Since you asked: ABM's Special Dry Rub 1/2 Cup paprika 3 Tbs. cayenne pepper (or less to suit) 5 Tbs. freshly ground black pepper 6 Tbs. garlic powder 3 Tbs. onion powder 6 Tbs. salt 2 1/2 Tbs. dried oregano 2 1/2 Tbs. dried thyme Directions: In a medium bowl, combine all the ingredients. Mix well and store in a cool, dry place in an airtight container. Rub on beef, chicken or pork at least 30 minutes before cooking or grilling.
Another great feature of CP's is making hot cider. or gravy. or biscuits and gravy. dayam! I'm hungry again!
I will say this is the single best meat rub I have ever tasted. I've given some to a couple of true grilling connoisseurs and they also think it's the best. Truly, it should be marketed. In fact, I refuse to grill pork without it. Wifey also likes it on salmon.
You gotta go to Penseys. http://www.penzeys.com/cgi-bin/penzeys/shophome.html Their spices are amazing! It will take your rub to an entirely new level. I know we've had this discussion before. I'm not telling you to change or replace your rub. The spices at Penseys are just a higher quality than you'll find at the store or Costco. Plus the varieties are insane. They have 4 different kinds of paprika. A dozen different blends of pepper and peppercorns. A ton of different peppers from around the world. They even have multiple varieties of salt. Turkish and Mexican oregano.
Garters is very good. Used to be great but they've gone down a little in recent years. Still the best meat market that I know of in town.
Then, you don't know how to use it. Personally, I prefer to quick stir-fry my food. But, there are times......
that could be due to a few simple fixes. 1: you need to put more liquid in it 2: turn down the heat of course, if it's a cheap crock pot, it might only have LOW and HIGH for temperature range. The older ones have LOW MED and HIGH. The nicer ones also tend to have more of a range.
When I was a kid Grandpa used to go the a butcher behind Freddie's on like 68th and Burnside...is that the one y'all are talking about?
The only think you need to worry about with a crock pot is that the long cooking times tend te flao deaden the taste of the food. You can "re-brighten" the flavors by adding a bit of acid at the end of the cooking. I use mine to make homemade baked beans and stews. It's terrific to cook in the morning, leave for work and have it ready for you when you get home.
This thread is where all the fatties meet. When the crock pot was invented, the women at the office talked about it. Me, I never owned one and never will. A much better invention is the dollar menu at McDonald's.
CROCK POT SWEET AND SOUR CHICKEN: 2 lbs. boneless, skinless chicken thighs 18 oz. bottle sweet and sour sauce 16 oz. pkg. frozen broccoli and carrots, thawed and drained 1 tsp. dried thyme leaves 1/8 tsp. pepper Cut chicken thighs into 1-1/2? pieces. Mix with simmer sauce in slow cooker. Cover and cook on LOW setting for 8-10 hours or until chicken is tender and no longer pink. Twenty minutes before serving stir in vegetables, thyme, and pepper. Cover, increase heat to HIGH and cook for 20-30? or until vegetables are crisp-tender. Serves 6-8 SLOW COOKER FRUIT, NUTS, AND SPICE OATMEAL 2 c. steel cut oats 2 c. diced apples 1 c. dried cranberries 1/2 c. slivered almonds 1/2 c. chopped pecans 3 c. water 1 c. milk 1 Tbsp. cinnamon 1 tsp. pumpkin pie spice 2 tsp. butter or coconut oil Combine all the ingredients in the crockpot and cook on LOW overnight or 8 hours. Someone blogged that they used cider instead of the water and that they added the nuts just before serving to keep them from getting soggy. SLOW COOKER BEEF STROGANOFF: 2 lbs. cubed beef stew meat 2 reg. can of condensed golden mushroom soup 1 c. of chopped onions 2 Tbsp. Worcestershire sauce 1/2 c. beef broth 2 Tbsp. corn starch 4 Tbsp. cold water 1 c. sour cream noodles, cooked In a slow cooker, combine the meat, soup, onion, Worcestershire sauce, and broth. Cook on LOW SETTING for 8 hours, or on HIGH setting for about 5 hours. Stir in the cornstarch/water mixture. Just before serving, add the sour cream and reheat-do no boil. Serve over your favorite healthy noodles. SLOW COOKED APPLE BROWN BETTY: 3 c. apples-peeled, cored, and diced 10 slices w.w. bread, cubed 1/2 tsp. cinnamon 1/4 tsp. nutmeg 1/8 tsp. seasalt 3/4 c. brown sugar 1/2 butter, melted Place apples into the crockpot. In a bowl, toss together the bread cubes, cinnamon, nutmed, salt, and sugar. Place on top of the apples and drizzle with melted butter. Cover and cook on LOW for 3 hours, or until apples are tender. Pot Rump Roast 1 lb. rump roast, trimmed 1 env. Italian salad dressing mix 1 env. Au Jus gravy mix 1 c. water Chicken and Corn Chili Ingredients: •4 Chicken Breasts, cooked, cubed •16 Ounces Salsa, medium •2 Teaspoons Garlic, chopped •1 Teaspoon Cumin, ground •1 Teaspoon Chili Powder •¼ Teaspoon Salt, to taste •¼ Teaspoon Black Pepper •16 Ounces Frozen Corn •1 Can Pinto Beans, 15 ounces Instructions: Combine cooked chicken with salsa, garlic, cumin, chili powder, salt, pepper, corn, and beans in a slow cooker. Cook on high setting 3 hours. Simmer until ready to serve. Slow-Cooker Braised Pork with Salsa Active Time: 8 Hours Yield: 8 servings, generous 3/4 cup each With just a few ingredients, you can produce a full-flavored, meltingly tender pork stew in your slow cooker. Serve over quinoa or rice. RECIPE INGREDIENTS 3 pounds boneless pork shoulder or butt 1 1/2 cups prepared tomatillo salsa (see Ingredient Note) 1 3/4 cups reduced-sodium chicken broth 1 medium onion, thinly sliced 1 teaspoon cumin seeds or ground cumin 3 plum tomatoes (1/2 pound), thinly sliced 1/2 cup chopped fresh cilantro, divided 1/2 cup reduced-fat sour cream Ingredient Note: Tomatillo salsa (sometimes labeled salsa verde or green salsa) is a blend of green chiles, onions and tomatillos. It is sold in supermarkets. DIRECTIONS Trim and discard pork surface fat. Cut meat apart following layers of fat around muscles; trim and discard fat. Cut into 2-inch chunks and rinse with cold water. Place in a 5- or 6-quart slow cooker. Turn heat to high. Combine salsa, broth, onion and cumin seeds in a saucepan and bring to a boil over high heat. Pour over the meat. Add tomatoes and mix gently. Put the lid on and cook until the meat is pull-apart tender, 6 to 7 hours. With a slotted spoon, transfer the pork to a large bowl; cover and keep warm. Pour the sauce and vegetables into a large skillet; skim fat. Bring to a boil over high heat. Boil, skimming froth from time to time, for about 20 minutes, to intensify flavors and thicken slightly. Add the pork and 1/4 cup cilantro; heat through. To serve, ladle into bowls and garnish each serving with a dollop of sour cream and a sprinkling of the remaining 1/4 cup cilantro. Oven method: Total: 3 hours Preheat oven to 350°F. Combine pork, salsa, 1/2 cup chicken broth, onion, cumin seeds and tomatoes in a 9-by-13-inch baking dish; cover snugly with foil. Bake until the pork is pull-apart tender, about 2 1/4 hours. Skim fat. Uncover and bake until the meat begins to brown, about 15 minutes more. Stir in 1/4 cup cilantro. Ladle into bowls, garnish with sour cream and remaining cilantro.
How to fry a turkey outside (pdf file, 5 pages) http://www.altonbrown.com/pdfs/AB_turkey_derrick.pdf You need a ladder and a beacon light.
