It is a rough road that leads to the heights of greatness!
CrockPot BBQ Chicken by Civilized Caveman Cooking Creations
• 1 Whole Chicken, giblets removed and cleaned, mine is 4 lbs
• 1 White onion, sliced
• 2 Tbsp Sweet Paprika
• 1 1/2 Tbsp Sea Salt
• 1 Tbsp Onion Powder
• 1 Tbsp Mustard Powder
• 2 Tsp Garlic Powder
• 2 Tsp Chili Powder
• 2 Tsp Lemon Pepper
• 1/2 Tsp Dry Basil
• 1/2 Tsp Dry Rosemary
• 1/2 Tsp Cayenne
1. Pat dry your entire chicken inside and out with paper towels
2. Line the bottom of your crock pot with the sliced onions
3. Place the chicken in your crock pot on top of the onions
4. Combine all remaining ingredients in a bowl and mix well
5. Using your hands, rub this mixture over the entire chicken, inside and out and make sure you lay it on thick and don’t miss any spots
6. Place the lid on your crockpot and cook on low for 6 hours or until your chicken is done
7. Serve with the side of your choice and Enjoy
Corckpot (Super Awesome) Carnitas (from after the 24th grade)
Pork shoulder (5-7 lbs; if you have a larger one, just up the other ingredients appropriately), thick waxy fat trimmed off
1/2 c sea salt
1/2 gallon water
2-3 tablespoons Ancho Chili Powder (depending on desired heat)
2 tablespoons Garlic Powder
1 tablespoon Cumin
A few turns of black pepper
2 tablespoons bacon fat (or lard)
Cube the meat (1.5-2 inch cubes) and place in 1/2 gallon water mixed with 1/2 cup Morton’s kosher salt (dissolved). Leave to brine 20-30 hours in a sealed container in the fridge. I cannot stress this enough: take the time to brine, people. Please please please.
Remove the pork from the brine and rinse under cool running water to make sure excess brine is washed off. Pat dry.
Combine with spices and mix with your hands to make sure all surface area is covered
Distribute into freezer bags — make sure to lay meat in a single layer – freeze as needed.
When ready – thaw in the bag – Remove pork from bags gently and lightly pat them dry. Reserve some of the juices from the bags and plop into the crockpot on high for 6 to 8 hours.
once cooked, remove from the crockpot and heat a heavy pan with the bacon fat until just about smoking. Add a small batch of meat, frying each side of the cubes, turning after about 30 seconds to 1 minute per side (you are aiming for a nice brown crust). Don’t rush this and don’t overcrowd the pan (there should be space between each piece of meat). Place on wire racks to drain while finishing the rest of the pork in small batches.
Serve as-is or shred the chunks. Feel free to drizzle some reserved juice over the meat before serving and/or serve with homemade guacamole, chopped onions and cilantro
Crockpot Apple Glazed Pork Roast
3-4 lb. pork loin roast (well trimmed)
salt and pepper
4-6 apples, cored and quartered (peeled, optional)
1/4 cup apple juice
3 Tbsp. raw honey
1 tsp. ginger
Rub roast with salt and pepper. Brown under broiler to remove excess fat, drain well.
Place apple quarters in bottom of crockpot.
Place roast on top of apples. Combine rest of ingredients, spoon over roast.
Cook on low for 10-12 hours.
Adapted from: rec.food.recipes.com
Crock Pot Pot Roast
3 1/2 lb chuck roast
1 lg onion, chopped
3 lg carrots, peeled and sliced
16 oz can diced tomatoes, undrained
Brown the roast on top of the stove beforehand, on all sides in a little olive oil.
Place the onion and carrots on the bottom of the crock pot (you’ll need at least a 4 quart crock pot for this recipe).
Put the meat on top and season to taste with salt and pepper. Pour the tomatoes over all and cook on low for 8 to 10 hours, or on high for 4 to 5 hours.
From: rec.food recipes archives
Crockpot Italian Chicken
12 boneless, skinless chicken thighs, cut into 1-inch pieces
2 14.5 oz cans tomatoes with Italian herbs
2 cups cubed zucchini
1 cup pearl onions, peeled
1 cup baby carrots
2 tablespoons tomato paste
4 cloves garlic, chopped
1 teaspoon raw honey
1 teaspoon red pepper flakes
Combine all ingredients in crockpot. Stir to mix.
Cook on low setting 6 to 10 hours or until done.
Crock Pot Chicken
2 carrots, sliced thinly
2 md onions, sliced thinly
2 celery stalks with leaves, chopped
1/2 t salt
1/2 t black pepper
16 oz chicken broth
2 c water
1 t basil, crushed
1 t oraneno
1 t garlic powder
In a slow cooker, put in half of the chicken broth.
Place half of the carrots, celery and onions in the bottom. Place the chicken (back side down) in the slow cooker. Add remaining broth, vegetables, salt and pepper, basil, orageno and garlic.
Place lid on cooker and cook on LOW heat for 7-10 hours or HIGH heat for 2 1/2 to 3 1/2 hours.
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