The: I'm broke and prefer to smoke but gotta eat on the cheap crock pot thread

One of the first things I learned when I moved out of my parent's house was that I really should have paid more attention all those years when my mom was doing the cooking I got tired of boxed food REAL fast, and I was too broke for take-out all the time, so I learned how to cook pretty quickly.

 

redundant?

 

Not necessarily; I've been dating my GF for years and there's still many nights that I'm "batch'ing it" because she's out with friends, traveling for business, etc.

 

Dating? Or GF? (At least to a woman, these are two different things. Seeing other people or a committed relationship is the difference.)

'EDIT Theres a thread for that if you need info...

https://www.tacomaworld.com/threads/ask-a-girl.95013/

 

We've been together since the fall of 2004; hopefully by now she's decided that we're an 'item'
But, just because she's my GF doesn't mean I can't still actively date her, right?

 

I have enjoyed several recipies here, now time for one of mine! Here us what I used... in the InstaPot...

Ham and Navy Bean Soup

1 lb. Dry Navy beans, rinsed and sorted
1.5-2lbs left over ham, chunked or with bone
32 oz. box of Chiken stock, low sodium
2 cups water
1 medium/large onion, diced
3-4 celery stalks, cut small
5-6 carrots, cut a little bigger
1 tsp garlic or 3-4 cloves
1/2 tsp oregano
1/2 tsp tyme
1/2 tap basil
1 bayleaf
100 grinds black pepper
1-2 splashes Worcestershire
1/2-1 tsp salt at end to taste

Dump all into the IP, navy beans first. Set for 50 mins max pressure, natural release. I let sit on keep warm for another hour, after asjusting salt. Serve and enjoy!

Beginning:


After all done:


Done right with @Noelie84 Yeast Rolls!

 

Most likely

 

Looks so good!

 

Thanks!

 

Hey, I won her over with my cooking.
I made her mac & cheese. From scratch. In a crockpot. so

 

My wife made a killer ham in our crock last night. Spiral ham, pineapple juice, cherry juice, sliced pineapples and cherries. Let it go on low. It was awesome!

 

If she's a keeper, just keep her!

 

what about multiple bachelors? like would that constitute the need for specifying single bachelor, because not only is he not married, he also has no male room mates?

 

I have been waiting for someone like you to come along and post that, it hits most of my buttons for Ham and Bean Soup.

Made a few changes but basically going off your template.

Used ham bone stock to start with. Had a hock left over from Christmas and took it out of the freezer as soon as you posted yours, because I just knew. It was a spiral cut ham that I double smoked and glazed.



So I cooked the hock for 24 hours in my All Clad stock pot to get the broth



The hell I did, put it in the Instant Pot this morning covered with water and let go for 2 hours on HP and warm for 2 hours. Then used the stock pot to separate the bone and meat from the broth. Love the IP the more I use it. It would have taken 24 hours in the past on the stove.

Put 6 cups stock in the IP and then my secret ingredient. Normally when doing it on the stove I would saute the onions, celery and carrots in bacon grease. So I put a rather large spoonful of filtered bacon grease in with the stock. Because Bacon flavor.



Did a PIT ham double smoked and double glazed for Easter, and cubed up a couple of pounds of that.



Speaking of Mac and Cheese that was the best no boil Mac and Cheese I have made to date. In fact the best Mac N Cheese I have ever had. But that was done on the smoker

Smokey ham bone broth and smokey ham is a good thing though.







Turned out so damn good going to have another bowl. I'm full and warm inside. But my mouth is screaming more.

@SC2SC again thanks for posting this.

A few mods, but I know the original has to be pretty damn good too
1 lb. Navy beans, rinsed and sorted
1.5-2lbs left over ham, chunked\cubed
6 cups pork bone stock
1 Tablespoon bacon grease
1 large red onion, diced
3-4 celery stalks, cut small
5-6 carrots, cut a little bigger
1 tsp garlic or 3-4 cloves
1/2 tsp oregano
2 Bay Leaves
3 Sprigs of Fresh Thyme
1/2 tablespoon basil
3 splashes Worcestershire Sauce
1/2 tsp course black pepper
1/2 tsp Kosher Salt
salt and pepper at end to taste
Dump all into the IP, navy beans first. Set for 50 mins max pressure, natural release. When the cooking cycle ends, let it naturally release pressure for 20-30 minutes. Then stir and S&P to taste.

 

I've never made this roll recipe on a baking sheet; I always just toss them in a cast iron pan. How'd they turn out this way?

 

Soo glad to hear this!!

I used left over Easter ham too! Rock on, enjoy!

Effing awesome! Used your recipe, did a 50/50 mix of bread and all purpose flour. Also, I cut the dough in half until I had 16 rolls. Pretty much just pinched the bottom to help form the ball.

Also- I mix in a big steel bowl I have. Stir with wood spoon just to combine, then use hands. EZPZ!!

My Fam loves the recipie; perfect dinner rolls!

 

Looks awesome! A couple questions. Recipe for the mac n cheese please. And how to you filter bacon grease? I just pour ti in a mason jar, cap, frig. I know I can ask Chef Google, but you so much better to read.

 

I used to use mason jars too. Finally splurged and got a dedicated container with a mesh strainer that lifts off. Well worth it IMO and I should have done it years ago.
1.5 Quart Stainless Steel Oil Storage Can Container with Fine Mesh Strainer

This is for a small loaf pan like in the picture. Just double it and should be good to go. In the past have used a mix of heavy cream and whole milk. This time I was out of whole milk so used heavy cream. Bingo. About 2.5 hours at 240° and never stirred either like I usually do. Start with the noodles in the bottom obviously and then just layer everything on top. Think it may work in a crock pot too now that I think about it.

Probably didn't hurt that I had bacon wrapped Parmesan cheese stuffed meatballs and cheddar bacon stuffed baby bellas dripping into it either...



No bake Mac and Cheese
1 3/4 cups of uncooked elbow noodles
3/8 stick butter
6 ounces yellow cheddar cheese, shred a brick it melts better and less oil then preshredded crap
2 oz. Velveeta cheese to make it creamier
2.5 cup heavy cream
1/8 tsp garlic powder
1/8 tsp onion powder
salt and pepper to taste