Slow cooking with IGx

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TerryB
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Re: Slow cooking with Turd

Post by TerryB » Mon Dec 10, 2012 8:02 pm

Beer Jew wrote:Does anyone remember that kid on bb.com who spent like three months or something eating chicken flavoured rice packets and nothing else because he thought it contained protein due to the chicken stock, and fat fucked himself to the point that he was bullied off the site? That was awesome. Shafs post reminded me of that for some reason.
WTF?? I wrote this exact post somewhere else, maybe on here? maybe the pibbs? wtf is going on here

and if I didn't write it, I sure thought it

I remember that kid

fat sorry bastard. not much protein in chicken flavored rice. not nearly as much as you'd think.
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Re: Slow cooking with IGx

Post by Alfred_E._Neuman » Sun Dec 23, 2012 10:17 am

My grandmother always did BBQ on Christmas since everyone was pretty much ham and turkey'ed out. We can't make it down this year, so we're going to give this a go in the slow cooker for Christmas Eve dinner:

Pork Carnitas
2 pork tenderloins (about 1 pound each)
1 (15-18 ounce) jar of your favorite salsa verde
1 (10 ounce) can Rotel tomatoes
1 (4 ounce) can diced green chilies
1 white onion, chopped in large pieces
1/2 teaspoon cumin

8-10 hous on low until it pulls apart easily. I'll report back on the results.
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Re: Slow cooking with IGx

Post by The Crawdaddy » Sun Dec 23, 2012 11:31 am

Alfred_E._Neuman wrote:My grandmother always did BBQ on Christmas since everyone was pretty much ham and turkey'ed out. We can't make it down this year, so we're going to give this a go in the slow cooker for Christmas Eve dinner:

Pork Carnitas
2 pork tenderloins (about 1 pound each)
1 (15-18 ounce) jar of your favorite salsa verde
1 (10 ounce) can Rotel tomatoes
1 (4 ounce) can diced green chilies
1 white onion, chopped in large pieces
1/2 teaspoon cumin

8-10 hous on low until it pulls apart easily. I'll report back on the results.
Sounds good. I've got one made with wheat beer instead of salsa that's pretty nice. Funny you mentioned BBQ though. With the folks in town, they asked for pulled pork, so I just checked the one I started last night - going nicely and is now in the "stall." Should be eatin' some pig late this afternoon.
Blaidd Drwg wrote:90% of the people lifting in gyms are doing it on "feel" and what they really "feel" like is being a lazy fuck.
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Re: Slow cooking with IGx

Post by Turdacious » Fri Feb 15, 2013 12:11 am

Black bean and chicken stew

4-5 lbs chicken thighs (w/ skin and bones)
1 lb chopped carrots
1/2 head chopped celery
4 medium chopped onions
one package dry black beans
4 chicken bouillon cubes
rice

Spices (to taste):
4 bay leaves
turmeric
cumin
coriander
cayenne pepper
garlic powder/crushed garlic
sea salt
ground pepper

Cover the ingredients except for the rice and black beans with water, cook for 8-12 hours on high. Soak black beans for 4-8 hours. Drain and add black beans, cook on low for four hours. Separate chicken from bones. Remove the bay leaves. Cook rice separately and add when ready to serve.

Note-- the beans absorb a lot of the spices in leftovers. If you are planning to eat most of this later, go heavy on the spices. Adding a large can of stewed tomatoes works too.
Last edited by Turdacious on Fri Feb 15, 2013 9:56 pm, edited 1 time in total.
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Re: Slow cooking with IGx

Post by johno » Fri Feb 15, 2013 1:16 am

Image


Big Green Egg of slow cookers...with cast aluminum insert so you can sear meat, then slow cook it. All in the same pot.

Yes, I have one. My girls gave it to me last Christmas.
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Re: Slow cooking with IGx

Post by baffled » Fri Feb 15, 2013 4:02 am

Alfred_E._Neuman wrote:My grandmother always did BBQ on Christmas since everyone was pretty much ham and turkey'ed out. We can't make it down this year, so we're going to give this a go in the slow cooker for Christmas Eve dinner:

Pork Carnitas
2 pork tenderloins (about 1 pound each)
1 (15-18 ounce) jar of your favorite salsa verde
1 (10 ounce) can Rotel tomatoes
1 (4 ounce) can diced green chilies
1 white onion, chopped in large pieces
1/2 teaspoon cumin

8-10 hous on low until it pulls apart easily. I'll report back on the results.
Please report back
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Re: Slow cooking with IGx

Post by Alfred_E._Neuman » Fri Feb 15, 2013 5:24 pm

baffled wrote:
Alfred_E._Neuman wrote:My grandmother always did BBQ on Christmas since everyone was pretty much ham and turkey'ed out. We can't make it down this year, so we're going to give this a go in the slow cooker for Christmas Eve dinner:

Pork Carnitas
2 pork tenderloins (about 1 pound each)
1 (15-18 ounce) jar of your favorite salsa verde
1 (10 ounce) can Rotel tomatoes
1 (4 ounce) can diced green chilies
1 white onion, chopped in large pieces
1/2 teaspoon cumin

8-10 hous on low until it pulls apart easily. I'll report back on the results.
Please report back
Fantastic. Only thing I would do is ad in a bit of spice. Maybe a diced habanero chili since I like my food hot. Other than that it was perfect. I think this would work well with a beef loin as well.

Makes a perfect sammich. Keep a bit of the cooking liquid in a tupperware container for spooning over the sammich and you're good to go.
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Re: Slow cooking with IGx

Post by Stillwater » Fri Feb 15, 2013 8:06 pm

johno wrote:Image


Big Green Egg of slow cookers...with cast aluminum insert so you can sear meat, then slow cook it. All in the same pot.

Yes, I have one. My girls gave it to me last Christmas.
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I lost a nice steak with mushroom gravy that way once.

The next day I ordered one with a mechanical switch.
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Re: Slow cooking with IGx

Post by kreator » Fri Feb 15, 2013 9:16 pm

Made this one the other night. Came out well.


1 lb stew meat cubes grassfed
2 large sweet potatoes, chopped
1 tbsp of worcestershire
1.5 cup chopped oyster shrooms
3 gloves garlic chopped
1 can of beer (I used Tsingtao)
thyme, liberally
little bit of flour, salt, pepper

Cook low for 8 hours.

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Re: Slow cooking with IGx

Post by The Crawdaddy » Sun Oct 20, 2013 10:30 pm

Reviving this shizzle. Start this before lunch if you wanna eat before 7.

Carnitas braised in wheat beer
2 lbs boneless pork shoulder, cut into 1-inch chunks
1 large onion, quartered
5 garlic cloves, lightly crushed
2 bay leaves
1 tbsp cumin seeds
1 tbsp coriander seeds
1 cinnamon stick
1 ancho or other mild dried chile
salt and black pepper
2 12-oz bottles Belgian-style wheat beer
neutral oil, like grapeseed or corn, if needed
lime wedges for serving

Put pork, onion, garlic, bay leaves, cumin, coriander, cinnamon, chile, and some salt and pepper in a Dutch oven or a large pot with a lid. Add beer, and water if needed, to cover. Turn heat to high, bring to boil and skim off any foam that forms on the surface. Partly cover and adjust heat to simmer. Cook until meat is quite tender, about 1 hour, then cool.

Discard bay leaves and spices and chile. Break or chop meat into bite-size pieces, return to pot, and cook uncovered until liquid has evaporated. Continue cooking in remaining fat until crisped and browned; add a little oil if it sticks or becomes dry. Serve with lime wedges, or cover and refrigerate up to 2 days. Serves 4 to 6.
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Re: Slow cooking with IGx

Post by Fuzzy Dunlop » Sun Oct 20, 2013 11:15 pm

Carnitas with a tenderloin? Would pretty much assume it was always butt/shoulder. Are mistaken in the description or do you actually use tenderloin?
Ed Zachary wrote:Best meat rub ever is Jergen's.

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Re: Slow cooking with IGx

Post by The Crawdaddy » Sun Oct 20, 2013 11:21 pm

Fuzzy Dunlop wrote:Carnitas with a tenderloin? Would pretty much assume it was always butt/shoulder. Are mistaken in the description or do you actually use tenderloin?
WTF. Says shoulder. You need optometry appointment Fuzzy D?
Blaidd Drwg wrote:90% of the people lifting in gyms are doing it on "feel" and what they really "feel" like is being a lazy fuck.
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Re: Slow cooking with IGx

Post by Fuzzy Dunlop » Mon Oct 21, 2013 1:13 am

The Crawdaddy wrote:
Fuzzy Dunlop wrote:Carnitas with a tenderloin? Would pretty much assume it was always butt/shoulder. Are mistaken in the description or do you actually use tenderloin?
WTF. Says shoulder. You need optometry appointment Fuzzy D?
Wasn't talking to you, dickweed.
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Re: Slow cooking with IGx

Post by Turdacious » Mon Oct 21, 2013 1:53 am

Fuzzy Dunlop wrote:Carnitas with a tenderloin? Would pretty much assume it was always butt/shoulder. Are mistaken in the description or do you actually use tenderloin?
I've used it before for smaller portions. I prefer shoulder because I'm cheap.
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Re: Slow cooking with IGx

Post by Master_Blaster » Mon Oct 21, 2013 3:26 am

This thread is amazing! I hope this gets nuggeted. I'll check my cookbook for something to contribute.....
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Re: Slow cooking with IGx

Post by The Crawdaddy » Mon Oct 21, 2013 8:35 am

Fuzzy Dunlop wrote:
The Crawdaddy wrote:
Fuzzy Dunlop wrote:Carnitas with a tenderloin? Would pretty much assume it was always butt/shoulder. Are mistaken in the description or do you actually use tenderloin?
WTF. Says shoulder. You need optometry appointment Fuzzy D?
Wasn't talking to you, dickweed.
Hmm. Let's see.
1. I make the first post to this thread in >8 months. A pork carnitas recipe.
2. You make a reply to a carnitas recipe same day with no quote.
3. I make a reasonable assumption.
4. You get panties in a twist.

Hey, here's an idea. I was fucking joking. Lighten up Francis.
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Re: Slow cooking with IGx

Post by Fuzzy Dunlop » Tue Oct 22, 2013 1:46 am

My panties aren't in a bunch I've just been looking for an opportunity to call someone dickweed, Mary. :finga:

BTW, fuck the slow cooker. I am braising short ribs tonight.

Pat dry and rub w/ brown sugar, chili powder, garlic salt, ground mustard, cumin, and a shake of crushed red.
Brown off in the dutch oven and set to the side
Toss in some onions and some wee heavy and deglaze the pan
Put the short ribs back in and cover with beer, bring to a simmer and throw in the oven for 2-3 hours at 300
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Re: Slow cooking with IGx

Post by Fuzzy Dunlop » Tue Oct 22, 2013 1:59 am

Turdacious wrote:
Fuzzy Dunlop wrote:Carnitas with a tenderloin? Would pretty much assume it was always butt/shoulder. Are mistaken in the description or do you actually use tenderloin?
I've used it before for smaller portions. I prefer shoulder because I'm cheap.
Does the tenderloin "pull" like the butt does? Or do you just chop it up?
Ed Zachary wrote:Best meat rub ever is Jergen's.

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Re: Slow cooking with IGx

Post by Turdacious » Tue Oct 22, 2013 2:55 am

Fuzzy Dunlop wrote:
Turdacious wrote:
Fuzzy Dunlop wrote:Carnitas with a tenderloin? Would pretty much assume it was always butt/shoulder. Are mistaken in the description or do you actually use tenderloin?
I've used it before for smaller portions. I prefer shoulder because I'm cheap.
Does the tenderloin "pull" like the butt does? Or do you just chop it up?
I pull mine apart with two forks. As far as slow cooking is concerned, it works about the same.
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Re: Slow cooking with IGx

Post by The Crawdaddy » Tue Oct 22, 2013 8:32 am

Fuzzy Dunlop wrote:My panties aren't in a bunch I've just been looking for an opportunity to call someone dickweed, Mary. :finga:

BTW, fuck the slow cooker. I am braising short ribs tonight.

Pat dry and rub w/ brown sugar, chili powder, garlic salt, ground mustard, cumin, and a shake of crushed red.
Brown off in the dutch oven and set to the side
Toss in some onions and some wee heavy and deglaze the pan
Put the short ribs back in and cover with beer, bring to a simmer and throw in the oven for 2-3 hours at 300
Going commando there cum-dumpster? Hope the breeze felt nice while you were browning them ribs. \:D/

Short ribs are the shit. These sounds good too.
Blaidd Drwg wrote:90% of the people lifting in gyms are doing it on "feel" and what they really "feel" like is being a lazy fuck.
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Re: Slow cooking with IGx

Post by baffled » Wed Feb 12, 2014 5:07 pm

bump

Did some chicken recipe I found online. It was awful.
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Re: Slow cooking with IGx

Post by Turdacious » Wed Feb 12, 2014 5:24 pm

Ingredients
1 cup steel cut oats
1 cup dried cranberries
1 cup dried figs
4 cups water
1/2 cup half-and-half
Directions
In a slow cooker, combine all ingredients and set to low heat. Cover and let cook for 8 to 9 hours.
Stir and remove to serving bowls. This method works best if started before you go to bed. This way your oatmeal will be finished by morning.
http://www.foodnetwork.com/recipes/alto ... ecipe.html

Usually I skip the fruit, and adjust it for only much as will be eaten in the morning. I also put it into a smaller ceramic or glass container inside the slow cooker-- both for serving and for cleanup purposes. Generally I add any fruit and spices in the morning.
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Re: Slow cooking with IGx

Post by j-cubed » Mon Feb 17, 2014 7:23 pm

Alfred_E._Neuman wrote:My grandmother always did BBQ on Christmas since everyone was pretty much ham and turkey'ed out. We can't make it down this year, so we're going to give this a go in the slow cooker for Christmas Eve dinner:

Pork Carnitas
2 pork tenderloins (about 1 pound each)
1 (15-18 ounce) jar of your favorite salsa verde
1 (10 ounce) can Rotel tomatoes
1 (4 ounce) can diced green chilies
1 white onion, chopped in large pieces
1/2 teaspoon cumin

8-10 hous on low until it pulls apart easily. I'll report back on the results.
Did this one yesterday, but used a lower priced cut of pork. Turned out really good, but next time I think I'll also add in a can of diced jalapenos, maybe a few more spices too.

After pulling the pork apart, I skimmed off the fat on top, and let it cook on low for a bit longer to allow the flavor develop into the meat more.

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Re: Slow cooking with IGx

Post by nafod » Mon Feb 17, 2014 7:36 pm

j-cubed wrote:
Alfred_E._Neuman wrote:a can of diced jalapenos...
...and Jesus wept.

Jesus as in "Hay-zeus" that is. Go with the fresh.
Don’t believe everything you think.

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Re: Slow cooking with IGx

Post by ledfistaco » Mon Feb 17, 2014 8:12 pm


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