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Old 10-23-2013, 12:58 PM   #21
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A slow cooker is at it's best making soups, stews and braises. I've had slow cooker pulled pork and it was tasty. I prefer to do it on the smoker and/or in the oven. I really like the bark you get with those methods.
me too andy,when i'm visiting bolas & madge we use the smoker.i live in an apartment so a little more tricky with a smoker!!.that's why i add a couple of shakes of stubb's liquid smoke to the slow cooker....not as good as the real thing but it's ok
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Old 10-23-2013, 01:01 PM   #22
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me too andy,when i'm visiting bolas & madge we use the smoker.i live in an apartment so a little more tricky with a smoker!!.that's why i add a couple of shakes of stubb's liquid smoke to the slow cooker....not as good as the real thing but it's ok
You do what you can Harry. I use liquid smoke on occasion as well.
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Old 10-23-2013, 01:06 PM   #23
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You do what you can Harry. I use liquid smoke on occasion as well.
i like the mesquite...got a bit of heat to it too!!
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Old 10-23-2013, 01:08 PM   #24
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i like the mesquite...got a bit of heat to it too!!
I stick with the hickory, SO doesn't like mesquite.
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Old 10-23-2013, 01:15 PM   #25
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I stick with the hickory, SO doesn't like mesquite.
so it's the hickory then!!
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Old 10-23-2013, 01:16 PM   #26
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Originally Posted by Harry Cobean View Post
me too andy,when i'm visiting bolas & madge we use the smoker.i live in an apartment so a little more tricky with a smoker!!.that's why i add a couple of shakes of stubb's liquid smoke to the slow cooker....not as good as the real thing but it's ok
Like you Harry, we live in a condo so a smoker is out of the question. I have found that substituting smoked paprika for regular when I make up a rub gives the pulled pork a nice smokey flavor. Much like Andy though, I prefer the oven method beacuse of the nice tasty bark that develops.
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Old 10-23-2013, 05:38 PM   #27
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I did some research and found that most slow cookers cook too high nowadays. One brand that doesn't is Hamilton Beach, I had it recommended to me by a friend. It cooks slightly hotter than the Rival that I used to have, but nowhere as hot as most Crock Pot brand. I put a thermometer in it after filling it half full with water, and after 6 hours it was only 205 degrees.

From what I've heard Crock Pot and other brands can produce a full boil.
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Old 10-23-2013, 05:54 PM   #28
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Jennyema, I used a nice piece of chuck and it wasn't too lean. I'm sure it would have been fine cooking in a more traditional way.

Cheryl J, I think you're right about modern crock pots cooking at too high a temperature. This is why I'm searching for a solution. I'm leaning towards timing.

Harry, I've done a corned beef with fix'in in the crock pot before and it came out fine.
This time the recipe called for no liquid and it was shoe leather. Maybe having the meat sit atop the veggies was the problem?

Addie, I though low and slow would work too but in this case it didn't. And this isn't the first time.

Mad Cook, I think you're right about the time thing. I read somewhere that cooking meat there is a point where it pushes liquid out and won't re-
adsorb it. Guess I need to read some more.

Cave, I've had success with chili, soups and beans but I'm looking for a set it and forget it recipe. I don't think a baked potato in a crock pot would be to my liking because I just love a crisp skin.

Andy, Your use of the crock-pot as a warmer just might be it's best use.

Roll-Bones, I browned the chuck as per the recipe. But so far I agree that the traditional ways product the best results. I'm just looking for the lazy mans way for a nice dinner.

Thanks to all for your comments and suggestions. I'll continue to experiment with the crock-pot trying to come up with an acceptable meal that I can make before I leave and is ready when I get home.

So far chili and soup seem to be the leaders. I guess I was hoping for more then the device can produce.

Just goes to show that the old ways are sometimes the best ways.
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Old 10-23-2013, 06:22 PM   #29
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I did some research and found that most slow cookers cook too high nowadays. One brand that doesn't is Hamilton Beach, I had it recommended to me by a friend. It cooks slightly hotter than the Rival that I used to have, but nowhere as hot as most Crock Pot brand. I put a thermometer in it after filling it half full with water, and after 6 hours it was only 205 degrees.

From what I've heard Crock Pot and other brands can produce a full boil.

Thank you Bakechef. I think I need to adjust my thinking about this device. Timing needs adjustment for sure and braise rather then roast seems likely.

Guess there's always a learning curve.

It was a newer crock-pot.

And here's the recipe for those that care.

I adjusted it for the size or the meat/protein and ingredients on hand.

3 1/2 - 4 lb boneless roast.
1/4 cup flour
2tsp. salt
1/8 tsp. pepper
3 carrots, chopped.
3 potatoes 1/4ed.
2 small onions
1 stalk celery, chopped.
10 button mushrooms, sliced.

Trim excess fat from roast, brown and drain.
Combine flour, salt, and pepper and coat meat.

Place all veggies except shrooms in crock-pot and top with roast.
Put shrooms over roast.

Cover & cook on low for 10 to 12 hours.


I gave it 10 because that's about how long I'd be away.
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Old 10-23-2013, 09:42 PM   #30
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I use a lamp timer to set it to come on after I leave and turn off before I get home. I have everything prepped and chilled. It will stay good and hot for at least an hour after it turns off, maybe more.
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