Help - home renovation = need for crockpot recipes
- Weiszguy Nov 30, 2004 12:12 PM
Long and short of it is I have been without an oven/stove since Memorial Day. I was doing okay with the grill until the cold weather hit and now I'm jonesing for soup/stew/chili/anything hot. Last night I bought a crockpot and tried an overnight chili that I just threw together - we'll see tonight how it turns out. Anyone have any resources to recommend for future crocking recipes?
Pulled Pork. Many different recipes. I can dig up some and send but I'm still working through the different styles and methods. I am preferring the vinegar, non tomato based styles, but using the regular BBQ sauces is an easy and still very good way to go.
This freezes and reheats well, too.
Crockpot/slow cooker cooking has been discussed here quite a few times. Do a search on each term and you should find some ideas. Also, in the advanced search option of recipezaar.com you can specify crockpot recipes only.
Check out these recent threads from the last 5 or 6 months about crock pots:
Cooking with a crockpot is a new adventure for me too. I've found many great recipes & ideas by searching the boards (Google & otherwise) using the words "crockpot" & "slowcooker".
The thread a little ways down this board on brisket has several preparations that could easily be done in a crock pot. Last weekend I rubbed a brisket in a paste of garlic, chipotle in adobo, roasted dried chiles de arbol and little vegetable oil, let in marinate overnight, then cooked it in the crockpot with a bottle of beer and one sliced onion. Pulled pork done in the crockpot is now a staple at my house. I've also had luck with chicken thighs, cooked either in BBQ sauce or with canned tomatoes and various Mexican spices.
I've read a few recipes for smoked chicken done in a crockpot...involving 1 whole chicken sprinkled with salt & pepper, put it in the crockpot and then pour 1/4 cup liquid smoke over it...cook on low for 8 hours. Has anyone tried this? And, is liquid smoke entirely artifically flavored? Thanks to anyone who knows...am thinking of trying it but not if it's just eating a bunch of artificial flavors on a cooked chicken!
Liquid smoke is a natural product....At least the brands I use..It is concentrated smoke(usually hickory I think). 1/4 cup sounds like a hell of a lot of liquid smoke to use. I usually just use a tsp to a good amount of sauce to give it flavor.....maybe someone has made it like you have said and they will reply otherwise.....