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Just as the topic implies, I'm looking for some slow cooker recipes. As a child my experience with some recipes found off of random internet sites were garbage that ended up having the consistency of matrix gruel. I'm hoping that some of you have some favorites that you wouldn't mind sharing with me as I start my own endevour into the world of slow cookery. Ideally I'm looking for something like Chili, Stew, Pasta Sauce, or anything that can be frozen and eaten at a later date. Despite this I'm open for other great ideas so long as they won't eat too far into my bank account. Any help with this would be great! EDIT: Some great ideas posted thus far, I'll list some of the recipes and ideas as of 1/23/13. Lonely Virgil Stewed Turkey Neck (in 10 parts) 2 parts Turkey Necks 2 parts Potatoes 1 parts Carrots 1 parts Celery 1 parts Onions 2 cloves of Garlic 2 parts Chicken stock or water Salt and pepper to taste Cook for long rear end time in slow cooker until potatoes fall apart, like 3 hours on high, or like 6 on low. I don't know I always cook on my stove top and it takes 3 hours. You make this with beef necks, or pork necks. sudonim Lean Stew Beef with some Kick Cubes of lean stew beef Your favorite lager/pilsner beer chopped onion chopped bell peppers chopped leek peas Spicy brown mustard Paprika (smoked is best) Garlic powder Onion powder Cumin KlavoHunter 1 Chuck Roast. Any size will do, depending on what you want done. I recommend rolling this sucker around in whatever spices appeal to you before you start - pepper, paprika, a bit of cayenne pepper, even the tiniest dash of cinnamon, it's all good. Peeled potatoes, cut into halves or quarters. Depending on the size of your chuck roast, you may have only a few of these, or you might have a ton. I like having a ton of potatoes, because then you can take these babies out, store them, and turn them into the most flavorful mashed potatoes later on. Peeled carrots. Like the above, but not potatoes. Onion. Cut into large hunks and fill in the gaps. Garlic. Smash and chop and throw in the bottom. Yes, remove the dang outer shell layer stuff, before you start chucking in cloves or bulbs with the papery crap or the hard stuff on it still. SACRILEGE! Once your slowcooker is filled with these, fill it the rest of the way with water, and then turn it on around midnight on low. Leave it go until 5-6 PM. It'll be fully cooked and ready well before this point if you want lunch or maybe a late breakfast or something, but it gets really fall-apart-y by this point and then you can turn the heat off. EVG Bean & Ham Soup - A couple Carrots - A couple stalks of celery - A medium onion - A bag of dry white beans (Navy or Great Northern work fine) - Some chicken broth/stock, buy it if you don't want to make your own (but I recommend that you do!) - Some herbs (I tossed in a couple bay leaves and a sprinkle of sage, oregano, and thyme.) - Some ham. Cook a ham and use some of the leftover meat for this. Ham is great to have around. I used a couple slabs, it was like a large double-handful of chopped bits when I dumped it in the pot. Or cook it whole in chunks, it will fall apart or be easily shreddable at the end. The night before, dump the bag of beans in a big bowl of water. They will get huge overnight. You can also chop up your onion, carrot, and celery now if you want. Next morning, WOW look at those giant beans. Chuck them in the slow cooker, with the chopped veg, the ham, the herbs. Add as much broth as you have on hand, and top it off with water. I ended up with maybe 8 cups of liquid added, I have 2 cups of homemade stock and used wwater for the rest. Don't think it would have hurt to use all broth if I'd had it. Turn on the slow cooker on low and go to work. Come back in like 8-9 hours to a DELICIOUS SMELL. Check the beans, if they are still tough then crank it up to high for another hour or so. Should be perfect now. Taste and salt/pepper/season as desired. Eat with grilled cheese or hunks of bread or anything, and cry when it is gone. oRenj9 5lb pork blade roast (a shoulder roast with the bone in). A few sticks of carrots: don't bother peeling them, just wash them and break them in half. The "butt" of a celery stalk and the leafy parts. You can use regular stalks if you don't normally eat raw celery. A whole red onion, quartered. A few splashes of Worcestershire sauce and liquid smoke. Cook all of that on low in a few cups of filtered water for eight hours. Once it is done, strain and reserve the liquid but toss the vegetation. Pull the pork and reduce the reserved liquid by 75%. Toss the reduction in the pot with the pork and serve with on toasted kaiser rolls and your favorite bbq sauce. This makes around 10-15 sandwiches. Bonus: if you leave the bbq sauce on the side, then in the morning, fry up the leftover pork in a pan with thinly diced potatoes, onions, and garlic. Serve with eggs for an unforgettable breakfast. C-Euro 1 lb chicken, cut into pieces 2 14.5 oz can tomatoes 1 can condensed nacho cheese soup ~ 8 oz whole kernel corn Shredded cheese Combine all but cheese into slow cooker. Cook 4-5 hours on low or half time on high. Add cheese and hot sauce as desired. spinst "Mexican" Chicken Soup: 1 pound chicken breast 1 can enchilada sauce 1 can diced or crushed tomatoes 1 can black beans 1 small package frozen corn 1 jalapeno, diced (omit if wuss - maybe use green chilis or something) 1 small white onion, diced 1 tsp cumin 2 cloves garlic, minced 1/4 tsp black pepper salt to taste chicken stock/broth Steps: Sweat them onions and peppers Throw everything in slow cooker, turn on low Come home, shred chicken and return it to soup Let that newly shredded chicken mingle for a bit Enjoy. fartzilla Refried beans! I never follow a recipe for this so your mileage will vary. About 1 pound dried pinto or black beans 1 medium-sized onion, chopped 2-4 jalapenos to taste Chicken or vegetable broth (see the next recipe!) 1-2 tbsp cumin Salt to taste Bring the beans to a boil on the stove in water and simmer for 10 minutes. Remove from heat, cover, and let sit for an hour. After an hour, drain the beans. Add to crock pot with jalapenos, onions, enough broth to cover, and cumin. Salt to taste, although you don't have to add it all now since it's getting mashed up anyway. Cook on low for about 6-7 hours, then drain and mash with a potato masher. Add some broth back to control the consistency. Thank you to the following people for their suggestions: indoflaven for pointing me in the direction of http://www.goonswithspoons.com/Pulled_Pork who's your crawdaddy for another goons with spoons http://www.goonswithspoons.com/Carnitas Dirtbag Diva for the book suggestion http://www.amazon.com/Italian-Slow-...ian+slow+cooker 30 Goddamned Dicks for another book suggestion http://www.amazon.com/Cooker-Revolu...n/dp/1933615699 Death Pits of Crap because beans are the poo poo! "Cooking beans overnight in a crock pot makes for a convenient supply of starch for a couple of weeks. Cut up an onion, put it in with the dry beans, fill the pot with water to cover the beans plus an inch or so, and leave it on low. You can store the cooked beans in the freezer and reheat at your leisure." Forluhn fucked around with this message at Jan 23, 2013 around 16:53 |
| # ? Jan 18, 2013 22:10 |
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| # ? May 22, 2013 00:34 |
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Stewed Turkey Neck (in 10 parts) 2 parts Turkey Necks 2 parts Potatoes 1 parts Carrots 1 parts Celery 1 parts Onions 2 cloves of Garlic 2 parts Chicken stock or water Salt and pepper to taste Cook for long rear end time in slow cooker until potatoes fall apart, like 3 hours on high, or like 6 on low. I don't know I always cook on my stove top and it takes 3 hours. You make this with beef necks, or pork necks. My grandmother used to make this, she grew up very poor.
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| # ? Jan 19, 2013 00:06 |
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Salsa Chicken motherfucker! Do you speak it?  Haha just kidding but salsa chicken is amazing. Just put a bunch of salsa and some chicken parts in the 'ol crockpot and fire that bad boy up. Cook that bitch for a while then shred that poo poo up dog. Congratulations you just made yourself some mothershitting Salsa Chicken 
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| # ? Jan 19, 2013 00:25 |
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Lonely Virgil posted:Stewed Turkey Neck (in 10 parts) Can I use white meat with this, or is dark meat the best option due to the fat content?
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| # ? Jan 19, 2013 03:07 |
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Cooking beans overnight in a crock pot makes for a convenient supply of starch for a couple of weeks. Cut up an onion, put it in with the dry beans, fill the pot with water to cover the beans plus an inch or so, and leave it on low. You can store the cooked beans in the freezer and reheat at your leisure.
Death Pits of Crap fucked around with this message at Jan 19, 2013 around 03:18 |
| # ? Jan 19, 2013 03:13 |
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Death Pits of Crap posted:Cooking beans overnight in a crock pot makes for a convenient supply of starch for a couple of weeks. Cut up an onion, put it in with the dry beans, fill the pot with water to cover the beans plus an inch or so, and leave it on low. You can store the cooked beans in the freezer and reheat at your leisure. Lean Stew Beef with some Kick Cubes of lean stew beef Your favorite lager/pilsner beer chopped onion chopped bell peppers chopped leek peas Spicy brown mustard Paprika (smoked is best) Garlic powder Onion powder Cumin Chop lean stew beef to desired size, coat with salt and pepper, then toss with a little of your favorite cooking oil. Brown on one side in your favorite skillet (cast iron rules). Throw beef into crock pot. Add 3 oz beer (a quarter can/bottle) and a tablespoon and a half to two tablespoons of the mustard. Add the chopped veggies (frozen is perfectly fine here). Add desired quantities of spices. Cook on low for at least three hours. A lot of liquid will seep out of the beef/veggies, so this is best served over couscous or rice. Delicious!
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| # ? Jan 19, 2013 06:54 |
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Deliberate double post because I loving love slow cookers and everything they stand for. Some general advice for slow cookers: Frozen veggies are fine. Frozen veggies are just as nutritious (or more) as their fresh counterparts, but much cheaper. The only advantage of fresh veggies is the nice cellulose SNAP which you don't get from cooking something over several hours anyway. Don't get stuck with Cream of Mushroom Soup. I swear to god most slow cooker recipes call for this and it smacks of a lack of imagination. Just pick your favorite liquid or paste to go into a recipe. Beer, wine, port, stock, hard liquor, tomato paste, canned tomatoes, salad dressing, whatever. Experiment a little. Use tough, chewy meat. In general there's two kinds of meat - tender, which you cook quickly over high heat (steak, chicken breast), and chewy meat full of connective tissue, which you cook slowly over low heat (beef chuck, pork shoulder). Slow cookers are slow (duh) so go for the latter, you'll get a much tastier end result. Even better, tougher cuts tend to be cheaper!
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| # ? Jan 19, 2013 07:07 |
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http://www.goonswithspoons.com/Pulled_Pork Your welcome.
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| # ? Jan 19, 2013 07:12 |
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This is probably not so much a 'recipe' but a good old pot roast in the slowcooker does the trick every time, unless you're some wierdo who hates good tasting food. Unfortunately, I live with one of those now so my decent cooking is not appreciated, and is rejected. Anyways, on with the recipe! 1 Chuck Roast. Any size will do, depending on what you want done. I recommend rolling this sucker around in whatever spices appeal to you before you start - pepper, paprika, a bit of cayenne pepper, even the tiniest dash of cinnamon, it's all good. Peeled potatoes, cut into halves or quarters. Depending on the size of your chuck roast, you may have only a few of these, or you might have a ton. I like having a ton of potatoes, because then you can take these babies out, store them, and turn them into the most flavorful mashed potatoes later on. Peeled carrots. Like the above, but not potatoes. Onion. Cut into large hunks and fill in the gaps. Garlic. Smash and chop and throw in the bottom. Yes, remove the dang outer shell layer stuff, before you start chucking in cloves or bulbs with the papery crap or the hard stuff on it still. SACRILEGE! Once your slowcooker is filled with these, fill it the rest of the way with water, and then turn it on around midnight on low. Leave it go until 5-6 PM. It'll be fully cooked and ready well before this point if you want lunch or maybe a late breakfast or something, but it gets really fall-apart-y by this point and then you can turn the heat off. Naturally, you can adjust this recipe however you want. Add mushrooms? Go for it. Add some vinegar or wine or brandy to the water? Shoot for the moon! It's pretty much impossible to gently caress this up.
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| # ? Jan 19, 2013 11:43 |
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Slow Cooker Revolution from the folks at Cook's Illustrated has been a godsend. All of the recipes are good, miles above any other recipes I've found online.
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| # ? Jan 19, 2013 14:09 |
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Forluhn posted:Can I use white meat with this, or is dark meat the best option due to the fat content? Dark meat only, you need all the connective tissues and what not to keep the meat from getting dry and mealy. So shanks, ribs, tails, thighs, wings and necks. Just remember to sear all your raw meats before putting them in the crock pot, it's more flavorful that way.
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| # ? Jan 19, 2013 15:11 |
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Thanks for all these great suggestions, I'll be sure to try some of these out! Is there any pasta meat sauce that someone has tried that they enjoyed? Edit: Correct me if I'm wrong but you will have to specifically go to a butcher shop or ask the grocery store's butcher for the dark meat as that type of thing is usually not sold out front.
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| # ? Jan 19, 2013 15:30 |
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KlavoHunter posted:
17 hours, or did you mean to say 6 am?
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| # ? Jan 19, 2013 15:36 |
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I keep on pimping this cookbook: http://www.amazon.com/Italian-Slow-...ian+slow+cooker for good reason. It's got a good mix of recipes that call for both cheap or expensive cuts so you can work with your budget. It's also got a ton of great sauce recipes, if that's what you're looking for.
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| # ? Jan 19, 2013 15:47 |
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30 Goddamned Dicks posted:Slow Cooker Revolution from the folks at Cook's Illustrated has been a godsend. All of the recipes are good, miles above any other recipes I've found online. Seconding this. The recipes are great, in fact I believe there is a portion about why boneless, skinless chicken breasts should never touch a slow cooker. And there is a distinct lack of "mush & shred" recipes. It is America's Test Kitchen though, so you do have to take some of their suggestions with a grain of salt. Forluhn posted:Edit: Correct me if I'm wrong but you will have to specifically go to a butcher shop or ask the grocery store's butcher for the dark meat as that type of thing is usually not sold out front.
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| # ? Jan 19, 2013 20:21 |
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I have made this recipe twice and it is dead simple and shockingly delicious for how little work goes in. Bean & Ham Soup Ingredients: - A couple Carrots - A couple stalks of celery - A medium onion - A bag of dry white beans (Navy or Great Northern work fine) - Some chicken broth/stock, buy it if you don't want to make your own (but I recommend that you do!) - Some herbs (I tossed in a couple bay leaves and a sprinkle of sage, oregano, and thyme.) - Some ham. Cook a ham and use some of the leftover meat for this. Ham is great to have around. I used a couple slabs, it was like a large double-handful of chopped bits when I dumped it in the pot. Or cook it whole in chunks, it will fall apart or be easily shreddable at the end. The night before, dump the bag of beans in a big bowl of water. They will get huge overnight. You can also chop up your onion, carrot, and celery now if you want. Next morning, WOW look at those giant beans. Chuck them in the slow cooker, with the chopped veg, the ham, the herbs. Add as much broth as you have on hand, and top it off with water. I ended up with maybe 8 cups of liquid added, I have 2 cups of homemade stock and used wwater for the rest. Don't think it would have hurt to use all broth if I'd had it. Turn on the slow cooker on low and go to work. Come back in like 8-9 hours to a DELICIOUS SMELL. Check the beans, if they are still tough then crank it up to high for another hour or so. Should be perfect now. Taste and salt/pepper/season as desired. Eat with grilled cheese or hunks of bread or anything, and cry when it is gone. My boss when I told him what I was cooking said it was going to suck because I hadn't sauteed the veg, so I was worried when I first came home to a pot of this going. But, it was seriously amazing and I don't imagine sauteing the veg would have made a noticeable difference. Hell, I've got this cooking right now.  And not to restart the "Salsa Chicken" debate, but a slow cooker REALLY isn't needed for that dish. I've made the same thing before it reared it's ugly head here, just in a glass baking dish in the oven and it came out fine in like 40 minutes or less, don't remember exactly. But not a slow cooker recipe - and not much of a 'recipe' in any case. EVG fucked around with this message at Jan 19, 2013 around 21:41 |
| # ? Jan 19, 2013 21:32 |
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Does anyone have any good vegetarian slow cooker recipes other than beans? Ta.
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| # ? Jan 20, 2013 21:59 |
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sudonim posted:
Also, if you go with a cut of meat with lots of connective tissue, don't take it out at the normal temperature meat is "done". Keep it going until it reaches the temperature at which the cartilage breaks down. You can't even necessarily go by temperature. Test the meat with a fork. When it's "fork tender" and starts falling apart easily, it's done. I almost ruined a chuck roast last week because I got nervous the roast had firmed up and felt like a well done steak, and assumed I had overcooked it. I remembered advice I had read on various forums about cooking chuck roasts and left it going. Several hours later, after the cartilage had started breaking down, the meat started falling apart and turned out excellent.
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| # ? Jan 21, 2013 03:06 |
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Forluhn posted:17 hours, or did you mean to say 6 am? Yes sir, 17-18 hours on low. It's turned out juicy and falling-apart wonderful every time. Like I said, though, it's done and ready to eat long before then, so don't be afraid to be impatient.
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| # ? Jan 21, 2013 03:39 |
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I like to cook dinner when I go and see my family. Since they live two hours away, I almost always go for slow-cooker recipes. One of the biggest hits I made was also the most simple:
Cook all of that on low in a few cups of filtered water for eight hours. Once it is done, strain and reserve the liquid but toss the vegetation. Pull the pork and reduce the reserved liquid by 75%. Toss the reduction in the pot with the pork and serve with on toasted kaiser rolls and your favorite bbq sauce. This makes around 10-15 sandwiches. Bonus: if you leave the bbq sauce on the side, then in the morning, fry up the leftover pork in a pan with thinly diced potatoes, onions, and garlic. Serve with eggs for an unforgettable breakfast. oRenj9 fucked around with this message at Jan 21, 2013 around 04:46 |
| # ? Jan 21, 2013 04:42 |
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You might want to check your slow cooker to see if there was a recall notice on it if it's not brand new. I had a Crock-Pot model that ended up being recalled for all of the plastic breaking off during use. Of course, I didn't know that at the time, and nearly ended up dropping the entire scalding hot mass on myself when one of the handles broke off while I was transferring it to another counter.
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| # ? Jan 21, 2013 20:39 |
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Slow cookers are amazing and I tell everyone who I talk to about cooking that they should get one. I bought mine three years ago at a garage sale for $3 and it's been worth its cost ten times over. The GWS Wiki has some good recipes if you dig around, here are a couple easy/trashy recipes to get started- Throw a chopped carrot, onion, and celery stalk into a slow cooker, add a few cubed potatoes and some random cuts of beef, add a quarter cup of water (or stock), a TB of flour, a few squirts of worcestershire sauce, and let it sit for 8 hours on low. Easiest hands-off beef stew, salt and pepper it up before eating. --- 1 lb chicken, cut into pieces 2 14.5 oz can tomatoes 1 can condensed nacho cheese soup ~ 8 oz whole kernel corn Shredded cheese Combine all but cheese into slow cooker. Cook 4-5 hours on low or half time on high. Add cheese and hot sauce as desired. Really, just mix a bunch of stuff together, put that baby on Low while you're at work and eat it when you get home.
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| # ? Jan 21, 2013 22:13 |
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I'm making beef bourguinon tonight in the cooker, so far it smells amazing. The recipe needed a few tweaks (red bell pepper wtf?) but its pretty basic. Just make sure you brown everything and deglaze the pan with the wine, crusty brown bits are your friend! With my tiny sad little frying pans it took about 5 batches to get everything nice and brown but the smell that's coming out of the cooker is already worth any extra effort it took. I may have to leave the house until its done at this rate. edit/update: The smell was a lie, this was really bland. I need to tweak this quite a bit more before its worth making again. WanderingMinstrel I fucked around with this message at Jan 23, 2013 around 05:31 |
| # ? Jan 21, 2013 22:32 |
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So I have a (decades) old crock pot that I was using to make Turkey stock after Christmas. I measured the time it took to heat a crock pot full of room-temp water to a safe temperature, and it was kind of a disturbingly long time to keep days old refrigerated turkey below cooking temperature, so I heated it to boiling point on the stove-top before putting it in the crock pot. Is my crock pot sucky / old, or is this normal?
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| # ? Jan 22, 2013 12:14 |
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The Candyman posted:So I have a (decades) old crock pot that I was using to make Turkey stock after Christmas. I measured the time it took to heat a crock pot full of room-temp water to a safe temperature, and it was kind of a disturbingly long time to keep days old refrigerated turkey below cooking temperature, so I heated it to boiling point on the stove-top before putting it in the crock pot. Is my crock pot sucky / old, or is this normal? If it seems to take a long time to heat up you should stick it on high until it's appreciably warm and then put whatever you're trying to cook. From what I recall from my manual you should never be reheating food in a crock pot to begin with though since getting it out of the danger zone is a hassle.
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| # ? Jan 22, 2013 21:27 |
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I did this last week, liked it so much I'm going to do it again Thursday. I bought everything today but realized as I was leaving the store I forgot the chicken.  "Mexican" Chicken Soup: 1 pound chicken breast 1 can enchilada sauce 1 can diced or crushed tomatoes 1 can black beans 1 small package frozen corn 1 jalapeno, diced (omit if wuss - maybe use green chilis or something) 1 small white onion, diced 1 tsp cumin 2 cloves garlic, minced 1/4 tsp black pepper salt to taste chicken stock/broth Steps: Sweat them onions and peppers Throw everything in slow cooker, turn on low Come home, shred chicken and return it to soup Let that newly shredded chicken mingle for a bit Enjoy. This recipe is pretty nice because you can delete things or add things at will and it'll still taste pretty decent. I usually top with some shredded cheese, lime juice, and avocado.
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| # ? Jan 23, 2013 04:25 |
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Edit: I missed the bean recipes above, whoops. But I'm keeping this here because it's important to boil beans before you cook them in a slow cooker. Some beans are actually toxic and slow cookers aren't hot enough to denature the toxin, so use the soaking method I describe if you don't want an epic case of the shits. Refried beans! I never follow a recipe for this so your mileage will vary. About 1 pound dried pinto or black beans 1 medium-sized onion, chopped 2-4 jalapenos to taste Chicken or vegetable broth (see the next recipe!) 1-2 tbsp cumin Salt to taste Bring the beans to a boil on the stove in water and simmer for 10 minutes. Remove from heat, cover, and let sit for an hour. After an hour, drain the beans. Add to crock pot with jalapenos, onions, enough broth to cover, and cumin. Salt to taste, although you don't have to add it all now since it's getting mashed up anyway. Cook on low for about 6-7 hours, then drain and mash with a potato masher. Add some broth back to control the consistency. Also, Broth! You can use vegetable scraps (keep a bag of them in your freezer), cheap meat with bones and connective tissue or even just bones. Toss them in the slow cooker with water and no salt, then cook on low while you're at work or asleep or whatever. It's done when you wake up, get home, or are otherwise ready to cook.
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| # ? Jan 23, 2013 05:27 |
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Having played with both boneless and bone-in roasts, I have to say the ones with a bone end up much tastier and moist and amazing. Pick those any time you can. An easy pulled pork recipe is to get a bone-in pork roast and sear it on the stovetop. Cut up an onion and layer it on the bottom of your crock, put the roast in next and then coat the whole mess with a bottle of bbq sauce of your choice. Come back after 9 hours on low, shred with 2 forks, and you can eat on a bun with cole slaw, or put in a tortilla, or serve over rice with some sauteed veggies. It's a nice, versatile dish that you can do all kinds of stuff with the leftovers.
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| # ? Jan 23, 2013 08:43 |
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Made this last weekend and I'm still enjoying leftovers. Easy and delicious! http://www.goonswithspoons.com/Carnitas
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| # ? Jan 23, 2013 14:54 |
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spinst posted:I did this last week, liked it so much I'm going to do it again Thursday. I bought everything today but realized as I was leaving the store I forgot the chicken. Oh man, trying this over the weekend. Though any time a slow cooker recipe calls for frozen corn I just used canned, whole-kernel stuff. Most recipes call for 8 oz frozen corn but I can never find packages smaller than 16 oz, so I have half a bag of corn kernels that sits in my freezer for a month+ before I remember it's there. E: It was loving delicious and is now on my permanent rotation, thank you. Though I found that if you use a 19-oz can of enchilada sauce you have enough liquid to forgo the chicken stock. C-Euro fucked around with this message at Jan 25, 2013 around 16:47 |
| # ? Jan 23, 2013 20:55 |
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WanderingMinstrel I posted:edit/update: The smell was a lie, this was really bland. I need to tweak this quite a bit more before its worth making again. Many stews are much better reheated the second day, after the sauce has saturated the meat and cooled. Often I will make a stew the day before I actually want to eat it, specifically for this reason. I'm not saying your recipe doesn't need any tweaks, but this is something to keep in mind.
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| # ? Jan 24, 2013 02:10 |
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Pulled Pork! (or if you are in the south bar-b-que) I've peiced together several online recipes with my own tweaks to come up with the crowd pleaser. Ingredients: One Boston Butt 2-3 Yellow Onions (Optional) Dry Rub Barbeque Sauce (Sweat Baby Ray’s) Cook time: Approximately 7 hours. Prep: Optional Cover the Boston Butt in a dry rub of your choice and place in refrigerator for 24 hours. Slice onions and place in the bottom of the crock pot. In a frying pan on high heat, brown all sides of the Boston Butt. Place Boston Butt on top of the onions and fill the pot about half way with water. Turn the crock pot on to the high setting and cook for 5+ hours. Remove meat from crock pot, pull meat apart with a fork removing any bones and fat. Discard the onions and juice in the pot (or find a use for them in another recipe, I’ve been getting close to making a decent onion soup). Return the pulled pork to the now empty crock pot. Add barbeque sauce to taste and set the crock pot to its low setting. Cook for an additional two hours, stirring occasionally. I say 5+ hours because five is the minimum cook time, usually when I make it; it is during a work day so the meat cooks for up to 8-9 hours. There is no discernable difference in cooking 5 vs 8 hours. I’m not 100% sure the second cook cycle is necessary or needs to be so long, but the finished product comes out so well, I keep doing it.
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| # ? Jan 24, 2013 05:10 |
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therattle posted:Does anyone have any good vegetarian slow cooker recipes other than beans? Ta. I'm veggie and I've made pretty much everything from this book: http://www.amazon.co.uk/Indian-Slow...ntt_at_ep_dpt_1 One of my favourites: Ginger-garlic eggplant 3 medium eggplants, unpeeled, cubed 2 medium onions, peeled, finely chopped 4-inch piece ginger, peeled, grated or finely chopped 12 cloves garlic, finely chopped 6 to 8 chopped green Thai or serrano chiles, or to taste 1 heaping tablespoon each: cumin seeds, red chili powder 1 tablespoon salt 1 teaspoon turmeric powder ¼ cup vegetable or canola oil Put the dry ingredients in the slow cooker, then drizzle the oil over everything and mix it together. Cook on low for 5 hours and serve with rice or bread.
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| # ? Jan 25, 2013 00:39 |
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Can I substitute b/s thighs instead of Boston butt/shoulder for Crock Pot Pulled "bbq" meat? http://www.goonswithspoons.com/Pulled_Pork toplitzin fucked around with this message at Jan 27, 2013 around 14:18 |
| # ? Jan 27, 2013 14:13 |
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Crashbee posted:I'm veggie and I've made pretty much everything from this book: http://www.amazon.co.uk/Indian-Slow...ntt_at_ep_dpt_1 That looks amazing, thank you! Definitely making this. Does it need any liquid - or is it moist enough from the juices the eggplant releases?
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| # ? Jan 27, 2013 22:39 |
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Not sure if you've already seen this, but the oatmeal thread here has some good slow cooker recipes. I just did this one: http://www.theyummylife.com/Slow_Co...EmbedRecipe_105 I didn't follow it exactly as it's very adaptable. But it's great to wake up to a ready made breakfast in the morning.
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| # ? Jan 28, 2013 04:06 |
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toplitzin posted:Can I substitute b/s thighs instead of Boston butt/shoulder for Crock Pot Pulled "bbq" meat? Probably? Just remove the bones, I'm told bones in a slowcooker give stuff a funny taste. As for the Pulled Pork recipe, throw pork in the slowcooker for forever to get it all nice and fall-apart-y, hit it with mexican spices, then put the meat under the broiler to get Carnitas for tacos and burritos and stuff. It worked for me!
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| # ? Jan 28, 2013 05:53 |
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KlavoHunter posted:Probably? Just remove the bones, I'm told bones in a slowcooker give stuff a funny taste. They do not
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| # ? Jan 28, 2013 06:14 |
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henkman posted:They do not I imagine you're certain, but I have to take your word on it, and I've had my dad complain about bone-in stuff being slowcookered, he could tell. Is there any culinary science behind this?
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| # ? Jan 28, 2013 09:06 |
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| # ? May 22, 2013 00:34 |
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KlavoHunter posted:I imagine you're certain, but I have to take your word on it, and I've had my dad complain about bone-in stuff being slowcookered, he could tell. Is there any culinary science behind this? Opinion: Bones in a slow cooker make just about every application taste better and have a nice lip-smacking texture. If you can, give your dad a blind taste test of the same dish made with, and another without bones. I have not heard of anyone that dislikes the taste and texture of bone-in stews and soups. Science: Meats containing mammal bones contain marrow and the connective tissues that tie those bones to muscle. (tendons, ligaments, etc) These tissues break down during cooking and convert collagen to gelatin when cooked in a lower heat, moist environment. Gelatin gives food have that smooth, lip smacking quality and the marrow imparts a subtle flavor to the cooking liquid that is difficult to replace with a non-bone source. oddIXIbbo fucked around with this message at Jan 28, 2013 around 12:55 |
| # ? Jan 28, 2013 12:50 |
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