Simple Crockpot BBQ

To some people BBQ is a way of life. They have their grill and their smoker and know how to make their own sauce and rubs. I am one of those people and love coming up with new ways to make great BBQ. I also know there are a lot of people that don’t have the time or resources to go through all of that trouble but still love good BBQ. That reason is why I have come up with this little recipe. I wanted to make it easy for people that love great BBQ but may not have access to a smoker or grill to make their own at home with very little trouble. All you need is a crock pot a knife and a few ingredients from the grocery store.

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Here is how its done.

Ingredients:

1 beef brisket (2 to 4 lbs cut in half with fat trimmed off)

1 yellow onion (cut into thin slices)

3 jalapenos (diced)

1 bottle of BBQ sauce (I used Sweet Baby Rays)

2 tablespoons of Liquid Smoke

8 pieces of garlic toast (Texas toast)

Dill pickle Hamburger slices

Salt (2 tablespoons)

Black pepper (2 tablespoons)

Garlic powder (1 tablespoons)

Chili powder (3 tablespoons)

Cooking:

In the bottom of a large crock pot place the onion and jalapeno then lay the brisket on top. Now add all of the spices and cover with about half of the BBQ sauce and two tablespoons of the liquid smoke. You will now want to add just enough water to cover the top of the brisket. Then put the lid on the crock pot and cook on high for about 5 to 6 hrs.

After 5 to 6 hrs reduce heat to low and let cook another 2 to 3 hrs. What you want is for the brisket to get tender enough to pull apart with a fork.

After the brisket is done cooking move the pieces to a large bowl and start shredding it apart. Use a slotted spoon and add a couple of spoonfuls of the onion and jalapeno pieces from the crock pot and then add the rest of the BBQ sauce and mix it all together. While that is cooling heat up the oven and cook your garlic toast according to the directions on the box.

Once the garlic toast is done you are ready to assemble your sandwich. Place a big spoonful of the BBQ beef on a slice of garlic bread then add about 3 to 4 pickle slices to the top and place another piece of garlic toast on top to finish it off. You may also want to take it a step farther by adding some pickled red onions which really give it a nice zing.

I know some of you may think using the garlic toast as the sandwich bread is a little odd but trust me on this. It is a way of life to eat BBQ this way on the east coast and there is nothing quite like it.

All that is left to do is sit back and enjoy some great tasting BBQ.

Thanks for reading

JMW

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Brunswick Stew

Today we are going to talk about an old southern classic and family favorite of mine, Brunswick stew.  This is a nice hearty BBQ style stew that packs a lot of flavor into each bite. If you search for Brunswick stew online you are going to find many different recipes and and ways to prepare this stew and you will see that many of them are completely different in their approach to doing it. There are so many variations in fact that its hard to imagine most of them tasting how this stew should taste which is why I set out to see if I could do it justice. When I was coming up with this recipe taste was first and foremost on my mind. Brunswick stew has a unique flavor that has a hint of BBQ, a little smokiness, a little sweet taste and a great black pepper flavor. Traditionally this stew is mostly made with left over BBQ bits. If you have left over pork, brisket, chicken etc, they all get shredded up and tossed into a pot with a bunch of veggies and cooked into a stew. This is what gives this stew its unique BBQ taste. Surprisingly I did not have any left overs this time so I went in a little bit different direction but it still came out pretty amazing.

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Here is what you need.

Crock Pot

3 boneless/skinless chicken breasts

1 large sweet onion (Vidalia if you can find them) (diced)

2 Jalapenos (chopped with seeds)

1 small bag frozen Lima beans

1 small bag frozen corn

3 medium sized Yukon gold potatoes (diced)

1 28 oz can of crushed tomatoes

1 tablespoon minced garlic

2 tablespoons of liquid smoke

2 tablespoons of Worcestershire sauce

1/4 cup of apple cider vinegar

3 tablespoons of chili sauce (sriracha sauce)

1 tablespoon kosher salt

3 table spoons black pepper

1 cup sweet BBQ sauce ( I used Sweet Baby Rays)

Prep and cooking

Boil your chicken breasts in a pot of water until the are cooked through then set aside to cool a bit. Do not pour out the water as you will be using this as stock for your stew.

In your crock pot add the crushed tomatoes,onion, potatoes, jalapeno, corn and Lima beans. Now pour enough chicken stock over it to come to the top of the veggies (don’t completely cover them, this is stew not soup).

Now break apart the chicken, shredding it in to small pieces and add to the pot.

Now add everything else and stir it all together.

Place the lid on the crock pot and cook on high heat for about 5 hrs, then reduce to low and cook for another 2 hrs. If you are around you may want to give it a stir about half way through but if not its not a big deal.

I really hope that you all enjoy this stew. It is something that I grew up with and is an old southern tradition that just tastes great. Its unique flavor is something that you don’t taste every day. So scoop out a nice bowl full and grab a roll or piece of bread and enjoy a new experience. You wont be disappointed.

Thanks for Reading

JMW

Lazy Day Recipe Help #4

Chicken and Dumplings

There are certain foods out there that scream comfort food and to me Chicken and Dumplings is one of those. Now I don’t always have time to mix up the dough and make the dumplings myself or stand in the kitchen and cook everything and I know that you may not either, so I have come up with a slow cooker version of the dish that will be easy for you to get started in the morning and have ready in the afternoon with plenty of time in between to run your errands or do whatever you have to do.

Here is what you need.

Ingredients

3 boneless skinless chicken breasts (cut into 1/2″ to an 1″ size cubes)

3 cans cream of chicken soup

1 can cream of mushroom soup

1 cup diced onion (white onion)

1 bag of Pillsbury Grands Southern style frozen biscuits (12ct) (keep partially frozen)

2 tablespoons black pepper

1 teaspoon salt

2 teaspoons garlic powder

4 cups water

white all purpose flour (optional)

Prep and cooking

Setup your crock pot and set it to low heat. Empty all 4 soup cans into the crock pot along with the water and onions. Stir it all together.

Cut up your chicken and add it to the pot and stir in the pepper, garlic and salt and cover with lid

Tip: Frozen items such as biscuits or french fries can be re-purposed and used as a quick addition to a recipe to save time.

Now comes the fun part. You will want to set the biscuits out ahead of time to start thawing. You do not want them fully thawed but just enough to be able to cut them into about 8 pieces each.  If the biscuits do thaw too much and start to stick together you will want to toss out a little all purpose flour on your cutting board and roll them around a little as you cut, this will keep the pieces from sticking together. After you cut them all up add them to the crock pot, stir them in and cover. You will want to let this cook on low for about 4 to 5 hrs. You can give it a couple of good stirs throughout the cooking process if you are available to get things blending together nicely. When it is done you should have a nice thick creamy gravy like sauce that you can hardly tell from the dumplings. The chicken should be cooked white all the way through and tender enough to cut with a fork or spoon.

Tip: Slow cooker dishes such as this one are great to make and then freeze as individual portions for eating later.

This is a good and hearty dish that goes great as a main course or a side to a larger meal.
This is one of my favorite comfort food meals and is great to just sit back and relax while it cooks on a lazy day.

Enjoy
Thanks for reading,

JMW

Pulled Pork Sandwiches

Growing up on the east coast I was introduced to pork BBQ at an early age and grew up with that being the norm anywhere you went to eat. You walk into a restaurant and the menu showed items like pulled pork, sliced pork, pork ribs etc. Now you can imagine my surprise when I moved to Texas and walked in to my first Texas BBQ restaurant only to look at the menu and not see pork listed anywhere. Everything is beef, Brisket, ribs, chopped BBQ and on and on, its all beef. Now don’t get me wrong, I love a good smoked brisket and have even come up with my own rub and method of doing it myself but its just not the same as the BBQ pork I grew up with. Another odd thing about Texas BBQ joints is the cole slaw. Every where you go they have cole slaw on the menu but what you get is a scoop of shredded cabbage soaked in vinegar. This is not cole slaw people. Cole slaw needs to be thick and creamy with hints of vinegar and sweetness. Oh and did I mention the creaminess? for this you need mayo and not just any mayo, you need Helmann’s mayo. It is the perfect consistency and flavor for making a good southern cole slaw. So I took matters into my own hands and came up with my own pulled pork recipe. Now the one I am posting differs slightly than the one I usually make because it is Hatch Chili pepper season, so just about everything I make is getting Hatch peppers added to it.

Lets start off with the ingredients you will need.

Pulled Pork

1 pork loin (about 3 to 4 pounds)

Chili powder

Garlic powder

olive oil

hatch chili peppers, about a pound (optional)

BBQ sauce (regular Kraft works great)

Cole Slaw

1 large bag shredded cabbage

sugar

apple cider vinegar

garlic powder

chili powder

Mayo (Helmanns)

Black Pepper

Salt

And for the sandwich you will need Garlic Toast (or Texas Toast). This is not optional. You have to have it for it to taste like it came from the east coast.

Lets get started on the pork first since it takes a while to cook in a crock pot.

First you will want to heat up a large frying pan with a couple table spoons of olive oil in the bottom. Once the pan is heated you will put the pork loin in and sear it on all sides making sure to season it pretty heavily with chili powder and garlic powder. Now we are not cooking it all the way through here, just searing the outside. Once that is done you want to drop it in the crock pot. Add enough water to cover it only about a quarter of the way. Cover it and let it cook on high. We will be adding something else very soon.

Now lets move on to the Hatch peppers.

You will want to roast the hatch peppers on the grill or in an over close to the broiler. You want the outside of the peppers to turn black. once they are black you will immediately put them into a plastic storage bag so that they can sweat. This makes it much easier to remove the outer skin. Let them sweat for about 20 minutes then remove them from the bag and start peeling the skin off. Once all the skin is removed you will cut the top stem off and remove all of the seeds. Then chop the peppers into about half an inch pieces.  After all of the peppers are chopped you will add them to the crock pot with the pork.

And now it is time for the cole slaw. Yes you do need this even if you think you don’t like cole slaw. That is probably because you have never had it done right and I am now going to show you how to do it right. mmm…mmm…

In a large mixing bowl you want to dump in the cabbage and then pour in about half a cup of apple cider vinegar. no spoon in about 4 tablespoons of sugar and then sprinkle in about 2 tablespoons of garlic powder. 1 tablespoon of chili powder, 2 teaspoons of black pepper and a pinch of salt. Go ahead and give that a stir and then add about to cups of mayo and stir it all together. You will want to taste it to see if it needs a little more of anything. Some people like it more sweet and some like it less. Once you get the flavor where you like it put it in the fridge to cool while the pork is cooking.

about 4 to 5 hours later…

Check the pork to see if it is ready. You will want to use a spatula or long handled spoon and press down on the pork. If it starts to come apart pretty easy then you are ready to go. Turn the heat off and move the pork to a large mixing bowl to cool. Once it has cooled you can start pulling it apart into smaller chunks with your fingers. Now use a slotted spoon and scoop out the peppers (making sure to let the excess water drain) and add them to the pork. Add about two cups of BBQ sauce and stir it all together until everything has been coated in sauce.

Now its time to assemble the sandwich.

Heat up the garlic bread and place two pieces on a plate. Now on one piece add a big scoop of pork and spread it around to cover the whole thing. Add a nice coat of BBQ sauce and then a big scoop of cole slaw on top of it (trust me on this, you will love it). Now put the other piece of garlic bread on top. You may want to cut it in half because it is going to be messy, but that is part of the fun. All that is left to do is grab a hand full of napkins and sit down and enjoy.

Thanks for reading

JMW