Chief Dick Posted February 18, 2006 Share Posted February 18, 2006 alright, here ya go: coca-cola carnitas 2-3 lb. pork roast 1 medium onion 1 jalapeno pepper 1 can coke 1. cut meat into 2 inch cubes 2. slice onions/pepper 3. put meat/onions/pepper in crock pot 4. pour in soda 5. cook on low for 8 hours 6. notice how good house smells all day 7. shred pork it's great for sandwiches, by itself, leftovers, etc. i usually eat mine with a bit of HP sauce on top, i'd highly recommend this. fyi, the onions and peppers are very cooked down by the time it's over so if you want onions on top at the end, i suggest frying a few in a pan. pretty much anything can go with this, the other night we made scalloped potatoes and they were very good together. let me know what you think. 1277482[/snapback] Got this going right now. Can't wait to see how it tastes. Quote Link to comment Share on other sites More sharing options...
Dbaxx Posted February 18, 2006 Share Posted February 18, 2006 Crock Pot Rotisserie Chicken: 1-3-4 pound Fryer Season however you like Tinfoil wadded in ball shapes Place tinfoil balls in bottom of crock so that when chicken is set, it doesn't touch the bottom. Set on high for 3-5 hours. Comes out perfect and juicy EVERY time. I like to shove garlic and butter under the skin and let it get happy that way. Quote Link to comment Share on other sites More sharing options...
PantherDave Posted February 18, 2006 Share Posted February 18, 2006 I'll give the Rotissere Chick a try-look for it next season in FTCP. Quote Link to comment Share on other sites More sharing options...
MojoMan Posted February 18, 2006 Share Posted February 18, 2006 I'll give the Rotissere Chick a try-look for it next season in FTCP. 1331037[/snapback] FTCP Quote Link to comment Share on other sites More sharing options...
PantherDave Posted February 18, 2006 Share Posted February 18, 2006 FTCP 1331052[/snapback] Thank You-Thank You, I'll be here all next season, as the offseason will be used to compile some tasty additions to FTCP-Peace PD. Quote Link to comment Share on other sites More sharing options...
Czarina Posted March 6, 2006 Share Posted March 6, 2006 Try using this rub on your crock pot rotisserie chicken: 2 teaspoons salt 1 teaspoon paprika 3/4 teaspoon cayenne pepper 1/2 teaspoon onion powder 1/2 teaspoon thyme 1/2 teaspoon white pepper 1/4 teaspoon garlic powder 1/4 teaspoon black pepper Feel free to adjust the spices to your taste. I usually use a lot of garlic in mine. Rub it onto the chicken liberally. If you refrigerate the chicken overnight in this it's even better, but if you don't have the time or you forget it's still just fine. When I roast it in the oven, I'll chop up an onion and put it into the cavity. In the oven I cook it at around 250 for about 5 hours, basting often. The drippings (there will be a lot) make fantastic gravy, btw. Quote Link to comment Share on other sites More sharing options...
Caveman_Nick Posted March 6, 2006 Share Posted March 6, 2006 I made a nice stew today. Simple... Stew Beef Sliced Carrots Pearl Onions Red Lentils Green Lentils Diced Turnip Beef Broth Rosemary Thyme White Pepper Parsley 1 pack of lipton onion soup mix. It came out very nicely Quote Link to comment Share on other sites More sharing options...
cmoore Posted March 17, 2006 Share Posted March 17, 2006 (edited) I like making BBQ turkey in the crock pot. It makes a great shredded sandwich. There are several versions of this out there, I made this one last time. I eyeball the ingredients, but here is the measured version. Georgia Style BBQ Turkey Sandwiches 3 pounds turkey thighs, skin removed 1/2 cup firmly packed brown sugar 1/4 cup prepared mustard 2 tablespoons ketchup 2 tablespoons cider vinegar 1/2 teaspoon tabasco sauce 1 teaspoon salt 1 teaspoon coarse ground black pepper 1 teaspoon crushed red pepper flakes (I go a little heavier than this personally) 2 teaspoons liquid smoke flavoring Spray 4-6 quart slow cooker with nonstick cooking spray. Place turkey in sprayed slow cooker. In small bowl, combine all remaining ingredients, mix well. Pour over turkey and turn turkey as needed to coat. Cover and cook on low setting for 8 hours. Remove and discard bones, (make sure you get all the joints too). Tongs work well...you should be able to pull them out easily. Shred turkey with 2 forks. Serve on buns with coleslaw on sandwich...drink beer. Makes 12 sandwiches. Edited March 17, 2006 by cmoore Quote Link to comment Share on other sites More sharing options...
ChuckB Posted March 24, 2006 Author Share Posted March 24, 2006 I like making BBQ turkey in the crock pot. It makes a great shredded sandwich. There are several versions of this out there, I made this one last time. I eyeball the ingredients, but here is the measured version. Georgia Style BBQ Turkey Sandwiches 3 pounds turkey thighs, skin removed 1/2 cup firmly packed brown sugar 1/4 cup prepared mustard 2 tablespoons ketchup 2 tablespoons cider vinegar 1/2 teaspoon tabasco sauce 1 teaspoon salt 1 teaspoon coarse ground black pepper 1 teaspoon crushed red pepper flakes (I go a little heavier than this personally) 2 teaspoons liquid smoke flavoring Spray 4-6 quart slow cooker with nonstick cooking spray. Place turkey in sprayed slow cooker. In small bowl, combine all remaining ingredients, mix well. Pour over turkey and turn turkey as needed to coat. Cover and cook on low setting for 8 hours. Remove and discard bones, (make sure you get all the joints too). Tongs work well...you should be able to pull them out easily. Shred turkey with 2 forks. Serve on buns with coleslaw on sandwich...drink beer. Makes 12 sandwiches. 1375539[/snapback] mmmmmm....sounds good. Keep these recipes coming everyone very useful stockpile of dishes Quote Link to comment Share on other sites More sharing options...
nuke'em ttg Posted December 30, 2006 Share Posted December 30, 2006 ....bump for that White chicken chili i'm makin tomarrow........printer out Quote Link to comment Share on other sites More sharing options...
Seattle LawDawg Posted December 31, 2006 Share Posted December 31, 2006 ....bump for that White chicken chili i'm makin tomarrow........printer out I've got a beef / Lentil / Black bean chipotle chili going right now. No recipe: just a little of this, a little of that. It smells good but I've got another couple hours to go before I'm enjoying it. I already wish I had used stew meat cuts of beef instead of ground beef. That wasn't smart. Quote Link to comment Share on other sites More sharing options...
The Holy Roller Posted December 31, 2006 Share Posted December 31, 2006 I've got a beef / Lentil / Black bean chipotle chili going right now. No recipe: just a little of this, a little of that. It smells good but I've got another couple hours to go before I'm enjoying it. I already wish I had used stew meat cuts of beef instead of ground beef. That wasn't smart. Wow. That sounds delicious! The bride loves lentils/black beans. Something about rearming... Quote Link to comment Share on other sites More sharing options...
Seattle LawDawg Posted December 31, 2006 Share Posted December 31, 2006 (edited) Wow. That sounds delicious! The bride loves lentils/black beans. Something about rearming... LOL...it came out pretty good. Like most things I cook, I now have enough to last me about a week. The basics: 1 lb of lentils, rinsed 1 lb of black beans, rinsed and soaked overnight 1 lb of ground beef (should have been stew meat cuts) 1 large onion 1 red pepper 1 can of tomato sauce 1 can of tomato paste 6 Chipotles & Adobo sauce (put through the blender) Spices to taste: Garlic Salt, Chili Powder, Cayenne Pepper, Crushed Red Pepper, Cumin, etc. Water w/ bouillon cubes I didn't measure the water I put in and did drain a little off after the beans & lentils reached the proper consistency. I think the most important thing was not waste flavor. Once I had blended the chipotles, I rinsed the blender with water and poured it all into the crockpot, etc. The chili was ready after about 7.5 hours at medium heat in the crockpot. It definitely has a nice slow burn but needs a little more up-front spice to it. Edited December 31, 2006 by Seattle LawDawg Quote Link to comment Share on other sites More sharing options...
Seattle LawDawg Posted December 31, 2006 Share Posted December 31, 2006 I was given the following recipe a couple months ago and have made it a couple times. I make little tweaks each time but nothing major....its a good, hearty meal. This is more of a stew than a chili Crock Pot Southwest Beef: Brown: 1.5 lbs boneless chuck roast cut into 1" cubes or stew meat with chopped onion. Put into the pot. Add: 1/4 c. red wine (used to deglaze meat pan if needed) 1 can pinto beans 1 can black beans 24 oz. jar picante or thick and chunky salsa 1 Tbsp. cilantro 1 1/2 tsp. chili powder 1 tsp. cumin 1 tsp. salt 1/4 tsp. pepper Cover and cook 7-8 hrs on low. Uncover, turn to high and cook for another 30 minutes to thicken. Serve in bowls with condiments: tortilla chips sour cream shredded cheese guacamole Quote Link to comment Share on other sites More sharing options...
loaf Posted September 22, 2009 Share Posted September 22, 2009 BTTT Quote Link to comment Share on other sites More sharing options...
Yukon Cornelius Posted September 22, 2009 Share Posted September 22, 2009 making a bear roast this weekend . i let you know how it turns out. Quote Link to comment Share on other sites More sharing options...
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