TTC ☆ OFFICIAL

May....be. We've been married 33, and had it before..... so, may...be.

 

You can DO it!
Yes, just look up an Instapot on Amazon. We both like it.
Also, I have a gas grill for "normal" grilling, and a Weber pot for indirect charcoal grilling mostly. (coal on each side). You can rub a chicken up with some oil and herbs or seasoning, get the grill going, put some water soaked Apple chips on the coals, check it every 15 minutes. When it looks like George Hamilton, you got it. Probably about an hour for a normal size chicken. I do ribs that way in an hour 15, and we do the Thanksgiving and Christmas turkeys on it. Those take 3 hours, and free up the oven. You will look like a genius when you bring that bird in!

 

We use a geared attachment to the old butter churn. Doesn't everyone? Yes, it's a ROUND one...….

 

Outstanding.

Saved for future reference.

 

Dang, thanks. Obviously I omitted that you have to take stuff out of the birds, and we don't cook them stuffed anyway, because she has "special" stuff that is better! And InstantPot is not just like a dump and cook Crockpot, it has FAR more capability. And can demand a lot of attention - but it cuts time when it does.

 

Done. Thank you for the recommendation.

 

that's it. You tie the gearing it at the bottom, use a rotating grinding wheel for friction, and that heats an old crock pot.

 

The old ones are the best they cook at a lower temperature. New crock pots are regulated to cook at a higher temp

 

Ours has a permanent "chili ring" near the top. It's perfectly washed, just a lot of Chili seasoning...…

 

Got one about 10 years old, pulled pork ring.

 

I hate spaghetti, it was just an example.

 

Growing up we ate a lot of spaghetti and pancakes as my mom's cooking skills matured. So I am not a fan of either one now and now my momma can cook her ass off so I don't often eat it unless I need a cheap, quick meal.

 

And now I remember that @4x4_angel said she has a good recipe. I already know I don't need to ask about @Bigdaddy4760! But for you, @Biscuits, this is dang simple. Get a pack of Wick Fowlers or Carrol Shelby. Get some 80/20 ground chuck (has worked out better than stew beef). I add a can of Rotel Diced tomato and chili pepper. And I like to dice a green pepper of whatever color, and a couple jalapeno. Do the beef in a pan, and drain. Dump it in. Start the night before, and leave it on low. Wake up to a great smell. Stir and don't eat is all a few times. By afternoon - Superbowl Chili!

 

Cornbread???

 

Wife makes it and likes to put it on top. I am good with one biscuit. Oyster crackers, or saltines, and some cheddar on top!

 

We're going to make @Biscuits hungry again.....

 

I add some onion and cheddar on top. I also add some minced garlic in my chili. Cornbread is good as well but I prefer it on the side, not on top.

 

I knew I was forgetting something, because it's sort of a memory recipe! I dice about a half 10-14, and cook it along with the rest! We are cornbread agreers!

 

My favorite is cornbread with fresh cow milk over it