Post: #76

(02-10-2014 11:15 PM)samsamsam Wrote:  Damn, I have used the crock pot 2 of the last 3 days.

Pinto beans so easy. Goes with a lot of stuff, awesome with habanero hot sauce.

Tonight just finished root beer pork shoulder BBQ. Slow cook with the root beer. Once the meat is tender take it out and shred. Mix it with BBQ sauce. I mixed a light BBQ sauce and some, say it with me, habanero sauce. Coupled with a sweet and spicy pickle (rinsed to lessen the sweet).

Fuckkkkkkkkkkkkkkkk, this is addicting.

pulled pork >>>

The trick is really shredding the meat then adding the sauce, and letting it chill in the slow cooker for a while.

Post: #77

Dropped 4 chicken breasts, buffalo wing sauce and some ranch dressing mix. We'll see what we have in a few hours.

Starting to have too much food in the fridge.

Pinto beans tomorrow and I done for a while.

Goal was to eat healthy...oh well.

Post: #78

(02-11-2014 12:29 PM)FrenchCanadian Wrote:  

(02-10-2014 11:15 PM)samsamsam Wrote:  Damn, I have used the crock pot 2 of the last 3 days.

Pinto beans so easy. Goes with a lot of stuff, awesome with habanero hot sauce.

Tonight just finished root beer pork shoulder BBQ. Slow cook with the root beer. Once the meat is tender take it out and shred. Mix it with BBQ sauce. I mixed a light BBQ sauce and some, say it with me, habanero sauce. Coupled with a sweet and spicy pickle (rinsed to lessen the sweet).

Fuckkkkkkkkkkkkkkkk, this is addicting.

pulled pork >>>

The trick is really shredding the meat then adding the sauce, and letting it chill in the slow cooker for a while.

The key to making pulled pork in the crockpot is red pepper flakes, sliced onion, crushed garlic, and a dash of acv, worcheshire, and Liquid Smoke Hickory. Don't overdo the LS or it'll overpower. Once the pork is tender enough to pull apart, shred and transfer to a large pan. On medium low heat, add sauce, mix and simmer slow for about 20-30 minutes.

Eastern North Carolina is famous for pulled pork,and is where Texas Pete originated. I've spent many drunk, chilly nights smoking a pig and mopping on the sauce.

We cook a pig in two shifts. 1st shifts preps the pig and turns on the propane late night. The drinking and bullshitting begins. Shitfaced 6 hrs later, when the next shift comes on around 4 a.m. 1st shift passes out and 2nd shift commences to drinking. Pig is done around 10 a.m., 2nd passes out for a short nap, 1st returns to prep for the party at lunch. Then everyone gets up and joins the festivities. Good times.

edit-forgot the garlic. NEVER forget the garlic.

Post: #79

(02-11-2014 12:43 PM)Aliblahba Wrote:  

(02-11-2014 12:29 PM)FrenchCanadian Wrote:  

(02-10-2014 11:15 PM)samsamsam Wrote:  Damn, I have used the crock pot 2 of the last 3 days.

Pinto beans so easy. Goes with a lot of stuff, awesome with habanero hot sauce.

Tonight just finished root beer pork shoulder BBQ. Slow cook with the root beer. Once the meat is tender take it out and shred. Mix it with BBQ sauce. I mixed a light BBQ sauce and some, say it with me, habanero sauce. Coupled with a sweet and spicy pickle (rinsed to lessen the sweet).

Fuckkkkkkkkkkkkkkkk, this is addicting.

pulled pork >>>

The trick is really shredding the meat then adding the sauce, and letting it chill in the slow cooker for a while.

The key to making pulled pork in the crockpot is red pepper flakes, sliced onion, crushed garlic, and a dash of acv, worcheshire, and Liquid Smoke Hickory. Don't overdo the LS or it'll overpower. Once the pork is tender enough to pull apart, shred and transfer to a large pan. On medium low heat, add sauce, mix and simmer slow for about 20-30 minutes.

Eastern North Carolina is famous for pulled pork,and is where Texas Pete originated. I've spent many drunk, chilly nights smoking a pig and mopping on the sauce.

We cook a pig in two shifts. 1st shifts preps the pig and turns on the propane late night. The drinking and bullshitting begins. Shitfaced 6 hrs later, when the next shift comes on around 4 a.m. 1st shift passes out and 2nd shift commences to drinking. Pig is done around 10 a.m., 2nd passes out for a short nap, 1st returns to prep for the party at lunch. Then everyone gets up and joins the festivities. Good times.

edit-forgot the garlic. NEVER forget the garlic.

this is the kind of pork that I'm more used to, this may be why the root beer version didn't wow me. ACV in the cook and then I actually prefer doing a south carolina mustard sauce vs. north carolina traditional for pulled pork.

Post: #80

A little salty but was pretty easy and I am sure I will enjoy it if I just go easy on the buffalo sauce.

Post: #81

Now, for next level Southern cuisine:


   

We put coleslaw on our bbq sammiches.

For the pork, I just found this:

http://allrecipes.com/recipe/southern-pulled-pork/

It provides a good reference for measurements, but you don't have to sear the meat or saute' the onions/garlic beforehand.

Post: #82

When I do pulled pork I'll chop up an onion and some garlic first. Then drop in the pork loin. Cover it with paprika, chili powder, salt and pepper. Then cover the whole thing with a 20oz bottle BBQ sauce.

Post: #83

(02-11-2014 08:03 PM)Parlay44 Wrote:  When I do pulled pork I'll chop up an onion and some garlic first. Then drop in the pork loin. Cover it with paprika, chili powder, salt and pepper. Then cover the whole thing with a 20oz bottle BBQ sauce.

No need to pre-sear in the skillet for the pulled pork? I tried one with a pre-sear and to be honest it was super dry, but that may just have been because I didn't use enough liquid...

Post: #84

(02-11-2014 05:37 PM)Aliblahba Wrote:  Now, for next level Southern cuisine:




We put coleslaw on our bbq sammiches.

For the pork, I just found this:

http://allrecipes.com/recipe/southern-pulled-pork/

It provides a good reference for measurements, but you don't have to sear the meat or saute' the onions/garlic beforehand.

Preach on BBQ brotha! coleslaw puts the pickle to shame, especially when its vinegar slaw not mayonnaise base.

Post: #85

(02-11-2014 09:17 PM)komatiite Wrote:  

(02-11-2014 08:03 PM)Parlay44 Wrote:  When I do pulled pork I'll chop up an onion and some garlic first. Then drop in the pork loin. Cover it with paprika, chili powder, salt and pepper. Then cover the whole thing with a 20oz bottle BBQ sauce.

No need to pre-sear in the skillet for the pulled pork? I tried one with a pre-sear and to be honest it was super dry, but that may just have been because I didn't use enough liquid...

Not needed, if you want the seared/crust effect leave it in the pan at stage 2, dry for a bit on med/high before turning it back down and adding sauce. It will give you some seared bits.

I only use pre-browning for slow cooker chicken quarters consistently, I have had some ok results when beef browning also.

Post: #86

(05-11-2013 08:39 PM)Aliblahba Wrote:  1 can corn
1 can kidney beans
1 can black beans
1 can cream of mushroom soup
1 can white beans
1 onion
1 pk smoked sausage
1 other can beans


Cut the onion and sausage, brown in a skillet. Put the soup with water and beef broth in the crock pot to get hot. Strain the rest. Add all and let sit for a few hours.

I'm gonna try this one this weekend.

Post: #87

I substituted chicken thighs for pork loin in my BBQ recipe. It came out pretty good. Plus I chopped up and added 1 jalapeño for a little kick. I forgot all about the slaw. I'll have to pick some up next time I'm out.

There's a white chicken chili recipe I found online that I'll probably try next.

Post: #88

Check it out fellas. My white bean chicken chili

Post: #89

This is a duplicate post, but I think it belongs here:


Squash soup:

1 butternut squash (chopped)
1 can of plum tomatoes, or three fresh ones (chopped)
1 package of frozen peas
2 chicken breasts
1 can tomato juice
1 chopped onion
1 teaspoon garlic
Place in crockpot on high for 4 hours, then cook on low for another two. Hit it with a portable mixing blade to pulverize everything. Or not, depends on how you like you combination. Can also be cooked all day on the low setting. You can add raisins for flavor or pour over cooked rice if not worried about carbs.

Post: #90

Made this last night, turned out delicious!

Turkey, Black Bean and Sweet Potato Chili
With lean turkey instead of beef, this remix on the cold-weather classic has less fat than your average beef chili. Sweet potatoes deliver a dose of vitamin A, while quinoa provides a boost of protein. Top with Greek yogurt instead of sour cream and you can go ahead and pat yourself on the back.



INGREDIENTS
1 Tbsp Oil
1½ lb Lean Ground Turkey
2 Tbsp Chili Powder
2 tsp Ground Cumin
1 Red Onion, chopped
2 cloves Garlic, minced
1 lb Sweet Potatoes, cubed
¼ cup Uncooked Quinoa
1 (15-oz) can Fire-Roasted Diced Tomatoes
1 (15-oz) can Black Beans, drained and rinsed
1 (15-oz) can Tomato Sauce (or tomato "puree")
½ cup Low-Sodium Chicken or Vegetable Stock
½ tsp Salt
¼ tsp Black Pepper

Optional Toppings:
Shredded Cheese
Tortilla Chips
Sour Cream
Cilantro

INSTRUCTIONS
Pre-Cook Turkey: (Do this up to 3 days in advance and refrigerate the turkey until you're ready to start the slow cooker.) Heat oil in a large skillet. Add onion and garlic and saute until fragrant, about 3 minutes. Add turkey, chili powder and cumin and continue cooking until turkey crumbles and is no longer pink, about 4 minutes.
Slow Cook Chili: Combine cooked turkey and all remaining ingredients (through the toppings). Cook on high for 4 hours or low for 6-8 hours. Taste and add salt and pepper, if needed.
Serve with toppings of choice!

NUTRITION INFORMATION
Serving size: ~3/4 cup Calories: 380 Total Fat: 11 g Saturated fat: 3 g Unsaturated fat: 2 g Trans fat: 0 g Carbohydrates: 41 g Sugar: 10 g Sodium: 1158 mg Fiber: 8 g Protein: 30 g Cholesterol: 80 mg

Post: #91

@cr33pin great share. How do you recommend cooking the turkey first?

Thanks.

Post: #92

Thanks for bumping this thread.

When you use a crock pot to cook yourself a pot roast better than your mom or girlfriend ever made, its liberating.

Bitches pretend cooking is so difficult but its actually rather easy. Its a skill like anything else. But its easier to make something that is healthier, cheaper, and tastes better than what you would get at a restaurant.

I'm not huge into deserts but I was a boy scout leader for a while so I bought a dutch oven and tried an apple cobbler recipe.

You put one of these pre-made pie crusts in the bottom:



You then make a sugar preparation with a mix of sugar, butter, cinamon. There are various recipes out there. Some use nutmeg. They key is to get a recipe and stick to the proportions of something that someone else has tested the first time you do this; experiment the next time.

You slice some apples and run them through the sugar mixture. Put it all in the dutch oven and then cover with the other pie crust and bake.

Some people like to eat it with vanilla ice cream or whip cream on top.

When you make something like this with fresh ingredients and realize how easy it is to make awesome food you'll realize how several women in your life had you conned.

Post: #93

(05-22-2018 11:22 PM)jbkunt2 Wrote:  @cr33pin great share. How do you recommend cooking the turkey first?

Thanks.

I just followed the instructions:
Heat oil in a large skillet. Add onion and garlic and saute until fragrant, about 3 minutes. Add turkey, chili powder and cumin and continue cooking until turkey crumbles and is no longer pink, about 4 minutes.

When its all said an done you have your onion, garlic, turkey, chilli powder, and cumin in the skillet all mixed up with the turkey cooked. Then I dumped that in the crock pot and added all the other ingredients... stirred it all up and tossed the lid on. About 6 hours later I had some delicious and fairly healthy chilli!

Post: #94

Brilliant. Thank you!!