The Texas BBQ Forum

Once in a while I get the craving for meat and veggies cooked with sweet peppers like Anaheim/ETC so I brought the ol Crock Pot outa retirement today. I'm trying to do some Farmer's Cut Ribs, mixed Veggies and cut/whole Sweet Peppers n Own-Yawns in a Roast and Veggie Style. Got my fingers crossed on this one but I've also got my constant eye on it.

Had three chops that I SPG'd, floured and quickly browned so they are the foundation that all the goodies are sitting on. Used a pre-packaged HEB Liquid plus some H2O and now the waiting starts.
Final pics upon completion ?maybe?

I started not to take a final pic because, even tho the Wiffy like it, I was really disappointed in the overall taste. To me it was bland and the HEB Roast Sauce and the mini-Gold taters were way below par IMHO. I also almost burnt the Fry Bread but it was, at least, eatable.

From now on the Jacks Ribs/Chops go over Charcoal


Now what was that Lil Orphan Annie Song

Yo Em..

Some are singles, doubles,tripples and grand slams. We even have strike outs as well. Nothing wrong with being ur toughest critic, so never hesitate to post anything. Besides, I don't see anything wrong here buddy.
Looks good to me !!

Now, if u want, I can show you what a BAD cook looks like. Lol, I'm sure I have them archived in my food pic folders

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I find it's difficult to nail seasoning with a slow cooker. It's either underseasoned, or I go the other way and overseasoned.

It still looks good, OUP, and I'd probably eat it.

I've learned to use some chicken broth along with poultry seasoning when I would do something like this. This gives you a pretty fool proof base. After it's done, you can then add spices to your taste.
Just my 2 pennys

Agreed 100% - - - except for SPG on the meat, I depended on the sauce to take up the slack This might end up as Soup or History before the day is over

I just ruined a Peach Betty, if that makes you feel better.

My go to choice for taste is powdered chicken stock, a teaspoon makes a huge difference, when I'm pan frying vegetables ie, Chinese style , just before serving 1/2 teaspoon stock with a bit of water. Makes a huge difference. I'd eat that though emm.

Russ

woodenvisions wrote:I've learned to use some chicken broth along with poultry seasoning when I would do something like this. This gives you a pretty fool proof base. After it's done, you can then add spices to your taste.
Just my 2 pennys

+1. I use the jar beef or chicken consommé that they sell around the bullion at the market. About a teaspoon to a tablespoon full for a stew makes a heck of a difference, just really richins it up. Hey little real heavy cream never hurt anybody either, as long as you do your 25 push-ups a day, right?

And actually, I learned a good trick from my wife a while back, you can buy that fat free Bulgarian plain yogurt and it works as good as sour cream or heavy cream to give a rich broth in a pot pie, pot roast, or a stew, along with the beef or chicken Consommé. Put it this way, work in a heavy cream, really good beef broth, and some grilled onions, and make yourself some beef stroganoff over egg noodles? That and a good cold Bavarian style beer, and you're ready for whatever the Lord pix out for you the next day, no problem.

Thanks Gents, no doubt I "Botched da Broth"

but the wrapper was sooooo purdy

And actually, I learned a good trick from my wife a while back, you can buy that fat free Bulgarian plain yogurt and it works as good as sour cream or heavy cream to give a rich broth in a pot pie, pot roast, or a stew, along with the beef or chicken Consommé. Put it this way, work in a heavy cream, really good beef broth, and some grilled onions, and make yourself some beef stroganoff over egg noodles? That and a good cold Bavarian style beer, and you're ready for whatever the Lord pix out for you the next day, no problem.

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I would eat a big bowl of that, I love noodles as well. Bonus.

Russ