[tonkota]

It's getting colder out so I thought now would be a good time to share crock pot recipies. Anyone can toss in a roast and potatoes, but what are some really different recipies?

My favorite right now:

BBQ shredded beef: get a large roast and cook it in a bbq mixture till it is super done. Take it out, set it on a plate and smash it up, take out the bone, big chunks of fat etc. Put it back into a cleaned pot and add more BBq sauce and let it cook more. It makes great sandwiches!!

[97fortieth4me]

Here's mine:

Throw some chicken breasts in the crock pot in the morning, along with chopped carrots, celery, & onions. Leave on "slow" cook and by the time you get home, it will be ready to eat. Oh yeah, don't forget to cook steamed rice to go along with your chicken.

[cajun65]

Wild ducks! I throw in some wild ducks that are seasoned with salt, pepper, season-all and garlic powder. I top them with water, potatoes, celery and carrots, add a pack of Lipton's soup mix (powder) and a can of cream of mushroom. When I get home in the afternoon, the meat is falling off the bone.

[3_puppies]

corned beef. boil it in a pot on the stove for 15 minutes, then into the crock all afternoon with the spice pack.

[macneill]

I love my crock pot.

A whole pile of stewing beef, sweet Italian sausage, lots of garlic, salt & pepper, a can of whole peeled tomatoes and enough beer to cover it all. 6 hours later it's heaven on a bed of cous cous.

I braise the beef and sausage before I throw it in there. Throw in the rest and if I'm in a hurry, high for 4 hours.

[NorCalDoug]

Originally Posted by macneill

I love my crock pot.

A whole pile of stewing beef, sweet Italian sausage, lots of garlic, salt & pepper, a can of whole peeled tomatoes and enough beer to cover it all. 6 hours later it's heaven on a bed of cous cous.

I braise the beef and sausage before I throw it in there. Throw in the rest and if I'm in a hurry, high for 4 hours.

I've never been a huge fan of crock-pot cooking...but that actually sounds damned good. It would probably kick ass on polenta as well.

[honk]

During a five year break between marriages I developed crockpot to an art that pleased me. It really didn't matter what went in so long as it was 'loose' beef (corned, shredded, or stewing chunks) and SPICED.

I got to where I'd look forward all day to getting home to my by then salivating dog and fine eating.

I HAD planned to stay single for the rest of my life.....

[tcb]

Originally Posted by tonkota

It's getting colder out so I thought now would be a good time to share crock pot recipies. Anyone can toss in a roast and potatoes, but what are some really different recipies?

Why do you hate roast and potatoes?

[stanley]

redneck rice,

put a chunk of salt cured ham in crock pot, add water, cook. After many hours break ham into small pieces. Add some more water, rice, pepper and cook until rice absorbs all the "water".

[Cruisin'Carolina]

We use a cookbook made just for the crockpot... A LOT of GREAT recipes, it's called "fix it and forget it"...

Check it out, you won't be sorry....

[grrlscout89FJ62]

Crockpots are great for cooking tough cuts of meat. I primarily use it to make carnitas meat. On the rare occasion (my fam doesn't dig the smoky flavor so much), for carne adovada. I just used it last week to make red beans.

Carne Adovada

http://www.swcp.com/~ofg/adovada.html


Carnitas

Cut up a picnic cut or pork butt -- into hunks about as big as your fist
Toss in crockpot
Add any combination of chicken stock, beer, lime juice, garlic cloves, onions, bay leaf, and a pinch of cumin
Cook all day, or until it falls apart in shreds

Fish out the meat with a slotted spoon, serve with vinegar + sugar + red chili flakes marinated cabbage and guacamole on tortillas.


Red Beans

Rinse a pound of dried red beans, and soak overnight
Put them in a crock with 4-6 cups of water
Toss in a ham bone (with plenty of ham left on it), or fat back, or bacon, or what have you
Season with salt and a few dash's on Tony's
Cook all damn day on low
Give em a few mashes to make the gravy
Serve on rice

and yeah, I like a good yankee pot roast made in the crock from time to time!

[Cuerno Largo]

take a big hunk of tough meat. Cut into large cubes. Season meat. Brown in a skillet and place meat in a crock pot. Make white gravy from the drippings of the meat. place gravy over the meat. Cook on low all day, stirring occasionally. Serve on toast or rice.

[NorCalDoug]

Originally Posted by burling

take a big hunk of tough meat. Cut into large cubes. Season meat. Brown in a skillet and place meat in a crock pot. Make white gravy from the drippings of the meat. place gravy over the meat. Cook on low all day, stirring occasionally. Serve on toast or rice.

S.O.S. ?

[stanley]

Originally Posted by grrlscout89FJ62

Crockpots are great for cooking tough cuts of meat.

a few years back, I visited a friends grandmother that was the head of the biology department and Cal Poly, San Luis Obispo. The department had a "100 gallon crock pot" to cook road kill in. They cooked the meat off the bones and constructed skeleton models. When I was there that had just dropped in a bear, they just drop the whole thing in hair and all. God that smell was worst thing my nose had ever partook in. BARF BARF BARF

[BHMCruiser]

Originally Posted by stanley

a few years back, I visited a friends grandmother that was the head of the biology department and Cal Poly, San Luis Obispo. The department had a "100 gallon crock pot" to cook road kill in. They cooked the meat off the bones and constructed skeleton models. When I was there that had just dropped in a bear, they just drop the whole thing in hair and all. God that smell was worst thing my nose had ever partook in. BARF BARF BARF

Do you still have the recipe?

[fsusteve]

Braise some pork ribs. Throw some onions and the pork ribs into the pot and cover with bbq sauce. Cook on low till whenever, make some rice and cornbread.

[erics_bruisers]

jambalaya is really, really good --

-- anything that spices up the food in a crocker is great --

-- good eatin' --

[TremorX]

I do a roast and potatoes probably twice a month here lately, but I add a couple special touches:

Cook a roast-and-taters like normal, but instead of water, add one bottle of beer (and fill the rest of the way with water). I find Michelob Ultra works great, if you like the taste of it. I'd recommend whatever beer you like, or Fat Tire if you're lucky enough to have it readily available.

Also add carrots, mushrooms, onions, and salt to taste. Good stuff, and the more more you cook it the better it gets. I generally let it simmer for about 8-10 hours.

[stanley]

Originally Posted by BHMCruiser

Do you still have the recipe?

yeah, i think it went something like...

drop rotting carcass into 100 gallon vat, add water, and mash the on button.

[Jman]

1. Squirrel—(about three squirrels will do fine)
2. One onion
3. One large can of tomatoes
4. One clove of garlic (not the whole bulb; just one clove)
5. Celery
6. Carrots
First, we are going to braise that fine, delicious squirrel meat. To braise is to sear the meat in a fry pan and then simmer that same meat in the same pan with added juices. So, we put a bit of cooking oil or lard into the fry pan and toss in serving sizes of squirrel meat. I use a spatula to turn the meat over and over, searing it well in a fairly hot pan, the fire set at about medium-hot. If the meat is kept busy with the spatula, it will not burn.
After the meat has that browned look to it, the heat is turned to medium and the pan is dressed with a few splashes of Worcestershire sauce. The pan is covered for a moment to let the sizzling sauce do its work. The lid is lifted now and a few drops of soy sauce are trickled on the meat, and before closing the pan down, in goes ¼-cup of Sherry wine. Now, the cook shakes the fry pan back and forth on the burner to keep the meat moving inside.
A stalk of celery, peeled if you have the patience, and cut to ‘/2-inch lengths, is popped into the simmering panful of meat. In about 5 minutes at medium to medium-low heat, the celery will be cooked. Now the pan is removed from the heat source and allowed to cool for 10 minutes. Actually, I suspect that the meat is set aside to absorb some of the juices, rather than to cool out as such.
If a large pressure cooker is handy, the entire contents of the fry pan, juice and all, are added to as much as 3 quarts of water. Careful not to overfill the pressure cooker (see chapter on pressure cooking tricks). Into the water and meat mixture goes the onion, which has been diced up while the meat was marinating in its own juices. In goes the single garlic clove, diced up nice and small so it disappears into the broth instead of surprising someone when he o~ ~he bites down on it.
The pressure cooker, that great time saver and savior of vitamins, goes to work, clicking away slowly for 30 minutes. After the 30-minute cooking period, the pressure cooker is allowed to work off the steam on its own, rather than our dunking its lid edges under the faucet or allowing the steam to escape through tipping the pressure regulator. This aromatic mixture is now poured into a crock pot. If no crock pot is available, it can be placed into a kettle. Diced carrots are added. So is the large can of tomatoes. The brew is allowed to simmer away in either the crock pot or a large kettle until all is tender. In a crock pot, this means about 2 hours on the low setting. In a kettle, it takes about ‘/2-hour less. Yes, you may thicken this to taste.