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

Looks good! What are the two spices to the left of the cinnamon? Cardamom and ??

 

That's Bay Leaf. It turned out well!

 

Thanks!

 

easy Red Beans and rice:

2 big (27oz) cans of Blue Runner Creole cream style red beans
1 can RoTel Original flavor (or hot flavor to amp it up a bit more)
1 can diced tomatoes
1 Tbsp Garlic Powder(Not garlic salt).
2 Tbsp Onion flakes
at least 1 pound of smoked sausage (I prefer Conecuh brand, but any brand will do)
2 cups Plain white Rice of choice

dump all cans/seasoning in crock and leave on low 6-8 hrs. I like to add the sausage in near the last couple hours of cooking so it doesn't fall apart.
Optionally, for more flavor, Slice sausage into disks and brown them in a pan, then dump into crock also.
Serve over rice.

The neat thing about this recipe is you can do it all with stuff from the cupboard except for the sausage in the deep freeze.
buy it all when you catch it on sale and store it. If you make a store run for fresh veggies instead, celery and bell pepper fit in nicely too.

I've been toying with the idea of throwing the hard rice in the crock and letting it ride also, but I don't know how that would turn out.
Any of you ever tried hard rice in there?

 

Corned Beef Brisket


… in the crock pot?? Why not!

 

They're so good in the crock!

 

I have no doubt! I'll confirm in six hours or so…

 

I put on a batch of spicy italian chuck this morning. It's probably been a year since I last had it. Can't wait for tonight!

 

Thanks Ben!

 

They never look that great but spicy italian sandwiches always taste like comfort.

 

Care to share your recipe and how to?

 

Unfortunately, I think this recipe was just something I made up

Using my pictures and the most likely ingredients, it's something along these lines:
Chicken broth
Chicken breasts
Chopped carrots, onion, garlic and some sliced jalapenos
Salt/pepprer/dill/etc..

Crockpot for 6 hours, take the chicken out to shred and dump back in and add frozen green beans in at that time. Create whatever dumplings at that time plus some milk or cream and cover for the last 2 hours to cook the dumplings. I typically check them sometime after the hour mark to push down into everything so they're more doughy dumplings than fluffy.

 

Still, it’s Hot ‘n Ready. Bet it sticks to the ribs too.

 

Pretty sure my crockpot will need replacing after this winter.

This was tonight's fare:

Made with leftover ribs.

 

Knew it

 

Sounds good! I wrote it down (cuz if I don't I'll forget it).

 

https://youtu.be/bVud6EXtHEo

 

White Chicken Chili with Crispy Chicken Skin, Monterey Jack Cheese, Garlic and Dill Sour Cream and Cilantro Toppings



Garlic Confit Everything Bagel Seasoned Bread.

 

How did you manage crispy skin in a crockpot? I mean I know how I have done it, but I'm a chef on the internet... Just wanted to compare notes