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

It’s great wether using a whole or half bottle.Give it a try sometime and i still cut up one or two tomatoes and add as desired.

 

Ive used it in soups/stews before, but lately ive just gotten on a pizza sauce kick in place of tomato sauce/paste/juice sinces its just well flavored condensed tomato soup

 

This is what i use as well, but turkey for me

 

I’m allergic to poultry. So no go.

 

Spicy bloody mary mix for me

 

I know its not crockpot but i did get some ideas from here
https://youtu.be/4X38WZcq7Po
And here is the lasagna my wife made i refer to in the vid

 

Out for delivery!
1st up will be spicy Italian beef sammiches.

 

Wife bought the stuff, except for the rolls. Trip to the store tomorrow. Slow cooker mode, coz I ain't gonna F up this cook, I hope. Suggestions as to how to pressure cook, as in how long would be appreciated.

 

I’m still trying to figure out our pressure cooker. Following all the directions exactly and every meat I try is tough/dry.

I’m a round earth, you-can’t-rush-slow-cooking minded fellow.

 

are you adding water/broth? I havent cooked with a pressure cooker so I wondered if that may help

 

Absolutely. I’ve tried none, little, a lot, too much, big ones, small ones, some the size of your head...

I just think meat wasn’t meant to be cooked that way

 

Are you doing a natural pressure release? Being cooked under pressure it pushes the juices out. Then as you let it sit after its done it pulls the juices and everything else back into the meat. Deep into the meat some of the juiciest meat have had has been in the IP. Your right somethings you can't rush normally takes about 20 minutes or so for the natural pressure release to occur. If you vent the pressure off it doesn't allow the juices to get back into the meat.

 

This.
When you pressure cook you have to let it come back down to atmospheric pressure on its own.

 

Snagged this 8qt dude on sale for $99 yesterday!

 

Speaking of the IP. And prefer to smoke but....

Last Sunday did ribs on the smoker. Both my sons told me they prefer their ribs falling off the bone and sauced now. I have always done them dry and with some pull on the bones. Not sure where I went wrong but apparently did. With both of them.

So wrapped ribs for the first time Sunday, 2 St. Louis Cut. 6.5 hrs. @ 240° till they passed the bend test. And sauced them at the end



Was told they weren't done enough So only ate 1 rack between the 3 of us and I ate half of that.

Tried to come up with a way to reheat the other rack tonight and "finish" cooking it for them so it was falling off the bone. But not dry. Never had leftover ribs before they moved out that was a new one to me.

IP with 3/4 cup of water, ribs cut to fit sitting on the trivet. 12 min. with 20 min. natural pressure release while on warm setting. Came out juicy but not looking the best visually, at least to me.



Sauce. Broiler couple of minutes. Done. Now they were finally happy, damn. Well the youngest complained at first that his wasn't done yet because it was still red on the inside.



Guess he forgot what the hell a smoke ring is. Have to admit they tasted pretty decent reheated\finished like this even if the meat was falling off the bone and sauced.

 

Strong work brother! Look damn tasty!

 

Looks good to me!... I have no business saying this coz I don't have any kids but, they are over 18, moved back in with you, and are bitching about the food you feed them, cook them and pay for? They need a swift kick, imo.

 

I’m sorry for your loss. Those boys need to be disowned. I’ll eat your smoked meat any day.