What's in Your Crock Pot

[Tye 1on]

3 lbs boneless beef short ribs
1 cup beef broth
2 cups hearty red wine (no fucking Pinot!)
2 Onions halved then sliced medium pole-to-pole
4 large Carrots peeled, then cut into 2" chunks
4 crushed garlic cloves
1 tbsp Tomato Paste
2 bay leaves
Salt & Pepper.

Season Beef with S&P then brown in 1 tbs oil in skillet - put in crock pot with tongs and pour off grease.
Add second tbs oil and cook onions until most of their water has evaporated and they start turning brown at edges - about 10 minutes.
Add Garlic and Bay leaves and continue cooking until fragrant, about 30 seconds.
Add Tomato Paste and cook, stirring constantly, until pan bottom is covered with stuck on (but not burned!) tomato paste. Add mixture to crock pot.
Pour wine into skillet and scrape brown bits (fond) and tomato paste off skillet bottom with wooden spoon. Reduce wine by half and pour into crock pot.
Add beef broth and Carrots to Crock Pot, stir, and cover. Turn to Low and go skiing. The longer it cooks the better it tastes.

Serve with Egg Noodles. YUM.

Followed this recipe to a 'T', other than amping up a few measurements to match having 4# of ribs. Turned out A-fkna-mazing. Only thing i'd do differently is a little longer browning which would hope to cook some more of the fat off, and, when cooling leftovers i'd do it w/o the extra noodles, in some way that would allow for skimming the excess fat off.

Other key move is drinking the rest of the 'no fkn pinot' red before the guests show up, then cracking another, and another...

Have some sweet/sour pork in there right now, will report back. Forgot to put the ginger in, so it's gonna take some fixin-on...

[BS720]

I just put 6 pounds of Whole Foods short ribs into plastic bags at 138F for 72 hours. Had to back off on the pepper this time. Things really get intense after 72 hours.

[iceman]

I just put 6 pounds of Whole Foods short ribs into plastic bags at 138F for 72 hours. Had to back off on the pepper this time. Things really get intense after 72 hours.

72 hours should give you plenty of time to take out a loan to pay for the Whole Paycheck ribs.

[BS720]

$38. Can you get short ribs for two in a restaurant for that price?

[Tye 1on]

$38. Can you get short ribs for two in a restaurant for that price?

maybe, but not a 3 pound serving!

[BS720]

Jesus H. These are short ribs. You are aware that they come with bones, right? Mine will probably serve 4-5. The point is, you have a better protien than you can get in a restaurant, for a better price than you'd pay for two servings. I don't understand why WF is so outrageous.

[Danno]

Followed this recipe to a 'T', other than amping up a few measurements to match having 4# of ribs. Turned out A-fkna-mazing. Only thing i'd do differently is a little longer browning which would hope to cook some more of the fat off, and, when cooling leftovers i'd do it w/o the extra noodles, in some way that would allow for skimming the excess fat off.

Just made this and agree it was fucking awesome. Because of your comment I skimmed fat before storing leftovers and stored leftover noodles separate from the beef. I would probably add some potatoes to the crockie (maybe halfway through?) if I was making it again.

[Dantheman]

I've got a nice venison roast sitting in the freezer- any advice from the maggot collective? I want to do this right!

What kind of roast? Makes a big difference for cooking suggestions.

[Tye 1on]

Well, the chili verde I made yesterday turned out AWESOME.

4 lb pork shoulder/butt
28 oz can tomatillos
small can jalapenos
2 small cans green chiles
2 chopped onions
some green salsa
chicken broth
1/2 PBR
salt
pepper

I browned the pork for a while and roasted it in the oven for 40 minutes with the onions. Chopped the pork (discarded some fat) and the onions and combined them in the crock with all of the other ingredients.

served over rice ..... $$$$$

Good stuff. Browned on the grill, and subbed chicken stock for the PBR. Also added a full TB of thai red chili paste, and used the tub of frozen green chili [hot]. Came out damn good, but a bit too fiery. Thai stuff was unneeded...

[advres]

Belated Christmas present from my brother and his wife yesterday at Easter (haven't seen them in months). Brand new Crock-pot and this:


Now I got a long thread to read and a book since I have never cooked with one before. Don't think I will be going hungry very often.

[shroom]

chicken thighs and some sweet baby rays did me well yesterday. served over rice with a slaw of sorts.

[advres]

Nothing special but it was my first time slow cooking anything.

Beef Fajita Soup:
1.5lb stew beef
1 can pinto beans - drained/rinsed
1 can black beans - drained/rinsed
1 can diced tomatoes - not drained
1 can beef broth
1 small green bell pepper - sliced
1 small red bell pepper - sliced
1 small onion - sliced
1 glove garlic - minced
1.5 cups water
2t ground cumin
1t seasoned salt
1t black pepper

Put it all together, cover and cook on low for 8 hours. This fills a 5qt about 2/3.

Put a dollop of sour cream on top of your bowl and a little shredded cheese of your choosing.

I picked an easy one for the first attempt. Very easy and very tasty. I think I'm going to like this slow cooker thing.

[Sluffy]

Weed Butter:

Weed 1oz Chronic
Butter 1.5lbs (6 sticks)

GG. =)

[vinzclortho]

Weed Butter:

Weed 1oz Chronic
Butter 1.5lbs (6 sticks)

GG. =)

Haha....my friend was saying all weekend about how he was waiting for his next shipment to come in so he can make a fresh batch of goon butter!

[Toofus]

Just threw a huge chunk of pork in my crockpot.

Rubbed it down with a whole bunch of spices, then seared on high heat in a cast iron skillet. Tossed some onions and garlic in there once it was almost done, and then transferred the pork over to the crockpot. Deglazed with some beer, and then added it all into the pot. Tossed in a couple bay leaves and lemon juice, and now I just have to wait for my delicious pork to be done to make some tacos tonight.

It already smells delicious.

[Danno]

you had me at huge chunk of pork. :drool:

[MuleSkinner]

Chicken Vindaloo in the crockpot is on tap for this weekend with some homemade Naan. I will post the recipe if worthy.

[Danno]

Well, the chili verde I made yesterday turned out AWESOME.

4 lb pork shoulder/butt
28 oz can tomatillos
small can jalapenos
2 small cans green chiles
2 chopped onions
some green salsa
chicken broth
1/2 PBR
salt
pepper

I browned the pork for a while and roasted it in the oven for 40 minutes with the onions. Chopped the pork (discarded some fat) and the onions and combined them in the crock with all of the other ingredients.

served over rice ..... $$$$$

Made this over the weekend, with some changes. I did not roast the pork, just seared it in a cast iron (the pork shoulder I bought was already chopped up), so also skipped that step. I then cooked the onions and some garlic -- this recipe did not list garlic! -- in the cast iron, and then deglazed the pan with the beer. I also added some oregano and cumin, ditched the can of jalapenos, and also bought frozen green chiles (couldn't bear to use canned).

Cooked on low for 8 hours. Fucking delicious.

[Tye 1on]

Ya, i know we are transitioning out of classic crockpot season, but the thing is so damn easy i'm still using it a fair bit. Made the awesomest and simplest mole ever.

couple pounds of chicken thighs
couple pounds of pork shoulder
jar of mole
can of chicken stock
can of water
finish with half a can of jalapenos diced

Ten hours on low, took the meat out, stirred the hell out of the sauce, shredded meat and tossed in w/jalapenos, turned out stupid good. Didn't brown anything, took maybe ten minutes to prep.

[Pegleg]

Just saw an ad for the new Cuisinart Multicooker... looks like it's upping the game for crockpotters everywhere, with the ability to sear food and control temps up to 500 degrees. If it works, that's pretty awesome - no more browning on the stove and then transferring to the pot.

Only available at Williams-Sonoma currently.

[Spottedogirl]

The WS manager at the store near me said that several of the new Cuisinart Multicookers have returned because they were not working properly (digital display blank or not heating at all). The store even sent their in-store multicooker back to the manufacturer - the one the store uses for classes/samples. I was set on getting it when I saw the functionality/price, but now I am holding off.

[Woodsy]

my wife maDE the most incredible 5 spice beef ribs ever
fall off the bone smoker good
damn
double damn
cant even drink scotch
bourbon only
dayum
in the crock pot

[Danno]

just made a perfect pot roast in the crock. I know that summer isn't crock pot season, but crock pot meals are so cheap and money is tight right now, and at least you don't have to slave in the hot kitchen.

I used a chuck roast, about 3 pounds.
1 large onion, sliced in rings
1 large carrot, in large chunks
2 large potatoes, in very large chunks
1/2 cup of red wine
3 tbs worcestershire
4-5 garlic cloves
salt
pepper
garlic powder
crushed red pepper

I liberally salted and peppered the roast, and seared it in a pan with just a little olive oil. When nicely browned, I put it in the crock. Put the onions and garlic in the pan (I put a little more olive oil in), cooked them just a little, then deglazed with the red wine, scrape all those brown bits up! Threw all of that in the crockpot on top of the roast, along with the worcestershire and a good bit of garlic powder and some crushed red pepper. Veggies on top.

Cook on low for 8 hours. So fucking good. I also took all the leftover liquid, separated most of the fat, put it in a small saucepan and threw a couple of teaspoons of flour in it, heated it up for some delicious gravy.

The whole thing came out exactly like I want a pot roast. Just delicious. So fucking happy. Because I actually had two crock pots going and made twice as much as I listed here.

[rideit]

Danno, It is perfectly obvious that you need a sweet clock so that you can see when to leave the diapering alone and tend to your crock pot.

[Game Over]

$38. Can you get short ribs for two in a restaurant for that price?

thats what $6 something a lb? damn ive been selling my all natural grass fed short ribs for $3.50lb