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

Nothing better than a bone in rib-eye or bone in prime rib. I can handle chicken legs (wings are awesome and I don’t mean the bones less kind). I like Mayo, I do like my steak anywhere from medium rare to medium lol.

Simetimes I can handle thighs or the dark meat in certain recipes but just eating them isn’t my thing, I’m very much a texture and mouth feel person.

 

I’ve never considered texture between dark and light meat in chicken.

to me it’s always light meat =dry
and dark=Moist (ha, not dry)

I need to cook a whole chicken and think about texture while I eat it.

 

I have, but it's because I'm cooking yardbirds. The legs & thighs are a little chewier than the breast meat because they're allowed to free-range. When I was cooking store-bought it never crossed my mind.

 

What do you think?

 

That was pretty damn good. Late kick with the peppers. I'd cook it again.

 

Agreed. It wasn't as spicy as I had thought/hoped it would be.

 

Add more peppers with seeds

 

Yup, cooking peppers releases the capsaicin across the entire dish and dehydrates/evaporates it (depending on cooking method). You have to cook more due to less heat, but the “less” is spread more evenly. You’d likely get the right amount of heat from the same amount of fresh slices.

Point being, load that sucker up

 

I think you're right. The recipe also uses a fair amount sugar which effectively tones down the spicy heat.
I will load it up heavily next go-round.

 

How about a little crock pot Jambalaya! YUM!
Loaded with sausage, chicken and shrimp, this is one of my fav's!
I rate this at 9/10.

 

Damn that looks delicious

 

Thanks! it is quite good!

 

Revisiting this since my spouse was diagnosed with celiac. I used the entire 16 oz. bottle of Italian giardiniera and made my own spicy Italian mix:

- 1 tbsp. oregano
- 1 tbsp. Kosher salt
- 1/2 tbsp. sugar
- 1/2 tbsp. garlic powder
- 1/2 tbsp. parsley
- 1/2 tsp. basil
- 1/2 tsp. cracked pepper
- 1/4 tsp. thyme
- 1/4 tsp. celery seed
- 1/4 tsp. red pepper flakes



My spice recipe ended up being about double the 0.6 oz in the store bought packet, so bear with me on these changes. Final report to follow

 

Ended up being a little too salty, might cut that out of the spice mix completely. Otherwise, delicious

 

Made some “steak” and black bean chili for tonight. We’ll see how it comes out.

https://www.food.com/recipe/crock-pot-steak-and-black-bean-chili-100291

 

https://youtu.be/SRcdhJ0SIcM

 

I really like black beans in chili. Wasnt really a thing when I was growing up or at least not in our house.

 

Black beans don't belong in my chili.

They belong in my burrito or covering my yellow rice Cuban style.

 

They belong in my southwest chili, but I wouldn't put them in a tomato based chili