Doesn't matter: Meats, Potatoes, Deserts...You name it...SHare it here=p~ :-" 🤔

😕 share my meat here..?? I don't think so...[-x

You mean small appetizers?

Great idea FGM......only it seems to me that you should start a new thread for crockpot "recipes".

Maybe you could call it the "I Care So Little for the Food I Prepare That I Put It In a Hot Bucket for a Day".

🇨🇮 🇨🇮

LMAO!...Very true for some things...but some soups, chowders, sauces, etc.....I use a crock pot often...

Lord, I apologize for that.


OK......crock pot recipe it is.............



Crock Pot Ham BBQ

This is a redneck picnic favorite around here.

1) Get some chipped ham. Now.............what this is is cooked ham (processed) that it chipped paper thin at the deli. It is a staple in Pittsburgh, but I hear it is hard to find else where. In any case, it is essential in this preparation.

2) Put a few pounds of this ham in a crockpot.

3) Put some onions in there too. Use 2-3 medium yellow/Spanish onions...........not those sweet **** onions. Slice them thin.

4) Add a few tablespoons of sweet relish.

5) Squirt ketchup into the mix...............so that the components are all coated.

6) Add some spices (garlic powder, etc) and a generous shot of hot sauce.


Let this **** cook until it is sort of soupy and then serve on cheap buns.







Of course, this is MUCH better prepared stovetop in a heavy pot; where the onions can properly caramelize and the ham can get a nice sear prior toi adding the ketchup.

I host a monthly poker game and usually try to serve some hot food. Sometimes burgers and dogs, sometimes a pot of chili. I was in Costco and they had these packages of 6 polish sausage so I grabbed them. I cut up a bunch of bell peppers and sweet onions into chunks and cooked them dowm in a dutch oven with olive oil and garlic. I added two bottles of chili sauce and a can of pineapple chunks with the juice. Seasoned it with some Franks Red Hot and brown sugar to give it a little sweet-hot thing and let it cook a little. I grilled up the Keilbasa and sliced it into bite size chunks and added it in. Once everything was nice and combined I moved it to the crock pot to keep it warm. It was pretty good.

Ummmm....venison recipes coming to a theatre near you....

For that "something's missing" taste in your pulled pork... Marinate the meat overnight in Rootbeer, salt pepper and garlic powder.

My latest version of Crockpot Cajun Boiled Peanuts kicked ass! If anybody is interested, let me know.

Yes, please share.

if it uses green peanuts though; I'm out.

Too hard to find up here in PA.

I like boiled peanuts and grew up eating them............but now I have to settle for frozen. I douse them with hot sauce, but it really just wastes the stuff since not much gets into the nut.

I wish I could manipulate frozen peanuts to get the heat into the inside.............but I haven't really done too much experimentation.

Here you go andy:

SHOE's Cajun Boiled Peanuts

2 lbs. "raw" peanuts (washed thoroughly to get the dirt off)
1/2 c. to 3/4 cup salt (I used 1 cup last time and they were good, but a little too salty for me)
2 TBSP garlic powder
3 TBSP Tony Chachere's Cajun Seasoning
2 TBSP red pepper flakes
4 oz. bottle of Zatarain's Crab Boil (I only had just over 1/2 a bottle and used it all - the whole bottle probably wouldn't hurt)
4 oz. bottle of Cholula Hot Sauce (this can be your choice)

Optional>>> 1/2 cup chopped jalepeno peppers (I didn't do it - they would have been way too hot for my taste, but if you like it nuclear.... have at it):

In a decent size Crock Pot, ours is oval shaped, I put the peanuts, garlic powder Tony Chachere's, red pepper flakes. Cover with water - leave about a 1/2 inch at the top. Pour in the crab boil. Turn the Crock Pot on high and leave it on high. I know, just leave it on high - trust me. I turn them over every 4 hours to get the ones on top closer to the bottom for a while, but don't leave the lid off too long. After about 12 hours, pour in the hot sauce. I didn't use the whole 4 oz. bottle and they were spicey enough - I used about 2/3 or 3 oz. - they still made my nose run. Go ahead and put the whole thing in if you want too. Boil for another 12 hours or so. The peanuts will be soft but not mushy. You only get really soft (mushy) with green peanuts. Raw peanuts require longer cooking time. The key is when they are "really" ready, they will sink. Mine start to sink at about 36 hours. Start them on Friday at 6:00 pm and they will be good and ready by the time football starts on Sunday. You can test as you go along (after 24 hours)and start eating them at your own discretion.

Cook time: 24 - 36 hours

Eat what you want and put the rest (submerged in the liquid) in the refrigerator. Reheat in microwave. Not sure how long they keep, but I ate some the next weekend and didn't die.

Enjoy!

FGM is now officially an Old Fart,,,

he is now substituting Slow Cooking Recipes for sex...


Next up.

Pants with stretchy waist bands...

This looks easy and good...


Ingredients
1 tablespoon vegetable oil
1 tablespoon sesame oil
2 pounds boneless, skinless chicken breast, cut into 1/2-inch pieces
1 bunch broccoli, cut into florets
1 package shiitake mushrooms
2 to 3 carrots, thinly sliced
1 red bell pepper, chopped
1 cup onion, diced
1 (8-ounce) can sliced water chestnuts, drained
1 cup chicken broth
1/4 cup hoisin sauce
1 tablespoon soy sauce
1 teaspoon powdered ginger
2 tablespoons cornstarch
Serving suggestion: Hot, cooked rice noodles
Directions
In a large skillet, heat the oils over medium-high heat. Add the chicken and cook for 4 to 5 minutes or until lightly browned. Add broccoli, mushrooms, carrots, pepper, and onion and cook an additional 5 minutes, stirring frequently. Stir in the water chestnuts. In a small bowl, combine broth, hoisin sauce, soy sauce, ginger, and cornstarch. Add to chicken mixture and bring to a boil over medium-high heat. Reduce heat to medium to medium-low, and simmer for 4 to 5 minutes, or until sauce thickens. Serve over hot, cooked rice noodles.

This sounds good and sounds like it would be a meal I could have while on my diet if I cut back on the oil a little bit.

SUre does!



Gonna make some chicken and dumplings at some point in the near future too.

ROADSIDE CHICKEN
1 cup white vinegar
1/2 cup veg oil
1/4 cup worcestershire sauce
1 TBS Sea or Kosher salt
1 TBS white sugar
1 tsp garlic powder
1 tsp onion powder
1 tsp white pepper
1/2 tsp celery salt

Mix/shake till well dissolved. I put mine in a old worcestershire bottle with the shaker top. You can marrinate the chicken in the sauce for up to 2-8 hrs before cooking. If so discard marinade and make fresh for the cooking sauce. I apply the sauce every 5 min to both sides and turn every 5-10 min. Apply one final coating 5 min before removing from the grill. You can't put too much sauce on while grilling. It will build up a nice layer of flavors. I use the kettle but i think it would do well on the WSM (Larry used it) with no water pan and a high heat cook. I usally add one small piece of apple wood while grilling also. Hope you like it. Enjoy
EDIT: If you are going to marinate the chicken first, then leave the oil out for the marinade proccess. Make up a fresh batch for basting the chicken with the oil in the sauce.

QUICK & EASY PORK CHOP MARINADE (and chicken)

Takes about 3-4 minutes to make and let it marinade for 20,30,60 minutes/whatever you have time for:

Three squeezes of Ken's Light Nothern Italian salad dressing

Ten-twelve shakes of any Worsteshire sauce

Eight shakes of balsamic vinegar

1/4 to 1/2 cup of extra virgin olive oil

For Chicken:

Take out just the Worsteshire sauce and balsamic vinegar....

but add instead:

ONLY One(flares up bigtime) semi-big squeeze of regular Gazebo Room salad dressing

Three squeezes of brown or dijon mustard (mix vigorously)

Five shakes of dried italian seasoning

Two cloves of smashed and diced real garlic

I've made them a couple of times just winging it. They turned out damned good. C&Ds is one of my favorite dishes (maybe it's a southern thing).

Excellent recipe TW..............a summer favorite. Also note that using "Speide" sauce yields a similar result.