Never have owned one of those. Anyway, I'm christening it today with bbq spareribs. Wish me luck? Oh, and anyone have any proven recipes and/or tricks with one of these things? Thanks in advance
When you & I lived together in West Linn you had one. You used to put a couple of cornish game hens in it with some cream of mushroom & cream of celery soups and we had a feast that evening.
You're probably right. I think I was stoned at the time. PS: Remember me telling you about that midnight Black Friday trip my gal talked me into driving her, her daughter, and her daughter's friend to? Well, I ended up buying this thing during that. Pretty good deal, actually. Regular $40 at Macy's. Picked it up for $9.99. Imagine that....me.....the savvy shopper.
So you went from West Linn to Milwaukie? What's up with that? So many great things you can do with a crock pot. The cool thing is you can just let it sit all day and not worry about it. My personal favorite is chicken and dumplings.
First every crock pot? Wowzers. I love mine for easy cooking. No exact recipes but a few things that I find they are great for are 1) shredded beef tacos, slow roast then shred and fry with spices 2) Hot wings! Get down with yo bad self on these. 3) chicken/turkey soup. After thanksgiving or after a roast chicken, put the carcass and extra drippings in the crock pot for a few hours. Pick out the bones and instant soup and an extra meal out of your poultry. .
Little smokies in bbq sauce....Mmmmm making my mouth water tho.king about it.. Also my veraio of Swedish meatballs... Dope diggity!
Oh yea this for sure! Im getting hungry just thinking about them. Pulled pork should be on the list also.
Ingredients: Can of creme of chicken Can of creme of mushroom Dirty Rice (or whatever Rice you prefer) 3 to 4 Chicken breasts. Potatoes (however many you want to eat) Onions (chopped) various seasonings (pepper, salt, garlic salt, onion salt, etc) Put the chicken, CoM and Cream of Chicken (didn't want to just put the initials for that one), onions and seasonings, in the morning. Set to medium. You can put the potatoes in then, but you don't have to. You can nuke them and put them in later or not. If you're home, stir it occasionally. If not, it won't matter a huge deal. Cook the rice in a rice cooker (75 minutes prior to the meal). Once everything is done (i.e., it's dinner time), you can mix the rice in with the mixture in the CP, or not. I prefer it as one paste (rice AND the creme of M and C, so to speak). You can mix it into the baked potato too. Some prefer it as two different parts of the meal, so it's obviously personal preference. either way, it fucking is the bomb.
oooh, Ive done those (the cheese ones) with my own variation of Buffalo Wing sauce, margarine, hot sauce, chipolte and bush's baked beans. Sure, it's about 9000 calories and I have a 45 minute morning constitution the next day, but sooooo worth it.
don't have a recipe as much as i do it by taste. Most of my cooking is done by taste or just "a plop here" or a "drop of sauce..hm...tastes right" there. It's either equal parts Franks Buffalo Wing sauce to margarine or more FBWS than M, and then everything else is just done to taste. I usually make it hot, so i put in more hot sauce and chipotle. And when I'm really in the mood, I chop up onions and god damnit I'm hungry for that shit. I always use the GOOD bush's, not the regular run of the mill. Like the mesquite, or KC ones. Not the generic plane ones that now taste like a 9 volt to me.
A big thing of beans? What kind of chipotle do you use? This would be good to bring to the family Christmas deal. So I can finally actually contribute something for once
I just use the "grillin' beans" from Bushs. Usually 1 can, but if you're making it for more than 1 person, 2 cans would be ok. I use Tabasco or Cholula (sp). I prefer Cholula myself (of the two I mean)
Update: OK, the cheapo country style ribs were rubbed with my special home-made dry rub (just ask BP how good that stuff is!), then sat for about 1/2 hour, then browned in olive oil....plopped them into the crock, threw in just a tad of bbq sauce and worcestershire, and we shall see in about 5 or 6 hours.
is your CP the kind with the hole in the lid (for venting) or an old school one? btw, it's never a bad idea to add liquid to the CP as you're cooking. It's not hard to dry out meats in a CP.
