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Old 09-30-2009, 06:23 PM   #31
k2brew's Avatar
Jul 2009
Posts: 112
Liked 1 Times on 1 Posts

Super easy and very very very good.

3 lbs of boneless (or bone-in) pork ribs seasoned with:
salt, pepper, onion, garlic, chili powder

Put ribs in slow cooker with:
1 cup of apfelwein or cider
1 tbsp of liquid smoke
top with water

Cook for 3 hours on high or 6-8 on low
drain liquid and add 16 oz of BBQ sauce (homemade or Sweet Baby Ray's)
cook on low for 1 hour

Chow down w/ a Homebrew and smashed potatoes. Amazing!

Can't beat the liquid smoke since I can't tend a smoker for 8-12 hours unless we plan the weekend around it.
K2 Brews
President & CEO... also Lead Taster!

On-Deck 1 => Oktoberfest
Primary 1 => Blonde Ale
Secondary 1 =>
Drinking => Doppelweizenbock, Apfelwein, Fuggly Blonde, Oktoberfest, Dunkelweizen

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Old 09-30-2009, 08:08 PM   #32
Feb 2009
North Alabama
Posts: 303
Liked 1 Times on 1 Posts

Ah, another Sweet Baby Ray's lover!
Left tap: Myrd's IPA
Right tap: Heffeweizen
Kegged: Blimey's ESB, Apfelwein, Ed's Haus Pale Ale
Fermenting: Air, but soon to be Ode-to-Arthur and more Apfelwein.

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Old 10-02-2009, 02:11 AM   #33
caspio's Avatar
Jun 2008
Chico, CA
Posts: 281
Liked 4 Times on 4 Posts

I love making chile verde and usually use some variation of the recipe here:

* 3 pounds boneless, skinless chicken thighs, cut into 1-1/2-inch pieces
* 2/3 cup all-purpose flour
* 5 tablespoons vegetable or canola oil
* 1 large red onion, coarsely chopped
* 6 medium garlic cloves, coarsely chopped
* 5 medium Anaheim chiles, coarsely chopped
* 5 medium poblanos, coarsely chopped
* 2 cups low-sodium chicken broth
* 2 cups medium-dice russet potatoes
* 15 medium tomatillos, husked and quartered
* 3 tablespoons coarsely chopped fresh oregano
* 1 tablespoon dried Aleppo pepper
* 1 tablespoon ground cumin
* 1/2 teaspoon smoked paprika
* 1 (3-inch) cinnamon stick
* 1 cup coarsely chopped fresh cilantro

I make this with chicken or sometimes a pork roast. I rarely do the breading and frying step. I also omit the cinnamon and usually the taters. Basically just wake up early, throw everything into the crock pot, set it on low, and when you get home from work you'll have a big pot of delicious chile verde. I usually make spanish rice after getting home, and do burritos the first night. Then I have a couple day's worth of lunches that usually involve just putting some of this in a bowl, heating it up, adding a ton of cheese and hot sauce, and then eating it with chips. mmm so tasty. I usually eyeball things and try to run my large crock pot near capacity, because after it cools I'll divide some out and vacuum pack it with the foodsaver. It freezes well, and even months later is a delicious quick dinner.

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Old 10-02-2009, 01:51 PM   #34
Feb 2009
North Alabama
Posts: 303
Liked 1 Times on 1 Posts

Oh wow, I've been looking for a good chili verde recipe for a while now. I think I'm going to have to try this one because it looks about like what I was trying to work up on my own. I also agree that it looks like leaving out the cinnamon and possibly potatoes would be smart. Thanks a ton.
Left tap: Myrd's IPA
Right tap: Heffeweizen
Kegged: Blimey's ESB, Apfelwein, Ed's Haus Pale Ale
Fermenting: Air, but soon to be Ode-to-Arthur and more Apfelwein.

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Old 10-02-2009, 03:31 PM   #35
bmckee56's Avatar
Sep 2008
Coraopolis, PA (Near Pittsburgh)
Posts: 912
Liked 4 Times on 4 Posts

Crock 'O' Venison

1 - Venison Roast (1 1/2 - 2 1/2 lbs)
1 Can - Cream of Mushroom Soup (Condensed)
1 Large - Vadalia or Sweet Onion Sliced or Chopped
1 TBS Soy Sauce
1 TBS Worchestshire Sauce

All ingredients into crock pot in the morning, set it on low and go away for about 8 - 10 hours. Do not open up the lid to stir or taste. Just walk away and come back later.

This is excellent with wide noodles, rice, or mashed potatoes. I prefer the noodles myself.

Side Note on Venison - trim as much of the silver skin and fat from exposed areas of the roast as you can. Don't get to crazy and try to get it all, cause in a roast, you will always have something you can cut away. Clean it up as best you can. This will help to alleviate or reduce the gamey taste many people complain of with wild game.

On Tap #1 - East End Brew
On Tap #2 - Nada
On Tap #3 - Nuttin-Honey Ale
Fermenting - BMB's Cascading Citra Ale

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Old 01-11-2010, 04:27 PM   #36
lady_brewer's Avatar
Oct 2009
Newfoundland, Canada
Posts: 428
Liked 3 Times on 3 Posts

Here is my standard...

Curry Chicken
- Boneless, skinless chicken breasts (I have done from fresh and from frozen)
- Half a can of chicken broth
- 500ml Whipping Cream
- 3-4 tbsp curry powder

I cook on low for about 12 hours (b/c that is how long we are away from home in the day) but it is fine on high after 4 hours.

Serve up with some basmatti rice... I find zucchini goes nice with it.

We have been working on a healthier version, using yogurt in place of the cream, but nothing that has really worked so far...

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Old 01-11-2010, 09:44 PM   #37
LakeErieBrew's Avatar
Nov 2008
Sheffield Lake, Ohio
Posts: 269
Liked 5 Times on 5 Posts

Porter-braised beef short ribs

Beef short ribs (cut in half) - as many as you can fit in a single layer
Olive oil
About a cup of aromatic veg (I like fennel, celery, onion and parsnip)
1 clove garlic
Salt and Pepper

Season the short ribs with salt and pepper. Add a bit of olive oil to a pan over medium heat and brown the ribs on all sides. Remove the short ribs and place into the slow cooker in a single layer.

Wipe out excess fat from the pan, leaving about 2 tbls or so. Add the aromatic vegetables and garlic and cook on medium heat until they smell nice, they should remain a bit firm. Use your best judgment on this part-you don't really want to cook the vegetables all the way through. The goal is to get the aromatics really going strong from the start.

Dump the vegetable into the slow cooker with the ribs. Pour in enough porter to cover about half-way up the ribs. Don't submerge the ribs in liquid.

Cook on high until it really starts to boil, then turn the heat down to low and cook until the ribs are falling apart.

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Old 01-17-2010, 03:16 PM   #38
Brewpub coming soon!
azscoob's Avatar
Jun 2009
Lake in the Hills, IL
Posts: 7,455
Liked 278 Times on 211 Posts

I have two crock pot favorites, both of em are for making tacos.
simple chicken tacos: 3-4 boneless skinless chicken breasts, one 7.75oz can of El Pato (yellow can) and one 10 oz can of original Rotel. put chicken into crock pot, add Rotel and El Pato and cook on low for 6-8 hours or until falling apart. shread chicken with 2 forks and return to crock pot to combine with remaining liquid, salt to taste and serve on flour tortillas with sour cream, cheese, a squeeze of lime and whatever else you like!

beef tacos: beef chuck roast about 3-4lbs or whatever fits into your crock pot. rub roast with salt, pepper and garlic powder (I use one part of each) and sear all sides in a hot pan, transfer to the crock pot and add water halfway up the roast, sprinkle some SPG into the water as well let it go for 8 hours on low basting every couple hours (I just flip it over at midway point) when fall apart done remove from crockpot and drain liquid. shread the beef and return to the crockpot, add 8oz mexican lager or about any pale ale will do, also add 1/2 jar or so of Pace picante sauce and mix well, turn on the crock pot to high and cook uncovered for another 1/2 hour or so to evaporate some liquid and to heat everything through again. fry up some corn tortilla shells in canola oil using tongs to make the shells, serve up with your favorite toppings and enjoy!
Shirts n Steins: Grain Reaper Brewing

I seem to have misplaced my trousers... ~Grainreaper

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Old 02-14-2011, 06:01 PM   #39
SpanishCastleAle's Avatar
Jan 2009
Central Florida
Posts: 4,345
Liked 37 Times on 37 Posts

Just made this last week and it was really good, and it even uses beer. I was just winging it but wrote everything down.

Beef Tips
2.5 lbs. beef/sirloin tips
1 cup yellow onion, diced
1/2 lb mushrooms, sliced
1 TBS dry mustard
3 ea garlic cloves, minced
1 TBS tomato paste
2 ea whole cloves, crushed/ground
1 TBS Worcestershire sauce
1 cup beef stock
1 cup dark beer (low hops, I used Strong Scotch Ale)
1 ea bay leaf
as req salt and pepper to taste
1/4 cup cornstarch
1/4 cup water

1. Combine everything in a Dutch oven or crock pot. Liquid should almost cover meat but not quite. Cook in 250* F oven or LOW on crock pot for ~8 hours. Do not stir for last hour.
2. When done, do not stir but ladle/scoop/remove as much grease off the top as possible (if you got the right kind of sirloin tips, ie. not lean, there should be a lot of grease). Remove bay leaf.
3. Strain liquid into a pot, bring to a low boil, add cornstarch/water mixture to thicken to desired consistency (may not need it all, may need more). Do not continue to boil or it can break.
4. Pour gravy back into crock pot and gently mix.
5. Serve over egg noodles or rice.
Early brewers were primarily women, mostly because it was deemed a woman's job. Mesopotamian men, of some 3,800 years ago, were obviously complete assclowns and had yet to realize the pleasure of brewing beer.- Beer Advocate

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