renaissance Posted October 8, 2010 Share Posted October 8, 2010 my mom used to use lipton onion soup ,mix and a table spoon of teriyaki My mom (and now I) make roasted potatoes w/ the lipton onion soup mix. They are teh ****. Link to comment Share on other sites More sharing options...
Spaceman Spiff Posted October 8, 2010 Share Posted October 8, 2010 I might get banned for this due to the BBQ experts on this site but try this. Put a pork shoulder on the grill on high for about 20 minutes rotating it to get all sides browned a bit and to capture some smoky flavor. Take it off and put in a crock with 2 Sam Adams and let it cook on low all night. Nex morning, pull it apart (it falls off the bone) and throw it back in with some hommade BBQ sauce and keep on warm for an entire day of football watching and pigging out. I'm trying that this weekend. Any noticeable difference with Sam's Octoberfest or Winter? Link to comment Share on other sites More sharing options...
mojo Posted October 8, 2010 Share Posted October 8, 2010 I'm trying that this weekend. Any noticeable difference with Sam's Octoberfest or Winter? I woudnt think so...Like Skinsfan said the shoulder produces a lot of moisture by itself so honestly I'm not so sure you wouldnt get the same results if you used water but I used Sams the first time and it turned out great so I figure if it aint broke.... Link to comment Share on other sites More sharing options...
generaltso Posted October 8, 2010 Share Posted October 8, 2010 Amazing Macaroni and Cheese recipe. made it a few nights ago with some honey glazed ham and potato salad. http://www.foodnetwork.com/recipes/paula-deen/creamy-macaroni-and-cheese-recipe/index.html Link to comment Share on other sites More sharing options...
chipwhich Posted October 8, 2010 Share Posted October 8, 2010 Amazing Macaroni and Cheese recipe. made it a few nights ago with some honey glazed ham and potato salad. http://www.foodnetwork.com/recipes/paula-deen/creamy-macaroni-and-cheese-recipe/index.html If you can't dump it in a crock pot and cook for 6-8 hours it doesn't fit the bill imo. Link to comment Share on other sites More sharing options...
chipwhich Posted October 8, 2010 Share Posted October 8, 2010 My wifes favorite recipe, but she just dumps the flank steak in raw. http://allrecipes.com//Recipe/cuban-ropa-vieja/Detail.aspx Link to comment Share on other sites More sharing options...
THEREALTOR1 Posted October 8, 2010 Share Posted October 8, 2010 Take a chuck roast, throw in Liptons Cup of Onion soup and cook on low all day.I put mine on at about 5:30 am and when I get home at 4:30 pm you can flake it apart with a fork. Served with mashed potatoes ad hot out of the oven biscuits?? You'll eat till you can't move. That's exactly what I did last saturday. Damn it was good. I think the next one I do, i'm going to try to make it into a pot pie. Not sure how thats gonna work out. EDIT: As a side note, I seared on the grill over a real hot fire for about 7 minutes on each side before putting it in the crock pot. Gave it a nice bark about 1/16" - 1/8" thick and added a nice flavor that you just can't get from searing it in a pan. Link to comment Share on other sites More sharing options...
Capt. Kaos Posted October 8, 2010 Share Posted October 8, 2010 Take a chuck roast, throw in Liptons Cup of Onion soup and cook on low all day.I put mine on at about 5:30 am and when I get home at 4:30 pm you can flake it apart with a fork. Served with mashed potatoes ad hot out of the oven biscuits?? You'll eat till you can't move. This is almsot exactly what I do, the only difference is that I throw a can of chunky tomatoes on top of the roast before I add in the soup mix. Link to comment Share on other sites More sharing options...
Kosher Ham Posted October 8, 2010 Share Posted October 8, 2010 If you like corned beef with cabbage. Yum. But a roast, chili, stews, are always great. Link to comment Share on other sites More sharing options...
Homercles82 Posted October 8, 2010 Share Posted October 8, 2010 Hey I'm looking for the cut of meat that when cooked on low in the crock pot all day is soft, moist and stringy. Is a chuck roast the ticket? Chuck roast is cheap and good. Great for cold weather meals! Link to comment Share on other sites More sharing options...
skinfan133 Posted October 8, 2010 Share Posted October 8, 2010 I might get banned for this due to the BBQ experts on this site but try this. Put a pork shoulder on the grill on high for about 20 minutes rotating it to get all sides browned a bit and to capture some smoky flavor. Take it off and put in a crock with 2 Sam Adams and let it cook on low all night. Nex morning, pull it apart (it falls off the bone) and throw it back in with some hommade BBQ sauce and keep on warm for an entire day of football watching and pigging out. That sounds mighty tasty, but I wouldn't go as far as to call that BBQ in the classic sense. I'm a bit of a pork BBQ purist, no less than a couple hours of slow hickory smoking will do. Link to comment Share on other sites More sharing options...
mojo Posted October 8, 2010 Share Posted October 8, 2010 That sounds mighty tasty, but I wouldn't go as far as to call that BBQ in the classic sense. I'm a bit of a pork BBQ purist, no less than a couple hours of slow hickory smoking will do. I agree...but in a pinch this is an easy alternative..Believe me if i had the time, all of my BBQ would be cooked on my smoker.. Link to comment Share on other sites More sharing options...
zoony Posted October 8, 2010 Share Posted October 8, 2010 <---- not a big fan of boiled meats. IMO, meat needs to come into contact with flame. Link to comment Share on other sites More sharing options...
Ryman of the North Posted October 8, 2010 Share Posted October 8, 2010 even when using a crock pot you should always brown the meat, it helps hold in the flavour. My favourite recipe is to use a chuck roast from a moose (browned in a pan or on a grill) and and a couple large chunks of home made maple cured wild boar bacon, you add beans (dry) some ketchup, molasses, brown sugar, onion and cider vinegar. the other one is chuck roast from a moose and use mushroom soup, near serving time add noodles. Link to comment Share on other sites More sharing options...
DC_Skins Posted October 8, 2010 Share Posted October 8, 2010 Take a chuck roast, throw in Liptons Cup of Onion soup and cook on low all day.I put mine on at about 5:30 am and when I get home at 4:30 pm you can flake it apart with a fork. Served with mashed potatoes ad hot out of the oven biscuits?? You'll eat till you can't move. We do this often, That roast comes out sooooo good.. Making me very hungry now Link to comment Share on other sites More sharing options...
Spaceman Spiff Posted October 18, 2010 Share Posted October 18, 2010 I might get banned for this due to the BBQ experts on this site but try this. Put a pork shoulder on the grill on high for about 20 minutes rotating it to get all sides browned a bit and to capture some smoky flavor. Take it off and put in a crock with 2 Sam Adams and let it cook on low all night. Nex morning, pull it apart (it falls off the bone) and throw it back in with some hommade BBQ sauce and keep on warm for an entire day of football watching and pigging out. Holy **** this was awesome. I made this today for the game and it was great. Link to comment Share on other sites More sharing options...
twa Posted October 18, 2010 Share Posted October 18, 2010 even when using a crock pot you should always brown the meat, it helps hold in the flavour. My favourite recipe is to use a chuck roast from a moose (browned in a pan or on a grill) and and a couple large chunks of home made maple cured wild boar bacon, you add beans (dry) some ketchup, molasses, brown sugar, onion and cider vinegar. the other one is chuck roast from a moose and use mushroom soup, near serving time add noodles. Think I'll try the second one with deer shoulder(not moose country) Link to comment Share on other sites More sharing options...
KingGibbs Posted October 18, 2010 Share Posted October 18, 2010 I always use the crockpot when manking chili and if you really want the spices to soak in cook it on low for a few hours and then put it in the fridge overnight. Put the crockpot on warm the next day and enjoy. The flavor is amazing when you do it this way. Link to comment Share on other sites More sharing options...
SlobberknockerSkinsFan Posted October 18, 2010 Share Posted October 18, 2010 Krogie's Kountry Chili... Marinate 1 lb. steak and 1 pound Venison (or sausage if not a game eater) in Dales' overnight then brown lightly. Brown 1 lb. ground Turkey breast. Meanwhile combine in crockpot 3 cans (undrained) Rotel, 3 cans (undrained) Black beans. Add 1 package of Carroll Shelby's Texas Chili fixins (comes with Chili mix, salt, cayenne, masa flour - I only use the Chili mix and the cayenne) to the beans and rotel and start on low. Combine the meats and stir well. DO NOT ADD WATER. Cook on low 6-8 hours stirring once an hour. Serve with extra sharp cheddar cheese, sour cream, and Multi-grain Club Crackers on the side. This will be the thickest, heartiest Chili you will ever eat. Add the cayenne for you hard chargers, or those without children!!! Link to comment Share on other sites More sharing options...
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