YEK Posted November 6, 2010 Share Posted November 6, 2010 a nice steak drowning in marinade. keep in there for 2 days, innit? Link to comment Share on other sites More sharing options...
jules Posted November 8, 2010 Share Posted November 8, 2010 jefferoo, results please Link to comment Share on other sites More sharing options...
J3FF3R00 Posted November 8, 2010 Share Posted November 8, 2010 Man. It was unbelievable. I had a few pals over to share. I also made 3 more sandwiches tonight and I still have tons of leftovers. I've had lots of barbecue and this tasted really authentic. I think the Liquid Smoke added a lot. It was spicy... but not too much. Just right. I used this for my BBQ sauce... I served up the sandwiches on buns with some slaw on the side. Everything was perfect. I want to do carnitas or a Greek leg of lamb next. as far as the video, I think it will be a while before I finish editing it. Hopefully I don't lose momentum completely. Link to comment Share on other sites More sharing options...
jules Posted November 8, 2010 Share Posted November 8, 2010 sounds awesome. try those pork tacos a few pages back. they are amazing. did you make your own slaw too? Link to comment Share on other sites More sharing options...
J3FF3R00 Posted November 8, 2010 Share Posted November 8, 2010 No. Unfortunately. I had the wife grab some from our local natural supermarket. It's the stuff though. I was just inundated with pork. Link to comment Share on other sites More sharing options...
keltoi Posted November 8, 2010 Author Share Posted November 8, 2010 sounds nice jefferoo. i'm intrigued by that time lapse video. i haven't had the time for proper cooking lately. Link to comment Share on other sites More sharing options...
delet... Posted November 8, 2010 Share Posted November 8, 2010 it'll be a while before keltoi gets to do anything. quite a while. Link to comment Share on other sites More sharing options...
keltoi Posted November 8, 2010 Author Share Posted November 8, 2010 you're not wrong mate. Link to comment Share on other sites More sharing options...
J3FF3R00 Posted November 8, 2010 Share Posted November 8, 2010 What did I miss? Are you in jail? Link to comment Share on other sites More sharing options...
keltoi Posted November 8, 2010 Author Share Posted November 8, 2010 aye almost. i got a new babby! Link to comment Share on other sites More sharing options...
J3FF3R00 Posted November 8, 2010 Share Posted November 8, 2010 Oh. Yay! Link to comment Share on other sites More sharing options...
th555 Posted November 8, 2010 Share Posted November 8, 2010 It should be the other way around. "I want to make [...]" "ah, you need a slow cooker for that" It's like "i got a 303, what should i make?" i.o. "what do i need to make acid?" *looking for better metaphor* Link to comment Share on other sites More sharing options...
keltoi Posted November 9, 2010 Author Share Posted November 9, 2010 It should be the other way around. "I want to make [...]" "ah, you need a slow cooker for that" It's like "i got a 303, what should i make?" i.o. "what do i need to make acid?" *looking for better metaphor* exsqueeze me? Link to comment Share on other sites More sharing options...
wahrk Posted November 9, 2010 Share Posted November 9, 2010 children Link to comment Share on other sites More sharing options...
J3FF3R00 Posted October 11, 2011 Share Posted October 11, 2011 Today, I made some braised BBQ Baby Back Pork Ribs for lunch. I started the prep around 8 or 9 am and cooked it on low in my slow cooker until about 1 or 2pm. It was super easy. I thought it would take longer. Just a 2 pound rack of ribs ($8 ... on sale) covered with a little Honey BBQ sauce (I got in Cuba, Missouri) , sat on top of red onions, carrots and potatoes. Shit was off the chain. Perfect amount of food for 2. Link to comment Share on other sites More sharing options...
jules Posted October 11, 2011 Share Posted October 11, 2011 my slow cooker actually broke when we moved in January so I have to get one before the winter really kicks in here. I miss it dearly. Link to comment Share on other sites More sharing options...
Guest uptown devil Posted October 11, 2011 Share Posted October 11, 2011 exsqueeze me? baking powder? Link to comment Share on other sites More sharing options...
Fred McGriff Posted October 11, 2011 Share Posted October 11, 2011 i got a pork shoulder and rubbed it with cumin, garlic, and chili powder. i've been slow cooking it by sitting on it for 96 hours straight. it's going to be the most incredible pork shoulder ever. Link to comment Share on other sites More sharing options...
jules Posted October 11, 2011 Share Posted October 11, 2011 i have been looking for a good chicago italian beef slow cooker recipe. i found one that has the slow cooker on for 22 hours. Link to comment Share on other sites More sharing options...
patternoverlap Posted October 11, 2011 Share Posted October 11, 2011 i got a pork shoulder and rubbed it with cumin, garlic, and chili powder. i've been slow cooking it by sitting on it for 96 hours straight. it's going to be the most incredible pork shoulder ever. your ass will also smell delicious Link to comment Share on other sites More sharing options...
J3FF3R00 Posted October 11, 2011 Share Posted October 11, 2011 Today, I made some braised BBQ Baby Back Pork Ribs for lunch. I started the prep around 8 or 9 am and cooked it on low in my slow cooker until about 1 or 2pm. It was super easy. I thought it would take longer. Just a 2 pound rack of ribs ($8 ... on sale) covered with a little Honey BBQ sauce (I got in Cuba, Missouri) , sat on top of red onions, carrots and potatoes. Shit was off the chain. Perfect amount of food for 2. lulz--the hell were you in Cuba, MO. for? When my wife and I moved out to LA from NYC this Spring, we drove a U-Haul to Chicago and took Route 66 the whole way out. We stayed at an old motel calle The Wagon Wheel Inn in Cuba. I got the sauce next door at Missouri Hick BBQ. GOOD STUFF!!! I got a bottle of the Smokey and a bottle of the Honey. When we moved into out apartment in LA, I accidentally dropped the bottle of Honey and it broke on the floor of my garage. I was so bummed about it that two months later, when my friend moved out here from NYC (along the same route), I had him pick me up a bottle to replace it. They were closed when he got there but he told the night manager he wanted some BBQ sauce from next door. They worked it out and the next morning, he had 2 of the biggest bottles of the stuff you'd ever seen waiting for him in the lobby. Lucky for me, it was my payment for helping him unload his moving truck :) It's gonna be a while till I run out. *edit* Also, my first rave, back in 96, was on a farm in Cuba. Random. Link to comment Share on other sites More sharing options...
jules Posted March 25, 2012 Share Posted March 25, 2012 bumped because I finally replaced my slow cooker. started again with the chipotle pork tacos. looking for some new recipes... Link to comment Share on other sites More sharing options...
kaini Posted March 25, 2012 Share Posted March 25, 2012 here's an irish thing. you need proper sausages for it to be as delicious as it can be: ==coddle== requires: 1 slow cooker ===ingredients=== *750g floury potatoes, peeled and sliced into layers *750g butcher's best traditional pork sausages, separated and halved lengthways *500g onions, peeled and sliced into layers *500g butcher's thin-sliced fatty back bacon (rashers!), quartered *very, very liberal amounts of freshly ground black pepper ===method=== *cut potato into slices *slice sausage, onion, and rashers *arrange everything in layers *lots of black pepper per layer *add enough water to cover 1/3 of the contents of the pot *slow cook for i dunno 6 to 8 hours *you are aiming to semi-steam the dish *the ingredients should be somewhat submerged in stock at all times *add more boiling water to keep it that way if needed *when the fat on the bacon is sort of melding with the stock, you're getting there. Link to comment Share on other sites More sharing options...
Guest rumbo Posted March 25, 2012 Share Posted March 25, 2012 Beef bourguignon is, IIRC, considered comfort food by the French. Nuff said. Link to comment Share on other sites More sharing options...
jules Posted March 25, 2012 Share Posted March 25, 2012 kaini what is similar to the traditional sausage I can get here in the us? are slim jims close? no but really, I'm assuming not spicy? more fennel-y? Link to comment Share on other sites More sharing options...
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