The Official Crockpot Thread - Home of Lazy Cooking

Discussion in 'The Mainboard' started by Baron, Sep 3, 2015.

  1. Jimmy the Saint

    Jimmy the Saint The future is a benevolent black hole
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    MS roast turned out great. Ended up just tossing the potatoes in the pot after boiling rather than making mashed potatoes. Would definitely add more pepperoncinis next time.
     
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  2. buckwild

    buckwild #BucketsGetsBuckets
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    Got my first MS roast of the season in the crockpot...

    [​IMG]
     
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  3. Shiggityshwo

    Shiggityshwo Well-Known Member
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    that stick of butter ruined it for me the one time I made it
     
  4. buckwild

    buckwild #BucketsGetsBuckets
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    I've done it before with the full stick...was fine. Above is half a stick and I did some beef stock as others had mentioned.
     
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  5. infected donkey

    infected donkey Arkansas Razorbacks
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    butter ruined it for me too, added beef stock second time with some taters and carrots and it was spot on.
     
  6. je ne suis pas ici

    je ne suis pas ici Well-Known Member
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    Butter ruining anything does not compute
     
  7. cutig

    cutig My name is Rod, and I like to party
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    I don't add butter at all. Just some stock instead.
     
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  8. Gregor

    Gregor The League of Morons

    I haven't tried this roast but the butter seems like overkill, and like something Mama June would routinely do in her cooking. I've mad plenty of pot roasts and short ribs using just some beef stock and they were always fine.
     
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  9. Baron

    Baron Well-Known Member
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    So I was in TN this past weekend and snagged some Conecuh regular and Cajun. Tell me a recipe that I won't fuck it up in.
     
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  10. cutig

    cutig My name is Rod, and I like to party
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    Throw it on grill. Cook. Eat.
     
  11. Celemo

    Celemo tell 'em Steve-Dave
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    Wife's sister got her a new bomb ass crockpot for her birthday along with a cookbook with 350 recipies...so really, Happy Birthday to me
     
  12. Tiffin

    Tiffin ¯\_(ツ)_/¯
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    That about covers it.
    For real, its amazing by itself, and just makes anything you add it to better. I've used it in omelets (pre-cook it first), jambalaya, stewed with beans, stewed with sauerkraut, on a bun, on a biscuit, in stir fry, etc.

    There is no wrong way to eat conecuh.
     
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  13. Baron

    Baron Well-Known Member
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    That bog people are talking about sounds good af, but do I use the conecuh in that or does really any sausage work?
     
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  14. Tiffin

    Tiffin ¯\_(ツ)_/¯
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    Honestly my favorite breakfast is probably cooking some conecuh then frying an egg in the grease with a biscuit to soak up the yolk :nomnom:
     
  15. cutig

    cutig My name is Rod, and I like to party
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    Conecuh is the pinnacle of sausage. It works fantastically in anything that would call for smoked sausage. It's great in bog, red beans and rice etc. I love it by itself.

    If you've never had it before, just grill some up and enjoy it imo
     
  16. Jimmy the Saint

    Jimmy the Saint The future is a benevolent black hole
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  17. oknole

    oknole MC OG
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    Same thing in oklahoma.
     
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  18. oknole

    oknole MC OG
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    Next thing I'm going to try. Sounds like it would be amazing in a tortilla or with cornbread.

    http://77easyrecipes.com/crock-pot-roast-with-pinto-beans/



    [​IMG]


    2 lb. Pot Roast
    2 Cups dry raw pinto beans
    1 can of rotel or diced tomatoes
    1 onion diced
    cumin (a dash or two)
    1 tsp garlic powder
    1 tsp chili powder
    1 cup water

    Burritos :
    large tortillas
    shredded cheese
    salsa
    sour cream


    How to make it :

    In a crock-pot put 2 cups of raw pinto beans on bottom, mix in a can of rotel, then season beans with cumin, garlic powder, a little chili powder, and minced onion. Place roast on top and season the roast again same way. Add water to cover beans and about have of roast. (May need to add water as cooking) turn crock to high and cook until roast falls apart and beans are done. About 4 hours on high. I then switch to warm/low so all spices can simmer!! Shred roast apart and fill in tortilla with some beans. Add fillings as desired and serve warm. Great with rice on the side. Great the next day even for breakfast with a fried egg on top and a little salsa with a tortilla to soak up the juices. Enjoy.
     
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  19. Tex

    Tex Decoy Cooler
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    Is it possible to do wings in a crock pot? Say a spicy ranch wing :lick:
     
  20. Tiffin

    Tiffin ¯\_(ツ)_/¯
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    They won't have any crisp, obviously, but they are fall apart delicious. I've done ribs and wings in oven bags in the oven, same concept.
     
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  21. Tex

    Tex Decoy Cooler
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    I will have to give it a try.
     
  22. miles

    miles All I know is my gut says, maybe
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    Just take the wings out and finish them in the oven. Best of both worlds.

    I realize that kind of defeats the purpose of the crock pot but it's worth it.
     
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  23. High Cotton

    High Cotton Where does this fall in our Christian walk?
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    I'm eating leftovers for lunch today. I used hickory smoked conecuh with boneless chicken thighs. It's great. Will add green onions to finish next time with a crunch and use a hotter sausage.

    Any sausage will work, but it does flavor the pot.

    SC jambalaya.
     
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  24. One Two

    One Two Hot Dog Vibes
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    Yes. It is tasty as fuck and 18 hrs was about right, think I might have gone 16hrs
     
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  25. Weedlord420

    Weedlord420 Well-Known Member
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    Couple questions, local store doesn't have cayenne so I'm subbing habanero, no conucuh up here in yankee land so I'm subbing some Georgia brand smoked sausage

    Hope it doesn't fuck everything up
     
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  26. Weedlord420

    Weedlord420 Well-Known Member
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    Well after juggsian research inspired by hot sauce forum talk hab peps have 250k scoville and cayenne 40k

    The search continues
     
  27. Tiffin

    Tiffin ¯\_(ツ)_/¯
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    Those were just a last minute add because I happened to have a bunch from the garden. I'd just not add the pepper and use hot sauce or something if you want it. Those peppers themselves didn't add a ton of heat.

    Any smoked sausage would work, I'm sure.
     
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  28. Weedlord420

    Weedlord420 Well-Known Member
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  29. Weedlord420

    Weedlord420 Well-Known Member
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    T minus 5 hours till rice and inning 2 of nats dodgers
     
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  30. Tiffin

    Tiffin ¯\_(ツ)_/¯
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    Looks good.

    I guess I didn't say in my post, but I chopped up the chicken before I put it in. Hard to tell if you did or not, but it really doesn't matter. I would suggest shredding them or taking them out and cutting them before you add the rice, just so it mixes together better rather than trying to shred the chicken after the rice is cooked.
     
  31. Weedlord420

    Weedlord420 Well-Known Member
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    I roughly chopped it with some thighs more chopped than other cuz fuck the scientific method

    Also 6 thighs instead of any breasts
     
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  32. Jimmy the Saint

    Jimmy the Saint The future is a benevolent black hole
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    I was going to do another MS roast next weekend but I may give this a shot instead. Did you strictly follow the instructions and specifically use a rump roast?
     
  33. One Two

    One Two Hot Dog Vibes
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    Apparently rump roast is the only "true" way to make the hot Chicago beef, that's what I did but I'm sure you could use another cut.

    Definitely go full jar of both pepperoncini and giardini, and I left out the sweet green peppers. Don't remember which Italian seasoning I used but it shouldn't matter. Also, I only did one can beef broth to cut back on the sodium and was glad I did. Final tip I'd offer is to toast the bread before adding the meat and this sandwich is amazing with some provolone cheese as a topper.
     
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  34. Tro lo lo

    Tro lo lo You kids must be from the suburbs.
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    I've made this quite a few times and I would echo Jimmy the Saint. I always toast the bread, and I don't follow the instructions and make it with the additional green peppers at the end. I also go spicy with extra jalapenos/juice. I use the Italian Good Seasons packet.
     
  35. Baron

    Baron Well-Known Member
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    I have some chicken breasts in the fridge I need to use, give me ideas other than buff chicken pls.
     
  36. FatGuyatthePool

    FatGuyatthePool I AM A KANSAS STATE FAN MOTHERFUCKERS

    Making my first MS roast tomorrow
     
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  37. NoleNBlue (Ret.)

    NoleNBlue (Ret.) The fuck is that? It's an armoire.
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    You're gonna be FatterGuyatthePool on Monday
     
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  38. FatGuyatthePool

    FatGuyatthePool I AM A KANSAS STATE FAN MOTHERFUCKERS

    Still debating whether I should add stock or just stick with butter. I'm thinking I will add carrots and onion and potatoes? Any other suggestions? How long into cooking do you add potatoes for a recipe like this?
     
  39. NoleNBlue (Ret.)

    NoleNBlue (Ret.) The fuck is that? It's an armoire.
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    Stock. Leave out the butter. You could probably add the veg a couple hours in and be ok
     
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  40. FatGuyatthePool

    FatGuyatthePool I AM A KANSAS STATE FAN MOTHERFUCKERS

    So like 1 cup stock? More? Less? My preference?
     
  41. NoleNBlue (Ret.)

    NoleNBlue (Ret.) The fuck is that? It's an armoire.
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    Start with a cup and go from there. You can always add.
     
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  42. CBH

    CBH Well-Known Member
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    I used some chicken breast last weekend in the crockpot for chicken tacos
     
  43. Jimmy the Saint

    Jimmy the Saint The future is a benevolent black hole
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    One Two Tro lo lo did you guys use the suggested amount of beef stock and all of the juice from the pepperoncinis and giardiniera?
     
  44. One Two

    One Two Hot Dog Vibes
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    I'm fairly certain I only used the juice from half the pickled goods and yes to the beef stock, but I also went reduced sodium on that.
     
  45. Jimmy the Saint

    Jimmy the Saint The future is a benevolent black hole
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    Chicago Italian Beef is on. Fucking crockpot only goes for 12 hours max so I have to remember to reset it before I fall asleep.

    [​IMG]
     
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  46. miles

    miles All I know is my gut says, maybe
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    So I've done wings just on high for a couple hours in the crock pot before, but I'm reading some recipes online that say to put them on high for two hours, then switch it to low to finish. Anyone have a preferred method they wanna share?
     
  47. Jimmy the Saint

    Jimmy the Saint The future is a benevolent black hole
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    This turned out great; did sandwiches with some melted provolone on Italian bread.

    Then in the euphoria of PSU's win I forgot to check it again and it shut itself off of warm overnight. Had to toss the rest of it. :feelsbadman:

    Doing mac and cheese this coming Saturday.
     
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  48. hawkeyeOUTeast

    hawkeyeOUTeast Well-Known Member
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    I do four hours on high in nothing but the sauces (Ken's honey mustard, siracha, Stubb's extra spicy). Make sure they're fully covered in the sauces. Then I put them in the oven for 45 minutes. The juices lock in and the outside gets crispy. They're effortless to eat, falls right off the bone like good ribs do.
     
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  49. Tex

    Tex Decoy Cooler
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    Have you done a spicy ranch?
     
  50. Arkadin

    Arkadin inefficiently efficent and unclearly clear
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    You need some actual good ribs in your life imo
     
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