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

Recipe?

 

Basic pulled pork:

Ingredients
1- 2ltr of root beer
2- a pork tenderloin
3- bbq sauce

Put the entire bottle of root beer in the crock pot. Add the pork tenderloin and let it cook on low for 8 hours ( mine tend to go 10 hours due to work). At the end drain, shred the pork and add to it favorite bbq sauce.

 

Giving this a shot today. Let’s see how it turns out.

 

Will try this, typically use a pork shoulder with diet pepsi

 

I wonder if you just tossed a chunk of meat in there and then shredded it towards the end of the cook.

otherwise I don’t know how you’d add shedded beef. From a prior cook?

 

I changed it up a little and used 2.5lbs of ground turkey that I browned before putting it in the chili.

 

Smoke a chuck roast for it.

 

When I smoke a pork butt/shoulder I often split one in half. Half gets BBQ rubbed and the other just salt, pepper and maybe some garlic salt or lemon pepper (depending how much I've had to drink). The second one gets broken down and stored for recipes like this or posole.

 

I like that idea as well. I am looking into getting a vacuum sealer so I can do the same and freeze the meat until I'm ready to use it.

 

Have not tried smoking a chuck roast. Might give it a go.

 

I did one awhile back. It was pretty awesome. I’ve heard it called a poor man’s brisket but I don’t really agree. The chuck roast is good in its own way, but it’s not really brisket.

 

It's either that or I'm sitting on 7-10lbs of pulled pork and hiding it in everything I cook for a week. If I smoke a whole one for BBQ then I have several friends that get free pork...

 

That's the same situation that I usually have.

 

3 chicken breast (about 1.5 lbs slow cooked in chicken broth then shredded)
16 oz cream cheese
1/2 cup ranch
1/2 cup sour cream
1 cup buffalo sauce
2 cups cheddar cheese

combined everything except half the buffalo sauce and cheddar cheese, cook on low for about 2 hours, stirred a few times, then added extra drizzle of buffalo sauce and remainder of cheese put on high for about 30ish minutes till the cheese was fully melted on top. I typically also add some blue cheese crumbles on top of the cheddar cheese but with an office played it safely w/o blue cheese.

 

Dried beans and Cajun sausage... Wonderful to come home to a hot meal that you had just more than nothing to do with... I mean I made a qt of bullion last night to pour over it I guess...

 

baked potato soup, not my recipe but it was darn good

• 6 large peeled, Yukon Gold potatoes cut in 1/2 -inch cubes
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 teaspoons salt
• 1 teaspoon pepper
• 4 cups cups chicken broth
• 1 cup cold milk
• 3 tablespoons all-purpose flour
• ½ cup heavy cream or half and half
• 1 pound Velveeta Cheese, cut into chunks
• Bacon, fried and crumbled, optional

1. Add the potatoes, onion, garlic, salt, pepper and the chicken broth to a crock pot, stir and cook on high for about 3 ½ hours OR 6-8 hours on low, until potatoes are completely cooked and fork tender.
2. At the end of the cooking time in step 1, whisk the 3 tablespoons of flour into the 1 cup of cold milk until smooth. Stir the flour mixture into the potatoes, add the ½ cup heavy cream, stir then cover and cook for another 30 minutes. Add the chunks of cheese and allow to melt. Garnish with bacon

 

I have a similar recipe, but I sautee the onions & garlic first, use Pepperjack instead of Velveeta, and will add hot sausage or ham chunks (precooked and drained) directly to the soup, rather than a bacon garnish.

And since the GF's gluten free, I use the King Arthur GF flour mix instead of GP wheat flour


Edit- I think that the salt and milk qty's are different too, looking at it?

 

mmmm potato soup......

 

you can substitute shredded cheddar for the velveeta as well....I will have to try it with the pepperjack

 

I like my food to have a little bite. I usually 'garnish' my soup with Cholula or Tabasco, lol.