TradeTheBeal! Posted October 9, 2018 Share Posted October 9, 2018 I need some fresh Crock Pot soup recipes. Looking to expand my repertoire. Hit me up, fam! Link to comment Share on other sites More sharing options...
skinsmarydu Posted October 9, 2018 Share Posted October 9, 2018 Veggie broth. Loads of veggies. Season to taste. SOUP! 1 Link to comment Share on other sites More sharing options...
dfitzo53 Posted October 9, 2018 Share Posted October 9, 2018 41 minutes ago, TryTheBeal! said: I need some fresh Crock Pot soup recipes. Looking to expand my repertoire. Hit me up, Do you want "dump in some cans" kind of stuff or recipes that take a little more effort? Link to comment Share on other sites More sharing options...
TradeTheBeal! Posted October 9, 2018 Share Posted October 9, 2018 18 minutes ago, dfitzo53 said: Do you want "dump in some cans" kind of stuff or recipes that take a little more effort? Whatever’s good. I am pretty crafty in the kitchen, tho. Link to comment Share on other sites More sharing options...
dfitzo53 Posted October 9, 2018 Share Posted October 9, 2018 My wife and I like to make corn chowder, especially this time of year. It's pretty flexible, but you basically start with a base of corn and stock and add whatever you like. Possible inclusions: Potatoes/Onion/Leeks Beans/Peppers/Chipotles Smoked sausage Broccoli/Cabbage Cheese/Velveeta Milk/Cream Link to comment Share on other sites More sharing options...
AsburySkinsFan Posted October 11, 2018 Share Posted October 11, 2018 (edited) I was inspired by the previous post about Instant Pot ribs. Here’s mine from tonight. Central BBQ (Memphis, TN) Dry Rub seasoning, apple juice and bourbon as the juice in the pot. 25 minutes pressure cook. 10 minute natural release Coat with Stubbs BBQ sauce broil top rack until caramalized. Reglaze and shake more rub on top. Broil again. Photograph and then eat! Edited October 12, 2018 by AsburySkinsFan Wrote City rather than Central BBQ 9 Link to comment Share on other sites More sharing options...
AsburySkinsFan Posted October 15, 2018 Share Posted October 15, 2018 Home-made from scratch with shrimp and garden fresh okra gumbo with roasted crushed tomatoes. I even made my own roux!! The roux worked perfectly! Cooked on medium heat for 20 minutes then I took it off the heat, and it continued to brown in the measuring cup until it was chocolate brown!! 6 Link to comment Share on other sites More sharing options...
spjunkies Posted October 15, 2018 Share Posted October 15, 2018 That LOOKS GUD, ASF!!! 1 1 Link to comment Share on other sites More sharing options...
AsburySkinsFan Posted October 15, 2018 Share Posted October 15, 2018 (edited) Only thing missing was the crawdads!! This was my first gumbo attempt, I love hiw the okra cooks down and then thickens everything. Purists will probably holler that I used tomatoes rather than letting the roux provide the color, but I like a tomato background in there. I do need recommendations for a new canjun seasoning, the one I have is WAY salty and nit nearly as spicy as I want, so I used a LOT more cayanne. All in all it blended very well with thick spicy stew and delicious seasoned shrimp. I just threw them in raw with about 30 minutes left on the cook. It turned out just like I like it, spicy and chunky with loads of shrimp...4 pounds!!! Edited October 15, 2018 by AsburySkinsFan 1 Link to comment Share on other sites More sharing options...
The 12th Commandment Posted October 15, 2018 Share Posted October 15, 2018 (edited) 32 minutes ago, AsburySkinsFan said: I do need recommendations for a new canjun seasoning, the one I have is WAY salty and nit nearly as spicy as I want, so I used a LOT more cayanne. All in all it blended very well with thick spicy stew and delicious seasoned shrimp. I just threw them in raw with about 30 minutes left on the cook. This is from Chef Paul's book. Although it's meant specifically for the etouffee recipe I really like it as a catch all cajun seasoning. It's excellent as a blackening spice mix. Edited October 15, 2018 by KAOSkins 1 Link to comment Share on other sites More sharing options...
AsburySkinsFan Posted October 15, 2018 Share Posted October 15, 2018 7 hours ago, KAOSkins said: This is from Chef Paul's book. Although it's meant specifically for the etouffee recipe I really like it as a catch all cajun seasoning. It's excellent as a blackening spice mix. Thank you! I was afraid of using basil because I didn’t want it tasting Italian. Gonna have to see about the white pepper and why it’s different than black. Link to comment Share on other sites More sharing options...
skinsmarydu Posted October 15, 2018 Share Posted October 15, 2018 1 hour ago, AsburySkinsFan said: Thank you! I was afraid of using basil because I didn’t want it tasting Italian. Gonna have to see about the white pepper and why it’s different than black. Maybe cooking with white pepper is something...but the Chinese restaurant we used to go to had white pepper in the table shakers, and I hated it, always brought my own black pepper.? 1 Link to comment Share on other sites More sharing options...
HOF44 Posted October 15, 2018 Share Posted October 15, 2018 On 10/11/2018 at 6:40 PM, AsburySkinsFan said: Broil again. Photograph and then eat! Would be interesting to compare the texture of the Hotpot versus SousVide. They look damn good though!! 1 Link to comment Share on other sites More sharing options...
AsburySkinsFan Posted October 15, 2018 Share Posted October 15, 2018 3 minutes ago, HOF44 said: Would be interesting to compare the texture of the Hotpot versus SousVide. They look damn good though!! That would be a great test comparison! You said you had them in the bath for 24 hours? How did you finishe them? Link to comment Share on other sites More sharing options...
HOF44 Posted October 15, 2018 Share Posted October 15, 2018 12 minutes ago, AsburySkinsFan said: That would be a great test comparison! You said you had them in the bath for 24 hours? How did you finishe them? I had them at 152 for 24 hours. I finished them by applying BBQ sauce and putting them on my gas grill. Broiling or grilling should work the same just some way to crisp them up. Gonna try a little liquid smoke next time too. 1 1 Link to comment Share on other sites More sharing options...
The 12th Commandment Posted October 15, 2018 Share Posted October 15, 2018 5 hours ago, AsburySkinsFan said: Thank you! I was afraid of using basil because I didn’t want it tasting Italian. Gonna have to see about the white pepper and why it’s different than black. They're pepper berries before they are ripe and turn black and hard. Has a more peppery flavor but not quite as sharp. If that makes any sense. I also use white pepper in dishes where I don't want the black specks but I want some of the flavor. Like risotto for instance. 1 Link to comment Share on other sites More sharing options...
AsburySkinsFan Posted October 15, 2018 Share Posted October 15, 2018 1 hour ago, HOF44 said: I had them at 152 for 24 hours. I finished them by applying BBQ sauce and putting them on my gas grill. Broiling or grilling should work the same just some way to crisp them up. Gonna try a little liquid smoke next time too. Let me know your thoughts on the liquid smoke, for some reason I’m skeptical, but I see it used a lot...so maybe I’m wrong Link to comment Share on other sites More sharing options...
JoeJacobyHOForRIOT Posted October 15, 2018 Share Posted October 15, 2018 (edited) On 10/11/2018 at 6:40 PM, AsburySkinsFan said: I was inspired by the previous post about Instant Pot ribs. Here’s mine from tonight. Central BBQ (Memphis, TN) Dry Rub seasoning, apple juice and bourbon as the juice in the pot. 25 minutes pressure cook. 10 minute natural release Coat with Stubbs BBQ sauce broil top rack until caramalized. Reglaze and shake more rub on top. Broil again. Photograph and then eat! Honestly the first thing that came out of my mouth when i saw this was " HOLY ****" that looks glorious Edited October 15, 2018 by JoeJacobyHOForRIOT 1 2 Link to comment Share on other sites More sharing options...
AsburySkinsFan Posted October 15, 2018 Share Posted October 15, 2018 11 minutes ago, JoeJacobyHOForRIOT said: Honestly the first ting that came out of my mouth when i saw this was " HOLY ****" that looks glorious Thank you!! Link to comment Share on other sites More sharing options...
dfitzo53 Posted October 15, 2018 Share Posted October 15, 2018 6 hours ago, AsburySkinsFan said: Let me know your thoughts on the liquid smoke, for some reason I’m skeptical, but I see it used a lot...so maybe I’m wrong It is literally liquid smoke. It's made by condensing smoke. It actually works reasonably well, especially for someone who can't smoke (say lives in an apartment) or wants to use a slow cooker or other pot but still get smoky dishes. You can even make your own liquid smoke believe it or not. Just be sparing with it, a little goes a long way. 2 2 Link to comment Share on other sites More sharing options...
HOF44 Posted October 16, 2018 Share Posted October 16, 2018 18 hours ago, AsburySkinsFan said: Let me know your thoughts on the liquid smoke, for some reason I’m skeptical, but I see it used a lot...so maybe I’m wrong Pretty much what Dfitz said. This will be my first time using it. I ordered apple wood smoke as I like to use apple wood when I actually do smoke. Just using a few drops. 2 Link to comment Share on other sites More sharing options...
steve09ru Posted October 17, 2018 Author Share Posted October 17, 2018 (edited) Pork shoulder in instant pot. layered with onions on base with the spices rubbed on pork and poured sauces on top (half cups of bbqs, splash of red hot and quarter cup of vinegar). Did high pressure for about 70min the removed onions and some of the liquid and put on sauté for 5 minutes with left over juices and additional sauces. Turned out with a nice sweet tangy flavor, slightly over salty but not too bad Edited October 17, 2018 by steve09ru 4 1 Link to comment Share on other sites More sharing options...
AsburySkinsFan Posted October 17, 2018 Share Posted October 17, 2018 That looks excellent @steve09ru! I’ve done pork shoulder carnitas in the IP as well. Did you cut the shoulder up before cooking or cook whole? Link to comment Share on other sites More sharing options...
steve09ru Posted October 17, 2018 Author Share Posted October 17, 2018 49 minutes ago, AsburySkinsFan said: That looks excellent @steve09ru! I’ve done pork shoulder carnitas in the IP as well. Did you cut the shoulder up before cooking or cook whole? Thanks! Ended up cutting 1 Link to comment Share on other sites More sharing options...
skinsmarydu Posted October 17, 2018 Share Posted October 17, 2018 I WANT A BIG PILE OF THAT WITH A BIG PILE OF SLAW. (and your countertops, they're beautiful) ? Link to comment Share on other sites More sharing options...
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