Sitting with a cup of coffee. (coffee lovers)

[ronott1]

I have no idea how I do this.... Tastes Great Meat is cooked..... Veggies who were on the bottom are RAW.

I put it back on manual without a temp propbe and set it to warm. For another four hours.

The meat is still tough but veryvery flavorfu8l... So I cooked it too hot

deb

You will get there!

Cut the veggies thinner.

You did brown the meat which is good but if there is too much fat in the meat, it will render out and make the crock pot heat up too much. It has to do with the energy released from the oil--water is not as dense so it does not put as much heat into the food. Trim as much fat off of the pork next time and brown it to render the fat out.

I am reading a book called the food lab--it is a geek cooking book--and it explains this stuff.

 

[ronott1]

I am always scared of slow cookers. I like to look, taste, poke, repeat 12 times. Etc.

Worst thing to do to a slow cooker. It needs to stay closed to work correctly.

 

[perchie.girl]

Quote:
excellent thats what I need good reference material.... Sigh.

deb

 

[perchie.girl]

alarm went off for the extra four hours.... Veggies are perfect... just a little Al dente... Baby white potatoes and carrots chunked up to about three inches long.

Meat was VERY tender...

and the broth is to die for.

I am going to dice everything up and add in a ten ounce Can of Hominy.... for a kind of stew soup.

I love pozole but not the spicy broth.

So next time four pounds of country ribs... No bones
same style carrots and potatoes
one can of beef connsomme
Equal amount of water.

Cook on Medium seven hours. Dont worry about internal temp that would be good for turkey or roast.

Add more flour for a thicker gravy

and homony at the end.

Serve with fresh diced onions and Cilantro for sprinkling on top.

deb

 

[Alaskan]

Sounds excellent.

 

[ronott1]

alarm went off for the extra four hours.... Veggies are perfect... just a little Al dente... Baby white potatoes and carrots chunked up to about three inches long.

Meat was VERY tender...

and the broth is to die for.

I am going to dice everything up and add in a ten ounce Can of Hominy.... for a kind of stew soup.

I love pozole but not the spicy broth.

So next time four pounds of country ribs... No bones
same style carrots and potatoes
one can of beef connsomme
Equal amount of water.

Cook on Medium seven hours. Dont worry about internal temp that would be good for turkey or roast.

Add more flour for a thicker gravy

and homony at the end.

Serve with fresh diced onions and Cilantro for sprinkling on top.

deb

Great job!

 

[duluthralphie]

I made the perfect dog treat yesterday for supper!

I spent 2 days preparing Beef short ribs for smoking. I like to do a brine over a dry rub. I soaked them in my secret mixture of sugars and spices.



Yesterday just before noon I placed them in my smoker, with my freshly chunked apple wood. The smell was mouth watering. I would check the temp several times to make sure they hit the sweet spot....

I use a probe pushed into the meat with a wire running to a read out. Finally around 5:30 they were done! I brought them in were we had baked sweet potatoes to go with them. No need for anything else on a meal this special!


We sat down to eat them, and they were too tough to chew, we could dig a little meat out with nut picks and knifes. The taste was great. but it was not food, it was gum. We could only chew so much gum before we realized gum is not an entrée, even rib flavored gum.

They are now chicken and dog treats and we took a frozen pizza out of the oven... I should have used the crock pot, but I wanted smoked ribs......

 

[perchie.girl]

I made the perfect dog treat yesterday for supper!

I spent 2 days preparing Beef short ribs for smoking. I like to do a brine over a dry rub. I soaked them in my secret mixture of sugars and spices.



Yesterday just before noon I placed them in my smoker, with my freshly chunked apple wood. The smell was mouth watering. I would check the temp several times to make sure they hit the sweet spot....

I use a probe pushed into the meat with a wire running to a read out. Finally around 5:30 they were done! I brought them in were we had baked sweet potatoes to go with them. No need for anything else on a meal this special!


We sat down to eat them, and they were too tough to chew, we could dig a little meat out with nut picks and knifes. The taste was great. but it was not food, it was gum. We could only chew so much gum before we realized gum is not an entrée, even rib flavored gum.

They are now chicken and dog treats and we took a frozen pizza out of the oven... I should have used the crock pot, but I wanted smoked ribs......

I have a big green egg.... I inherited it from family. I didnt know about the smoking feature.... Put some chicken leg quarters on the grill and shut the lid.... Took me about five hours to get it done testing the old fashioned way.... I will have to admitt they were yoummy and not dried out but it took Freaking four hours.

One way to do it would be to cook the country ribs to a point then smoke em for the flavor.

my egg needs new parts.... Sigh.

deb

 

[duluthralphie]

I have a big green egg.... I inherited it from family. I didnt know about the smoking feature.... Put some chicken leg quarters on the grill and shut the lid.... Took me about five hours to get it done testing the old fashioned way.... I will have to admitt they were yoummy and not dried out but it took Freaking four hours.

One way to do it would be to cook the country ribs to a point then smoke em for the flavor.

my egg needs new parts.... Sigh.

deb

I am blaming it on the ribs, I am the smoker King!! I love smoking meat. I am planning to smoke my own bacon and ham next time we send a pig to hog heaven.

Sounds like you di the chicken right. 5 hours is normal. Slow heat and lots of moisture are the keys, I think. Too many people think you can smoke meat in 2 hours.

These were the ribs we should have thrown into the scrape pile at processing time...Oh well, we tried.


I need more coffee!!brb

 

[Peep_Show]

I use a Camerons stovetop smoker to flavor pork ribs and then finish cooking in the oven, sauce and serve. YUM!