The Official Crockpot Thread - Home of Lazy Cooking

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

  1. Arkadin

    Arkadin inefficiently efficent and unclearly clear
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    Got to get that good bite :praisehim:
     
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  2. hawkeyeOUTeast

    hawkeyeOUTeast Well-Known Member
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    I have not, sounds phenomenal though. Recipe?
     
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  3. Tex

    Tex Decoy Cooler
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    I'm trying to figure one out myself. I've seen some on google. Got to try one.
     
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  4. Keef

    Keef Liked by Pierre Gasly
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    What temp in the oven?
     
  5. undrtow

    undrtow learn to swim
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    Good ribs don't "fall off the bone"
     
  6. dawgonit

    dawgonit Like James Brown only white and taller
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    I love crockpots and most recipes but I can't take it anymore:

    Stop putting ribs, butts and wings in there guys. Fuck.
     
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  7. rcragg82

    rcragg82 Well-Known Member
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    Had my roast experience over the weeekend as I never got the meat tender where it shredded.

    Had a rump roast and tried to do 5 hours on high and then 1 hour on low and still was solid as a steak.cooked again for another and no progress.

    I know I should have started earlier in the day and cooked on low buts it's disappointing to get excited, cook something for 7 hours and the dish not turn out well.
     
  8. Tiffin

    Tiffin ¯\_(ツ)_/¯
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    No one is claiming it's bbq. There are more than one way to prepare every cut of meat.
     
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  9. dawgonit

    dawgonit Like James Brown only white and taller
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    It's a waste of money and meat. I'll leave it at that. Plenty of cuts more apt for braising.
     
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  10. Arkadin

    Arkadin inefficiently efficent and unclearly clear
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    I don't get the soggy wings and ribs thing. Can do some butts in there if you're hard up
     
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  11. Tiffin

    Tiffin ¯\_(ツ)_/¯
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    It's like, holy shit, people can want to try things in different ways. Wow. Unthinkable.
     
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  12. One Two

    One Two Hot Dog Vibes
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    I'm not knocking it. But spending that amount of money to essentially end up with pulled pork seems counter intuitive. And I'm leaving my BBQ thread smugness out of this. I've done BBQ chicken and pork in a crockpot before and it's been great. Would do ribs in an oven before the crock pot that's just me.
     
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  13. Arkadin

    Arkadin inefficiently efficent and unclearly clear
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    Yeah ribs and wing can be done much better in the oven. If you're going to do chicken in the crock pot I'd use thighs and legs for braising instead of wings.
     
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  14. Tiffin

    Tiffin ¯\_(ツ)_/¯
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    I've never even done ribs or wings in the crockpot, so I couldn't say. But if someone wants to try it that's their prerogative.
     
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  15. Tex

    Tex Decoy Cooler
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    Ya I've never tried it. I was just thinking of different ways to make things.
     
  16. Daniel Ocean

    Daniel Ocean I only lied about being a thief
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    You can do ribs in a crock pot you just have to have something that will keep them out of your liquid. That way they don't get soggy just tender
     
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  17. cdaysker

    cdaysker Quarry
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    Think I might do the Chicago Italian Beef this weekend for World Series purposes
     
  18. hawkeyeOUTeast

    hawkeyeOUTeast Well-Known Member
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    Wow guys! I'm sorry. So you want the meat to stick to the bone so you have to get your face so close to the damn things in order to get a grip with your teeth on the small shreds of meat left on the bone that you have sauce all over your face?! I apologize then, not like good ribs. So instead, if you want effortless to eat wings, do it the way I said! They're not soggy one bit.
     
  19. Arkadin

    Arkadin inefficiently efficent and unclearly clear
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    Lol. Come over some time man I'll make you good ribs
     
  20. hawkeyeOUTeast

    hawkeyeOUTeast Well-Known Member
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    Honest question, how would you describe good ribs? I'll be the first to admit I know I've never had them, so I'm interested. I thought I always remembered people being like "they fall right off the bone".
     
  21. Arkadin

    Arkadin inefficiently efficent and unclearly clear
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    Nah, if they fall off the bone they're over cooked. You should be able to cut them in to single, double, triple, half rack increments etc and they stay together. They're tender, but still have enough form to them to not always pull completely off the bone. Should be able to put a bite mark into half of a rib
     
  22. Arkadin

    Arkadin inefficiently efficent and unclearly clear
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    When you pull them off the grill they should flex in the middle to almost the breaking point, but not break. The rack stays together and doesn't just fall apart like the ones that fall off the bone will.
     
  23. Clown Baby

    Clown Baby Daddy’s #1 Candy Baby
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    If we're making World Series inspired dishes, I'm gonna fill up a trash can with tomato paste. *Italian guy finger kiss* It's a Chicago style a deepa dadish pizza
     
  24. Gregor

    Gregor The League of Morons

    Alton Brown did a Good Eats on making ribs in the kitchen. Very good information on how to prepare them and not over or under cook.
     
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  25. Ray McKigney

    Ray McKigney Feel my ubiquity
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    Making today. Cannot wait.
     
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  26. NoleNBlue (Ret.)

    NoleNBlue (Ret.) The fuck is that? It's an armoire.
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    Arkadin hit the description pretty good for competition ribs. The issue that is commonly brought up is the difference between competition ribs and back yard ribs. Most people haven't had anything but back yard ribs, which is where "fall off the bone" comes from. Competition ribs should have a bite to them and it's hard to describe other than what Ark said, but you'll know it when you try it. Once you do, what you thought were good, will seem like mush.

    This is not to say they don't taste great. There's a rib place down here that makes the fall off the bone kind of ribs. I think they're awesome when I don't feel like making my own.
     
  27. je ne suis pas ici

    je ne suis pas ici Well-Known Member
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    anyone got a good conecuh/cheese type dip recipe?
     
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  28. dawgonit

    dawgonit Like James Brown only white and taller
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    for dips link sausage doesn't really work all that well.

    my go-to sausage/cheese dip is ground breakfast sausage, cream cheese, and a can of rotel.
     
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  29. Jimmy the Saint

    Jimmy the Saint The future is a benevolent black hole
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    I'm not sure what I did wrong but the mac and cheese recipe posted ITT turned out terrible last weekend. Didn't stir it while cooking, as suggested. Think I'm just going to stick to meat recipes.

    Doing a pork shoulder this Saturday. Obviously not real BBQ but I've had pretty good luck with them over the years.
     
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  30. je ne suis pas ici

    je ne suis pas ici Well-Known Member
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    Creamy Sausage Cheese Dip

    [​IMG]



    YIELD: 10+ servings

    PREP TIME: 10 minutes

    COOK TIME: 10 minutes

    Ingredients:
    • 1/2 pound pork sausage
    • 4 ounces cream cheese
    • 1 cup sour cream
    • 1 cup shredded sharp cheddar
    • 4 ounce can chopped green chiles (mild or spicy)
    • 1/4 cup chopped green onions
    • large round sour dough bread loaf
    Directions:
    1. Using a serrated knife, cut a deep well in the center of the bread loaf. Cut deep enough that you have a large bread "core" to cut and use for dipping, but make sure the bottom of the loaf is still intact, to use as a vessel to hold the dip. Cut the core into chunks. Set the bread bowl on a platter and arrange the bread chunks around it.
    2. In a large skillet, brown the pork sausage over medium heat. Use a wooden spoon to break the sausage into small pieces while cooking. Once cooked, add the cream cheese to the skillet and move around the pan until fully melted.
    3. Once the cream cheese has melted, stir in the sour cream, sharp cheddar, and green chiles in their juices. Allow the mixture to bubble and melt. Then stir until smooth.
    4. Mix in 1/3 cup of chopped green onions. Pour the hot sausage cheese dip into the bread bowl, then sprinkle the remaining green onions over the top. Serve warm or at room temperature.
     
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  31. je ne suis pas ici

    je ne suis pas ici Well-Known Member
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    Add dr pepper brown sugar and a shit ton of spices. Its pretty good for crockpot pulled pork
     
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  32. Jimmy the Saint

    Jimmy the Saint The future is a benevolent black hole
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    Doing Dr. Pepper and the butt stuff rub from a few pages back.

    Once in college I started assembling it drunk before going to bed to cook overnight and added an entire liter instead of one can. It was not great.
     
  33. je ne suis pas ici

    je ne suis pas ici Well-Known Member
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    conecuh sausage cheese dip

    [​IMG]
     
  34. NoleNBlue (Ret.)

    NoleNBlue (Ret.) The fuck is that? It's an armoire.
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    :jizz:
     
  35. Lip

    Lip Well-Known Member
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    Why'd you toss it?
     
  36. Jimmy the Saint

    Jimmy the Saint The future is a benevolent black hole
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    Because it didn't seem wise to eat meat that had been sitting out for 10+ hours in the danger zone?
     
  37. Lip

    Lip Well-Known Member
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    Meh. Live a little.
     
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  38. Tiffin

    Tiffin ¯\_(ツ)_/¯
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  39. Jimmy the Saint

    Jimmy the Saint The future is a benevolent black hole
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    Feels like an MS roast weekend.
     
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  40. allothersnsused

    allothersnsused Wow that’s crazy
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    Chicken bog in the pot, house smells amazing
     
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  41. NP13

    NP13 MC OG
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    I've tried about 3 different Mac and cheese recipes, and they've all turned out incredibly bad. Wish I knew what the problem was.
     
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  42. miles

    miles All I know is my gut says, maybe
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    Mac and Cheese just doesn't strike me as something that would ever work well in a crock pot.
     
  43. NoleNBlue (Ret.)

    NoleNBlue (Ret.) The fuck is that? It's an armoire.
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    Props for quoting that. Had purchased a new crock pot and rice cooker the day of the fire and had gotten yelled at for leaving them in the truck. Well, who's the genius now? They made it unscathed and my ass is having this glorious red bean and rice concoction this week.
     
  44. miles

    miles All I know is my gut says, maybe
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    Easy as fuck but I made a seven layer dip in the crock pot a while back that turned out amazing.

    Refried beans
    Seasoned ground beef
    Cheese
    Jalepenos
    Black olives

    Cook on high for 1.5-2 hours

    Add salsa and Guac afterwards or sour cream if you like
     
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  45. dawgonit

    dawgonit Like James Brown only white and taller
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  46. High Cotton

    High Cotton Where does this fall in our Christian walk?
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    Pot roast with carrots, onions, and japs yesterday. Need to do a better job of trimming fat as I hate skimming it off.
     
  47. allothersnsused

    allothersnsused Wow that’s crazy
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    Chicken bog was really good. I put too much rice in, though. When I added the first 2 cups it didn't seem like enough so I added about another 3/4 to 1 cup. Overshot the mark on that.

    It didn't look pretty and not something I'd be proud to serve to someone else but, for my own purposes (like 99% of my crockpot cooking): A+ taste, will cook again.
     
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  48. Jt272929

    Jt272929 TMB only ISU Fan.

    Big crockpot days ahead:

    Today: Cheesy Chicken and Rice
    Tomorrow: Salsa Chicken for tacos
    Sat: Ham for pre-thanksgiving meal.
     
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  49. dawgonit

    dawgonit Like James Brown only white and taller
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    anyone ever made apple butter in the crockpot? if so, best recipe?
     
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  50. Homo Erectus

    Homo Erectus The important thing is, you think I'm attractive
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    Ive tried also..

    2/10 would avoid