Crock Pot Delight

[Trout Bum]

This morning I put a 4 pound pork shoulder into my crock pot with a dry rub, some onions, and the secret ingredient, ginger ale. Slow cook ten hours, then dump the juices, shred the pork, add the BBQ sauce, then back into the pot for two or three hours more. For dinner: pulled pork sammies, cowboy beans, and southern style cole slaw. Not ya, but hell ya!

 

[eggman]

Now sounds real good. I think I am going to the store right now. Forget going to work today.

 

[Justpipes]

Were you raised in North Carolina?.......................

Awesome sounding eats!

 

[mark]

What time are we eatin ???? :lol!:

 

[Anonymous]

I'll try the ginger ale. I too am a crock pot aficionado. I learned about 15 years ago that I could make the best chili, stew, roast, and even chicken and rice (even though I don't eat chicken).

It is so cool. You turn it on when you leave for work, and when you get home, you have dinner ready and the house smells wonderful. Guess it's time I made some of my chili.... MMMmmm chili....

 

[Dock]

Trout,

I read the title of your post quickly and thought it said "crack pot delight". I thought it must have something to do with our friends the anti smokers! :lol:

 

[Ol'Dawg]

Thanks for making me slobber all over my keyboard! A few years ago, I had some salmon in Alaska that had been slow cooked over an alder fire. Probably the best meal I've ever had. I'm wondering how a pork shoulder slow cooked over an alder wood fire would taste? Have you ever tried it or know of anyone?

Jim

 

[Trout Bum]

Thanks for making me slobber all over my keyboard! A few years ago, I had some salmon in Alaska that had been slow cooked over an alder fire. Probably the best meal I've ever had. I'm wondering how a pork shoulder slow cooked over an alder wood fire would taste? Have you ever tried it or know of anyone?

Jim

I have not heard of a pork shoulder slow cooked over a fire. It would have to be indirect heat, as this cut of pork is quite fatty. However, a favorite recipe of mine is a slow smoked pork loin, in a charcoal Webber, that is KILLER. I glaze it with a raspberry chipotle sauce. It is so good that people in alternate universes begin to salivate for no apparent reason and wonder how and or why. I usually use mesquite for this, but I might have to try alder on your recommendation. I like to do my salmon on a cedar plank. I also have, at this moment, in my possession, smoked salmon (from a friend who takes it very seriously) that is just incredible. I don't know what type of wood he used, but he did it right, I can attest to that. Yesterday I had some for lunch with crackers and a lemon/garlic spread. I think that I will have some on a bagel with cream cheese for breakfast tomorrow at 5:00 in the AM, just before heading off for a day of trout fishing -- Shazam!

 

[Trout Bum]

Trout,

I read the title of your post quickly and thought it said "crack pot delight". I thought it must have something to do with our friends the anti smokers! :lol:

"Crack pot delight" might just be apropos!

 

[kilted1]

My crock pot :cheers:

Presently preparing frijoles !

 

[eggman]

TB, I did call in today. I went to the store and bought some country style ribs. Not my fav but the wife loves them. Since I did not go to work I figured I would do something for her and get her off my back after she gets home since she has no idea yet I am home. Got some brown beans on too. Going to make some cornbread, Mashed potatoes and corn. Darn the house smells good right now.

 

[Trout Bum]

TB, I did call in today. I went to the store and bought some country style ribs. Not my fav but the wife loves them. Since I did not go to work I figured I would do something for her and get her off my back after she gets home since she has no idea yet I am home. Got some brown beans on too. Going to make some cornbread, Mashed potatoes and corn. Darn the house smells good right now.

You da man, Egg Man. Good on ya for taking a personal day to hang out, smoke pipe, and slow cook some yummy gastronomic goodies! Here is a recipe I use for "cowboy beans:"

- thick cut bacon, preferably smoked, don't skimp get the good stuff
- beans! I keep it simple, use canned beans, and tend to use kind of whatever is around, usually two cans of pintos, two cans of kidneys, and one can of black beans.
- one onion, one sweet bell pepper (orange or red for color)
- jalapeños, either jarred or fresh, if ya got 'em; use whatever feels right for your heat tolerance
- 3/4 cup or so of brown sugar
- granulated garlic
- salt

Pour all of the cans, including juices, into a nice stock pot, put on low heat. Add the granulated garlic and salt, to taste. I liked a lot of both... Add the brown sugar and jalapeños and dice up the sweet pepper and throw it all in. If using jarred jalapeños, and you like the heat, dump in a little of the juice from the jar as well. While the beans are heating to a simmer, cook up the bacon so that it is very crisp. Keep the fat!!! How much bacon? I don't know, whatever feels right, but I would say 6 to 8 full slices. Pull the bacon from the fat, let cool. Slice onion, cook in the left over bacon grease. Then, cut bacon into pieces, put into pot. Put browned onion into pot. Then, and this is critical, pour the grease into the pot! If this kind of scares you, pour half, but I have reached the point where I put it all in there to intensify the flavors. This is what really takes it the next level of tastiness. Let this magical concoction simmer, on low, for two hours. Perhaps add a little water, if desired. (like 1/2 a cup). STIR DEM BEANS! What you are going for is a balance between sweet (brown sugar), hot (jalapeños) and salty/zesty (bacon and seasonings) that is brought together and intensified with the bacon grease. This makes a bitchin' pot of beans!

 

[Trout Bum]

Hey, Kilted, how do you cook your frijoles? Come on give us the recipe and spill the beans... pun, of course, intended.

 

[eggman]

TB I will definately try that out next time I make some beans. It sounds really good.

 

[Mikem]

What time are we eatin ???? :lol!:

No kidding, I'm there. :lol!:

 

[Carlos]

I have cooked apx. 18lb boneless pork shoulders that were seasoned, then netted in a large fuel tank type grill. I use hardwood charcoal and pour a line of charcoal on the coal grate. Most of a bag. Light one end. Takes about 3.5 hours to work it's way to the other end. I have the shoulders sitting in foil pans on the cooking grate. The pans help hold some moisture. I remove them and the grate, pour another line back and let them cook until done. 7 to 8 hours for 190 deg.

Wonderful pulled pork.

 

[kilted1]

Hey, Kilted, how do you cook your frijoles? Come on give us the recipe and spill the beans... pun, of course, intended.

Ok first off frijoles really refers to re-fried beans usually of the pinto variety.

I start with a couple pounds of dried pinto beans, soaked over night in fresh water.

Rinsed the next morning and set aside.

1/2 pound of bacon cut into very thin small strips about 1/4 x 3/4 inch long and cooked in my cast iron dutch oven until crispy
1/4 - 1/2 pound of salt pork, side meat, jowls (whatever I have on hand) cut up and fried like the bacon, actually can be done at the same time if desired.

1 - 2 medium onions or about 1 cup finely chopped

Throw that into the pot with the cooked bacon and cook it in the bacon grease until it begins to look translucent

Add about 1/4 finely minced fresh garlic
Add about 1/3 cups of FRESH finely diced Jalapenos or Serrano peppers (to taste, adjusting to heat level you desire)

Now throw in the beans (about 2 pounds or more) and cover with water, bring it to a 'soft boil'.

Once it begins to bowl, turn the fire down until it is just bubbling slightly lower than a simmer.

Stir in about 2 tablespoons:
ground cumin
oregano
thyme

Stir in about 1/2 teaspoons of nutmeg

Coarse ground black pepper to taste.

Let this bubble along stirring just often enough to keep anything from sticking to the bottom and scorching adding water if needed. The longer this mixture cooked the better, and it will develop a nice thick sweet pot liqueur on its own without adding any sugar.

Once the pintos are completely cooked and universally soft, you are then ready to make frijoles.

Spoon however much you think you want into a preheated and greased frying pan (I again use cast iron) Mash this mixture as you cook it with a potato masher stirring constantly because it will stick and burn easily. if it starts to get too thick and pasty add a small amount of water 1/4 cup at a time, if you over do it, just cook a little longer to evaporate off the water. You are looking for something like the consistency of Campbell's split pea soup out of the can BEFORE any water is added.

Spread this divine concoction on warm flour or corn tortillas with anything else you like, fried eggs, meat, chicken, pork or serve as a side dish for any Mexican food you like. I recommend home made Fajitas chicken or beef!

BTW just the fresh cooked pintos can be served as a main course or side dish, UNMASHED. I can be completely and utterly satisfied with a bowl of pintos and some Jalapeno Cornbread or warm tortillas. My wife (who is a Texican) and her family love my beans, and we sometimes have a 'battle of the beans' with several people preparing them different ways.

Trust me when I say as you smell these babies cooking, you will want to eat right away, by the time they are ready you will be ready to KILL something! :cheers:

 

[Trout Bum]

Kilted -- killer recipe, thanks for spilling dem beans and sharing! I will have to try your method. In the mean time, I am preparing for pulled pork, beans, and a tasty vinegar (apple cider) based cole slaw. SUUUU----EEEEEEEY!

 

[Trout Bum]

I have cooked apx. 18lb boneless pork shoulders that were seasoned, then netted in a large fuel tank type grill. I use hardwood charcoal and pour a line of charcoal on the coal grate. Most of a bag. Light one end. Takes about 3.5 hours to work it's way to the other end. I have the shoulders sitting in foil pans on the cooking grate. The pans help hold some moisture. I remove them and the grate, pour another line back and let them cook until done. 7 to 8 hours for 190 deg.

Wonderful pulled pork.

I really like your idea to have a line of charcoal that slow burns end to end. Will have to try it next summer. Thanks for sharing the technique!

 

[SailorJack]

Oh Great Kilted 1, is that followed by a battle of the sphincters?