What's in Your Crock Pot

[BSS]

2 lbs tri tip (that'd be a bottom sirloin for the easterners)
Half a bottle of Stubbs BBQ
20 cloves of pickled garlic (with juice)
1 pack of onion soup
seasoned salt
white pepper
black pepper
1/2 cup italian dressing

cook for 7 hours on low, shred it up, eat on hoagie rolls

[ikkin]

best make-the-night-before (i.e, ready to go in the morning) dawn patrol oatmeal ever

* 2 cups steel cut oats (not instant or rolled oats)
* 6-8 cups water, depending on how long the oatmeal will cook
* 1 tsp. cinnamon
* 1/2 cup brown sugar
* 1 tsp. vanilla
* 2 apples, peeled and diced
* 1 cup raisins or dried cranberries or dried cherries


Spray crockpot with nonstick cooking spray. If you're planning to cook the oatmeal 8 hours or longer, use 8 cups of water. If you want to cook it less than 8 hours, use 6 cups of water. Put ingredients in and cook on low.

Add bannanas and nuts when its done, if you want. You can also play around with spices and cream and such. Soooo good.

[The Reverend Floater]

Making spicy elk pasta sauce now...will share if worthy.

[carvedog]

best make-the-night-before (i.e, ready to go in the morning) dawn patrol oatmeal ever

* 2 cups steel cut oats (not instant or rolled oats)
* 6-8 cups water, depending on how long the oatmeal will cook
* 1 tsp. cinnamon
* 1/2 cup brown sugar
* 1 tsp. vanilla
* 2 apples, peeled and diced
* 1 cup raisins or dried cranberries or dried cherries


Spray crockpot with nonstick cooking spray. If you're planning to cook the oatmeal 8 hours or longer, use 8 cups of water. If you want to cook it less than 8 hours, use 6 cups of water. Put ingredients in and cook on low.

Add bannanas and nuts when its done, if you want. You can also play around with spices and cream and such. Soooo good.

So this means that you don't have to soak them in water before hand??

I too love the steel cut oats. They seem to have so much more to them. Also called Irish oats by some.

[valleygirl]

veggie chili, today. Oven gave up choc chip cookies, banana chocolate chip bread, and Cornish meat pies w/lamb... stove top delivered turkey pie guts... it was a good day.

[ikkin]

So this means that you don't have to soak them in water before hand??

I too love the steel cut oats. They seem to have so much more to them. Also called Irish oats by some.

yep, no soaking required for that recipe. you wake up to this yummy nutty oatmeal smell and just dish it directly to your bowl. yay for easy power breakfast! and yay for steel cuts! mmmm....

[Crock]

Got some JONG pork shoulder cooking questions. Picked up a big one on sale for about a buck a pound earlier this week. I tossed it in a mini fridge I have in the garage and pulled it out today and it had frozen. Any harm in putting it in the oven on lowest setting (150 I think) with the door propped open slightly to speed-thaw it?

I made my dry rub, planned on putting it in the crock on a bed of onions and throwing a dark beer in with it and letting it rumble for 8-10 hours on low.

Doing well so far?

After that, pull it out, let it cool a bit, pull it apart, trim the fat. then throw it back in the crock with my bbq sauce and let it rumble a little longer= delicious pulled pork sandwiches???

Any tips suggestions greatly appreciated. Gonna make some good slaw too cuz I love a good lump of slaw on top of my pulled pork sandwiches.

[Tippster]

I just polished off the last of some pork I crocked last weekend. Salt & Peppered the Boston Butt, took caraway seeds, spread them on a cutting board, and rolled the roast in them, coating evenly. Seared the roast on all sides in some very hot veggie oil, then placed it in a crock pot on a bed of onions, 2 Miller High Lifes, and 2 chicken bouillon cubes dissolved in one cup of water. 2 Bay leaves and 4 crushed garlic cloves and it's simmerin' for 4 hours on high.

Classic German Pork roast flavor. Served it with some homemeade Spaetzle. YUM.

[wandering, not lost]

Got some JONG pork shoulder cooking questions. Picked up a big one on sale for about a buck a pound earlier this week. I tossed it in a mini fridge I have in the garage and pulled it out today and it had frozen. Any harm in putting it in the oven on lowest setting (150 I think) with the door propped open slightly to speed-thaw it?

I made my dry rub, planned on putting it in the crock on a bed of onions and throwing a dark beer in with it and letting it rumble for 8-10 hours on low.

Doing well so far?

After that, pull it out, let it cool a bit, pull it apart, trim the fat. then throw it back in the crock with my bbq sauce and let it rumble a little longer= delicious pulled pork sandwiches???

Any tips suggestions greatly appreciated. Gonna make some good slaw too cuz I love a good lump of slaw on top of my pulled pork sandwiches.

In my experience, if it's going to be cooked for 10 hours on low, it doesn't need to be defrosted before putting it in the crock pot.

Other than that, sounds good.

[hartzejr]

-the Folks' green chili

Lots of chilis in short strips
At least 10 serranos
About 4 habeneros
A couple minced garlic cloves
Couple pounds of diced pork
1 can of jalapeno pinto beans drained
1 can peeled tomatos hand mashed
secret spices

leave at medium overnight. mmmmmmmm.

[BigKuba]

Made this awesome roasted chicken yesterday (recipe from here)

Ingredients
1. 1/4 cup plus 1 tablespoon garam masala (mix from an ethnic grocery store food store or recipe here)
2. 3 tablespoons vegetable oil
3. Two 3 1/2-pound chickens
4. Salt
5. 2 cups chicken stock
6. 8-10 garlic cloves
7. 1 teaspoon tamarind paste (found at your local ethnic grocery store)
8. 4 dried Black Mission figs, stemmed and quartered
9. 1/4 cup honey
10. Freshly ground pepper

Directions
For the chicken
1. Preheat oven to 450°
2. In a small bowl, mix the garam masala with the oil
3. In a slow cooker (I have a LeCreuset knockoff), rub/massage the chickens all over (inside and out) with the garam masala oil and season with salt
4. Put the lid on the slow cooker and put in oven. After ~15 minutes, Reduce the oven temperature to 350° and continue roasting for 1hr 15min. Return the oven temperature to 450° for ~15-20 more minutes [These are the directions from the original recipe, which called for a roasting pan periodic basting. I assume that if using a covered slow cooker you can just keep it constant at ~400-425° for the whole time].
5. Uncover, broil for ~2-3 minutes to crisp the skin
6. Let the chickens rest for about 10 min before carving

For the sauce (awesome but not absolutely necessary IMO)
1. In a medium saucepan, combine the chicken stock with the garlic and tamarind paste and bring to a boil over high heat
2. Reduce the heat to low and simmer until the garlic is very soft, about 40 minutes
3. Strain the stock through a coarse sieve and press the garlic through
4. Stir in the figs and honey, cover and let steep until the figs are tender, about 10 minutes
5. Season with salt & pepper to taste
6. Serve on the side with the chicken (reheat if needed)

We served it with a basmati rice mix, naan, and roasted eggplant in smoky tomato sauce

[QuikR12]

Making spicy elk pasta sauce now...will share if worthy.

slow cooked a venison swiss steak style tomato sauce this wknd, served over mashed potatoes. It was $.

Key was first braising, then simmering in red wine/water for a few minutes to absorb some juice, and braising again which carmelized the wine around the meat and helped to tenderize a little more (I think). Stuck it back in the simmer pot for 3.5 hours and the meat pulled apart like nothing. Drained and reserved wine/water reduction, threw in a can of tomatoe sauce and simmered for another 30 mins, adding reduction and spices back in gradually to reach desired flavor.

[scarlet begonias]

I have all the ingredients to make the Peppery Asian Ribs tomorrow (page 2). Very excited. I can't wait till my house smells like it.

I have a question not related to tomorrows meal. Can you cook a whole chicken in a crock pot? I got a big c-pot(7 qt. I think) for Christmas and just bought a small frozen, local chicken (~4 lbs.) that I was planning on crock potting. Recipe ideas?

edit: I have read the whole thread but can't recall a chicken recipe using a whole chicken. What's up with the recipe 2 above? Is that for a slow cooker that goes in the oven, not a crock pot?

[InspectorGadget]

I have nothing to contribute recipe wise, but I do have a small crock pot that is in superb condition. It's a lovely avacado green and includes the original paperwork. It really is a gem, but it's not family size. It would be perfect for a single person or maybe a couple.

I would be happy to send it to a deserving Maggot for the cost of shipping.

[crackboy]

I have all the ingredients to make the Peppery Asian Ribs tomorrow (page 2). Very excited. I can't wait till my house smells like it.

I have a question not related to tomorrows meal. Can you cook a whole chicken in a crock pot? I got a big c-pot(7 qt. I think) for Christmas and just bought a small frozen, local chicken (~4 lbs.) that I was planning on crock potting. Recipe ideas?

edit: I have read the whole thread but can't recall a chicken recipe using a whole chicken. What's up with the recipe 2 above? Is that for a slow cooker that goes in the oven, not a crock pot?

you might want to double the liquid parts. mine dried out/burnt

[FartBag Commando]

I have nothing to contribute recipe wise, but I do have a small crock pot that is in superb condition. It's a lovely avacado green and includes the original paperwork. It really is a gem, but it's not family size. It would be perfect for a single person or maybe a couple.

I would be happy to send it to a deserving Maggot for the cost of shipping.

I think you should bring it to the super bowl party filled with something deelish and then you can just leave it here. It will be put to good use.

[scarlet begonias]

I have nothing to contribute recipe wise, but I do have a small crock pot that is in superb condition. It's a lovely avacado green and includes the original paperwork. It really is a gem, but it's not family size. It would be perfect for a single person or maybe a couple.

I would be happy to send it to a deserving Maggot for the cost of shipping.

You know what? I am tempted to dibs that. THe one I got for xmas is huge and it's only the hubby, baby and I. It's great for roasts etc. but certain things it's just to big for. Although fartbag commando's idea seems more worthwhile for you..yummy.

As for the ribs and liquid, I noticed it was low on sauce. Crock pot directions say that the crock must be half full of liquid for a successful cook. It was like 1/4 full. I mixed up some extra everything minus the molasses as I was out. I do have sorgum (spelling) though, wonder if that will work next time. I also may have bought the wrong type of ribs...It says pork ribs. Is that spare or other kind ie, baby back?

[coreyb]

i just bought the wife a crockpot for christmas and it's the best gift i could have ever given her... last night was chicken tikki masala and it was off the damn chain...

[scarlet begonias]

i just bought the wife a crockpot for christmas and it's the best gift i could have ever given her... last night was chicken tikki masala and it was off the damn chain...

Recipe please. Thanks.

[FartBag Commando]

Made some fish and shrimp chowder yesterday:

1.5 - 2 lbs of white fish (frozen fillets are fine) cut into cubes
8 cups of chicken broth
5 potatoes cut into smallish cubes
1 medium onion
2 cups frozen corn
1 cup chopped baby carrots
4 stalks of celery chopped
2 shallots
4 cloves garlic

2 tsp Hungarian Paprika
2 tsp coriander powder
1.5 tsp mild yellow curry
1.5 tsp celery seed powder
1.5 tsp rosemary leaf powder
1.5 tsp french thyme
1.5 tsp french tarragon
salt and pepper to taste

Throw all this together and cook on low for 10 hours. (At the 8 hour mark I took everything out of the broth and put the potatoes back in then used an immersion blender to smooth and thicken the stock. You can skip this step if you like it chunky.) After the 10 hours, kick the heat up to high and add 2.5 cups of whipping cream and at least two cups of shrimp. Cook an additional 30 to 45 minutes and bowl up with oyster crackers. So damn good!!

[InspectorGadget]

I think you should bring it to the super bowl party filled with something deelish and then you can just leave it here. It will be put to good use.

That is a great idea!

Sorry bumpskier.

I looked at the owner's manual this morning; at 3 quarts, it's a little bigger than I thought. Though still not big.

[vinzclortho]

Mntlion and I have a Rival, Go with a small one if there are only two of you... other wise you end up eating the exact same thing for weeks and risk having it go bad on you. But also invest in Tupperware (read start collecting your yogurt containers) for yummy microwave lunches at the hill.

I do a yummy Peanut stew... veggie if you want it or add a bunch of browned chicken bits:

1 can black beans (drained)
1 can corn
1 can diced tomatoes
1 can coconut milk
1 cup peanut butter
some chopped up green peppers
some chopped up carrots
some chopped up onions
couple-a-cloves of galric
cyanne pepper (1-2 tsp)
1 tsp cinnemin
1/2 tsp nutmeg
1 tsp ginger
2 tsp chilli pepper
1 package chicken broth / boulion cube or some such

I think thats it, sick it in the pot, turn it on and go skiing.

be sure there is enough liquid to cover everything... usually not a problem with the coconut milk... but add water if you need to.

have a yummy ski season!!

Thank you Skibee for posting this! I am making this again tomorrow (2nd time, this time gonna use dark meat chicken as well) to bring to a friend's house outside Boston tomorrow night for a big feed with a couple buddies!

[vinzclortho]

Is there some reason why we don't get paid to contribute recipes that would kick ass in a ski house or out in a yurt to Powder?

I'm gonna start culling the TGR pages, I feel like we could write a pretty godamn good cookbook for ski bums, people hosting a ton of guests at a ski house, something to bring to a ski house pot luck style party....etc......

I mean we start with the basics like:

add stolen ketchup packets from mcdonald's to hot water.
stir
enjoy

and move to the recipes that come from the obvious culinary pinacle of Maggotry: The "What's in Your Crock Pot" thread by our own Reverand Floater.

if this cookbook idea has already been suggested I apologize. I do think it's pretty damn cool idea though!

[Tippster]

add stolen ketchup packets from mcdonald's to hot water.
stir
enjoy

Ah - Potage de tomates!

Tres chic.

[wandering, not lost]

Currently making Split Pea Dhal in the crockpot. If it's good, I'll throw the recipe up tonight. The condo smells like cloves and cinnamon, so it's going well so far.