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

I mean - I could go head to head with eating it...but I've never cooked it so that would be an unfair battle.

 

Try experimenting with small portions.

I buy 1.5 lb packages for my recipes.

 

You probably put ketchup on stuff too

 

fries

 

Damn u all making me hungry I am going to have to try out some of these recipes

 

That was the point of this thread

 

this is great. I utilize my crockpot pretty often.

french dips - chuck roast, onion soup packet, beef broth - cook on slow until beef falls apart. pull beef, serve on roll with swiss, strain broth and use for dipping

italian beef sandwiches - chuck roast a little salt and pepper, whole jar of peppercinis, cook until falls apart, serve on roll

pulled pork- pork shoulder, 1 shot jack daniels, brown sugar, paprika, beer of your choice, cook until done (8-10 hours)

spicy chicken - chicken breast, chicken broth, fresh salsa, jalepenos

 

Rocky Mountain Oysters

 

Love em but prefer mine sautéed in olive oil and garlic!

 

How do you the oil hot enough to deep fry them in a crock pot?

 

Crock Pot refried beans
Day 1
You can mix and match Black, Pinto, Peruvian beans to your own taste – 3 pounds for my large crock pot
Our favorite combo
1 ¾ pounds Black Beans
1 ¼ pound Pinto Beans

Rinse well, cover beans with water in crock pot, add ¼ cup baking soda
May need to add more water after 4 or 5 hours
Soak overnight

Rinse well and return to crock pot, add water to just cover beans

Add spices:
2 TBS Cumin
2 TBS Red Calif Chili powder
1 TBS Paprika
Most chili powders are a mix of Red and Paprika so you can substitute
1 TBS Ground Coriander
1 TBS Leaf Coriander
Coriander is just cilantro, use fresh, home dried if you don’t have
4 Bay Leaves
2 TBS crushed garlic

Optional Ham fat end pieces but not required

Roasted peppers – I use a torch, you can do in broiler or boiling water methods – skin them and deseed
½ pound Anaheim Chilies – approx. 4
½ pound Jalapinos – approx. 6
¾ pound Pasilla chilies – approx. 3 - really most stores sell Polanos as pasillas so either will work unless you are making Chili Rellenos – dried they look the same

½ pound red onion

Cut the fresh stuff in 1 inch squares and add in
It is done when you can only find bay leafs when you stir it – 12 to 14 hours.

I mash half with a potato masher and mix in the rest as whole beans.

Freeze in small containers or can in pints like I do.

Goes well with my Salsa de Chile de Arbol from the smoker thread - can be done in an oven, just add some smoke flavoring
With a side salad try Cilantro Pepita Dressing aka:

El Torito's Mexican Caesar Salad
2 medium Anaheim chiles, roasted, peeled and seeded
1/3 cup roasted pepitas (pumpkin seeds)
2 cloves garlic, peeled
1/4 teaspoon ground black pepper
1 teaspoon salt
12 ounces salad oil
1/4 cup red wine vinegar
5 tablespoons grated Cotija cheese (see note)
2 small bunches cilantro, stemmed
1 1/2 cup mayonnaise
1/4 cup water

***Salad***
2 corn tortillas
vegetable oil
1 large head romaine lettuce, rinsed and spun dry
1/3 cup finely grated Cotija cheese
roasted red bell pepper, peeled and cut into julienne strips
1/2 cup pepitas (roasted pumpkin seeds)

Directions:
Place all dressing ingredients except cilantro, mayonnaise and water in a blender of food processor. Blend
approximately 10 seconds, and then add cilantro little by little until blended smooth. Depending on size of
blender, it may be necessary to do in batches.

Place mayonnaise and water in a large stainless steel bowl, and mix with a wire whip until smooth. Add the
blended ingredients to the mayonnaise mixture, and mix thoroughly. Place in an airtight container and
refrigerate. Will keep for three days. Yields 1 quart.

To assemble salad:
Cut corn tortillas into matchstick-size strips. Heat oil in saute pan; fry tortilla strips until
crisp. Remove with slotted spoon, and drain on paper towels. Set aside. Or buy premade chips....

Tear romaine into bite-size pieces.
Place greens on salad plates and ladle approximately 2 ounces of cilantro pepita dressing on each salad.

Sprinkle each dish with Cotija cheese and tortilla strips. Arrange four red pepper strips like spokes on the top
of each salad, and garnish with whole pepitas.

Note: Cotija cheese is a hard cheese, similar to Parmesan. It is available at some grocery stores and
most Mexican markets.

 

crap, pics burbed - pics are from my old crock pot, new one is twice the size and the recipe is for that size...

 

Cheap you say? Pork roast in a CP, add 1 onion soup packet and water to just cover. Start in the evening on low. Next day at noon, pull some meat out and make an awesome sammich. Add veggies of your choice to the CP.Leave it on low. Eat up at the evening meal. Frig the leftovers.

Next day use the broth to make gravy and make some mashed taters with the leftovers or boil some taters to make mashed. Hot roast pork sammich with gravy!

This is easy, cheap, and damned fine eatin'. If you think cooking this in a CP for 24 or so hours is too long, think again.

Works the same with a beef roast, but pork is cheaper. If you buy mashed taters from the store instead of making your own, you are a lazy SOB and I will come to your house and smack you like we were married.

 

I've done this about 8 billion times in the crock, so freakin good. I add sliced zucchini and diced green pepper and use a shitload more coconut milk. Pour it all over some jasmine rice, have food orgasm...

http://www.taste.com.au/recipes/thai-red-curry-chicken/89be0c7c-608c-4417-ba8b-8a49f4c78bea

 

Dinner last night from the CP.

 

Ok that looks pretty tasty...how was it?

 

It was awesome. Like I said yesterday it's the only way I'll do short ribs. I have a bunch of them in my freezer from our cow.

 

Does the cow miss them, or regrow them?

 

Here's a chuck roast for you guys.

You'll need:

1 large chuck roast
1 jalapeño (cored with seeds removed or if you want it hot leave them)
1 stick of butter
1 pack of Au Jus mix
1 pack of ranch dressing mix

Go in this order.

Chuck roast
Au Jus and ranch dressing (both dry)
Stick of butter
jalapeño slices

No water. The meat and butter will supply all you need.

Turn it on low and let it go about 8 hours or until it's tender and falling apart east with a fork.


Looks like this when you start:


Like this 8 hours later:



Enjoy!