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I got my first ever crock pot recipe from goons about 10 years ago and still use it now. Take a pork shoulder and pack it densely in a shell of brown sugar. Dump worchestershire (sp.?) sauce over the top of it until it pools up about 1/8" deep in the bottom of the crock. Throw in 2-3 sliced jalapenos. Cook on low for a really long time. It forks up into the absolute best pulled pork in the world.
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Sep 21, 2016 06:28
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| # ? Apr 19, 2024 07:45 |
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mindphlux posted:I just disagree about the 'having other poo poo going on' being an excuse bit. you make time for what you think is worth spending time on. Did you mean to imply that 10 hours was a lot?
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Sep 21, 2016 06:35
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oh my look at your >10 hour workday cock. Captain, breasts are not good for a crock pot.
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Sep 21, 2016 14:53
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Boof Bonser posted:I got my first ever crock pot recipe from goons about 10 years ago and still use it now. Take a pork shoulder and pack it densely in a shell of brown sugar. Dump worchestershire (sp.?) sauce over the top of it until it pools up about 1/8" deep in the bottom of the crock. Throw in 2-3 sliced jalapenos. Cook on low for a really long time. It forks up into the absolute best pulled pork in the world. Is the whole sugar and pork shoulder thing really that good? I can't get over those recipes that say coke or dr. pepper when it comes to a ham, so putting sugar on meat just doesn't compute to me. I can't get over my hangup that sweet and savoury don't belong together. 
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Sep 21, 2016 20:33
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Theophany posted:Is the whole sugar and pork shoulder thing really that good? I can't get over those recipes that say coke or dr. pepper when it comes to a ham, so putting sugar on meat just doesn't compute to me. I can't get over my hangup that sweet and savoury don't belong together. Do you like bottled BBQ sauce or BBQ sauces at fast food places? They're like 30% sugar or something. If you put BBQ sauce on pork, you've already done the sugar+pork thing. Besides, in this recipe, the sugar essentially just helps make the delicious liquid in the pot. De-fat it and make an amazing BBQ sauce with it for the pork.
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Sep 21, 2016 21:34
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Theophany posted:Is the whole sugar and pork shoulder thing really that good? I can't get over those recipes that say coke or dr. pepper when it comes to a ham, so putting sugar on meat just doesn't compute to me. I can't get over my hangup that sweet and savoury don't belong together. I was skeptical when I first read the recipe on here way back when, but honestly it is pretty delicious. I like to dice up some cabbage with red onion to throw on top just to give it a little crunch and make sandwiches on warm rolls.
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Sep 21, 2016 21:51
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Theophany posted:Is the whole sugar and pork shoulder thing really that good? I can't get over those recipes that say coke or dr. pepper when it comes to a ham, so putting sugar on meat just doesn't compute to me. I can't get over my hangup that sweet and savoury don't belong together. Can't speak for others but for that recipe yes. The abundant vinegar along with the sugar balance out nicely in the end and if you throw in some onions and garlic with it you can take all that out and blend it up / add some salt and any other seasonings you like and you'll have a nice BBQ sauce to toss back in with the meat.
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Sep 21, 2016 22:37
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Yeah, I think I did a pork shoulder crock pot recipe that was OK. I think it was the same one but if it isn't it's similar, ie rub the meat in salt and spices, then cover in brown sugar, lay on a bed of onions with some vinegar, worcestershire and stock. Cook until you can pull it. Reduce liquid until it's a BBQ sauce consistency. Doing a lamb slow cook meal right now, slightly different to any Indian korma curry or morrocan style. More basic, uses chops instead of diced shoulder, uses less spices, more vinegar/wine and tomato/western tastes. As usual lamb or particularly lamb fat is strong in flavour, needs something acidic to cut through it. With my korma I use greek style yogurt, with my morocan style I use orange and fennel and other dried fruits. With this one I use lentils on the side with a vinaigrette or plenty of lemon. I'm cooking it right now for the first time using a slow cooker, I normally cook it in the oven for 1.5hr. Last night I was even going to have a go cooking it in a pressure cooker for the first time, but I went to bed sick and skipped dinner. Just in case I feel like poo poo again this evening I thought I may as well give it a go in the slow cooker so at least someone may get a meal tonight - they've only got to roast some butternut squash/pumpkin and an onion to finish the lentil sides. Braised lamb forequarter chops Ingredients: 4 chops (1 per serve) up to 8 chops (2 per serve) - These chops are going to be tender and fall off the bone into 2 pieces each easily, so IMO 6 chops plenty to serve 4 people.. 2 onions, sliced radially 4 cloves garlic, sliced 2 carrots, roughly chopped ½ cup red wine or 2 Tblsp red wine vinegar 2 cups chicken, vegetable or beef stock. Beef is better if using red wine, chicken OK with red wine vinegar ¼ cup (approx) flour 2 sprigs rosemary 3 sprigs thyme ½ cup tomato passata/strained tomatoes, or 2 Tblsp paste 1 Tbsp brown sugar 1 cinnamon sticks 2 bay leaves optional cardamom pod oil as needed salt and pepper Directions; season flour Heat up fry pan to med heat Stand up chops with two tongs as a group on their fatty side in the fry pan to render fat off . Once most fat rendered off, remove from pan and lay out into a board. Dust seasoned flour over one side and turn over, dust again. Turn fry pan heat to high. Fry chops off two at a time for 30sec each side until slightly browned, and set aside each one until all done. If pan has burned flour then rinse and clean/re-oil Fry onion, garlic and carrot in fry pan until softened/coloured. Add tomato pasata/paste and sugar, then wine/vinegar, cook stirring 2min. Deglaze pan with stock, add 1/2 -1 t salt (less if using salted stock), 1/2 tsp pepper, add rosemary sprigs , bay leaves and cinnamon, return chops to mix. Transfer into dutch oven and cook 1.5-2hrs in the oven or put in preheated slow cooker for 7 hrs on low. (E; I still haven't worked out the pressure cook time, the internet said 10-12 min but I think that's way too short to have the meat falling off the bone like 1.5hr in the oven does. Any goons know?) Remove meat from dish, remove bay leaves, rosemary and thyme sprig stems and cinnamon stick. Reduce liquid/sauce in a frypan until thickened (optional - add a roux or cornflour slurry if needed) Fo3 fucked around with this message at 06:20 on Sep 22, 2016 |
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Sep 22, 2016 06:14
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Boof Bonser posted:Did you mean to imply that 10 hours was a lot? yeah, kinda like you implied this poo poo thread about ramen had content, or that "packing a pork shoulder densely in a shell of brown sugar and throwing it in a crockpot" constitutes "the absolute best pulled pork in the world." but keep on postin' forums poster "boof bonser", keep on postin'
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Sep 22, 2016 08:21
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mindphlux posted:yeah, kinda like you implied this poo poo thread about ramen had content, or that "packing a pork shoulder densely in a shell of brown sugar and throwing it in a crockpot" constitutes "the absolute best pulled pork in the world." Did your mother refuse to say I love you or something?
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Sep 22, 2016 15:12
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Captainsalami posted:Got a free sack of frozen chicken breasts somehow. Anything i can do with these in the crock pot? i've got a good selection of spices. Would like something i can do with this chicken rice i made, maybe some burritos? Chicken breasts don't really hold up in the crock pot very well. They tend to disintegrate or get really mushy.
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Sep 22, 2016 17:59
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Croatoan posted:Did your mother refuse to say I love you or something? I think phlux runs a food court or something
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Sep 22, 2016 18:35
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mindphlux posted:I am going to make the best loving restaurant owner when I finally decide to piss all my savings away, given my basic competency and IT skills. mindphlux posted this in earnest, and also reported a post from 2015 and got banned for it lol
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Sep 22, 2016 19:08
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mindphlux posted:yeah, kinda like you implied this poo poo thread about ramen had content, or that "packing a pork shoulder densely in a shell of brown sugar and throwing it in a crockpot" constitutes "the absolute best pulled pork in the world." I'm definitely not a great cook man, but next time you want to make an "I work crazy hours and I have time to spend two hours preparing meals" you should probably at least lie and claim that you work more than 50 hours a week, which is basically normal-to-low for any white collar profession.
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Sep 24, 2016 22:32
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That Works posted:I think phlux runs a food court or something
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Sep 24, 2016 22:33
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I have an instant pot and the bones from a costco rotisserie chicken. How much water should I use to make a stock?
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Oct 31, 2016 04:53
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Virtue posted:I have an instant pot and the bones from a costco rotisserie chicken. How much water should I use to make a stock? I've used up to 6, depending on how big your crock pot is. I've also had decent luck making a second (weaker) batch of broth with the same bones with carrots, onions and celery. Edit: just noticed you said instant pot. Not sure if that would still work, but it might!
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Nov 2, 2016 15:52
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Salsa chicken, but with kimchi instead of salsa.
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Nov 3, 2016 12:03
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Fleta Mcgurn posted:Salsa chicken, but with kimchi instead of salsa. Don't put chicken in crockpots.
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Nov 4, 2016 19:00
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Mr. Wiggles posted:Don't put chicken in crockpots. Don't tell me how to live my life! fake edit: I know, I know, but sometimes you just gotta do poo poo that's inadvisable. And it honestly tasted pretty good.
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Nov 5, 2016 12:40
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Fleta Mcgurn posted:Don't tell me how to live my life! How long would you cook this abomination? It sounds delicious.
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Nov 7, 2016 22:43
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not_superiority posted:How long would you cook this abomination? It sounds delicious. I would say probably no more than six hours if you can help it, but I've done it for eight on low and it was all right. However long you're meant to put it in for the salsa chicken recipe posted earlier. As a recovering vegetarian, chicken is the most daunting meat for me to cook and handle because I'm always terrified of not cooking it enough. I actually like the shredded texture the slow cooker gives chicken, and I like it because I'm like  IT'S SAFE TO EAT!!!!!!!!!!
Fleta Mcgurn fucked around with this message at 07:32 on Nov 9, 2016 |
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Nov 8, 2016 03:54
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Mr. Wiggles posted:Don't put chicken in crockpots. Chicken thighs are ok for this 
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Nov 8, 2016 17:44
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BraveUlysses posted:Chicken thighs are ok for this Especially cheap stewer grade chicken thighs. Friers just turn to mush.
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Nov 8, 2016 20:37
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Fleta Mcgurn posted:As a recovering vegetarian, chicken is the most daunting meat for me to cook and handle because I'm always terrified of not cooking it enough. I actually like the shredded texture the slow cooker gives chicken, and I like it because I'm like Get a meat thermometer and try roasting a whole fryer, that's where the magic is!
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Nov 9, 2016 14:41
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Fleta Mcgurn posted:As a recovering vegetarian, chicken is the most daunting meat for me to cook and handle because I'm always terrified of not cooking it enough. I actually like the shredded texture the slow cooker gives chicken, and I like it because I'm like All you really need to do is check the meat close to the bone - if it's still oozing red, it's possibly undercooked. I mean I err on the side of caution however I've also eaten a lot of badly cooked chicken (half frozen thighs tossed onto a BBQ kind of undercooked) and never gotten ill in my entire life from it. But chicken is still gross and dirty, and if you put it in a crock it will be fully cooked because you are aiming for that "falls apart into meat fibers" texture if you put chicken into a crockpot (some bbq and mustard etc makes for some wicked pulled chicken sandwich meat)
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Nov 10, 2016 04:23
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So what I'm getting from this is that bone-in chicken thighs will fall off the bone after slow cooking? Because thighs are cheap, but having to get the meat off the bone means I never use them. I hate cooking most of the time, so it would be nice to be able to toss something in at the beginning of the day and come home to food rather than exhaustion and a hungry wife.
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Nov 14, 2016 18:47
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Slow cookers are good tools so long as you treat them as a tool and not THE tool. The whole "when you have a hammer everything starts to look like a nail" syndrome. I made some pretty drat good lentils for cheap work lunches. This recipe made enough for two circular takeout containers (the quart size, I think, or whatever a large chicken with black bean sauce comes in) which with some rice (go FULL SLOW COOKING and use your rice cooker if you're ADTRWish or just have a good rice cooker) make lunches for a few weeks. 2 cups split red lentils 1 10oz box frozen chopped spinach, thawed (I also added around a half a bag of baby spinach that was probably going to go south soon, all chopped up) 1 can diced tomatoes 1 shallot 4 cloves garlic 4 cups chicken broth or stock (or veggie if you wanna be vegan) 2 tbsp curry powder 1 tbsp coriander powder 1 tbsp cumin 1 tbsp kosher salt (I use low-sodium broth/stock so less if you're using normal) Cayenne pepper to taste 2 tsp black mustard seeds Dice the shallot and garlic, put them on the bottom. Mix everything else together in a large bowl and pour over the aromatics. Low on 8 hours. Add some extra garam masala. Stir. Good stuff.
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Nov 14, 2016 19:38
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22 Eargesplitten posted:So what I'm getting from this is that bone-in chicken thighs will fall off the bone after slow cooking? Yes
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Nov 14, 2016 19:55
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Cool. That basically cuts my meat prices in half for whatever I put in the crock pot. Getting all sorts of ideas from Budget Bytes.
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Nov 14, 2016 23:23
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22 Eargesplitten posted:Cool. That basically cuts my meat prices in half for whatever I put in the crock pot. TBH, any way you cook bone-in chicken thighs the skin will basically fall off the bone. It's a fatty cut that generally ends up tender and delicious every time. It's a very forgiving protein.
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Nov 15, 2016 08:48
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coyo7e posted:It's pretty rare to get sick off chicken if you actually try to cook it at all, and believe me I've eaten so horrifically undercooked chicken. Thank you for letting me peep these chickentips! I err on the side of extreme caution because a) I am idiot as explained above, and b) Since I live in China, I'm extremely wary about food safety in my house (because there isn't much I can do outside the house.) So far, I've only had food poisoning twice, and once was my fault, so I feel like I'm doing okay. not_superiority posted:Get a meat thermometer and try roasting a whole fryer, that's where the magic is! This ooks me less than chicken breasts out of the package. Dunno why.  But I agree, roasting a whole chicken is the greatest thing ever and they really should have taught me that in Home Ec, rather than how to make doughnuts or whatever stupid poo poo we did.
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Nov 15, 2016 10:11
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Here's some cheap and tasty stuff 6-7 Potatoes- diced up 2 carrots, chopped 1 med onion, chopped 4 cups water 1 tsp. rosemary 1 tsp. garlic powder 1 tsp. pepper 1/2 tsp. salt 8 oz heavy whipping cream optional - cheese, bacon, chives ect. - I just add however much I feel like. Pretty much just dump it all in and cook on low for like 6 hours. Chicken Courdon Bleu Casserole 2 large boneless skinless chicken breasts, cut into cubes (or 4 thighs) 1 can cream of chicken 1 cup milk 1 box Chicken Stovetop Stuffing 6 (approx.) slices deli ham (some people like honey ham, but I think it's gross) 6 (approx.) slices swiss cheese 2 Tbsp. butter, cut into lots of pieces Salt, pepper, garlic powder to taste Put the chicken in the bottom of the pot - Mix up the cream of chicken and milk and dump it in - Add seasonings Layer up that ham - Cook stuffing as per instructions on box- Layer that on top of the ham- add your butter chunks and cook in LOW for 4-6 hours - UNCOVER for about 20-30 minutes to thicken then add those cheese slices and eat up.
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Nov 16, 2016 00:41
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Fleta Mcgurn posted:Thank you for letting me peep these chickentips!
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Nov 16, 2016 01:23
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Un-stuffed cabbage. - One half-head of cabbage, shredded - One small to medium onion, finely chopped - One pound ground beef, browned - One cup of rice, partially cooked - One can crushed tomatoes - Two cloves garlic, minced - Salt, pepper, Old Bay and hot sauce to taste Put a thick layer of cabbage in the bottom of the crock pot. Layer browned beef on top, set crock pot on low and allow everything to begin to soften and cook down. At the same time, begin cooking one cup of white or basmati rice, but do not cook fully. Layer the par-cooked rice over the beef. Add remaining ingredients (garlic, onion, seasonings, hot sauce -- I also like to add chipotle ketchup), then cover with crushed tomatoes. Cook on low for 6 - 8 hours, then consume ... then consume some more. Because it's that good.
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Nov 19, 2016 20:27
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Used the crock pot for the first time in ages since the grocery store was selling beef rib "boneless fingers" (it's the meat between beef ribs) for cheap. Chili Con Carne time! Rough process (since i didn't follow a recipe): Spice mix: Cumin, garlic, onion, mustard, pepper, paprika, oregano, (maybe something else that I've forgotten.) Trim the (~3lbs) meat of any silver skin and cut up to large chunks. Sear the meat in cast iron pan, toss in spice mix, put in crock pot. Add 2c of stock (1 beef, 1 veg) to pan to get more flavour bits, then put in crock pot. Dice a couple of chipotle peppers in adobo sauce and add to pot. Come back in ~4 hours when thickened and breaking apart, spoon over rice, and use some sourdough toast to mop up.
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Nov 21, 2016 20:25
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I had a bunch of errands to run today, so I busted out the slow cooker and made this: http://cooking.nytimes.com/recipes/1017937-mississippi-roast You can easily half that butter. It is way too greasy as listed. I added in a little bit of beer. But the liquid and grease ratio was off. If I wasn't running out, I could have dumped the sauce into a pan to reduce it. I seared the hell out of it in the cast iron before cooking, salt, pepper, and flour. I should have hacked it up slightly so I could get more seared ends. The peppers basically turn to nothing. I think adding them in halfway through would have provided better texture. I also added jarred pepperoncinis for more vinegar.
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Nov 24, 2016 02:35
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