I'm feeling a little better about this. My wife for sure is... a lot less stressful nights trying to figure out what to make
Redd's ~'with a little help from my friends'~vaping around the clock~chat~music~images and more
- Thread starter priorities
- Start date
- th_trl_thread_readers 0
- Status
I mentioned what you were initially asking to my wife and she was stunned 8-o , especially knowing how I love for her to cook roasts and such... OH! I forgot, you mentioned venison, rabbit is awesome slow cooked, and just about the right size for most crock-pots. She has cooked a fair amount of deer in the crock-pot, but I don't think she has had the chance to cook any other venisons' in one.
Actually though... I think everything is better slow cooked... and if you want some char, you can always add that after taking it out... what I haven't been able to figure out yet, is how to un-char something that was on the grill a little too long
Actually though... I think everything is better slow cooked... and if you want some char, you can always add that after taking it out... what I haven't been able to figure out yet, is how to un-char something that was on the grill a little too long
Hey there TXskimo, don't be skeered of yer krockpot...
Cut up some onions, carrots, mushrooms, celery, whatever... in bite-sized chunks. (fresh rosemary sprigs work very well here)
Take ya some chicken and/or beef bullion cubes/or powder, some water, and whup up a stock.
Put all of the above in yer krockpot. Krank it up.
Git a nice lookin' chuck roast. salt and pepper the @#$% outta yer meat. Fire up yer stovetop. In yer cast-iron skillet, put in some ahl. When the skillet starts smokin', throw the meat in.
When the ahl gits smokin' hot, put that meat in. DON'T TOUCH THE MEAT FOR 3 OR 4 MINUTES! Then flip it, DON'T TOUCH IT FOR ANOTHER 3or4 MINUTES!
Yer lookin' fer a good dark brown sear.
Then, you can use tongs to sear the edges.
Crank up the cooker, Put the seared meat in. Put a couple sprigs of crushed rosemary, crushed garlic, onion, and lots of freshly-ground black pepper on top.
Let that phorker go for 2 hours on high, then throttle it back to medium mode. Check it after 6 hours.
When yer meat is fork-tender, then....
make some mashed taters. Pour Yerself a nice cold bier. You deserve it!
THAT'S what you do with a krockpot.
Don't ask me about barbeque, I know nothing....
Cut up some onions, carrots, mushrooms, celery, whatever... in bite-sized chunks. (fresh rosemary sprigs work very well here)
Take ya some chicken and/or beef bullion cubes/or powder, some water, and whup up a stock.
Put all of the above in yer krockpot. Krank it up.
Git a nice lookin' chuck roast. salt and pepper the @#$% outta yer meat. Fire up yer stovetop. In yer cast-iron skillet, put in some ahl. When the skillet starts smokin', throw the meat in.
When the ahl gits smokin' hot, put that meat in. DON'T TOUCH THE MEAT FOR 3 OR 4 MINUTES! Then flip it, DON'T TOUCH IT FOR ANOTHER 3or4 MINUTES!
Yer lookin' fer a good dark brown sear.
Then, you can use tongs to sear the edges.
Crank up the cooker, Put the seared meat in. Put a couple sprigs of crushed rosemary, crushed garlic, onion, and lots of freshly-ground black pepper on top.
Let that phorker go for 2 hours on high, then throttle it back to medium mode. Check it after 6 hours.
When yer meat is fork-tender, then....
make some mashed taters. Pour Yerself a nice cold bier. You deserve it!
THAT'S what you do with a krockpot.
Don't ask me about barbeque, I know nothing....
Last edited:
- Status
