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

haha I gotcha

 

Because of safety or cost? Safety isn't an issue and gas cost is relatively inexpensive compared to other energy costs. Now I'm curious

 

yeah I agree we have a propane cooktop with electric convection oven and we cook all the time with the cook top. Sometimes chili for long times, just get it to boiling then put it on the smallest burner on low. I dont think we've ever had a problem. A 100lb tank usually lasts us close to a year.

 

I had to google what these pasties were. The only pasties I've heard of prior are these (SFW)

 

Because after 3 hours ill probably forget its there lol

 

Yes, I 100% agree- good paprika is a must- we use Szedged sweet because it is easy to get at the local market.

This goulash is actually my favorite. The addition of the vegetables really adds another dimension.

This is on the menu for tomorrow's dinner- my wife shys away from noodles, so we will probably enjoy it over rice, but making noodles for the kids.

 

I also like the smoked paprika for rubs etc...

 

Straight out of '99.

I still have an old 5 star one that I keep truck receipts in

 

Shiiiit. Those days to the 80s. Don’t ask how I know.

 

I started Kindergarten in '89, so I'll take your word for it.

 

Trapper Keeper and Pee-Chee was the shit.

 

Ya not the nipple spinners here lol.

 

I had a Nike trapper keep. It was black and teal and amazing

 

Mine are pretty simple. I didn't have the time to do my own crust today so I used the Pillsbury rolled ones. I will give you the ingredients but not really amounts because I eye a lot of that based on how many I want to make. Last night I did 8 of them and had the filling still left which I baked up and we are going to eat as a meal.

Ground Beef (I tend to use 85/15 so there is some fat in it)
Sirloin Steak (Lean is what I want here)
Russet Potatoes
Carrots
Onion
Rutabaga
Salt
Pepper

Dice the potatoes, carrots about the same size (small bite size chunks)
Dice the carrot and rutabaga in much smaller pieces

Cut the sirloin into small bite sized pieces

Add all the vegetables, sirloin and broken up ground beef into a large bowl, add a good amount of black pepper and salt and mix all ingredients well. You want everything mixed up and no large portions of any one thing.

Flour counter and roll out dough to form a nice sized round disk. Place a good amount of filling in the middle of the crust. Once you have the desired amount of filling fold the dough over forming a half moon. Start rolling and pinching the dough around the outside to seal pasty.

Preheat Oven to 375

Place on baking pan (I try to line with parchment paper) and poke a hole in the top to vent. Once you have all of your pasties ready to go in the oven, place them in the oven as close to the center as possible. Bake at 375 for 50-60 Minutes or until the crust is a nice golden brown and potatoes are tender when inserting a fork. Some people will put an egg wash on them to get a nice sheen or some milk wash to get a more browned crust.

Now my pasties are usually pretty big so you can adjust to whatever size you like.

My crust is usually:

3 Cups All Purpose Flour
1 Cup Shortening or Lard
1/2 Teaspoon Salt
1/2 Cup Ice Cold Water

Add Salt to Four and mix, cut it the shortening/Lard until you have a very crumb like texture. Start adding the water and mixing with fork until the mixture starts to come together and form a ball. Once you are that stage remove from bowl and knead on floured counter a couple times. Cut the ball in 1/2 and wrap in plastic wrap. Store in the refrigerator until time to use.

 

In the 70's, Pee-Chee's were it, man, everybody looked forward to getting a new Pee-Chee for the school year, and by the end of the year it was barely hanging on, held together by whatever kind of tape was at hand, and scribbled onto beyond recognition. When I was 12, a big song on the radio was Bloody Well Right by Supertramp. For a long time, I thought the first line of the second verse was "Write your problems down in a Pee-Chee". It's actually "Write your problems down in detail". Derp.

 

Spoiler

I wasn't born until Dec 1984

 

Yeah, by that time I'd moved on. Graduated in 81. Pee-Chees were still big but not as big. You missed the Pee-Chee glory days, bub.

 

March.

 

Pork Carnitas for a big Northeast wheeling meet-up this weekend:

We're having potluck dinner after a Saturday of great wheeling. I'm the dude coordinating the potluck.

I posted my recipe on this thread here. I thought I bring it back with more detail and twice as much meat.


13 pounds of Boneless Pork Shoulder Butt. Don't forget to dry fit your meat into your Crock Pot. I'm glad I did, because I had to slice off 4 pounds of pork to get it to fit. So this recipe is for 9 pounds of port shoulder. LOL.


Grind together the dry rub: Sea salt, whole black peppercorns, coriander, cumin, cayenne pepper, oregano, granulated garlic and chopped dry onions.



Generously dry rub the entire pork shoulder.



Lay the meat into the Crock Pot over 4 bay leaves. Pour in the wet ingredients (orange juice, lime juice, chicken broth. About 1 cup total) Don't pour onto the meat to avoid washing off the dry rub.



After slow cooking for 10 hours. Remove lid and let the liquid reduce by half to concentrate the flavors (about an hour) and let the fantastic aroma waft throughout the house.



Shred with a fork.

For food safety: Flash cool and then vacuum pack and refrigerate slightly above 32 degrees F for the upcoming potluck.



Next up:
El Pollo Loco Tacos:

 

thought your OJ was melted butter and thought I had a rival in that department haha