What's in Your Crock Pot

[Chugachjed]

But if you thawed that roast, washed it, poked it, stuffed it with garlic and spices, gave it a good little rubbin', then threw it in a cast iron for 4 minutes and then crocked the shit out of it, it would be mucho better.

Just saying, Bullwinkle.

I like to meet the meat I eat. I also like to serve them up where even a veggie could squirt after eating it.

I didn't get any complaints. if I'm doing all that prep I'd rather use the dutch oven. Browning is overrated.

Bullwinkle only needs salt pepper garlic and an onion in the water. Tastes good natural like.

[BraddA]

Browning is overrated.

I can see how it might not be as noticeable in the crock, but for such an easy task, why not reap the flavor-improving benefits?

[~mikey b]

from my new cookbook - haven't tried it yet

New England Clam Chowder
6 slices bacon, chopped (FKNA - they know us)
2 onions, chopped
5 cans (6.5oz each) clams, drained and liquid reserved
6 medium red potatos, cubed
2 tablespoons garlic, minced
1 teaspoon black pepper
2 cans (12 oz each) evaporated milk
salt to taste

* cook bacon and onions in skillet - move to Crock Pot

* add water to clam juice to make 3 cups - pour into Crock Pot with potatos, garlic, pepper - cover - cook on LOW 5-8 hours or HIGH 1-3 hours

* stir in clams and milk - cover - cook LOW 1 hour

Tip: shellfish and mollusks are delicate - they should be added to Crock Pot during last 15-30 minutes if cooking on HIGH or 30-60 minutes if cooking on LOW to avoid overcooking

no one likes a tough, rubbery clam

[Cayuse]

Anyone have a tested crock cassoulet recipe?

Got lots of ideas from here so a contribution.

Cassoulet for the crock pot:

2 lbs Sausage links (Recipe originally called for Italian but I have homemade German sausage in the freezer and use that)
1 lb boneless/skinless chicken thighs cut into pieces.
1 lb bacon cut crosswise into about 1 inch pieces
2 cans diced tomatoes undrained
2 cans cannellini drained
1 leek sliced
2 onions cut lengthwise
6 cloves garlic finely chopped more or less to taste
Couple Bay Leaves
Sachet of Spices (I use Sage, Thyme, Rosemary, Oregano and Basil. No measurements here just sort of a palmful of this and that)

Brown sausage in cast iron skillet.
Remove sausage and set aside, cook bacon in skillet then remove.
Quickly brown chicken in bacon/sausage grease
Pour off the grease and deglaze pan with some wine, save to add to the crock.
Cut the Sausage into bite sized chunks.

I prep the meat and the sachet the night before then in the morning combine everything in the pot before heading off to work and set it for a 10 hour cook time.

[RootSkier]

Always brown. Except chicken, sometimes that goes straight from the freezer. Pork usually gets seared on the grill.

[~mikey b]

that clam chowder recipe sucked - don't use it

I tried to make it better (carrots, celery, sage, rosemary), and it still sucked

I blame the condensed milk - way too fuckin sweet

actually, I blame myself

my wife and son WERE NOT HAPPY with tonight's dinner - I was humiliated

I owe them one

[Danno]

that clam chowder recipe sucked - don't use it

I tried to make it better (carrots, celery, sage, rosemary), and it still sucked

I blame the condensed milk - way too fuckin sweet

actually, I blame myself

my wife and son WERE NOT HAPPY with tonight's dinner - I was humiliated

I owe them one

Maybe you should have made it with evaporated milk, like the recipe called for.

[~mikey b]

sorry - my bad

teh real recipe called for condensed milk, not evaporated milk - I used condensed milk

condensed milk = too sweet

me = too dumb to use my CrockPot, I guess

Throwin' Owen and Krystal Kartwright can't be wrong

he's 5 - she's my wife

only I can be wrong

[Bobby Stainless]

^Guaranteed this one is easier and better.

Ingredients

2 (10.75 ounce) can condensed cream of celery soup
2 (10.75 ounce) can condensed cream of potato soup
1 (10.75 ounce) can New England clam chowder
2 (6.5 ounce) cans minced clams
1 can of whole baby clams
1 diced potato
3 stalks of diced celery
1 onion
1 quart half-and-half cream
1 pint heavy whipping cream
Old Bay and Cayenne to taste


Directions

Mix cream of celery soup, cream of potato soup, clam chowder, 1 can undrained clams, 1 can drained clams,veggies, whole baby clams, half-and-half cream, and whipping cream into a slow cooker.
Cover, and cook on low for 6 to 8 hours.

[abraham]

Any one make apple butter in theirs? Ive got a bunch of apples that went through the food processor sitting in mine, I just toss spices in and let it cook for a long time but maybe one of you has a must try method?

[Bobby Stainless]

http://allrecipes.com/recipe/all-day...er/detail.aspx
LOTS of good stuff on allrecipes.

[MotherFucker]

One pound Vermont white sharp cheddar, one 12oz can of Rocky Mountain refreshment (cheaper the beer, better the soup for some reason), one can of cream of potato, couple dashes of worcestershire, few shakes of paprika . . .

Beer cheese soup.

Eat it with fresh homemade sourdough and you too can have a food boner.

[Danno]

for the love of all that is cooking, can we stop with the recipes where half the recipe is canned soup?

[BraddA]

Maybe not perfectly suited for the crock, but John Besh's leftover turkey Gumbo is about as good as it gets. For real. Alter recipe as needed.

Turkey Gumbo (serves 8–10)

While any turkey carcass will do, Besh suggests a smoked one: “And I love using lard or even rendered duck fat instead of vegetable oil.”

Ingredients

1 turkey carcass, with all the meat removed • 1/2 cup vegetable oil (or duck fat or lard) • 1/2 cup all-purpose flour • 2 onions, diced • 2 stalks celery, chopped • 1 green bell pepper, diced • 1 small can diced tomatoes • 1 lb andouille sausage, diced • 1/2 lb smoked pork sausage, chopped • 1 clove garlic, minced • 1 tbsp Worcestershire sauce • 2 tbsp creole or Cajun seasoning • 2 bay leaves • 2 cups okra, diced • meat from whole turkey, roughly chopped • 1/2 cup chopped green onions • Tabasco • 1 qt rice

HOW TO: For the roux, heat oil in a pot over medium-high heat, add flour, and allow it to slowly brown; stir constantly for half an hour. Once brown, lower heat to medium and cook slowly until it looks like dark chocolate. Add onions and stir well. After 5 minutes, add celery, bell pepper, tomatoes, sausages, and garlic. Cook for 5 minutes before adding carcass and covering with water. Allow to boil before lowering heat to a simmer, then add Worcestershire, creole seasoning, bay leaves, and okra. Simmer for 1.5 hours, occasionally skimming fat off the top. Remove carcass, add meat, and simmer for 5 minutes. Add salt, pepper, green onions, and Tabasco to taste. Serve over rice.

[Bobby Stainless]

for the love of all that is cooking, can we stop with the recipes where half the recipe is canned soup?

Jesus.

If it tastes good, then why does it matter? What a stupid post.

[MotherFucker]

for the love of all that is cooking, can we stop with the recipes where half the recipe is canned soup?

1) I don't have time to fucking make a soup from scratch to add as an ingredient when I can get a can of everything already cooked for me.
2) For the love of all that is common sense, all of us don't have the cash to buy every single thing needed to make it the "right" way. I for, one, couldn't give a shit if you slaved over your meal for three hours or five minutes; if it's good, who the fuck cares?

I doubt you make all your soups from scratch. And you probably drink PBR because you think it's cool. Two general statements I'm comfortable making.

Jesus.

If it tastes good, then why does it matter? What a stupid post.

QFT

"Foodies" just don't get it. I lump them in with hipsters, emo-douches, and other people not worthy of an opinion on much of anything.

[~mikey b]

cook and eat whatever the fuck you want - it's your damn CrockPot

I'm with Danno and makers, though. For some of us, the idea is to use whole ingredients as much as possible, and processed ones as little as possible.

I'm currently making baked beans. Not canned fucking beans either. To go with the bison tri-tip I gots in the smoker.

[Piggity]

Carnitas - $$$$ style

1.Bacon, lots
2. Pork butt, cut in medium/small size chunks, I have a small family so I use 2lbs
3. 1 bottle Cab savignon
4. onion
5. carrots
6. garlic
7. Beef Stock or beer
8. Toritillas - uncooked tortillas but cook them in a pan just before serving, there's a difference between a good tortilla and cheap one.
9. Sour Cream (Must have, it's part of the sauce)
10. Tomato Paste and table spoon or so of flower
11. chipotle

I used a Cast Iron pot that can be used on the stove top and in the oven. If you don't have one then I bet you could do some of the stuff in a pan on the stove and then move it to a crockpot instead of an oven. It should make sense as you read it below

1. Cook Bacon
2. Eat some Bacon
3. Cook more Bacon and make sure to save some this time, set aside for later
4. Halve the Onion, cut into thin slices and then cook in the Bacon Fat
5. Remove Onions
6. Lightly Brown the Chunks of Pork Butt in the bacon fat, do not cook for long, only enough to brown the the outside.
7. Remove Pork Butt
8. Now add the Finely chopped Garlic and carrots to the Bacon/Pork Fat.
9. After that has cooked for a little then add some Tomato Paste and a very small amount of flour.
10. Then add 2 cups Wine and some chipotle (or later, see below) to the Garlic/Carrots and Bacon/Pork Fat.
11. Drink rest of wine
12. Bring wine to boil and then simmer until it is about half original amount
13. Then add Pork Butt, chopped up Bacon back into the pot
14. Then add Beer or Beef stock until the meat is covered (don't add too much because you need this as a sauce for later and you do not want the flavor to be watered down.
15. Put in oven at 350 degrees for 3 hours. Or in Crockpot as you normally would.
16. When it pulls apart with a fork then it is done.
17. Remove Pork butt from sauce, Pull the pork in a bowl until it's all nice and separated. Add salt and pepper to season. You could also add the chipotle at this step to heat things up, see above
19. Strain Bacon, onions, garlic from the sauce and add bacon mixture to the Pork in the bowl
20. Now bring that sauce up to a simmer on the stove, add 1-1.5 cups of sour cream and stir good so it doesn't curdle
21. It should reduce so cook down until you want, or can stand any longer cause you'll be hungry by this point.
22. Cook the Tortilla, Add the Pork/Bacon to the tortilla, pour heaping of the sauce on top, add cheese, wrap and eat.
23. Repeat

modified to my liking, I recommend you do the same

[abraham]

I like my carnitas a bit crispy, pull em out of the sauce, shred and toss under the broiler for a few minutes.

Your recipe looks good, I'll have to try it out.

[Danno]

1) I don't have time to fucking make a soup from scratch to add as an ingredient when I can get a can of everything already cooked for me.
2) For the love of all that is common sense, all of us don't have the cash to buy every single thing needed to make it the "right" way. I for, one, couldn't give a shit if you slaved over your meal for three hours or five minutes; if it's good, who the fuck cares?

I doubt you make all your soups from scratch. And you probably drink PBR because you think it's cool. Two general statements I'm comfortable making.

QFT

"Foodies" just don't get it. I lump them in with hipsters, emo-douches, and other people not worthy of an opinion on much of anything.

You have time to make homemade sourdough bread but don't have time to use actual ingredients for your soup? Seems odd. And I never said I make all my soups from scratch (truth is, I don't make soup). Fer instance, I don't make my stock, but someone can do that on their own if they want. I mean, I eat canned soup too, but I don't come to TGR and post about it! And I buy PBR occasionally because it's cheap, though if I'm going cheap I usually buy Busch because it's cheaper. Head for the mountains, baby.

As for "foodies", this is a thread about cooking, for fuck's sake! Seems silly to have as your main ingredient in your recipe something that Campbell's has cooked for you, in a thread devoted primarily to recipes. Your recipe takes canned soup and adds cheese and beer to it. Brilliant. You don't see the humor in that?

The homemade sourdough still has me baffled.

[Bobby Stainless]

this is a thread about cooking, for fuck's sake!

This thread is about "what's in your Crock Pot?", which is about as far from cooking as one can get.





Hot Chili.

Ingredients

1/2 pound bacon
1 pound ground round
1 pound ground pork
1 green bell pepper, diced
1 yellow onion, diced
6 jalapeno peppers, seeded and chopped
6 habanero peppers, seeded and chopped
8 Anaheim peppers, seeded and diced
2 cloves garlic, minced
1 1/2 tablespoons ground cumin
1 tablespoon crushed red pepper flakes
3 tablespoons chili powder
2 tablespoons beef bouillon granules
1 (28 ounce) can crushed tomatoes
2 (16 ounce) cans whole peeled tomatoes, drained
2 (16 ounce) cans chili beans, drained
1 (12 fluid ounce) can beer
3 ounces tomato paste
1 ounce chile paste
2 cups water

Directions

Place bacon in a large soup pot. Cook over medium high heat until evenly brown. Drain excess grease, leaving enough to coat bottom of pot Remove bacon, drain on paper towels and chop.
Brown beef and pork in pot over medium high heat. When meat is browned, stir in the bell pepper, onion, jalapeno peppers, habanero peppers, Anaheim peppers, garlic, cumin, red pepper flakes, chili powder, bouillon, crushed tomatoes, whole tomatoes, beer, tomato paste, chile paste and water.
Reduce heat to low and simmer for 45 to 60 minutes, stirring occasionally. Add beans and bacon and continue simmering for another 30 minutes.

[OSECS]

Fresh picked. (post first and second frost) (brings out the sweet in them) N. Carolina collard greens
14 lbs. Of greens
Cooked with 4 ham hocks, 2 lbs of bacon
Red pepper
Sugar
Salt
Apple cider vinegar

Simmered for 5 hours, cooks down from 14 lbs to one large soup pot. Ladled over fresh caught broiled rockfish.

[MotherFucker]

This thread is about "what's in your Crock Pot?", which is about as far from cooking as one can get.

Some of us get it.

[MotherFucker]

You have time to make homemade sourdough bread but don't have time to use actual ingredients for your soup? Seems odd. And I never said I make all my soups from scratch (truth is, I don't make soup). Fer instance, I don't make my stock, but someone can do that on their own if they want. I mean, I eat canned soup too, but I don't come to TGR and post about it! And I buy PBR occasionally because it's cheap, though if I'm going cheap I usually buy Busch because it's cheaper. Head for the mountains, baby.

As for "foodies", this is a thread about cooking, for fuck's sake! Seems silly to have as your main ingredient in your recipe something that Campbell's has cooked for you, in a thread devoted primarily to recipes. Your recipe takes canned soup and adds cheese and beer to it. Brilliant. You don't see the humor in that?

The homemade sourdough still has me baffled.

Bread takes no time to make actually. Unless you personally sit and try to watch it rise, it takes less time than throwing something in my crock pot overall. So your argument fucking sucks dick, first of all. Second of all, this thread was started for shit you can throw in the crock before a day on the hill then come home and enjoy it. Who in the fuck is going to wake up earlier to make soup from scratch? Most people who can't afford to shop at Whole Paychecks kinda enjoy meals that are cheaper.

You fail at crock potting.

And I usually don't judge any man on the beer he drinks because I've been there but, Busch, really? Why not just Milwaukee's Best?

This thread is about "what's in your Crock Pot?", which is about as far from cooking as one can get.

Some people get it.

[Danno]

You accuse me of being a hipster douche by assuming that I buy PBR, then you give me shit because I don't buy the cheap beer that's good enough for you? Irony much?

Sorry that you can't see the humor in posting a recipe that consists of canned soup, cheese (what are you doing buying vermont white sharp, that sounds expensive! ), and beer, thrown in a crock pot and simmered all day. Some people can laugh at themselves, I guess I shouldn't have expected that from someone with your username, my bad.

By all means, keep posting the awesome recipes.