What was your review on this? Weather is supposed to be nasty this weekend and might make a mess of red beans this weekend.
it's exceptional, but could use a little more spice. I froze about half of it and had it for lunches a few weeks later. definitely going to make again.
What can I make and cook for 12hrs on low? Gotta move some shit tomorrow and it's gonna be a long day, would like to come home to food ready for me.
Couple of solid additions to my crock'n repertoire that I've made a few times lately: Greek Style Green Beans and Chicken Thighs 12-16 oz green beans 14.5 oz diced tomatoes 1 onion, diced 2-3 cloves garlic minced 1/4 cup fresh chopped dill 2 tbsp lemon juice 1 cup chicken broth 4 bone in, skin on chicken thighs Salt/Pepper -Mix together the green beans, tomatoes, onion, garlic, dill, lemon juice, chicken broth, and plenty of salt and pepper in your slow cooker -Lay the chicken thighs skin-side-up on top of the green bean mixture -Drizzle the tops of the chicken thighs with olive oil and season with salt and pepper -Cook on low for 5-6 hours, take chicken out, continue cooking bean mixture for another hour or so Sausage Red Beans and Greens 1 cup dry red beans soaked overnight or one can 1 andouille sausage 1 bunch collard greens Onion/Green Pepper/ Celery 2-3 cloves garlic 1/2 tsp garlic powder 1/2 tsp onion powder 2 tsp cumin 1/2 cup chicken broth -Drain and rinse beans, put in a sauce pan with onion powder/garlic powder, cover with water, cook for 30 minutes -Rinse collards, cut off stems, cut into ribbons sized to fit your fancy, place in the bottom of crock pot -Brown sausage well in frying pan, remove cut into small slices when cooled -Saute onion/pepper/celery in sausage grease, or just oil if you like -Place sausage, drained beans, cumin, chicken broth in the crock pot, cover with the trinity -Cook on low 5-6 hours
Ate it as a stand alone, I'm sure rice wouldn't hurt it though, especially with how much broth the beans drip once you reheat them
Hey visa didn't your boy Dave* do slow cooker Italian beef at a Bears tailgate once? * the stabby one
Do you sear the chicken thighs? And fresh, non-can beans, right? Greek chicken is my favorite chicken, after fried of course.
I made it one Saturday during football season and it was fantastic. It's extremely time-intensive from a cooking standpoint for a crockpot recipe but it was worth it. But I made it during the weekend Iowa beat Michigan and put PSU in the driver's seat to go to the B1GCG. Started coordinating travel plans to Indy and forgot about it and the crockpot somehow shut itself off overnight. Ended up having to throw away at least half of it.
Wrap them in aluminum foil with your rub or sauce. Put liquid in the crock pot make sure the ribs are not in the liquid. Cook on low 10 hours. They come out decent but remember they are ribs being cooked in a crock pot.
Definitely not expecting some fresh out of a smoker quality, but been meaning to try it for a while. What's a good strategy to keep the ribs out of the liquid?
Put them on foil. Honestly I'd recommend roasting them in the oven over Crockpot. Crockpot isn't great for them.
Some crock pots have a rack you can use if yours doesn't a plate of some sort works out okay. I agree to a point but if you can keep them out of the liquid they are okay to do in a crock pot. I've done them both ways. Oven is little more idiot proof IMO
I've done em both ways. Crockpot always came out way too soft for my liking. No crust on it, which is the best part. Oven roasted imo comes out the closest (texture wise) to a rack done on a smoker. Personal preference.
I like them in the oven too. It seems like it is easier to get them wrong in the crock pot that's why I said oven is more "idiot proof" living in condo makes one get creative. I guess I could put a smoker in my garage.
Yeah, it's easy. Remove membrane from back of the ribs like normal. Rub them down. I set them on top of a rack on a sheet pan and set the oven to 225. You can put another pan in the oven on a rack below them with water in it for added moisture if you want. Cook for a few hours, until the meat starts to pull up from the bones. I'd start checking around 2 - 3 hours, depending on the cut. Once I think they are close, I usually sauce them. You can turn the broiler on briefly before they come out of the oven to caramelize it.
Appreciate it. I was thinking of throwing them in the oven/broiler after I did the crock pot too. At least I know there's options.
To fit a full rack in the crock pot you have to roll them up before you wrap them in foil. So you make a cylinder with the ribs basically.
Also read about doing crockpot with either coke or beer instead of water for more flavor. Lots of options, will report back.
Went with the crockpot for the ribs. Chopped up a full onion and then about 6oz of beer on the bottom (will add more if needed but wanted to try and keep the ribs out of the liquid), then layered the ribs on top of that.
I have to imagine those onions will cook down soon enough and the ribs will end up in the liquid. But hey I've done ribs in an oven bag before so I'm not telling you how to do it.
Yeah probably true. I'm hoping by 3-4 hours in the liquid has reduced to the point there's not a whole lot of meat soaking in the beer. I cut it into 3 seperate portions so worst case scenario only 1/3 is in the liquid. And hey, the liquid is beer
Mac and cheese is my greatest crockpot failure. It was absolutely fucking terrible. What's the go-to red beans and rice recipe? I'm too fucking lazy to look.
I didn't - ended up making the mississippi roast because that day I couldn't handle doing an 18hr cook that required some attention along the way. Definitely on my list though.
Worst crock pot failures is a good topic for this thread. Always good to know what not to do. Tried to make baked bbq beans in the crock with some dried red beans, soaked overnight. Don't know why but they never did get tender. May have salted them to early.
This was back aways but I followed the "great" mac and cheese recipe shared ITT to a T and it was just fucking bad. It was just a mess of noodles and gritty cheese. I'm now leery of chicken and dumplings. That always sounds simple. If you can afford a day make the Chicago Italian Beef. Buy a loaf of your favorite bread and just feast.
found this to work much better with 4 breasts instead, since thighs left a lot to be desired in the chicken to green bean ratio ended up just pulling the chicken off the bone afterwards, which was still tender as can be, and letting it soak up all that brothy goodness