Post: #26

(05-08-2013 06:31 PM)Monte Cassino Wrote:  Another gay thread.

Instead of spending time cooking with a "slow" cooker, you could be working out, learning a language, reading about international affairs, or even better having an international affair. Read the latest Return of Kings post on following sports.

You're missing the point. It's about making more efficient use of your time so you can do all of those things. The prep time is short. The cleanup is easy. And you have a hot and healthy meal waiting for you.

Quit hating.

Post: #27

(05-08-2013 06:31 PM)Monte Cassino Wrote:  Another gay thread.

Instead of spending time cooking with a "slow" cooker, you could be working out, learning a language, reading about international affairs, or even better having an international affair. Read the latest Return of Kings post on following sports.

How is cooking a waste of time? Taste my 8 hour, slow smoked brisket and tell me I could have been doing something better. My backyard bbq's get me laid quite often.

Post: #28

(05-08-2013 07:02 PM)Parlay44 Wrote:  ...
Quit hating.

Another saying brought to you by today's metrosexuals, "Don't be a hater!"

Post: #29

These trolls are getting better - offering some decent advice so that they are undetected until their overbearing debbie downer attitude brings down one too many threads.

Post: #30

Glad Monte is gone.

Parlay, great idea with the pressure cooker. I will definitely use this to cook some good chicken for dinner.

Post: #31

(05-08-2013 08:19 PM)Samseau Wrote:  Glad Monte is gone.

Parlay, great idea with the pressure cooker. I will definitely use this to cook some good chicken for dinner.

Slow cooker(crock pot). Pressure cooker is a whole other thing.

Post: #32

Just cooked my first chicken breast yesterday - came out delicious. Let it marinate in some cooking wine, threw on some spices - came out great. Can't wait to use this going forward.

Post: #33

I gotta get a new slow cooker. It's been a few years since I had one, but I used to make a beef roast with potatoes, carrots, and onions several times every month. Delicious and tender, too.

Gator - cow tongue in the slow cooker sounds like a great idea. It's one of my absolute favorite cuts.

Anybody got a recipe for slow cooker pulled pork?

Post: #34

(05-11-2013 08:10 PM)MSW2007 Wrote:  I gotta get a new slow cooker. It's been a few years since I had one, but I used to make a beef roast with potatoes, carrots, and onions several times every month. Delicious and tender, too.

Gator - cow tongue in the slow cooker sounds like a great idea. It's one of my absolute favorite cuts.

Anybody got a recipe for slow cooker pulled pork?

Share your recipes! I want a good pulled pork recipe too.

Post: #35

(05-12-2013 08:27 PM)bacan Wrote:  

(05-11-2013 08:10 PM)MSW2007 Wrote:  I gotta get a new slow cooker. It's been a few years since I had one, but I used to make a beef roast with potatoes, carrots, and onions several times every month Delicious and tender, too.

Gator - cow tongue in the slow cooker sounds like a great idea. It's one of my absolute favorite cuts.

Anybody got a recipe for slow cooker pulled pork?

Share your recipes! I want a good pulled pork recipe too.

I rarely used recipes when utilizing the slow cooker. Most of the time, I'm cobbling together something with what's already in the pantry. It's usually pretty simple anyway.


Beans + Ham + Onion (served with corn bread)

Roast + Potatoes + Carrots + Onion + Water + Herbs

Stuff like that.

Post: #36

I made some amazing slow cooked BBQ pulled pork last night.

Recipe is super easy:

Chop up 1 whole onion and layer the bottom of the slow cooker.

Chop up a few cloves of garlic. Add to the onions.

Get a 3-4 pound pork loin and cut it up into a few large pieces. Season the pieces with salt and pepper and place on top of the onions.

I bought a big 40oz bottle of Sweet Baby Ray's maple and brown sugar BBQ sauce and poured it over the pork.

Cover the slow cooker with the lid and let it cook on low for 8 hours. I let mine cook overnight so I could have it for lunch the next day.

After 8 hours take off the lid and mash up all the large pork cubes with a fork until the pork is nice and stringy and then stir the mixture.

Toast up a nice round roll and add a few spoonfuls of the delicious BBQ'd pulled pork.

It came out fucking fantastic

Post: #37

@OP

Wife is not just for cooking. Nowadays it's us guys to do cooking. Stop being a pussy and start learning how to cook.

Post: #38

Goodbye anabolics

Post: #39

Friday I made pork fajitas in the slow cooker that came out great:

1 pound pork tenderloin
1 green bell pepper - sliced
1 red bell pepper - sliced
1 onion - chopped
1 can black beans (drained and rinsed)
2 packages fajita mix
@ 1/2 cup water

put the peppers and onions in, then the pork loin, beans and sprinkle the fajita mix on top then add the water. 8 hours on low. When I got home from work I shredded the pork with two forks, stirred it all up and let it go for another hour or so before setting it to "keep warm". I went all out on garnishes too: cheese, sour cream, black olives, salsa, and jalapenos and this has fed me all weekend. I'm going to try this recipe with chicken breasts next.

Now that summer's here my crock pot is going to get used at least once a week, it's so much better than firing up the oven when it's hot outside.

This is an awesome thread, keep those recipes coming!

Post: #40

What crock pot would you suggest? I think I may get one this month.

Post: #41

I bought the 6 1/2 quart one. For me I think it's too big. I don't like eating the same thing all week. I've been cutting down the portions I use. I fill the crock pot about half way. It's good enough for 4-5 meals.

I'd probably suggest a 4 quart one or half fill the 6 1/2 quart one like I do.

Post: #42

Captain Ahab - I bought my first crock pot last summer which I'm still on. It was a smaller 1 or 2 quart Hamilton Beach that cost $20 at Kmart or Target, can't remember which. Get one of these to start with.

I'm just about ready to upgrade to one that's a little bigger with a timer. As a bachelor I don't want to get one that's so big I have too many leftovers, I like having enough to eat for two or three days, any more than that and some it is going to get chucked and I don't like to waste food unnecessarily. A little bigger will fit bigger cuts of meat though.

EDIT: Good advice Parlay! 6 1/2 quart, that is huge! But I like the idea of having one that big and only going halfway with it. I know I could freeze stuff if I have too much but I imagine I'll just fill up the freezer with stuff that will never get eaten.

Post: #43

Any recommendations on which 4 quart to get? Amazon has some basic ones under $20, then some with a bunch of digital controls for $50.

Post: #44

If you can afford it get a digital one. If you just want to try it out and see if you like it get the cheap one.

I got the cheap one but if I could go back I'd get the digital one so I could use the timer and stuff.

Post: #45

I use my slow cooker to cook cheap meat. No pork loin, just shoulders, the fibers are chunkier and make for better pulled pork but requires some fat trimming. I also use it for chicken quarters, leg and thigh quarters are dirt cheap because everyone wants chicken breast. The below cooking strategy is how I use pork roast, brisket, ribs or chicken quarters if I'm feeling like doing something a little more than turning it into shredded meat.

Inter-state Slow cooker assisted BBQ
1. Prepare meat for slow cooker by trimming fat, or trimming down ribs or roasts into sizes that will fit into your slow cooker and grill
2. Cook on the high setting in slow cooker, with no seasoning, until the meat is about 5 degrees shy of being done (yes use a meat thermometer) or to the point where the meat is about 30 minutes before the 'fall apart' stage.
3. Remove meat, freeze what you want to use another day, let the meat you want to use today rest for about an hour or at least for the time you are prepping the grill in the next step.
4. Turn on Grill to high, add meat, sear an turn down to low or medium depending on the thickness of the cut
5. Apply BBQ sauce on the top side and leave it until it gets to the fall apart stage and you're done.

Success! The slow cooker stage gets great tasting meat and the Grill finish gets you the charred outside without the 9 million hours of chasing flare ups on the grill.

Post: #46

(06-02-2013 06:05 AM)painter Wrote:  Friday I made pork fajitas in the slow cooker that came out great:

1 pound pork tenderloin
1 green bell pepper - sliced
1 red bell pepper - sliced
1 onion - chopped
1 can black beans (drained and rinsed)
2 packages fajita mix
@ 1/2 cup water

put the peppers and onions in, then the pork loin, beans and sprinkle the fajita mix on top then add the water. 8 hours on low. When I got home from work I shredded the pork with two forks, stirred it all up and let it go for another hour or so before setting it to "keep warm". I went all out on garnishes too: cheese, sour cream, black olives, salsa, and jalapenos and this has fed me all weekend. I'm going to try this recipe with chicken breasts next.

Now that summer's here my crock pot is going to get used at least once a week, it's so much better than firing up the oven when it's hot outside.

This is an awesome thread, keep those recipes coming!

Great. I have never heard about those slow cockers, but it seems awesome. Nevertheless, I don't know how you guys manage to deal with a cooker full of mouth-watering fajitas or chilis con carne or whatever. Shit, if I have one pound of such succulent fajitas, I eat it directly. If I have one kilo, I eat it also directly. Same for 1.5 kilos. (embarrassment emoticon)

Post: #47

I got the Ninja a couple months ago. Probably a little more expensive that others but it's really great.

http://ninjacooking.ninjakitchen.com/

Post: #48

Free Kindle Book

1,001 Best Slow-Cooker Recipes: The Only Slow-Cooker Cookbook You'll Ever Need
4 Stars
http://www.amazon.com/dp/B004YW69B4/

Post: #49

Usually I make my meals in batches if I'm going to be short on time during the week.

Post: #50

Cook a pork shoulder or pork tenderloin submerged in root beer in that bish for 6-8 hours, drain the root beer, pull the pork apart(should fall off the bone if you're using a shoulder), throw it back in there for 1 hour with the BBQ sauce of your choice.. load that shit up on a ciabatta bun and thank me later!

Easiest, tastiest pulled pork sandwiches you will ever have.