This came out pretty good. Extremely easy. Ended up adding a 1/4 cup of brown sugar also.
Fantasy Football - Footballguys Forums
This is a sample guest message. Register a free account today to become a member! Once signed in, you'll be able to participate on this site by adding your own topics and posts, as well as connect with other members through your own private inbox!
Crock pot / Slow cooker recipes (1 Viewer)
- Thread starter Raider Nation
- Start date
Tony Jabroni
Footballguy
Does anyone have a dirty rice recipe along the lines of Popeye's cajun rice by chance? They discontinued this side order in my area. 
JoeSteeler
Footballguy
never had it but this is listed as a copycat recipe.Does anyone have a dirty rice recipe along the lines of Popeye's cajun rice by chance? They discontinued this side order in my area.
Tony Jabroni
Footballguy
Thanks, gonna give this a try this week.Don't know if I posted this earlier, but I have this in now:Creamy Chicken and Noodles1 whole chicken shredded (I used a cooked, store bought, rotiss chicken)42 oz of chicken broth2 10.5 oz cans of cream of chicken soup1/2 stick of butter quarteredSalt & PepperDecent amount of egg noodles (I used 3/4 of a bag)Shred chicken Add rest of ingredients except noodlesLow for 6 hours or high for 3Last hour before serving add noodles (Just keep an eye as to not overcook and turn to mush)Very creamy, "chickeny", and filling. My kids destroy this as well. Very nice on a cold day. Consistency is more of a thick chili. Love it.never had it but this is listed as a copycat recipe.Does anyone have a dirty rice recipe along the lines of Popeye's cajun rice by chance? They discontinued this side order in my area.
Last edited by a moderator:
Jules Winnfield
Footballguy
36th Chamber
Footballguy
Always a hit. You can grab a bunch of rolls, construct the sammie and cut into thirds or in half....then watch them disappear quickhttp://www.food.com/recipe/tony-lukes-italian-roast-pork-sandwich-the-real-deal-109581?layout=desktop Tony Luke's Italian Roast Pork Sandwich - (The Real Deal) - Updated from previous postsRoast Pork1 (2 1/2 lb) pork shoulder 3 tablespoons garlic (chopped) 2 1/2 tablespoons fresh rosemary (chopped) 3 tablespoons fresh parsley (chopped) 1 tablespoon salt 1/2 teaspoon fresh cracked black pepper 1 tablespoon olive oil I also add a little chicken broth and white wine Broccoli Rabe 1 lb broccoli rabe (aka rapini) salt 3 quarts water 1/4 cup olive oil 2 -3 garlic cloves, chopped salt 1/4-1/2 teaspoon red pepper flakes AccompanimentsCrusty Italian rolls, sub rolls or hoagie rolls1/2 lb sliced sharp provolone cheese or white cheddar (original recipe calls for the prov I prefer white cheddar)Directions: - Turn crock pot on high setting. - Mix the next 6 ingredients in a bowl. - Spread the pork roast out on a clean surface. - If there are any large thick sections of meat, score them with a knife. - Rub 3/4 of the mixture over all exposed surfaces. - Rub the remaining mixture on the outside of the roast. - Place the roast in the crock pot and cook at high for 20 minutes. - Turn down to low and cook at least 3 hours longer or until the pork is falling apart. - Remove pork and shred into large chunks, removing any large pieces of fat that may be left. - Return to juices which have accumulated in the crock pot. - For the broccoli rabe: Wash thoroughly and cut about 1/2 inch off the bottom of the stems. - Cut the florets off the top and set aside. - Bring 3qts salted water to a rolling boil. - Add broccoli rabe leaves and stems and cook about 1&1/2 minutes then add the florets and cook until tender, about 5-7 minutes. - Remove broccoli from boiling water and drain, but reserve about 1/4- 1/2 cup of the cooking liquid. - In a deep frying pan (which is cold) begin heat olive oil, red pepper flakes and garlic together over medium heat. - Once the garlic begins to sauté, begin to time about two minutes (till very lightly browned) add drained broccoli. - Sauté the broccoli rabe about 3-5 minutes longer and then add the cooking liquid from the pot. This should look a little soupy. - I prefer to dig some of the inner bread out of the roll but DO NOT slice the roll in half, it needs to act as a pocket - Add provo or cheddar to roll before hot meat, then the cheese can melt. After that top with broccoli rabe generously. - Wrap in foil and toast in oven if desired but not required
Last edited by a moderator:
![[icon]](/data/avatars/m/5/5167.jpg?1660313464){kind=avatar}
[icon]
Insoxicated
I do a jazzed up "BBQ Smokies" as the little smokey dogs are so full of crap they make folks feel like ### if you have more than 2-3. I just get a bunch of nathans franks (good stuff)... I grill them lightly, dust with BBQ rub. Then I cut them into quarters or fifths and toss them into the crock with our Slab Yo Mama BBQ Sauce (Thinner with more vinegar base). You can make something similar by taking a bottle of sweet baby rays and adding a cup of cider vinegar, some black pepper and red pepper flakes.Response has generally been very good, and it's quite easy.
John Bender
Footballguy
That's a big shoulder.I have a 4 pounder.Double the coke and liquid smoke, thats about it
shadyridr
Footballguy
For a super bowl party. Wanted to make sure there was enough as my bros can eat
Spike
Footballguy
It's what I used and it worked perfectly.
36th Chamber
Footballguy
RBM
Footballguy
Def doesn't need to be full covered.
GroveDiesel
Footballguy
I never make pork because my wife won't eat it, but I'm making the LMPP for a Super Bowl Party. The pork shoulder I got seems to have a thick layer of skin on it? I don't think it's the fat because there's a nice fat cap under that. Should I cut that off? I've had the roast in there for about 3.5 hours at this point.
shadyridr
Footballguy
Id throw the whole thing in and then take all the fat,/ skin/ nonmeat off before putting on the bbq sauce. Itll be very easy. No need to cut off.
1
Tony Jabroni
Footballguy
I always have some thinly sliced red onion on my sammich. Heaven on a bun.
bro1ncos
IBL Representative
How spicy/hot is this? Wife is in the mood for beef roast and this sounds good, but her and the kids aren't big fans of spicy.Threw this one in the crock pot this morning.
Last edited by a moderator:
Angry Beavers
Footballguy
You can do this with Peppercinis or Mild Giardinera. Same boat with the wife and kids that they do not like real spicy dishes. I took the advice of another poster in here and did a roast with Peppercinis instead.How spicy/hot is this? Wife is in the mood for beef roast and this sounds good, but her and the kids aren't big fans of spicy.Threw this one in the crock pot this morning.
JoeSteeler
Footballguy
so you dump the whole jar in including the liquid? This sounds really good.You can do this with Peppercinis or Mild Giardinera. Same boat with the wife and kids that they do not like real spicy dishes. I took the advice of another poster in here and did a roast with Peppercinis instead.How spicy/hot is this? Wife is in the mood for beef roast and this sounds good, but her and the kids aren't big fans of spicy.Threw this one in the crock pot this morning.
Last edited by a moderator:
E-Z Glider
Footballguy
yes. go with the sliced banana peppers (mild or hot) unless you already have a giardinera you know you like.so you dump the whole jar in including the liquid? This sounds really good.You can do this with Peppercinis or Mild Giardinera. Same boat with the wife and kids that they do not like real spicy dishes. I took the advice of another poster in here and did a roast with Peppercinis instead.How spicy/hot is this? Wife is in the mood for beef roast and this sounds good, but her and the kids aren't big fans of spicy.Threw this one in the crock pot this morning.
JoeSteeler
Footballguy
cool. what size jar?yes. go with the sliced banana peppers (mild or hot) unless you already have a giardinera you know you like.so you dump the whole jar in including the liquid? This sounds really good.You can do this with Peppercinis or Mild Giardinera. Same boat with the wife and kids that they do not like real spicy dishes. I took the advice of another poster in here and did a roast with Peppercinis instead.How spicy/hot is this? Wife is in the mood for beef roast and this sounds good, but her and the kids aren't big fans of spicy.Threw this one in the crock pot this morning.
E-Z Glider
Footballguy
its not really like baking where ingredients need to be exact. if you have a normal sized roast (3-4lbs) and a normal sized crock pot, use a normal size jar (12oz). if you have a bigger roast/pot, go with a bigger jar (or two). the meat does not need to be completely submerged in liquid. pretty tough to mess this up.cool. what size jar?yes. go with the sliced banana peppers (mild or hot) unless you already have a giardinera you know you like.so you dump the whole jar in including the liquid? This sounds really good.You can do this with Peppercinis or Mild Giardinera. Same boat with the wife and kids that they do not like real spicy dishes. I took the advice of another poster in here and did a roast with Peppercinis instead.How spicy/hot is this? Wife is in the mood for beef roast and this sounds good, but her and the kids aren't big fans of spicy.Threw this one in the crock pot this morning.
JoeSteeler
Footballguy
appreciate it!its not really like baking where ingredients need to be exact. if you have a normal sized roast (3-4lbs) and a normal sized crock pot, use a normal size jar (12oz). if you have a bigger roast/pot, go with a bigger jar (or two). the meat does not need to be completely submerged in liquid. pretty tough to mess this up.cool. what size jar?yes. go with the sliced banana peppers (mild or hot) unless you already have a giardinera you know you like.so you dump the whole jar in including the liquid? This sounds really good.You can do this with Peppercinis or Mild Giardinera. Same boat with the wife and kids that they do not like real spicy dishes. I took the advice of another poster in here and did a roast with Peppercinis instead.How spicy/hot is this? Wife is in the mood for beef roast and this sounds good, but her and the kids aren't big fans of spicy.Threw this one in the crock pot this morning.
Tony Jabroni
Footballguy
Bone in chicken (pieces or whole) never turn out for me either. Its awful.
Last edited by a moderator:
Balco
Footballguy
Chicken has never turned out well for me unless it is in a soup/sauce. Comes out really dry in the slow cooker.
Jules Winnfield
Footballguy
Really? I have never had a problem doing the whole chicken thing in my slow cooker. Meat falling off the bones, which make for a great stock. Toss the bones back in the crock, add water or water & white wine to cover, celery, carrots, bay leaf, a few peppercorns and run it over night on low
Last edited by a moderator:
Raider Nation
Devil's Advocate
U Serious Bro?
Spike
Footballguy
I'd strongly suggest not cutting it in half because the leftovers taste better than the first day.
You could always freeze half of it too, I'd think.
Jules Winnfield
Footballguy
Want a good idea?Don't cook this with potatoes. Use the carrots, onions, and toss in some mushrooms, green beans, corn...whateverFor the leftovers the next day, bake some potatoes and split them open. Now take your beef stew and top the bakers with it. Heck some folks top it with cheese and the heat from the reheated beef stew melts the cheese.
Tau837
Footballguy
I made the recipe in this blog post a few weeks ago, and it was awesome. I'm planning to make it again tomorrow. I recently got the book mentioned there (Slow Cooker Revolution), and I highly recommend it.
Limp Ditka
Footballguy
John Bender
Footballguy
I bought a corned beef brisket and I think I'm going to do it in the slow cooker.
Thinking water, pickling spices, maybe some horseradish and cook for 8 hours on low? Then throw in some cabbage for the last hour of cooking I suppose?
Probably would be good cooked in an ale as well - but I'm trying to avoid carbs.
Anyone ever done this? Warn against it? Etc?
Thinking water, pickling spices, maybe some horseradish and cook for 8 hours on low? Then throw in some cabbage for the last hour of cooking I suppose?
Probably would be good cooked in an ale as well - but I'm trying to avoid carbs.
Anyone ever done this? Warn against it? Etc?
Last edited by a moderator:
squistion
Footballguy
From Mike Roy's Crock Cookery (came out in 1975, one of the first good Crock Pot books)1 3 to 4 pound corned beef
2 cups water
1/2 cup brown sugar
1/4 teaspoon cloves
1 teaspoon pickling spice
1 teaspoon dry mustard
1 teaspoon horseradish
1 onion chopped
1 bay leaf
1 head cabbage.
Place corned beef in the crock cooker. Mix together water and all ingredients except cabbage. Pour mixture over meat. Cover and cook at Low for 10-12 hours. Remove corned beef and keep it warm. Strain juice, and return it to the cooker along with the cabbage that has been cut in wedges. Cover and cook on High for 20-30 minutes or until cabbage is done.
John Bender
Footballguy
Sounds really good. I'll just leave out the brown sugar. Definitely on the bay leaf and onion.
John Bender
Footballguy
I guess my next question would be. 10-12 hours of total cooking time.
Safe to cook it over night and then put it in the fridge? Then maybe return it to the slow cooker for an hour before serving? I suppose I'd have to reserve a lot of the liquid to do so. Or just wake my ### up at 5 am to start it
Safe to cook it over night and then put it in the fridge? Then maybe return it to the slow cooker for an hour before serving? I suppose I'd have to reserve a lot of the liquid to do so. Or just wake my ### up at 5 am to start it
squistion
Footballguy
I suppose you could do that but I don't know how it would turn out. I haven't made it in years (and may have left out the brown sugar too) but when I made it, I would get up early and start it before I went to work and it always came out fine.
Last edited by a moderator:
Godsbrother
Footballguy
This is how I do corned beef in the slow cooker:
1 4lb brisket with spice packets
1 16oz can of Guinness
2 tbsp whole peppercorns
3 cloves garlic
2 bay leaves.
Cook on low for 6-8 hours.
1 4lb brisket with spice packets
1 16oz can of Guinness
2 tbsp whole peppercorns
3 cloves garlic
2 bay leaves.
Cook on low for 6-8 hours.
