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Old 10-23-2013, 09:48 PM   #31
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Nice recipe, Zagut.

As Cheryl J mentioned, the Nesco Roaster is a great CP standin. I agree, today's CPs are up way too high in temp.

I cooked tons (OK, 6 quarts at a time) of apple butter, for overnight and longer. Worked perfectly. And you can roast and even can in it!
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Old 10-24-2013, 05:40 AM   #32
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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.
i use smoked paprika & the liquid smoke rocket.....i really like a smoky flavour mate.the whole apartment smells deeelish while it's cooking too, without the destruction an indoor smoker can cause!!
having said that i do sometimes use the foil lined wok,leaf tea & sugar technique for fillets of fish that don't take too long to smoke/cook.have the extractor on full blast so not to much smoke escapes from the kitchen.works pretty well too!
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Old 10-24-2013, 05:43 AM   #33
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don't have the overheating problem that some of you mention.even when it's been on all day the liquid just seems to "move" rather than bubble or boil.not sure of the actual make,it was a cheapie from lakeland products.less than 20/$30
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Old 11-01-2013, 08:53 AM   #34
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I don't cook in my crockpot as much as I should. About the only things I've cooked in it is Roast, Beef Tips & Rotel Dip. I've never been able to force myself to try all the other crockpot recipes out there.
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Old 11-01-2013, 09:30 AM   #35
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I don't cook in my crockpot as much as I should. About the only things I've cooked in it is Roast, Beef Tips & Rotel Dip. I've never been able to force myself to try all the other crockpot recipes out there.
A Crock Pot is so versatile. You should try to get creative and make just one meal in it, each a week. Just Google "Crock Pot Recipes" and be ready for a surprise at how many recipes are out there. Winter is upon us and that says soup and stew times.
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Old 11-01-2013, 03:52 PM   #36
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Addie, Crock Pots are great for soups and stews for sure.

But some of the recipes you find makes you think they are useful for so much more.

I tried again the other day with some chicken.

Onions, Taters, Chicken, Cream of Mushroom soup, Broccoli, and Spices.

Tasted Okay but again the meat was kind of dry.

Now I did fall asleep and it cooked longer then I wanted so It's not the fairest test but I'm not giving up yet.

I think timing is my biggest problem.
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Old 11-01-2013, 04:27 PM   #37
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Googling recipes at random doesn't necessarily yield reliable recipes. I think it's a good idea to pick a few sites one trusts and stick with them.

It's certainly possible to overcook food in the slow cooker. Cooking low and slow causes connective tissue to break down and this tenderizes the meat. But if all the connective tissue melts away, the food becomes dry and tough.

I think the solution is to use shoulder and leg roasts, rather than cubes, chops, or cutlets, and to cook them for shorter periods of time. Bone-in chicken thighs may work, but again, 4-6 hours will probably be plenty.
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Old 11-01-2013, 05:15 PM   #38
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I meant to say also, according to Cooks Illlustrated, an internal temp of 190F will yield pullable meat, whether pork or beef. So taking its temperature periodically will tell you how long it needs to cook in your unit to be done and not overcooked.
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Old 11-01-2013, 05:23 PM   #39
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Good advice GG. Thanks.

Guess I'm searching for the set it and forget it option.

I know my times are too long so I'll work from there.

I'll assume recipe time are on the "Safe from lawsuits" side of things.

Experimentation is a good thing and a large part of cooking.
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Old 11-01-2013, 08:22 PM   #40
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Quote:
Originally Posted by Zagut View Post
Addie, Crock Pots are great for soups and stews for sure.

But some of the recipes you find makes you think they are useful for so much more.

I tried again the other day with some chicken.

Onions, Taters, Chicken, Cream of Mushroom soup, Broccoli, and Spices.

Tasted Okay but again the meat was kind of dry.

Now I did fall asleep and it cooked longer then I wanted so It's not the fairest test but I'm not giving up yet.

I think timing is my biggest problem.
There are recipes where they are trying to be everything to everybody.
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