Making this today

http://...goodhousekeeping.com/...ipotle-beef-chili-recipe

I hope it turns out as yummy as imagine!

I will be pretending I am eating it for dinner with you guys lol.

I tried to make caramelized onions in my cooker last night, but after 12 hours they still were only half done, and I wanted to put in the chicken for tonight. I'm not upset, since they were still amazingly good, I just have to put them back in again tonight so they can finish cooking.
I hope the chicken at least cooks all the way. I marinated it all last night in a mix of frank's red hot and some sweet bbq sauce, and then I dumped in some Bone Suckin' Sauce with the chicken, to keep it all super moist.

The recipe was a success! Definitely would make again. I did half the recipe but I added lots of orange yellow and red peppers instead of one green pepper.

Image: 512x384 JPG, 23KB. Click to view.

WELP I'm bumping this thread to ask for advice... I currently only have a 2QT crock pot, but I really want to make baby back ribs. Do you all think that a small rack, rolled up, would fit?

If so, do any of you have a better idea than just regular BBQ sauce to add to it to flavor that shit up?



Also, fun story. This past Christmas I told my mom, my sister, and an aunt that I wanted either a vacuum or one or more crockpots larger than 2QT.

I got two vacuums. No crock pots.

I would cut the rack into two seperate pieces. Don't roll the meat to fit.

You can always make a dry rub and let it slow cook that way. It forms a nice crust and seals in all the moisture so the meat is tender and delicious! You can add a sauce during the last hours of cooking or right before serving.

There are a TON of good dry rub and sauce recipes on food network. I have used a few of the Neely's recipes and have like every single one!

I found out that you can make yogurt in a Crock Pot. I will post pictures with my Greek yogurt results.

Bumping this because I just got a brand spankin new pot, and need to fill it with all the things!

I'm so glad you found this so I didn't have to.. I have a rack of dry rubbed ribs in mine right now... Can't wait to get home and devour it!

Dorothy Zbornak said:
Bumping this because I just got a brand spankin new pot, and need to fill it with all the things!

http://...newegg.com/.../Product.aspx?Item=N82E16896809033

Got it on the Memorial Day sale, for $39.99. I bought it late at night at work, on a semi-impulse (I have wanted a good pot for a while), and when I refreshed the page, it was at it's current price. This was all within 5 minutes!

That is a NICE crockpot Mike! I be jelly! This Christmas I am totes asking for a nicer one. I want it to be bigger so ALL the pork shoulder and ALL the pot roast can fit in it for winter!

I forgot about this thread! A month ago or so I made braised bacon in root beer and cherry preserves in my crockpot and it was the best thing I ever did

You get yourself a big slab of skin-on unsliced smoked bacon. Soak it in a bowl of water in the fridge for a day or so to desalinate. Mix up the braise: four bottles of some decent root beer, half a jar of cherry preserves, salt, pepper, brown sugar, ten or twelve full cloves, and a heaping handful of dried cherries (I don't really measure, I do that "to taste" thing. Go with your gut. If it sucks, next time your gut will learn from your mistake.)

Braise the bacon on low for hours and hours until fork tender (six hours? Eight hours? I CANNOT REMEMBER. Everything I do in life has the same time-to-completion: "when it's done.") Let the meat rest for an hour or so. Skim the fat off of the braising liquid (YEAH RIGHT) and reduce to a syrup (which could take up to an hour.) Slice the meat into serving sizes (YEAH RIGHT, YOU'RE GONNA EAT THE WHOLE SLAB ANYWAY), and brush the top with the syrup. Broil until the syrup starts to bubble and caramelize. Serve garnished with a spoonful of the syrup and the reconstituted dried cherries at the bottom of the reduction pot, which have sucked up smoke, salt and fat and are therefore really good.

I served this with bubble-and-squeak and roasted brussel sprouts.

I totally forgot to take pictures because I ate it all, but crock pot yogurt was a success! Basically, it's like making yogurt normally but using a crock pot to heat the milk first means you won't scorch it. Takes longer, but also allows me to do other things that aren't continuously stirring milk. I have the kind of thermometer that beeps when it hits the set temperature, so I just popped that in and waited. Once I added starter, I let mine rest in the crock, wrapped in a towel, in the oven with the light on. 8 hours later-- yogurt! It's like magic. Delicious magic.

I've just thrown half a shoulder of lamb into the crockpot on a bed of onions, garlic, rosemary, thyme and oregano, along with a bit of dry cider to help keep it moist and a dash of worcestershire sauce.

It's 11.30 pm and I'll see what it's like at 6pm tomorrow night for dinner.

Verdict:

It was delicious and so so tender, the bones just pulled right out.

I shredded the lamb with a fork and had it in a wrap with some hummus, a garlic dip, some sheep's cheese and mixed salad.

I will never get why lamb isn't really a thing over there, it's such a great meat.

Lamb IS great meat, and I WISH it were more common. It's not too hard to find around here in Columbus, with so many different ethnic enclaves and food enthusiasts, but it doesn't jump out at you and baag you to eat it.

The basic crockpot recipe should be:

1. Get an animal shoulder. Doesn't really matter which, but some of them have really delicious shoulders
2. Put in crock pot with some sort of tasty liquid
3. Put in some other stuff
4. Cook on low forever

Seriously why are shoulders the bomb? I wonder how my shoulder tastes

My crockpot is winning twice today. First we made delicious pulled pork. Then we decided that we needed to use that delicious pulled pork in some chipotle chili. I don't know how I am going to sleep tonight smelling the flavor town that is my crockpot right now!

Today, we slow-cooked a pork loin in apple, honey, and cinnamon. We all died.

Moonage Daydream said:
Seriously why are shoulders the bomb? I wonder how my shoulder tastes

Basic rule is that the more work a muscle or set of muscles do, the more flavour there is, but you need to cook it longer to break it down and make it fork-tender.

Shoulder, shin and neck are some of the best of the normal bits. If you're feeling braver then cheeks are the way to go as they have amazing flavour when cooked low and slow.