In my slow cooker today.... part 2

thunderchild

Ami82 wrote: »

I usually use at tin of Homepride BBQ sauce! But i use mine for BBQ ribs, I just place a rack of ribs in the sc with a tin of Homepride BBQ sauce and let it cook. Serve with potato wedges and corn on the cob! The meat is so tender and juicy and it just falls off the bone. The juice and sauce leftover in the sc i use as dipping BBQ sauce for the wedges. Yum!

I am thinking of doing this, I bought some ribs (bigish rack for £3.58 ) and Asda's own cook-in BBQ sauce. I was going to just chuck the ribs in and bung over the sauce. What do you think? Served with coleslaw, wedges and corn......mmmmmmm......drool!

FatVonD

Probably a very stupid question (I've never used a slow cooker in my life) but can you use meat from the reduced counter or is a long-low heat asking for trouble?

Sunnyday

FatVonD wrote: »

Probably a very stupid question (I've never used a slow cooker in my life) but can you use meat from the reduced counter or is a long-low heat asking for trouble?

I do this all the time. Its not long since i cooked a reduced piece of pork that i got on the last day that it was in date. I forgot about it and cooked it the next day. It was fine. I think that with anything as long as it smells ok than its fine. If i`m not sure then i`ll wash it in cold water and pat it dry then try again.

Enjoy

SD

Ami82

thunderchild wrote: »

I am thinking of doing this, I bought some ribs (bigish rack for £3.58 ) and Asda's own cook-in BBQ sauce. I was going to just chuck the ribs in and bung over the sauce. What do you think? Served with coleslaw, wedges and corn......mmmmmmm......drool!

Yup, thats how i would do it. But if your rack of ribs are a bit big for the sc just cut it in half and pour the sauce all over making sure to cover the whole meat. As it cooks once in a while spoon some of the sauce of the ribs to coat it. The BBQ sauce will be a bit runny because of the juice of from the ribs but it will still taste yum! I always serve them with wedges and corn on the cob so your choice is great! I love coleslaw but DH can't stand the stuff! MEN!

Ami82

We have guest over for dinner tonight and I am doing a beef brisket in the sc today served with potatoes, carrots, peas and yummy tiger bread!
Brown brisket first, leave to one side, in the same pan add garlic, onions, red wine, tomato puree and beef stock. Pour content over the beef in sc. Leave to cook for about 6 hours.

Raksha

Does everyone always cover the meat with cooking liquid? I don't most of the time, as it leaves so much stock that I'll never use.

laineyc_2

I have a chicken in it. I plan to freeze the chicken to use for curries and pies.

Sunnyday

Raksha wrote: »

Does everyone always cover the meat with cooking liquid? I don't most of the time, as it leaves so much stock that I'll never use.

I hardly add any liquid if i`m cooking a joint - just a tiny amount to cover the bottom of the crock unless its a recipe that calls for more, most other cuts i cook in a sauce that will be served with the meat so just thicken the left over liquid at the end if needs be.
For example if i`m gooking a gammon joint i prefer it plain so just shove it in with the samallest amount, if i`m making brisket in guinness i have a few nips from the can and then the rest goes into the crock

HTH

SD

Mbones

Hi all,

Does anyone know of any good recipe websites for slow cooker recipes at all?

I've used mine once and had a disaster with chicken thigh bones disintegrating into my casserole...I think I need a bit of guidance! lol

mummyjane

I cooked a pork shoulder joint in honey, soy sauce, ginger and a bit of salt and pepper. It was absolutely gorgeous, served with roast potatoes and veg mmmmmmmm