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Old 10-26-2008, 01:13 PM   #21
KopyKat
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Here is an easy method of making corned beef. Cook overnight in crock pot on low.

* Exported from MasterCook *

Corned Beef

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 pounds brisket, trimmed
1 pint salt brine -- Use Pickling or Kosher Salt only
3 tablespoons Penseys Corn Beef Spice Mix (or other brand)
2 tablespoons sugar
1 clove garlic -- minced
1 large freezer zip lock bag

Mix all spices in brine. Place meat in bag and pour in spice/brine
mixture. Squeeze all air out of bag and zip to seal. Mix in bag so
that spices are as evenly distributed as possible and refrigerate.

Marinate for two to three days, turning two or three times as day to
evenly distribute brine mixture.

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Old 10-29-2008, 02:33 AM   #22
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Edcculus's Slow Cooker Barbecue

Yea, technically its not barbecue if its not smoked. Slow cookers are more accessible and require less attention.

Here is my recipe that usually gets rave reviews. Its loosely based off of Alton Brown's pulled pork in the "Q" episode. Feel free to share yours too.

Quote:
Meat
5-8 lb boston butt

Brine
3/4 cup molasses
12 oz pickling salt
2 quarts water
1/2 bottle Shealy's Bar-B-Que Vinegar and Pepper sauce.

Place boston butt and liquid into a container. Make sure the meat is submerged. Refrigerate for 8-12 hours.

The Rub
1 tsp fennel seed
1 tsp corriander
1tsp cumin
1tsp cayenne pepper
1 tbl onion powder
1 tbl chili powder
1 tbl paprika

After 8-12 hours, remove the butt from the brine. Pat dry and evenly coat with the rub. Place the butt in the already warmed slow cooker on high. Add about a bottle of Shealy's Bar-B-Que Vinegar and Pepper sauce, or enough to cover half of the butt. Add in a few dashes of liquid smoke.

After 2 hours, reduce the heat to the lowest setting. Cook for about 8 hours. Keep the temperature around 205F-210F.

Remove pork from the cooker. Discard liquid. Rest the meat until it is cool enough to pull. Return pulled pork to slow cooker. Add Shealy's or favorite sauce to taste.
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Old 10-29-2008, 08:05 PM   #23
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I'm new to the slow cooker, so here's a recipe you just can't mess up, shown here with my not yet very carb'd cream ale:


Crock Pot Reubens
1 to 2 lb Sauerkraut
1 lb thick sliced deli corned beef brisket
1/2 lb thinly sliced swiss cheese (your preference as to type)
Thousand Island or Russian Dressing
Marble Rye

Strain the sauerkraut and spread on to/blot with paper towels to dry

Layer from bottom to top: kraut, a small amount of dressing, cheese, beef, cheese. Low for 3-5 hours. Lightly toast the bread, cut the contents of the pot and serve onto bread with a spatula, open faced. Add warmed dressing to taste. The leftovers are much more conducive to regular sandwich making after they spend the night in the fridge.

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Old 11-14-2008, 08:49 AM   #24
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I take:
a couple lbs of ground elk
canned chopped tomatoes
kdney beans
chili beans
pinto peans
onion
pepper
chili peppers
spices
and end up with pretty tasty chili. With virtually no fat and toms of protein and fiber

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Old 11-14-2008, 09:29 AM   #25
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Hmm I will definitely be trying some of these soon.

Here is one you may like, I learned the recipe years ago when I used to work at Shoney's back in my high school days. It goes over really well at our house and its hearty and warm.

This is the recipe for "Cabbage Beef Soup"

Ingredients:
2 pounds ground sirloin or lean ground beef
1 fairly big yellow onion or vidallia onion
1 spoon full minced garlic
1 spoon full of beef-base or 2-3 beef bullion cubes
1 14.5 oz can light red kidney beans
1 14.5 oz can dark red kidney beans
2 ribs of celerery cleaned and chopped
2 14.5 oz cans of stewed tomatoes ( get the Italian seasoned kind that already has herbs )
1 10 oz can tomato sauce ( optional )
1/2 of large head of green cabbage chopped in 1-2 inch pieces
salt & pepper

Coarse chop the onion, brown the beef with the onion and garlic and drain off the fat. Don't over cook just melt the fat off and discard the grease. Add onion and beef to slow cooker. Open the 2 cans of beans and add them including liquid to the slow cooker. Chop the celery and add it to the slow cooker. Open can of the stewed tomatoes and add it to the slow cooker. Open the other can of stewed tomatoes, put it in the blender for a few seconds and then add it to the slow cooker. Sometimes I substitute an extra can of tomato sauce at this point. Important to add all the juice from the cans of beans and tomatoes. Don't add any extra water. Now wash the cabbage, cut it into nice big chunks maybe like 1 - 1&1/2 inch cubes and put the cabbage in on top.

Turn the slow cooker on low and leave it alone covered for 8-10 hours, there is a lot of liquid in the cabbage so as it cooks down it will go from a thick pile of ingredients to more of a "soup" consistency.

Best to get up early and make this in the morning before hunting or fishing or something, that way when you get home in the afternoon its hot and ready - make some corn bread to go along with it.

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Old 01-20-2009, 05:46 PM   #26
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Best pot roast evah!

1 pork tenderloin
3 red potatoes
3 large carrots
1 can mushrooms
1 package dried french onion soup

-peel and cut carrots into chunks and place in in bottom of crock
-cut pork in half, rub with Emeril's essence (BAM!) and place on top of carrots
-cube up potatoes and put around pork
-pour in can of mushrooms
-mix soup w/ 1/2 cup water (or stock) and garlic powder and pour in

cook on low 7-8 hours

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Old 01-20-2009, 08:24 PM   #27
NJTomatoguy
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Chicken Cacciatore

4 leg 1/4's
1 small onion
1 carrot
1 stalk celery
1 can Hunts crushed tomatoes with basil and garlic.
Italian Seasoning(Dollar Tree dried herbs)

Throw chopped veggies in Crockpot
Place chicken on top
Add sauce from can
Shake on dried herbs.
Low for 6 hours.
Do Not Stir!

Quick,simple, Tasty.
This is one of my staples that I cook once a week, usually on sunday

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Old 09-30-2009, 12:36 AM   #28
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Getting chilly out, time to break out the slow cookers. Anyone got some new recipes?

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Old 09-30-2009, 12:47 AM   #29
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Noooooooooo. Nooooooooooooooo. It's not time yet! Get those Weber's back out of the garage! Don't give up yet!


Ok, Ok, I concede. These recipes do make me want to bust out the crock pot.

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Old 09-30-2009, 01:37 PM   #30
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heheh, I actually prefer to smoke in the autumn rather than the summer b/c it is so much nicer outside (autumn is my favorite season). However, I am a HUGE crockpot fan (got 4 of them), so I can't wait for crockpot weather. I get the best of both worlds my way!

Here's my super simple crock pot pulled pork recipe:

1 Pork butt or picnic roast both work
1 16oz bottle of favorite BBQ sauce: I use Sweet Baby Rays
1 bottle lawry's Baja Chipotle OR mesquite marinade depending on my mood
1 whole onion diced (red or white)

Brown the outside of the pork roast in a pan with a bit of oil, I usually sprinkle the outside with a bit of salt and red pepper also. Mix the BBQ sauce, marinade, and diced onion. Put pork in crock pot, dump sauce mixture over, cook until pork is falling apart. Pull pork and put back in sauce mixture, mix up, and serve over crusty rolls.

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