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

El Pollo Loco Taco meat:

8 pounds of boneless/skinless chicken breast.



Dry rubbed and a touch of chicken stock Topped with chopped onions, minced garlic and chopped tomatoes.


Slow cook for ~8 hours

I forgot to take the final Crock Pot pic.

But here's how unappetizing it looks when vacuum sealed and flash cooled for food safety. (it's pre-cooked for a Saturday Potluck dinner at our local AAOA Wheeling Meet-up)

Pork carnitas on the left. El Pollo Loco on the right.

 

Will update OP when I'm back from my vacation

 

Similar but I use fresh beans, peppers and spices - takes 3 days to make my refried...

 

Recipe or get out

 

We bought a dial mode Crockpot years ago and am going to replace it with a programmable unit that does auto off/auto warm after cooking time is done. Figured I'd get the same gig with the digital mode instead, but some of the reviews on Amazon mention it doesn't work as good for low heat, because it doesn't have a true low. Just regulates how long it takes to get to the same temperature as hot, and even the warm setting will boil whatever is cooking if it's left long enough (seems this is 4-6 hrs). That's not really a huge problem for our use, but if I'm going to buy something new..

My mom and sister both have Instant Pot's, and I'm considering going that route also. Any input from you guys? This is the IP I'm looking at.

$123 Instant Pot Duo 7-in-1 Electric Pressure Cooker, Slow Cooker, Rice Cooker, Steamer, Sauté, Yogurt Maker, Warmer & Sterilizer, Includes App With Over 800 Recipes, Stainless Steel, 6 Quart

https://www.amazon.com/dp/B00FLYWNY...m4&pd_rd_r=QNH2M5TYGSP2XWS5NHC6&pd_rd_w=RglBx

or the non yogurt version which I think is $70 +/-.

 

Yeah, I too am curious about all the Instant Pot blather... are they *really* that cool? Seems everybody and their dog swear by it.

 

I've only experienced it on the eating end, and it worked great and super fast.

Like you said.. my sister and mom both absolutely love them.

 

Crap, thought I'd lost it....

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
1 ¾ pounds Black Beans
1 ¼ pound Pinto Beans

Rinse well, cover bean 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.

Attached PDF is the same instructions if you want to save

 

But does it totally replace a crock? Seems the oval shape of the crock is a benefit in itself for many cuts of meat. Maybe just cut the meat into shapes that fit the circular pot?

 

Did Mike pass on the jerky and salsa to you for your efforts with the bed stiffeners?

 

Do you even English?

 

He did not. That jerk! We weren't able to link up in a timely enough matter unfortunately

 

I use this recipe, great in a pinch for time. Not authentic, but damn good. I replace the lard (usually) with half butter / half bacon fat, and replace the water with warm chicken broth... I've been told they are addictive (somebody asked me if I put crack in them), so I guess that's a pretty good compliment...

http://allrecipes.com/recipe/157854/buffys-refried-beans/

 

I have one of these set aside.

 

Do you even American?

 

its 'Murica!

 

I got the fancy-pants Fagor brand.
I like the multi cooker principle because it’s one (or 3) less appliances I have to keep up with. I can pressure cook a meat quickly if I forgot to take something out to thaw. Slow cook, rice make. Yogurt make-haven’t yet. Not sure I ever will... made in China...

As for Instant Pot itself... I know the Fagor name and reliability. IP came out of nowhere. Their own website says ‘designed by Canadians, for Americans, made in China.’ I have not seen long Term reliability since they haven’t been around much yet.

 

Good points. The thing may fall apart after 2 years, we don't know yet.