I love crockpots and most recipes but I can't take it anymore: Stop putting ribs, butts and wings in there guys. Fuck.
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.
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.
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.
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.
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
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.
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".
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
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.
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
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.
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.
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.
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.
Creamy Sausage Cheese Dip 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: 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. 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. 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. 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.
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.
posting this for later Just figured out that the multi-quote feature lets you carry over quotes from thread to thread.
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.
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.
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
Made this yesterday. Really good and very little prep. http://www.myrecipes.com/recipe/chicken-thighs-with-carrots-potatoes
Pot roast with carrots, onions, and japs yesterday. Need to do a better job of trimming fat as I hate skimming it off.
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.
Big crockpot days ahead: Today: Cheesy Chicken and Rice Tomorrow: Salsa Chicken for tacos Sat: Ham for pre-thanksgiving meal.