What's in Your Crock Pot

[Danno]

My experience with crock pots and onions is that stuff tastes better if you saute the onions a little bit before putting them in the pot.

[Tippster]

Absolutely - it caramelizes the sugars a bit and deepens the flavors. Same reason why browning the meat first before crock-potting makes it taste better too.

[hitmanbob]

I am boldly going where I have never gone before. Unlike Capt. Picard (better officer than Kirk, less space crotch diseases) I am nervous but optimistic!

Dry Rub:
2 tablespoons chili powder
2 tablespoons salt
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon ground black pepper
1 tablespoon sugar
2 teaspoons dry mustard
1 bay leaf, crushed

4 pounds beef brisket, trimmed
1 1/2 cups beef stock

plus two sliced onions

just threw 'er in the crockpot, 9:08 AM EST.


I'll let cha know how it goes. I am aware of the irony of "dry rub" cooking in a crock pot with beef stock but I figure what the hell...it's all in there and in 8or 9 hours it will all be delicious beefy goodness.

I do that exact same rub on pork loin and when we grill pork ribs. I use brown sugar rather than white(unspecified in your post) and add a little bit of paprika, oregano, and whatever else in the spice cabinet looks good at the time. It is delicious and I think I found it in a cookbook that our weber grill came with.

Right now I'm giving the Chili verde a try that Hutch posted. also thought I'd give this thread a little bit of a summer bump... almost time for a labor day cookout

[MuleSkinner]

With the first dusting of snow on the pass, definitely time to break out the crock pot.

This is being made Sunday:

Braised Short Ribs
Ingredients
* 4 1/2 pounds 3-inch-long beef short ribs
* Coarse kosher salt
* 2 cups dry red wine
* 1 14.5-ounce can diced tomatoes in juice
* 1 6-ounce package sliced button mushrooms
* 1/2 cup finely chopped onion
* 6 garlic cloves, peeled
* 6 fresh Italian parsley sprigs
* 2 bay leaves
* Crusty bread


*Sprinkle ribs with coarse salt and pepper. Place in even layer in slow cooker. Add next 7 ingredients, cover, and cook on low heat until meat is tender, about 8 hours
*Using slotted spoon, transfer ribs to serving bowl. Discard parsley and bay leaves. Spoon fat off top of sauce and pour sauce over ribs. Serve with bread

[AsheanMT]

Threw in some cubed sirloin, potatoes, carrots, celery, beef stock, red wine, garlic, and spices about four hours ago.

Got four more hours to go but I can't stand it. The house smells so damn good right now. I'm leaving.


I'll return with a crusty loaf of bread and some Guinness.

[altachic]

I'm currently smelling a pork shoulder w/ a whole bunch of goodness that DTM put in there.

Dinner tonight is gonna be amazingly good.

[snoweater]

^^^Hell yeah, pork shoulder is the best after crock potted for 4-6 hours, then throw it on the grill (NOT directly over the hot coals!) with lid on and lots of damp hickory chips for about 2-3 more hours. Best pork you'll ever eat! I use almost the exact same rub on my shoulder prior to crocking it.

Dry Rub:
2 tablespoons chili powder
2 tablespoons salt
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon ground black pepper
1 tablespoon sugar
2 teaspoons dry mustard
1 bay leaf, crushed

EDIT: plus Paprika!!!

Threw in some cubed sirloin, potatoes, carrots, celery, beef stock, red wine, garlic, and spices about four hours ago.

Funny, I made this exact stew/soup on Monday. Awesome! Not sure what wine you use, but try a cup of full bodied Burgundy instead of wine. SOOOO much better flavor. My fav is Almaden Mountain Burgundy, $8 for a large bottle and it ain't half bad to drink either!

[Trashcan]

Funny, I made this exact stew/soup on Monday. Awesome! Not sure what wine you use, but try a cup of full bodied Burgundy instead of wine. SOOOO much better flavor. My fav is Almaden Mountain Burgundy, $8 for a large bottle and it ain't half bad to drink either![/QUOTE]

Say what????

[snoweater]

Are burgundy's not usually fuller bodied... that means thicker and heartier flavor right?
yeah, as it may be obvious, i don't know shit about wine, other than how to open it, and drink it. ...but i do know that Burgundy is damn good in stew, roasts, red sauce, and just about anything else in the crock pot.

[Trashcan]

Just bustin your chops. Yes the burgundy's are more full bodied than the other reds and if it's good to you drink it.

Might want to step it up a notch from Almeden tho

[AsheanMT]

^^^You guys can talk it up about wine all day long but If I'm gonna buy a good bottle of wine I'm gonna drink it, not cook with it. We keep a box of this stuff handy at all times.



Palatable enough for drinking, doesn't get all aired out and skanky like a bottle would, and works good for cooking as well.

Currently, the merlot is sitting in for the Shiraz but IMO Cabernet Sauvignon would go better with beef.

[Trashcan]

Hey the Black Box wines are pretty good. Trust me, I am not picky.

[snoweater]

^^^mmm, just had that for the first time recently, pretty good!

Might want to step it up a notch from Almeden tho

ha ha, If i'm cooking with it, i don't want anything but Almaden. did i mention it's about $8...and i have no taste in wine? ...which i love, i'm happy with (almost) anything!

[vinzclortho]

With the first dusting of snow on the pass, definitely time to break out the crock pot.

This is being made Sunday:

Braised Short Ribs
Ingredients
* 4 1/2 pounds 3-inch-long beef short ribs
* Coarse kosher salt
* 2 cups dry red wine
* 1 14.5-ounce can diced tomatoes in juice
* 1 6-ounce package sliced button mushrooms
* 1/2 cup finely chopped onion
* 6 garlic cloves, peeled
* 6 fresh Italian parsley sprigs
* 2 bay leaves
* Crusty bread


*Sprinkle ribs with coarse salt and pepper. Place in even layer in slow cooker. Add next 7 ingredients, cover, and cook on low heat until meat is tender, about 8 hours
*Using slotted spoon, transfer ribs to serving bowl. Discard parsley and bay leaves. Spoon fat off top of sauce and pour sauce over ribs. Serve with bread

I'm makin this today! Fired up!!!!

I had some Korean bbq ribs at Finz in Salem, MA the other week. I was up almost all night, my stomach absolutely FULL of acid that no tums or pepto or milk or yogurt could help. I barely slept and it was because of the spicyness of the ribs.

I went to Finz on sunday night after seeing The Informant (37 out of 47 stars! go see it!) and had to have my date NOT tell me if the ribs were on menu because I would have eaten 9 orders of them. Pain and sleeplessness be damned, the ribs were so good I would roll around in the sauce and drink it into my soul if I could.

They did have them on the menu but she was a good girl and didn't tell me until we left the restaurant.

So, anybody have a good recipe for Korean style bbq ribs cooked in a crock pot? I'm fiending for them!!!! I might go back to Finz and see if they will give me the recipe but I have a feeling they won't...it's like I'm a crack head and they are my dealer.

[MuleSkinner]

So, anybody have a good recipe for Korean style bbq ribs cooked in a crock pot? I'm fiending for them!!!!

I have this recipe but haven't made them yet - reviews are good though

Ingredients

* 1/2 cup low sodium soy sauce
* 1/2 cup packed light brown sugar
* 2 tablespoons sesame oil
* 2 tablespoons rice vinegar
* 2 tablespoons minced fresh ginger
* 4 garlic cloves, crushed
* 1/2 teaspoon red pepper flakes
* 5 lbs beef short ribs or pork ribs
* 3 tablespoons cornstarch
* 1 1/2 cups shredded carrots
* 3 scallions, thrimmed and thinly sliced
* 1 tablespoon sesame seed
* 3 cups cooked white rice

Directions

1. Blend soy sauce, sugar, oil, vinegar, ginger, garlic and red pepper in bowl.
2. Place ribs in 5 quart slow cooker, add sauce. Cover, cook on High for 6 hours or Low for 9 hours, until meat is tender.
3. Transfer ribs to a platter. Skim and discard excess fat from liquid. Combine cornstarch and 3 tablespoons water; blend with liquid in a saucepan. Bring to a boil over high heat and cook for 2 minutes, stirring, until thickened. Stir in carrots. Top ribs with sauce, scallions and sesame seeds.
4. Serve over cooked rice.

[vinzclortho]

I figure I'll add the onions in a few hours so they don't turn into mush.


Thanks for the Korean bbq recipe, that will be my next endeavor.

edit: the ribs at the restaurant had a form of kim chee (sp?) served with them..basically a bed of pickled cabbage, not real kim chee but close...I'll look around and dig up a recipe and post here cuz I think it's an essential part of the dish.

[BeanDip4All]

i <3 this thread.

just picked up a nice hunk of brisket... although it's still almost too warm here for me to want to bust out the crock pot.

[Beaver]

In my crock pot today. Turkey wings severed from turkeys I grew & butchered myself. Carrots, onions, potatoes, garlic, tomatoes, thyme, oregano & sage, all homegrown. Speaking of homegrown....its not in the crock pot. Shots of Tobasco, Worcestershire sauce & balsamic vinegar, black pepper, bit o soy sauce, some red wine & a bit of water. It aint fancy but it was quick & easy & will provide sustenance to me & my 3 kids as soon as I walk in the door after work allowing me time to fuck off for a ride.

[vinzclortho]

i <3 this thread.

just picked up a nice hunk of brisket... although it's still almost too warm here for me to want to bust out the crock pot.

I started today thinking the same thing, it's about 64 degrees here north of Boston....but then the thought of crock pot-cooked deliciousness got the best of me!!

[emtnate]

In the crock pot now - whole chicken with cremini mushrooms, onions, carrots, tarragon, onions, carrots, white wine, garlic and some other spices.

[Danno]

So, just reviewed this thread looking for a chili recipe but there was only one or two. Give up the good crcokpot chili recipes! Any kind, red, white, green.

[julesrules]

don't exactly need the slow cooker, but i like to put it all in and just leave it. So in went a beef curry tonight. Onions, browned on the stove, carrots, potatoes, curry flavoring cubes, some turmeric and beef.

will make some brown rice in my slow cooker that is also a rice cookertomorrow! I love it, the machine has fuzzy logic so it knows when rice is done, even brown, heartier stuff.

[Sparky]

This thread is useless without pictures,

Please upload photos of all this maggot culinary genius

[samthaman]

this thread made me buy a crock pot last week. so far I've made beandips chili, a whole chicken, and corn chowder. All of it came out awesome.

[MuleSkinner]

Making Chili today

2 onions - chopped
4 garlic cloves - minced
2 green peppers - chopped
2 lbs ground beef
2 14 oz cans of beans - drained
2 14 oz can of tomatoes - drained and chopped
1 4oz can of green chilies - chopped
1 cup chicken or beef stock
2 teaspoons ground cumin
1 tablespoon dried oregano
1 teaspoon cayenne pepper
1 tsp ground pepper
1 tsp salt

Sour cream, shredded cheese, green onions for toppings

saute onions, garlic, and bell peppers until soft
brown the ground beef and drain off any excess fat
transfer veggies and meat to crock pot
add remaining ingredients and mix
cover, cook on Low 6 -8 hours ( or high 3 to 4 hours)