- The Midniter
- Jul 9, 2001
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5-6 lbs boneless pork country style ribs
Dry rub/seasoning blend of your choice
Apply dry rub generously to meat. Place meat in slow cooker. Turn on low 6-8 hours.
Remove pork from slow cooker and pull into shreds with two forks. Pour liquid from cooker into a saucepan and reduce over high heat until it thickens a bit. Pour over meat and toss to coat.
Eat a shitload of the pulled pork you just made.
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Mar 24, 2016 14:38
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May 14, 2024 13:37
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- The Midniter
- Jul 9, 2001
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Can't say I've ever understood boiled peanuts.
"Hmm, these peanuts are salty and crunchy, two of my favorite characteristics...but gam-gam says that enjoying things too much is for sinners so I'd better boil them to remove the crunch."
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Mar 29, 2016 14:17
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- The Midniter
- Jul 9, 2001
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1 (32 oz) jar of grape jelly
2 (12 oz) jars of Heinz chili sauce
3 lbs of cooked meatballs
I swear by this recipe. I know it sounds weird but google it and check out people's reviews if you don't believe me. This makes a meatball sauce that might as well be crack.
Heat the jelly and Heinz in your pot until the sauce dissolves, add meatballs. That simple.
Ha, gently caress that effort, you can just dump the meatballs in, pour the sauce and jelly over them, turn it on, and stir to combine when it's warm.
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Apr 5, 2016 14:57
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- The Midniter
- Jul 9, 2001
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Thank you for this.
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Apr 5, 2016 20:17
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- The Midniter
- Jul 9, 2001
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Um I'm going to replace the chili sauce with stubs BBQ sauce.
Don't, the chili sauce plus the sugar from the grape jelly makes it as sweet as a commercial BBQ sauce, but not SUPER cloying. Grape jelly plus BBQ sauce would be waaaaaaaaay too sweet.
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Apr 13, 2016 20:47
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- The Midniter
- Jul 9, 2001
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Literally any soup you can make in a crock pot will work with the chicken stock you made.
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Apr 29, 2016 18:31
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- The Midniter
- Jul 9, 2001
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- a. use a coffee grinder to grind them into eggshell-flour (good as a gluten free option)
Please do not give the gluten-free zealots any ideas
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May 9, 2016 14:26
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May 14, 2024 13:37
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- The Midniter
- Jul 9, 2001
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I made enchilada chicken to fill enchilada's with.
Used this recipe from the internet:
code:2 cups chicken broth
1 (14.5 ounce) can diced tomatoes
1/3 cup chili powder
1/2 cup all-purpose flour
1 clove garlic
2 teaspoons ground cumin
1 teaspoon oregano
1 teaspoon salt, or to taste
1 pinch cayenne pepper, or more to taste (optional)
4 skinless, boneless chicken breast halves
Blend chicken broth, tomatoes, chili powder, flour, garlic, cumin, oregano, salt, and cayenne pepper in a blender until smooth.
Put chicken breast in bottom of a slow cooker; pour blended enchilada sauce over the chicken.
Cook on Low 8 to 9 hours (or 4 to 6 hours on High). Shred the chicken with 2 large forks and stir into the sauce.
So I looked up chili powder recipes:
code: 2 tablespoons paprika
2 teaspoons oregano
1 1⁄4 teaspoons cumin
1 1⁄4 teaspoons garlic powder
1 1⁄4 teaspoons cayenne pepper
3⁄4 teaspoon onion powder
So to make the sauce I tossed in a blender, until smooth:
two table spoons of paprika (powder, smoked (dont do this, use normal))
some oregano
a bunch of cumin, like 3 teaspoons
4 cloves of garlic
an onion in a few pieces
a pint of mushroom broth from cubes (out of chicken)
can of diced tomatoes
two large tablespoons of flour
some salt
some cayenne pepper and ground spanish pepper flakes and a few drops of tabasco, very yummy all.
Put in 9 chicken tits and then the sauce and stirred and then some 5 hours on low until the chicken fell apart. Shredded the chicken and put it back in the sauce. Next time will use normal paprika and two more so the final product isnt so sloshy and the chicken to sauce amount is more to my liking.
After you remove and shred the chicken, I'd recommend dumping the sauce into a pan and reducing it to a thickness and quantity of your liking.
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May 12, 2016 15:46
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Mar 24, 2016 14:38
