Your favorite BBing crockpot recipe

[Tapeworm]

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.

[Butterbean]

without a roux, just a beurre rouge. 

Outed!

[calfzilla]

I call bullshit.  Bodybuilder can't wait around all day for their food to cook, they will miss the anablic window. 

[Saxon]

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.

[Purple Aki]

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.

[Saxon]

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.

[myt1]

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   Yummmmm

[Tapeworm]

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."

[Saxon]

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."

Yes, equal by volume.  Some people have different recipes but using equal quanties is what i found to work best.

[Butterbean]

Negative, I'm like Jesse Ventura in there.  "I ain't got time to julienne."

Lookin' jacked Tapeworm

[Mr Nobody]

Maybe Tape could have a Barbecue for Getbig?

[Tapeworm]

Lookin' jacked Tapeworm

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.

[Butterbean]

I had the flu....

Stakes are high and so am I
It's in the air tonight

[Tapeworm]

When in doubt I whip it out
Gotta get me a lap belly band
It's a beurre-for-all

[Butterbean]

When in doubt I whip it out
Gotta get me a lap belly band
It's a beurre-for-all

hahaha!

[Palpatine Q]

When in doubt I whip it out
Gotta get me a lap belly band
It's a beurre-for-all

Very nice...The Nuge