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Getbig Main Boards => Gossip & Opinions => Topic started by: 240 is Back on December 27, 2009, 12:59:05 PM
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Please share.
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7
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euros dont have crockpots
the use 'kettles'
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Actually, I just made a 4lb chuck roast that came out falling apart an hour ago. 8) Not really BB recipe, but good protein.
I throw half a carton of beef broth in, then throw the roast on a plate. Liberally sprinkle onion powder, black pepper, and thyme on the up side. Flip it and put it in the pot, and then throw on the spices on the other side. Chop off the ends of a medium onion so it has hardly any roundness and lays flat. Cut that into 8.....like you would a pizza....and then throw that in. Cover...cook on high 2 hours, then one hour on low. Flip it....cook for 1 hr on high, and 2 hours on low. When you try to pick it up with one fork and it repeatedly falls apart it's done.
If you want it to be a stew throw in some potatoes, carrots, and celery.
There is actually an ad in the sunday paper every week...coupons...for like three crock pot books for 7 bucks. I'm going to get it, and will let you know if I come across anything.
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thanks! I got one for christmas. today I threw in 2 pounds of london broil, a can of carrots and some potatoes for 5 hours... it was awesome...
I gotta pick up some broth.
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I don't own one but osso bucco is one of the classic slow cooked dishes (I can only remember the basics offhand, probably better to google but it's not very involved). Looks like it would be great for winter. You probably know this already but don't waste $ on good meat for slow cooking. My understanding is that cheaper cuts on the bone will provide better flavor.
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3-4 pounds of pork
onions
carrots
celery
garlic
6 green poblano chilies, seeds and pith removed, or package of dried chilies soaked in water, seeds removed
water or vegetable stock to bring half way up the meat
tablespoon of ground cumin
cinnamon stick (or two)
1/2 teaspoon of thyme or a few bay leaves
salt and pepper
when pork fall apart, remove it and the cinnamon stick. blend everything else with a blending stick, add some citrus juice, such as lime, return pork
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thanks! I got one for christmas. today I threw in 2 pounds of london broil, a can of carrots and some potatoes for 5 hours... it was awesome...
I gotta pick up some broth.
I felt obligated after the bump pic. lol
Yes, I've made with just regular water and the difference is huge. Broth every time from now on.
If you like hot chili, and are ever interested let me know. It's something I've kind just come up with winging it but I took it to work a couple times and everyone went ape shit for it. I make it with 93% lean beef so it's not really bad for ya. There's a lot to it and it's nothing I have written down, but I think I could explain it ok if the roast made sense.
Bump this thread if you ever come up with something. I'm always looking for new stuff to try making 8)
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I felt obligated after the bump pic. lol
Yes, I've made with just regular water and the difference is huge. Broth every time from now on.
If you like hot chili, and are ever interested let me know. It's something I've kind just come up with winging it but I took it to work a couple times and everyone went ape shit for it. I make it with 93% lean beef so it's not really bad for ya. There's a lot to it and it's nothing I have written down, but I think I could explain it ok if the roast made sense.
Bump this thread if you ever come up with something. I'm always looking for new stuff to try making 8)
If you fridge the liquid the fat will congeal on top and is easily removed.
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Crockpots are one of mans great inventions....not up there with A/C, but pretty solid.
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I got one for Christmas and it had a recipe book with it.
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a can of carrots
Look what happens when Martha Stewart gets incarcerated.
The southern cuisine has risen again.
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If you fridge the liquid the fat will congeal on top and is easily removed.
You can get 93% lean beef here on sale somewhere every week for 1.99 - 2.59 a lb. 8)
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You can get 93% lean beef here on sale somewhere every week for 1.99 - 2.59 a lb. 8)
Sweet. Lean ground beef is about Aus$7.70/lb here. I'd probably use a solid cut instead of ground in a slow cooker but whatever tastes good is a winner.
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~ 4 lbs pork tenderloin
Trim fat and silverskin
Throw it in the crockpot w/a squirt of BBQ sauce.
Cook on High for ~5 hours
Pour off liquid and pour in rest of bottle of BBQ sauce...break it up w/a fork....eat it up yum
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Gayer then knowing how to make a spinach cream dip and putting it in a hollowed out loaf of bread.
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n/a but I've started adding a little cream cheese to scrambled eggs. I'm such a goremay.
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n/a but I've started adding a little cream cheese to scrambled eggs. I'm such a goremay.
Excellent on hot dogs too!
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Excellent on hot dogs too!
Haha, it makes everything yummy! :P
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~ 4 lbs pork tenderloin
tenderloin is an expensive piece of meat that requires little cooking. crockpots are for cheap pieces that require the long cooking time to make them tender.
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tenderloin is an expensive piece of meat that requires little cooking. crockpots are for cheap pieces that require the long cooking time to make them tender.
Stella is a rich bitch.
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Gayer then knowing how to make a spinach cream dip and putting it in a hollowed out loaf of bread.
^^^^^^^^^
you are incorrect...nothing is gayer than knowing how to make a spinach cream dip and putting it in a hollowed out loaf of bread.
except what bob chic did at the mirage in '93.
bench
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tenderloin is an expensive piece of meat that requires little cooking. crockpots are for cheap pieces that require the long cooking time to make them tender.
240 wanted bbing crock recipes. Tenderloin is much leaner than a pork roast.
Stella is a rich bitch.
It's very reasonable at Sam's Club :)
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240 wanted bbing crock recipes. Tenderloin is much leaner than a pork roast.
It's very reasonable at Sam's Club :)
Yeah you probably buy that swanky Philadelphia cream cheese too. I get mine from Pittsburg.
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Yeah you probably buy that swanky Philadelphia cream cheese too. I get mine from Pittsburg.
Yes, I admit to being a Philly cream cheese snob :-[ But I get the 1/3 less fat :)
Pittsburg cream cheese lol
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Yes, I admit to being a Philly cream cheese snob :-[ But I get the 1/3 less fat :)
Pittsburg cream cheese lol
I just screwed up a batch of Yorkshire Puddings, made them way too rich. I might try some Philly in them instead of butter tomorrow.
Also made my first gravy from a roast without a roux, just a beurre rouge. Recommended for taste, but between that and the buttery Yorkshire... lead belly.
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without a roux, just a beurre rouge.
Outed!
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I call bullshit. Bodybuilder can't wait around all day for their food to cook, they will miss the anablic window.
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Yorkshire puddings should only be made with flour, eggs and milk. I find equal qualities of each ingredient, plus a pinch of salt, is a foolproof way of making them.
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Yorkshire puddings should only be made with flour, eggs and milk. I find equal qualities of each ingredient, plus a pinch of salt, is a foolproof way of making them.
My girlfriend puts beer in hers. Tbh, I prefer Tesco's blue stripe yorkshire puds.
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My girlfriend puts beer in hers. Tbh, I prefer Tesco's blue stripe yorkshire puds.
I did try beer before, the theory being that a fizzy beer will make a lighter batter, but didn't think they tasted as nice.
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I call bullshit. Bodybuilder can't wait around all day for their food to cook, they will miss the anablic window.
That's the trick...get home from the gym, start the roast and then eat your normal meals for the day. 6-8 hours later you've got 3.5 lbs after cooking appx of roast beef sandwiches. 7 - 8oz sandwiches for the week 8) Yummmmm
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Yorkshire puddings should only be made with flour, eggs and milk. I find equal qualities of each ingredient, plus a pinch of salt, is a foolproof way of making them.
Yeah I couldn't remember if it was equal parts by weight or volume (I'm thinking volume and by weight is for a choux?). I'm sure I used to always throw in some butter tho. I didn't add an equal measure of butter but I still put in way too much for my taste. I'm eating more or less anything I want over the holidays and because I lost some weight to a flu but these things were just overboard. Some great baker eh? ::) :)
Outed!
Negative, I'm like Jesse Ventura in there. "I ain't got time to julienne."
(http://www.rockytrail.com/images/products/detail/X411Model01.jpg)
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Yeah I couldn't remember if it was equal parts by weight or volume (I'm thinking volume and by weight is for a choux?). I'm sure I used to always throw in some butter tho. I didn't add an equal measure of butter but I still put in way too much for my taste. I'm eating more or less anything I want over the holidays and because I lost some weight to a flu but these things were just overboard. Some great baker eh? ::) :)
Negative, I'm like Jesse Ventura in there. "I ain't got time to julienne."
(http://www.rockytrail.com/images/products/detail/X411Model01.jpg)
Yes, equal by volume. Some people have different recipes but using equal quanties is what i found to work best.
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Negative, I'm like Jesse Ventura in there. "I ain't got time to julienne."
(http://www.rockytrail.com/images/products/detail/X411Model01.jpg)
Lookin' jacked Tapeworm ;D
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Maybe Tape could have a Barbecue for Getbig?
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Lookin' jacked Tapeworm ;D
I had the flu....
Maybe Tape could have a Barbecue for Getbig?
I hope you like butter.
Not sure if this got mentioned yet Rob, but use stock instead of water. Some storebought stocks can be wicked salty tho so go the low salt variety if they have it and adjust the seasonings as you like.
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I had the flu....
Stakes are high and so am I
It's in the air tonight
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When in doubt I whip it out
Gotta get me a lap belly band
It's a beurre-for-all
(http://sweettater.files.wordpress.com/2009/08/butter.jpg)
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When in doubt I whip it out
Gotta get me a lap belly band
It's a beurre-for-all
(http://sweettater.files.wordpress.com/2009/08/butter.jpg)
hahaha!
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When in doubt I whip it out
Gotta get me a lap belly band
It's a beurre-for-all
(http://sweettater.files.wordpress.com/2009/08/butter.jpg)
Very nice...The Nuge