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

I got that
One big
One small

 

Making some pretty good Jambalaya right now thanks to this thread. Here's the recipe that I used:

Ingredients
1 package andouille sausage
1/2 pound uncooked shrimp (peeled and de-veined)
1 large boneless skinless chicken breast, pounded to even thickness
3 bell peppers (one each of green, red, and yellow or orange), diced
1 white or yellow onion, diced
2-3 jalapeños (see note), seeds and stems removed
1 1/2 cups uncooked white rice
2 cups low sodium chicken broth
1 30-ounce can crushed tomatoes
1 tablespoon minced garlic
3 tablespoons store-bought or homemade cajun seasoning
1/2 teaspoon each salt and pepper, or to taste
cilantro or parsley, for topping (optional)
Instructions
Slice sausage into sections (about ¼ inch thick slices). Remove tails from shrimp if they are still on. Chop chicken into 1-inch pieces.
Add sausage, chicken, bell peppers, onion, jalapeños, chicken broth, tomatoes, minced garlic, cajun seasoning, and salt and pepper to greased slow cooker and stir to combine. Cover and cook for 3-4 hours on low. Stir in rice and cook another 1-2 hours until rice is fully cooked and tender
About 20 minutes before serving, uncover slow cooker, stir in shrimp, re-cover and cook for another 15-20 minutes. Stir contents of slow cooker, sprinkle with chopped cilantro or parsley if desired, and serve hot.

 

I made a crock pot beef stew recipe my wife put out for me to make. She says it’s yummy.
I added a blue moon pumpkin harvest wheat beer to it. Itchin to try it after work
I will post it if I think it is worth it.
I think it is a slightly different variation of the Guinness recipe( minus the parsnips and paste) I used diced tomatoes

 

The best I’ve made so far was what I made a week ago. Venison in leftover pork carnitas stock

 

Do you soak the beef in Guinness the night before? I'm doin' that now along with Onion, Thyme & Rosemary. Ahh, smells awesome when your brownin' the batch.

 

Love venison

 

No, but sounds like a good approach

 

If you hit the quote button on the response you're replying to things will make more sense and you'll seem less crazy

 

Oh , I see

 

I was kind of bummed when I decided to use the crock pot instead of smoking some pork last night. I feel better about my decision as I awoke to having my house filled with the delicious smell of pork.

 

Pot roast was very good, but I learned that keeping it tightly sealed ( mine has latches to secure it for travel and I left it like that the whole time) so the beef was a little dry.

 

Crock pot pot roast is always good.

 

Yes ,but I wonder if some of that fine Kentucky bourbon would go well in a crockpot pot roast.
The problem with experimenting with food cooking is the possibility of wasting

 

I dropped the ball once like that due to a misprint in a cookbook once. My gut feeling was that I knew it was wrong but still went ahead & did it. Thought of a class action lawsuit briefly as I walk out to the trash bin. From that time forward, I trust my gut.

 

Nice! We used some flank steak on Sunday for broccoli beef as well. Turned out good. I think the girlfriend just threw in broccoli, flank steak cut in strips, and then a packet of the broccoli beef seasoning and water

 

Sounds great. Will have to do this one for me a prep for next week!

 

That’s it? High or low setting? I’d give that a try.

 

Last day of crocktober.... Next month I'm gonna do a 1 pot thanksgiving diner using liners to separate my dishes (just to say I can not really as a recommend tactic) but I plan on sweet potato and apple slices the. Turkey breast then chicken and dressing and then a cobbler. I'm missing mashed potatoes and gravy and mac and cheese but I'm running out of room so I had to make some cuts haha

 

No idea, I didn’t do anything. I would assume low though. She left it going all day on Sunday.