I have the same crockpot I had 30 years ago. Still works OK.
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My wife bought our crock pot before we met, around 30 years ago. I thought it looked old then, but it still works well. It probably cost around $5 bucks.
 
Our first one was the tall, round style and somewhere along the line we lost the lid and the replacement never fit right. We recently got another one, the wide style, and smaller. Just right for the two of us.
 
James331 said:
Duck, rabbit or lamb shanks, little potatoes, misc veg and seasoning, a beer or some wine, hit the button and go to work, come home and your house smells great and dinners done. Badabing






Had a bit of moonshine when I lived in the south, not a huge fan, not something you drink to enjoy, it's something you drink to get drunk in the shortest time possible :yes:
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That depends on who is making the shine. I have a dive buddy up in TN that has a watermelon and strawberry patch for a roadside farm. All his unsold/expired product goes into mash and then he distills it to 192 proof. Then he takes some good fruit and dices it up and fills 1/3 of the mason jar and pours in the white licker. His stuff is so smooth it doesn't burn going down, it glows.:D
 
Tell you what, I think this crock pot chuck roast will be a winner. I haven't wielded a crock pot since way back in the day.
 
This thread has set me in motion...

2 lbs of country style pork ribs,,,

Bottle of BBQ sauce

Spoonful of sugar

dash of salt, pepper, shot of soy sauce..

Started the crock pot about an hour or so ago,,

I will let ya know later tonight how it turned out..
 
N801BH said:
This thread has set me in motion...

2 lbs of country style pork ribs,,,

Bottle of BBQ sauce

Spoonful of sugar

dash of salt, pepper, shot of soy sauce..

Started the crock pot about an hour or so ago,,

I will let ya know later tonight how it turned out..
Click to expand...

Mmmm needed a lot earlier start I think....
 
N801BH said:
This thread has set me in motion...

2 lbs of country style pork ribs,,,

Bottle of BBQ sauce

Spoonful of sugar

dash of salt, pepper, shot of soy sauce..

Started the crock pot about an hour or so ago,,

I will let ya know later tonight how it turned out..
Click to expand...


Pre cook the ribs over fire, bone down first, until 2/3rds done then stick in the crock pot to simmer in the sauce. Makes them perfect.
 
heh - if you want to start a fight, the next time you are at a BBQ contest and someone lets you sample their ribs: take a bite, put on your best "hmmmm" face, then ask, "How long did you boil these?"
 
Matthew said:
heh - if you want to start a fight, the next time you are at a BBQ contest and someone lets you sample their ribs: take a bite, put on your best "hmmmm" face, then ask, "How long did you boil these?"
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That's what I do at most ever BBQ in N TX. Fire first to render the fat keeps them from being slimy.
 
Matthew said:
heh - if you want to start a fight, the next time you are at a BBQ contest and someone lets you sample their ribs: take a bite, put on your best "hmmmm" face, then ask, "How long did you boil these?"
Click to expand...

Wow. Yes.
 
Henning said:
That depends on who is making the shine. I have a dive buddy up in TN that has a watermelon and strawberry patch for a roadside farm. All his unsold/expired product goes into mash and then he distills it to 192 proof. Then he takes some good fruit and dices it up and fills 1/3 of the mason jar and pours in the white licker. His stuff is so smooth it doesn't burn going down, it glows.:D
Click to expand...

Highly unlikely that a single or even double distillation process produces alcohol of that purity. It is highly hygroscopic and not easily distilled or maintained. There are alcohol soluble carbolics in fruit, though it is difficult to believe that they could have the same effect as tannins, which are far more complex and aromatic.
 
Anyway, my chuck roast turned out perfect. And the Cole slaw was fine too.
 
A great way to cook a pork shoulder or butt is in a crock pot with Dr Pepper.
Easy & tasty
 
I'm doing pork butt as we speak....

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So I bought the instant pot pressure cooker. Its basically a super fast crock pot.

I am going to try some ribs today. Instead of using the smoker for 6 hours, i'm going to pressure cook them for 20 minutes and then stick them in the smoker for one hour.

We'll see how that turns out.
 
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