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(Fark)   Smoker? Dutch oven? Crockpot/Instapot? Firepit in the back yard? Tell us about your favorite slow-cooked foods. Monday Food Tab Discussion grabs a beer or three and watches the game while dinner mostly takes care of itself   (fark.com) divider line
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66 clicks; posted to Food » on 16 May 2022 at 11:37 AM (5 weeks ago)   |   Favorite    |   share:  Share on Twitter share via Email Share on Facebook



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2022-05-16 10:14:40 AM  
I have an old crock pot that I use to make chili, stews, and roast beef.  And I mean it's an old Crock Pot-brand crock pot that's probably from the 70s.  Still works great.  A good, long, slow cook is how you get the best flavour, and the tenderest meat.  Not too long mind you or it just dries the hell out, or in the case of a red sauce is seems to develop an odd flavour when cooked with ground beef, in a way that it doesn't do when I cook in a regular pot on a stove for 3-4 hours.
 
2022-05-16 10:20:39 AM  
I make all sorts of stuff, usually whatever I hits my fancy that day.  If I was a bit more coordinated I'd spend a day making a bunch of freezer means I can just drop in the crock pot and let go for the day.

I also have 3lbs.of Boston Butt thawing that I'll probably turn into pulled pork tomorrow on the BGE.
 
2022-05-16 10:28:02 AM  
I got a sous vide machine as a gift a few years back and never really made friends with it, until I took one of those vacuum sealed slabs of ribs from the grocery store and threw it in there for about 10 hours, then finished with a quick sear on the grill. Next best way to get fall off the bone if you don't have a smoker.
 
2022-05-16 11:06:53 AM  
I've used a Weber grill for over forty years and you can do some great things with them, but I always wanted a decent offset smoker. Finally got an Oklahoma Joe Highlander about a year ago, and while I'm still working on my fire management skills, I have still been able to turn out some killer stuff.

LOVE that thing.

Did a couple of chickens for Mother's Day at my wife's request. So juicy! (Chicken not wife) (Come to think of it wife is pretty juicy too)
 
2022-05-16 11:11:02 AM  
My lazy day when I have all day fav: ribs in the oven.

Put them on a broiler pan, slather them with Baby Ray's, cover the pan with foil, stick them in the oven at 220 F, go about my business for 5-6 hours, pull them out and uncover, add more sauce, back in the oven at 375 F long enough for the sauce to glaze and get sticky (15 minutes?). Gorge.
 
2022-05-16 11:14:41 AM  
I happen to be Cock Pottin' today. I'm making an enchilada soup. I just hope I get the spices right.
 
2022-05-16 11:24:47 AM  
Barbecue in a crock pot. Get a pork roast. Make up a sauce of Gulden's Spicy Brown Mustard, a little balsamic vinegar, maybe a -very- little soy sauce, and some ginger.  Trim the fat off the roast and place it in the crockpot, pour sauce over it (reserve some) and cook the hell out of it in low. When it's done, shred the meat with a couple of forks. Serve on bread as a sandwich or over rice, with the reserved sauce.
 
2022-05-16 11:41:41 AM  
Pulled pork - I make it for Memorial Day bocce ball or 4th of July. This is the exact recipe as quoted by a girl I dated in Phoenix AZ in 2002, who worked at Tom's BBQ, the best pulled pork I ever had. There's a tradition that the Sweet Baby Ray's recipe was originally stolen from Tom in the early 80's. I don't eat much meat these days, but there's always room for one big ol' pulled pork sandwich.


PULLED PORK
5 lb. Boston Butt Roast - this cut is actually from the shoulder
1 12 oz. can of Diet Pepsi
1 bottle of Sweet Baby Ray's honey chipotle barbeque sauce

Rinse and pat dry pork, place in slow cooker fat side up. Pour in Pepsi and half of barbeque sauce. Cook on low for 8 hours. Remove most of liquid in pot, and pull pork with fork. At this point you can remove fat and bone, and pork should be completely shredded. Put shredded pork back into slow cooker and stir in the other half bottle of barbeque sauce. Cook on low for an additional hour.


COLE SLAW
1 bag of coleslaw mix (1/2 head cabbage)
1/4 cup apple cider vinegar
2 packets stevia
1-2 teaspoons celery salt, to taste
1/2 cup mayonnaise
1 teaspoon lemon juice
1 teaspoon ground pepper

Combine all ingredients in a large bowl and mix well.
Refrigerate for at least 1 hour before serving.
 
2022-05-16 11:43:03 AM  

MrBallou: My lazy day when I have all day fav: ribs in the oven.

Put them on a broiler pan, slather them with Baby Ray's, cover the pan with foil, stick them in the oven at 220 F, go about my business for 5-6 hours, pull them out and uncover, add more sauce, back in the oven at 375 F long enough for the sauce to glaze and get sticky (15 minutes?). Gorge.


Man...that reminds me I snagged some spare ribs on sale a while back that I should thaw and cook.

This has been my go-to slow oven rib recipe lately. Her timings are largely bullshiat, but that marinade/sauce is killer.

Whip up some habanero cheese grits and saute some greens with garlic and mustard oil during the last 15 min, and you got yourself a badass southern fusion meal.
 
2022-05-16 11:47:52 AM  
If you can find a cast iron dutch oven from the 1920s/30s (just before modern cookware became the norm) - they are amazing. Lightweight and not at all finicky. I use mild dish soap on mine, and re-season it on the stovetop. It gets smooth as glass. I use one at home and one for camping.

They run pricey online, but they turn up in antique stores for more reasonable prices. I found a Griswold brand w/ lid in great condition for $130 and Wagner in need of restoration for $35. Restoration is a matter of stripping the rust and old seasoning off, then re-seasoning it 2-3 times in the oven. It's not as pretty as the other one, but it's perfect for camping.
 
2022-05-16 11:49:17 AM  
Orion Cooker.  It's awesome. It's not slow, though. I can smoke a 20 pound turkey in 2 hours. Fall off the bone ribs in 90 minutes. I've done a bunch of stuff on it. Good stuff.

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2022-05-16 11:56:58 AM  
Osso Bucco in the pot of crock. I love it.
 
2022-05-16 11:59:26 AM  
For camping season:

Brunswick stew:
-1 large onion, chopped
-Rabbit, squirrel, pork, or chicken
-large can diced tomatoes
-1 or 2 cans sweet corn
-salt and pepper
Put it in a Dutch oven, put it in/over the fire, cook it till it's done.

Campfire stew:
-boneless, skinless chicken thighs
-1 med. onion
-several cloves peeled, crushed garlic
- small can diced tomatoes
-1 can cannellini beans
-thyme, salt, pepper
Cook until chicken falls apart.
 
2022-05-16 12:01:51 PM  
crock pot all the way. No safety issues to worry about when you are higher than a kite
 
2022-05-16 12:14:16 PM  
Chili Verde - best thing that ever happened to a pig's ... hip. Also, a great way to use lots of green tomatoes. Not traditional, but they work.
 
2022-05-16 12:38:03 PM  

lifeslammer: crock pot all the way. No safety issues to worry about when you are higher than a kite


I had a coworker whose favorite drunken college activity - at least that she told us about - was "let's make soup and it'll be ready tomorrow!"

Chili is by far my favorite thing to do in the big crockpot. Enough for two days of leftovers and another two or more meals' worth in the freezer. Brown the beef and onions first, roast and peel the peppers on the grill or under the broiler, and then put everything together and wait for the magic to happen.

The medium pot is for spiced cider and overnight steel-cut oatmeal. And the tiny one is for dips, either chocolate fondue-ish or emulsified cheese dip. I haven't experimented with anything in the spinach-artichoke range but perhaps I should.

Good timing on the thread, I was just looking for a good slow cooker recipe to use in these next few days in between spring heat waves. Maybe I'll make the season's last chili, or maybe I'll go for one of the bbq recipes y'all have so kindly shared above.
 
2022-05-16 12:42:08 PM  

aimtastic: I got a sous vide machine as a gift a few years back and never really made friends with it, until I took one of those vacuum sealed slabs of ribs from the grocery store and threw it in there for about 10 hours, then finished with a quick sear on the grill. Next best way to get fall off the bone if you don't have a smoker.


I use my sous vide circulator to make yogurt.  And to make a water bath when I pour agar.  Somehow I haven't bothered to make meat with it yet.
 
2022-05-16 12:47:07 PM  
I have a nice cast iron dutch oven, but I never use it.  My acidic braises always taste funky in that thing.

The enameled ones get used all the time tho.  I have a big Le Creuset and a short/wide no-brand pan.  I braise all the things!
 
2022-05-16 1:02:06 PM  

lifeslammer: crock pot all the way. No safety issues to worry about when you are higher than a kite


Would like a word:

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2022-05-16 1:05:19 PM  
Hong shao rou--red braised pork belly. Minimum three hours simmering. After it's done, pull the meat, reduce the braising liquid to a syrup, toss to combine.  Pair with stir fried cabbage with chilis and Szechuan peppercorns, sauced with light soy sauce, Chianking black vinegar, bit of sugar.
 
2022-05-16 1:10:35 PM  

rosekolodny: aimtastic: I got a sous vide machine as a gift a few years back and never really made friends with it, until I took one of those vacuum sealed slabs of ribs from the grocery store and threw it in there for about 10 hours, then finished with a quick sear on the grill. Next best way to get fall off the bone if you don't have a smoker.

I use my sous vide circulator to make yogurt.  And to make a water bath when I pour agar.  Somehow I haven't bothered to make meat with it yet.


Best rack of lamb I've ever made was sous vide.  Bit of oil and aromatics in the vacuum bag, in goes the rack, 58C for three hours.  Pull out, dry off (phrasing!).  2 tbsp oil in a rocket hot skillet, add rack, develop crust.  Tent with foil for 5 minutes, carve into individual chops.  Holy Mary, mother of god, it was good: juicy, tender, none of that gamy/mealy taste lamb can get.  Did the same with t-bones, came out almost as good.
 
2022-05-16 1:11:49 PM  

rosekolodny: The enameled ones get used all the time tho.  I have a big Le Creuset and a short/wide no-brand pan.  I braise all the things!


If I was forced to keep only 5 items in our kitchen and toss the rest, the enameled dutch oven would certainly be one of them.
 
2022-05-16 1:24:56 PM  
Here we go.  Lamb shanks and beef shanks.  Braising goodness.  I did the lamb with a yoghurt and curry marinade.  The beef got Frenchy flavors and I threw in a couple of pickled jalapeños because they were looking at me wrong.

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2022-05-16 1:39:27 PM  
This st paddys i did 2 briskets, one in the instant pot, one in the crockpot like ive always done. Sorry instant pot, crockpot all day wins hands down. Instant pot brisket while done and edible was decidedly tougher.

2 Corned beef briskets
6 big carrots, peeled
6 whole larger red potatoes, washed, not peeled
1 big onion, skin and chopped
2-3 garlic cloves, sliced
Pepper and pickling spice to taste, brisket has plenty of salt.

Put onion on bottom of large crockpot, followed by briskets, then everything else.
Add very hot water to cover briskets
Set to high with lid on, bring to boil, turn to low, then go away for eight hours.
Eat a small dinner from it. bag and refrigerate when cool.

Next morning slice brisket across grain, dice potato and carrot, fry it up, put your eggs on top, so delicious.

Corned beef is all about the morning after, not the dinner. Thats why i do two of them...
 
2022-05-16 1:47:54 PM  

rosekolodny: Here we go.  Lamb shanks and beef shanks.  Braising goodness.  I did the lamb with a yoghurt and curry marinade.  The beef got Frenchy flavors and I threw in a couple of pickled jalapeños because they were looking at me wrong.

[Fark user image 850x637]

[Fark user image 850x637]

[Fark user image 850x637]


yum
 
2022-05-16 1:54:39 PM  
Slow cookers are ok, but you really need a thousand-year acid marinade to really tenderize the meat.

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2022-05-16 2:09:52 PM  
It's a very cozy feeling to have a pot of beans baking slowly in the oven. I'll leave the house for a while just so I can come back in and appreciate the aroma. Once the beans come out of the oven, the cornbread goes in.
 
2022-05-16 2:47:05 PM  
I did a 10lb pork shoulder in the pressure cooker on Saturday. It's low but not slow. It got cubed, the bone went into the freezer and the fat was rendered into lard with bonus chicharrones. The cubes were then seared off in said lard and pressured up for about 40 minutes with onions, garlic, chicken stock, tomatillo salsa and assorted spices and what have yous. The meat was shredded and the liquid reduced to a thiccc sauce. Delicious tacos were had and then the freezer was stocked.
 
2022-05-16 2:50:07 PM  
Oh my - where do I start?

Pot roast in the crock pot - salted and peppered 7-bone chuck roast on a bed of dried shiatake mushrooms, with onion wedges and whole cloves of garlic over the top.

Crock pot pork roast on a bed of onions and whole garlic with Cuban spice mix all over and a bottle of Malta in the bottom.  If you can't get Malta, use an amber ale and add a little sugar..

Barbecue.  I mean real BBQ.  Pork shoulders, ribs, briskets.  Depending on the thickness, 4-8 hours under smoke, then finish either in the smoker or the oven.  Also a big fan of the sous vide Q method - leave stuff in their cry-o-vac bags, 48 hours sous vide (I use a cooler as the container), then heavy smoke for a few hours.

My meat sauce recipe I got from a Nonna who called it "Sunday Gravy".  It's not authentic Italian Bolognese , it uses ground pork, ground beef and loose Italian sausage, but god it's good.  And rich.  And it takes all day on a simmer to get right.

Braised chicken thighs over onions, garlic, French herbs, and half a bottle of amber beer

All-day curry gravy, which I can then freeze and use for curries for a while

Any number of soups in the crock pot, especially 15- bean soup with a ham hock

I could go on, I love slow cooking meals
 
2022-05-16 3:20:52 PM  
My good market doesn't usually have brisket.  Today I saw that they did, and they also had very nice looking beef flap meat which is unusual.  Unfortunately my fridge is full and I didn't purchase either.

The other grocery has been stocking short ribs (beef) lately and I can just rub those with some Montreal Steak Seasoning, wrap in foil and cook at 225 for about 3-4 hours and it's awesome.  Also, a pork shoulder roast on a bed of onions in the dutch oven is good with just salt and pepper for seasoning.
 
2022-05-16 3:50:17 PM  

ski9600: My good market doesn't usually have brisket.  Today I saw that they did, and they also had very nice looking beef flap meat which is unusual.  Unfortunately my fridge is full and I didn't purchase either.

The other grocery has been stocking short ribs (beef) lately and I can just rub those with some Montreal Steak Seasoning, wrap in foil and cook at 225 for about 3-4 hours and it's awesome.  Also, a pork shoulder roast on a bed of onions in the dutch oven is good with just salt and pepper for seasoning.


I have a bad habit of buying hard-to-find cuts and storing them in the freezer to artificially inflate demand.  Like habitually buying bone-in short rib, flank/hanger/flap, lamb (all kinds), pork tenderloin, such that I had to buy an extra freezer.  I *could* just stop buying, but I live on an island in Alaska so I'm trying to signal to the two groceries to keep buying these cuts.  And I have a freezer full of delicious meats.
 
2022-05-16 4:01:19 PM  

rosekolodny: Here we go.  Lamb shanks and beef shanks.  Braising goodness.  I did the lamb with a yoghurt and curry marinade.  The beef got Frenchy flavors and I threw in a couple of pickled jalapeños because they were looking at me wrong.

[Fark user image image 850x637]

[Fark user image image 850x637]

[Fark user image image 850x637]


I want to come to your house for dinner. That looks awesome!
 
2022-05-16 4:15:15 PM  
My sister hated this recipe, but I loved it. It's called lasagna soup (I know, that sounds bad), but it worked really well for me. In fact, it's not really a recipe at all, because you can use your own "gravy". So get your sauce simmering in the crock pot the way you like it. 30 minutes before you want to eat, throw in some broken lasagna noodles. After 30 min, scoop out the gravy into a ramekin; fill to about an inch below the lip. Drop in a few mozzarella pearls, and cover with a slice (or two) of provolone. Put under the broiler for a few minutes until cheese is nicely browned. LET IT COOL, because it'll be hot. Eat and enjoy.
 
2022-05-16 4:20:44 PM  
Pot roast. Or smoked turkey. Or pulled pork. Gaaah too many choices!!!
 
2022-05-16 5:07:43 PM  
Fark user imageView Full Size


the secret is to nuke them on low power.
i mean, you may need as much as 6-7 minutes but that low and slow heat really brings out the subtle shades of flavor without burning off the volatile flavonoids.
 
2022-05-16 5:13:11 PM  

Melvin Lovecraft: rosekolodny: Here we go.  Lamb shanks and beef shanks.  Braising goodness.  I did the lamb with a yoghurt and curry marinade.  The beef got Frenchy flavors and I threw in a couple of pickled jalapeños because they were looking at me wrong.

[Fark user image image 850x637]

[Fark user image image 850x637]

[Fark user image image 850x637]

I want to come to your house for dinner. That looks awesome!


Everyone is welcome.  I'm physically incapable of cooking small amounts of food.
 
2022-05-16 6:02:28 PM  

rosekolodny: Melvin Lovecraft: rosekolodny: Here we go.  Lamb shanks and beef shanks.  Braising goodness.  I did the lamb with a yoghurt and curry marinade.  The beef got Frenchy flavors and I threw in a couple of pickled jalapeños because they were looking at me wrong.

[Fark user image image 850x637]

[Fark user image image 850x637]

[Fark user image image 850x637]

I want to come to your house for dinner. That looks awesome!

Everyone is welcome.  I'm physically incapable of cooking small amounts of food.


Imaginary Dinner Party: Traveling Edition starts at rosie's place!
 
2022-05-16 6:29:59 PM  

luna1580: Imaginary Dinner Party: Traveling Edition starts at rosie's place!


I might be up for a non-imaginary pot-luck in a year or so, provided that I didn't host. (Need to figure out my medical issues first, and have issues from having a past stalker)

Maybe we could have a thread to figure out who might be interested and where people who hang out on the food tab are located?

/DC suburbs
//also owns portable propane griddles / grill and some catering type supplies
 
2022-05-16 6:30:26 PM  
My current fav is Helen Rennie's red-wine braised short ribs, done in an enameled DO.  It usually takes two days, unless you start cooking early in the AM.  It's not time consuming to prepare, nearly all of the time is when it's either in the oven, cooling off, or chilling overnight.

The most time-consuming part these days is shopping for decent-looking short ribs.
 
2022-05-16 6:32:04 PM  
Carne Adovado.  A pork shoulder marinated in a blended mixture of rehydrated, dried chilis, garlic, oregano & salt, then baked in a low over for four hours or so.  Shred it up, eat tacos.
 
2022-05-16 6:40:26 PM  
Pork loin covered in apricot jam covered
In tin foil on coals on rack
See you in two or three hours
For a 30 min braze .
 
2022-05-16 6:47:48 PM  
Back in FL we had a big smoker grill, the kind with an auxiliary smoke chamber.  Every April, when the Spanish mackerel started running, we'd go out and snag as many as we could. I'd smoke them over several hours, using pear wood, usually.  I made a pretty good cream cheese spread with that smoked mackerel.

Wish I had some right now.
 
2022-05-16 8:07:38 PM  
For my personal chef service business, I do a bunch of braised beef recipes.  My favorite is the Korean, followed by the Italian beef stew, then the Chinese beef.  The tough cuts just have so much flavor...
 
2022-05-16 8:26:17 PM  
BBQ ribs. Dry rub, maybe a spicy sauce on the side.
BBQ butt. Dry rub and then one of the Carolina sauces - mustard or vinegar.
Regardless, hours of smoke. Apple, maybe cherry. Nice low temp and enough time to have a few beers and a nap. And another couple beers.
I want to try a leg of lamb on the smoker this year. Anyone have a recipe?

For slow indoors, Sunday sauce. A serious Neapolitan ragu. Hours, just barely bubbling away on the stovetop, with some sausage, braciole, maybe a pork chop or some ribs. With ziti, for preference.

What my nonna never called gravy, Benevolent Misanthrope. ;) I am totally going to steal the idea of braising a pork roast in Malta, though.
 
2022-05-16 10:34:31 PM  
My roommate bought chunky stew meat and used it for some sort of very chewy stir fry today.

I dunno, man.
 
2022-05-16 10:58:35 PM  

Tarl3k: For my personal chef service business, I do a bunch of braised beef recipes.  My favorite is the Korean, followed by the Italian beef stew, then the Chinese beef.  The tough cuts just have so much flavor...


I've done David Chang's 48-hour braised bone-in short rib in a sous vide circulator a couple of times, and it really is worth the effort.  Make the galbi marinade, seal it with a good sized meaty rib, let it go for 48 hours at 60C (140F).  Open 'em up, reduce the marinade, cut the bone off the meat and then (and then!) deep fry in 185C (365F) oil to develop a crust, slice, serve on a bed of braised daikon and pool of reduced marinade.  Black magic and alchemy, it is.
 
2022-05-16 11:04:06 PM  

rosekolodny: My roommate bought chunky stew meat and used it for some sort of very chewy stir fry today.

I dunno, man.


Gotta treat it with baking soda, about 1/2tsp per pound of meat.  Wash the meat, squeeze out the water, then add baking soda and just beat the hell out of it for 30-60 seconds. Then add your marinade at let it sit for a bit (30 mins minimum) before stir frying.  I can take the toughest meat and, treating it this way, turn it into the tenderest thing ever.  Especially lean meats, like pork tenderloin and hanger/flap/flank.

/I learned it from Kenji's latest, "Wok."
 
2022-05-16 11:05:38 PM  

Kirkenhegelstein: rosekolodny: My roommate bought chunky stew meat and used it for some sort of very chewy stir fry today.

I dunno, man.

Gotta treat it with baking soda, about 1/2tsp per pound of meat.  Wash the meat, squeeze out the water, then add baking soda and just beat the hell out of it for 30-60 seconds. Then add your marinade at let it sit for a bit (30 mins minimum) before stir frying.  I can take the toughest meat and, treating it this way, turn it into the tenderest thing ever.  Especially lean meats, like pork tenderloin and hanger/flap/flank.

/I learned it from Kenji's latest, "Wok."


OH I KNOW.

I know how to cook.

I just need a graceful way to ask her if she LIKES the meat extra chewy, or if she might like to try something new.
 
2022-05-16 11:08:07 PM  
What I'll end up doing is making a good stir fry with thinly sliced velveted beef.  Then we'll talk.
 
2022-05-16 11:22:45 PM  

rosekolodny: What I'll end up doing is making a good stir fry with thinly sliced velveted beef.  Then we'll talk.


That'll fix it.  My wife insisted on making "stir fry" that was mostly wet vegetables, until I came along and actually learned how to, you know, stir fry.  Now I do all the cooking.

Just made shredded beef with hot peppers and chilis for dinner tonight.  That had the baking soda treatment on flank steak.  Couple of night ago made yuxiang rousi (fish-flavored pork) with pickled chilis and carrots, using velveted pork tenderloin.  My family is in Hawaii while I work, so I get to finally eat the spicy stuff, is what I'm saying.  Just gonna go eat a handful chao tian jiao to get it out of my system.
 
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