Would you mind sharing the brisket recipe, please?
I'm recalling from memory a bit:
3-4lbs of brisket beef, salt and pepper to season/taste 12oz (just under 1 bottle) Jack Daniels bbq sauce 3-4tbsp Worcester sauce 1 tbsp chili powder 1 tbsp minced garlic (we love garlic, I might be more generous) 1 tbsp liquid smoke
I put it on low for 8hrs, and it usually warms for 1-2 hrs before we get home from work.
A lot of what we make has already been mentioned, so I'll only add new ones: - crock lot baked potatoes (awesome in the summer when you don't want to heat the whole house) - crock pot chex mix - crock pot breakfast frittata
Dumb question, but how do you make crockpot baked potatoes?
Wrap potatoes in foil and toss in (no water needed). High for 5 hours; low for 8 hrs. I was doubtful but they are just like oven-baked.
Dumb question, but how do you make crockpot baked potatoes?
Wrap potatoes in foil and toss in (no water needed). High for 5 hours; low for 8 hrs. I was doubtful but they are just like oven-baked.
I thought it was bad to use a crock pot without liquid? Is that not true?
I have a question: when a recipe says cook on low for 5 hrs, but I'm gone for over 8 hrs at work, will it overcook if I leave it? This is the main reason I don't use mine, most recipes are too short for the amount of time I'm gone. Mine just has a high/low setting, no timer to switch to just keeping it warm. I'm afraid things will be overcooked.
Wow, that recipe for Chicken Tikka Masala looks amazing! I've been looking for an easier way to make it. I'm so excited, definitely goign to try it next week! Thanks!!!
Wrap potatoes in foil and toss in (no water needed). High for 5 hours; low for 8 hrs. I was doubtful but they are just like oven-baked.
I thought it was bad to use a crock pot without liquid? Is that not true?
I have a question: when a recipe says cook on low for 5 hrs, but I'm gone for over 8 hrs at work, will it overcook if I leave it? This is the main reason I don't use mine, most recipes are too short for the amount of time I'm gone. Mine just has a high/low setting, no timer to switch to just keeping it warm. I'm afraid things will be overcooked.
Post by sweetnsour on Oct 17, 2012 17:34:37 GMT -5
I set my crockpot to go to warm after a certain amount of time so the food doesn't get overcooked. I make chicken bbq by putting boneless, skinless chicken breast and thighs with some bbq turn to low set timer for 6-7 hours. After 7 hours it goes to warm.
Post by suburbanzookeeper on Oct 17, 2012 17:49:10 GMT -5
Mac & cheese, lots of soup (loaded baked potato, chicken tortilla, corn chowder), beef stew, baked potatos, corned beef, large batches of hot chocolate/apple cider/pumpkin spiced coffee, short ribs... oh, and a cheesecake. It was great!
Post by badtzmaru22 on Oct 17, 2012 21:27:48 GMT -5
Maybe I have an unrefined palate, but I just throw whatever combination of meat, veggies and spices I feel like, and maybe a bit of water or broth, and I always enjoy how it turns out. My favorite is throw a pork roast in there with chopped potatoes, carrots and onions and cover it with saurkraut. Delicious!
Soups, I always do my beef roasts in them, stuffed peppers.
When I do a roast, turn the roaster on high and I spray it with cooking spray.
I put it the roast and sometimes add carrots & onions. I put a couple tablespoons of beef base (I like it better than boullion) which you can get at most stores, it is a paste that comes in a jar about the size of a cheez whiz jar but it's usually plastic. Cover the roast with water. I start this about 6 AM, we eat about 6 PM. The roast is fall apart tender. The broth makes great gravy, different people make their gravy differently. I bring some of the broth to a boil on the stove. I fill a cup about 1/2 full of water and stir corn start IN TO the water - I don't put the corn starch in the cup and add water. Stir until the corn starch is disolved. i find it's better if I temper the corn starch & Water so I put some boiling brother in the cup of water & corn starch. Then I pour the corn starch in to the boiling broth and stir. It will thicken as it boils. Add salt & pepper to taste. If you've never made it this way you just have to kind of do it a few times to get your measurements down on the corn starch but usually a couple tablespoons for 4-5 cups of broth.
i read a recipe I wanted to try but haven't. It's below.
Another thing I do in the crock pot is corned beef. I buy the packages that include the seasoning package. Put the meat in the crock pot, cover with water, sprinkle the seasoning packet on. Turn it on a let it cook.
This is the recipe I want to try sometime:
This is what I used. You can use whatever meat or vegetables you have in the house. The trick is to not use too much liquid when cooking the meat, so the potatoes and the corn (or whatever you're using) isn't floating in juice. 1 1/1 lbs rib eye steak 1 T of your favorite seasoning rub 1 T dried onion flakes (a fresh onion would be fine. I wasn't in a chopping mood.) 2 T Worcestershire sauce (Lea and Perrins is GF) 1/4 cup tequila (or broth, apple juice, etc.) 2-4 potatoes 2-4 ears of fresh corn aluminum foil In my 6 quart Smart Pot, I used 2 whole brown potatoes, and 4 ears of corn. I could have fit another potato in, probably.
I just made apple butter using this: www.eatingbirdfood.com/2010/09/healthy-homemade-apple-butter/. It's no-sugar-added, but at the end, I thought it needed a little bit, so I put in about 1/8 c. Then I cooked it down on the stove a bit to thicken it up, but it turned out sooooooo good. Great way to get rid of a bunch of apples from our tree.
This is my absolute favorite crock pot recipe for BBQ Pulled Pork. It's drip down your chin good. It's shove it in your mouth as fast as you can good. You can make the spice rub in a big batch and store leftovers for a second time. You can also make a big batch of pulled pork and then freeze some of it for leftovers too. dinnerdelish.blogspot.com/2012/01/crock-pot-pulled-pork.html