I do pulled pork that way in my crock-pot too. Comes out quite tasty for minimal effort.
We do chicken that way, too. Cut them into big chunks and throw into the crock pot. Pour over them and cook for 8 hours. Shred the with a couple of forks and spoon onto a bun. This can also work with thighs if you find them on sale.
Variation:
Instead of BBQ we'll sometimes pour a jar of salsa and add some corn and beans to the mix. Cook, shred, then scoop into a tortilla. Add shredded cheese, sour cream, and/or guac and you have 5/7 chicken casadillas.
That's simple to do for some solid quesadillas I bet.
KYGTIGuy wrote:Do You see more crock pot rib joints or smoked rib joints?
Wonder why?
Who sells more albums, Justin Bieber or Pavarotti? Does that mean that Bieber is a better singer?
Beiber isn't a singer.
Honey taste better than horse shit(I imagine)
Do we really not have a cooking thread?!
Posted: Tue Feb 13, 2018 11:24 am
by KYGTIGuy
But I definitely abide by that mantra with some things, e.g. booze. When I drank, I saw no point in spending 50 on a bottle when 30 would do
Do we really not have a cooking thread?!
Posted: Tue Feb 13, 2018 11:35 am
by troyguitar
KYGTIGuy wrote: ↑Tue Feb 13, 2018 11:24 am
But I definitely abide by that mantra with some things, e.g. booze. When I drank, I saw no point in spending 50 on a bottle when 30 would do
That's all this is... Is it the best ever? No, but it's on par with something that would cost twice as much money at a restaurant and it takes zero time/effort to make. Unlike the DFD standard, I don't enjoy blowing time on food prep nor do I own some crazy smoking contraption. Cooking is a chore for me, not a hobby.
I hunted high and low on the interwebs for evidence of anyone else ever even trying to cook them this way and couldn't find anything, it was weird. I expected it to come out terrible, but it came out fine. About the same as going to a Texas Roadhouse or whatever.
KYGTIGuy wrote: ↑Tue Feb 13, 2018 11:24 am
But I definitely abide by that mantra with some things, e.g. booze. When I drank, I saw no point in spending 50 on a bottle when 30 would do
That's all this is... Is it the best ever? No, but it's on par with something that would cost twice as much money at a restaurant and it takes zero time/effort to make. Unlike the DFD standard, I don't enjoy blowing time on food prep nor do I own some crazy smoking contraption. Cooking is a chore for me, not a hobby.
I hunted high and low on the interwebs for evidence of anyone else ever even trying to cook them this way and couldn't find anything, it was weird. I expected it to come out terrible, but it came out fine. About the same as going to a Texas Roadhouse or whatever.
Some people don't see it as blowing time though
Framing it that way makes it sound like an inferior way to spend time when it's just a preference manifesting in a different way.
And Texas roadhouse ribs are surprisingly good for a chain steakhouse
Either way, growing up, your way is the only way we had ribs. Mostly spare ribs. We'd put in sauerkraut instead of bbq sauce.
We do chicken that way, too. Cut them into big chunks and throw into the crock pot. Pour over them and cook for 8 hours. Shred the with a couple of forks and spoon onto a bun. This can also work with thighs if you find them on sale.
Variation:
Instead of BBQ we'll sometimes pour a jar of salsa and add some corn and beans to the mix. Cook, shred, then scoop into a tortilla. Add shredded cheese, sour cream, and/or guac and you have 5/7 chicken casadillas.
That's simple to do for some solid quesadillas I bet.
Right!
We've also found it works well for parties. Big crock pot full of this stuff, bowls with the cheese/guac/sour cream, plate of tortillas on a warming tray = make your own casadilla.
For yet another variation:
Chicken as before but add (preferably) home made pesto
Cook and lightly shred so the chicken is still in chunks but smaller.
Serve over pasta.
That's simple to do for some solid quesadillas I bet.
Right!
We've also found it works well for parties. Big crock pot full of this stuff, bowls with the cheese/guac/sour cream, plate of tortillas on a warming tray = make your own casadilla.
For yet another variation:
Chicken as before but add (preferably) home made pesto
Cook and lightly shred so the chicken is still in chunks but smaller.
Serve over pasta.
You need the 3 mini pots all stuck togrther
Re: Do we really not have a cooking thread?!
Posted: Tue Feb 13, 2018 1:10 pm
by troyguitar
KYGTIGuy wrote:
troyguitar wrote: ↑Tue Feb 13, 2018 11:35 am
That's all this is... Is it the best ever? No, but it's on par with something that would cost twice as much money at a restaurant and it takes zero time/effort to make. Unlike the DFD standard, I don't enjoy blowing time on food prep nor do I own some crazy smoking contraption. Cooking is a chore for me, not a hobby.
I hunted high and low on the interwebs for evidence of anyone else ever even trying to cook them this way and couldn't find anything, it was weird. I expected it to come out terrible, but it came out fine. About the same as going to a Texas Roadhouse or whatever.
Some people don't see it as blowing time though
Framing it that way makes it sound like an inferior way to spend time when it's just a preference manifesting in a different way.
And Texas roadhouse ribs are surprisingly good for a chain steakhouse
Either way, growing up, your way is the only way we had ribs. Mostly spare ribs. We'd put in sauerkraut instead of bbq sauce.
KYGTIGuy wrote:
Talk about easy. Spare ribs, kraut, potatoes all in the pot, no prep. Add some salt. Cook all day.
Sounds terrible. Why didn't you teach your parents how to cook?
Mmmmm so good. Little mustard maybe. Noice!
Do we really not have a cooking thread?!
Posted: Tue Feb 13, 2018 4:38 pm
by troyguitar
Addendum: I was wrong about the 12-18 hour bit. These went in at 10PM last night and just started to look decent at 4PM today, so more like 18-24 hours. At 10AM they were nowhere near close to ready. Maybe that's part of the reason you think these suck, you never cooked them long enough?
Do we really not have a cooking thread?!
Posted: Tue Feb 13, 2018 4:41 pm
by Apex
I bet RevManor smells delicious today.
Do we really not have a cooking thread?!
Posted: Tue Feb 13, 2018 4:51 pm
by KYGTIGuy
troyguitar wrote: ↑Tue Feb 13, 2018 4:38 pm
Addendum: I was wrong about the 12-18 hour bit. These went in at 10PM last night and just started to look decent at 4PM today, so more like 18-24 hours. Maybe that's part of the reason you think these suck, you never cooked them long enough?
Me? I guarantee they don't suck. Looking back it's clear I did come across that way though in my post. Tried and failed to make a point by giving extreme examples.
I was commenting more on the impression I got that you were talking down to people who wasted time trying to make the beat possible ribs when you could cook good ribs much more easily.
Me? I guarantee they don't suck. Looking back it's clear I did come across that way though in my post. Tried and failed to make a point by giving extreme examples.
I was commenting more on the impression I got that you were talking down to people who wasted time trying to make the beat possible ribs when you could cook good ribs much more easily.
Honestly my bad
No he's being thick intentionally.
What? He said that I don't care about taste and am fine with shitty food.
What? He said that I don't care about taste and am fine with shitty food.
Technically I said you liked food closer to the shitty side of things than me. Which is misleading but still accurate if you accept that kick ass bbq ribs are > crock pot ribs.
But again, it is not a very fair statement even if accurate.
that way, too. Cut them into big chunks and throw into the crock pot. Pour 
