Slow Cooker BBQ Beef Brisket

This is another America's test kitchen recipe, and as usual they NEVER disappoint!  We made this for my dad's 60th birthday this week and it was a hit!  I didn't think it was too difficult either.

First, a little tip about where to buy your brisket.  The best price was Walmart's price for their whole brisket, and they were the only place I could find that had a whole brisket.  Every store I called had 5 lb brisket for about 4 bucks a pound, including walmart.  But their whole ones are 2.69 a lb.  You know how I love a deal!  We used two briskets for the big dinner, I just cut them in half and used 4 crock pots to cook them.  I used this recipe for each half sized piece of meat. (the recipe says 4-5 lbs)

One more thing.  You need a metal loaf pan, or two foil loaf pans inside each other to place the brisket on inside the crock pot.

Slow Cooker, BBQ Beef Brisket

INGREDIENTS

SPICE RUB AND BRISKET

1/2cup packed dark brown sugar

2tablespoons minced chipotle chiles in adobo sauce

1tablespoon ground cumin

1tablespoon paprika

1teaspoon salt

2teaspoons pepper

1 (4- to 5-pound) brisket roast, fat trimmed to 1/4 inch thick and scored lightly

AROMATICS

3tablespoons vegetable oil

1 onion, chopped fine

2tablespoons tomato paste

1tablespoon chili powder

1tablespoon minced chipotle chiles in adobo sauce

2 garlic cloves, minced

1/2 cup water (this is for adding to the crock pot, after you put in your brisket)

SAUCE
(you need your aromatic mixture and the juices from the brisket to make the sauce, so don't dump them)

1/4cup ketchup

1tablespoon cider vinegar

1/4teaspoon liquid smoke

 

The first thing  to do is trim some of the fat off of the brisket.  NOT ALL OF THE FAT, you need some.  They advised trimming it to 1/4 inch.  I am not the best at this, so mine was thicker in some places and slightly thinner in others.  You are going to want to cook it fat side up, so that the fat can get into the meet and make it more tender. 

Before you put the rub on, you have to score the fat on the top at 1/2 inch intervals.  They said this allows the flavors of the rub to get into the meat.  Scoring is to cut into the fat, so when you are done, it will have stripes all across the meat 1/2 inches apart.  I made sure I cut through the fat to the meat to help it get in, then when I was putting on the rub, I made sure I got it down into each cut mark.

I made two versions of this recipe.  I was afraid it would be too spicy for some, so I removed as many seeds and ribs as I could when I was chopping up my chipotle chiles.  I did this same thing for both the rub and the aromatics.  I haven't ever seen them pre chopped, I just buy the whole ones and when I am measuring amounts I add some of the adobo from the can as well as the chiles.  For the other version, I just chopped them as is and even added a few seeds left over from my mild batches as well.  The spicy sauce was too hot for me, but the brisket with the seeds left on the rub, was not spicy at all.  So you can decide which way works best for you.  I thought they were both good.

Basically you mix up all of the rub ingredients and smear it all over the brisket.  Then you wrap it in plastic wrap.  I actually layered two pieces of heavy duty foil and then laid plastic wrap side by side over that so I could make it overlap and have it all ready to go.  Then when I finished putting on the rub, I dropped it on the plastic wrap, washed my hands and wrapped it all up.  The foil didn't totally wrap the top, but the plastic wrap fully encased it.  I just used the foil as extra protection for my fridge without filling it up with pans.  They say you can either leave it out for an hour or place it in the fridge for up to 24 hours before going to the next step.  I left it in the fridge for 12 hours.

The next step is preparing the aromatics.  Heat oil in a large skillet over medium-high heat until shimmering. Cook onion until softened, about 5 minutes. Add tomato paste and cook until beginning to brown, about 1 minute. Stir in chili powder, chipotle, and garlic and cook until fragrant, about 30 seconds. After it is done, you make a pile of it in the middle of the slow cooker and place the loaf pan over the pile.  Then you place the brisket, fat side up, on the pan, add 1/2 cup water to the cooker and cook till a fork that you insert into the brisket can be removed with no resistance.  They say to cook on high for 7-8 hours or low for 10 to 12 hours.  I opted to have it on low, because in general, I like the texture of roasts on low better.  I pulled them out to rest between 11 1/2-12  hours later, but I should mention, that mine had a short trip over to my sister's house in the middle of cooking, so maybe they would be done faster if that hadn't happened. 

They advised placing it on a 9 by 13 pan to rest and then put it back in the crock after slicing to serve.  I just put it on big trays.  They didn't fill up with water or anything.  Whatever you put them on, cover with foil and let it rest. (basically that means just let it sit there without touching it or cutting into it at all)  You have to let it rest for 30 minutes.  RESTING IS A REALLY IMPORTANT STEP any time you cook meat, from steak to roasts.  They will end up more tender and moist if you do.  If you don't let them rest, the water just runs all over and is lost from the meat, leaving it more dry.  (seriously, I learned all I know from America's test kitchen!  They are great!)

While the meat is resting you make your sauce.  Pour off the drippings from the pan.  They said you should have two cups and if you have less, to add water to get it to two cups.  I had more.  Reserve out one cup of this liquid to pour over your brisket.  Then, one cup to make the sauce.  I actually ended up straining the part I used for the sauce.  I didn't use a fine mesh strainer, so there were still chunks, but it had yucky looking mushy stuff from the meat so I wanted to get that out.  If I had my little immersion blender there, I probably would have just blended it up with that.  Add the sauce ingredients to the liquid and whisk it together.  That is all you need to do.  The sauce is runny, so we thickened it a little with instant mashed potatoes, but you could leave it.

After it rests you slice it across the grain.  They said to slice it thin, but I did probably between 1/4 and 1/2 inch slices.  I just sliced it on the tray and left it there for serving.  Then I poured my reserved liquid from the crock over it.  The barbecue sauce is meant to be passed at the table.

They included a tip for making it ahead, just in case that is of interest to anyone.  After it is fully cooked, but not sliced, wrap tightly in foil and refrigerate for up to 3 days. (Refrigerate juices separately in sealed container)  To reheat, place the whole thing, foil and all in a baking pan in a 350 degree oven.  Cook till heated through, approximately an hour.  Reheat juices in the microwave or saucepan.  Then continue the recipe where you left off, starting off with the resting. 

I used larger sized crock pots, so I didn't have this problem, but if the lid doesn't seem tight, you can cover the whole top of your crock pot with foil to seal it closed.  I did that once with a ham.  I left the lid on even though it was slightly lifted, and covered it with foil and it worked great.

We served this with baked potatoes, broccoli, rolls, and cold shrimp for dad's birthday dinner.  America's test kitchen showed it served with cole slaw.

Crock Pot Refried Beans and my homemade whole grain frozen burritos

This is the easiest, best recipe ever for refried beans!  My brother Steve, taught me how to cook beans in the crock pot years ago, and then my sister Cari told me about crock pot refried beans from pinterest.  I can't remember which recipes I started with, but I ended up changing it for my taste.  (I think one was from 100 days of real food)  It is very little more work than canned and doesn't have any unnatural ingredients or chemicals from the can. :)  I usually fill my crock pot using about 7 cups of beans, but I've included a per pound guideline below.

Per 2-2 1/2 cups (1 lb) of dry thoroughly washed and sorted pinto Beans add
4 cups water (2 to one water to bean ratio)
1 pepper  Either 1sweet red or green pepper or a can of green chilies or a couple on anaheim peppers, or jalapeno, whatever you like.
1 onion
1 tsp cumin
1 tsp chili powder
1 tsp paprika
1-2 tsp minced garlic
Salt to taste approximately a tsp? (I never measure, I just sprinkle it over, and if it needs more, I do it again)
2-4 oz cheese (I use either cheddar alone, or a mixture of cheddar and pepper jack)  When I use pepper jack cheese I sometimes lessen the three spices to about 2/3 of a tsp.  But it shouldn't be overly spicy even if you leave it in.

Add everything but salt and cheese to your crock pot.  THIS IS VERY IMPORTANT.  You shouldn't ever add salt to dry beans before they are fully cooked.  Cook for 8 hrs on HIGH.  Make sure they have a creamy texture, that is when you know they are done.  If there appears to be too much water, scoop some out into a bowl and keep it in case you need to add it back in.  Some water is needed.  Blend with an immersion blender.  When I make these, with slightly less water than 2 to one water ratio, I never need to drain out the water.  Sometimes it looks a little too wet at first, but this thickens up a lot when it cools a bit.  And you don't need to pull out the vegetables either.  Just blend with an immersion blender, or regular blender.  (I'm telling you, if you don't have an immersion blender, it is worth the investment!  If you mess up and make lumpy gravy, blend out the lumps, if you make any kind of pureed soup, you just have to put it in there and blend it up, as well as for these beans.  SO much easier than blending them a little at a time.)  Then you salt it to taste, and cheese and stir it up.

I usually do about 3 lbs at a time in my big 7 qt crock pot and it fills it right up.  My favorite mixture is this:  3lbs beans, 3 large sweet red peppers, 2-3 large or 4-5 small onions( note I LOVE onion), 1 scant tbsp each of the cumin, chili powder, and paprika, 2 tbsp minced garlic (I use the big jar you keep in the fridge and it seems less potent.  Be more careful if you use fresh, maybe 3 cloves), Salt, and 1 cup pepper jack, 2 cups cheddar

Then, I make my own frozen homemade burritos with whole grain tortilla shells.  You just warm the shells a little.  (I'll share a little tip I got from todd wilbur for this below)  Then you put a strip of beans about 2 inches from the edge closest to you  across the width of the tortilla. I try and make it about 1 inch wide and about 1/2 inch thick. (I haven't actually measured)  You do not need very much.  I use about 1/4 cup, for the mission whole wheat tortillas.  It took me YEARS to realize that the reason my burritos didn't always go over well is I put WAY to many beans.  Then I realized the ones they love have so few.  This is also the reason I melt the cheese into the beans.  My kids don't like finding a layer of melted cheese.  go figure... :).  Sorry, I digress.  Back to the tutorial.  Spread the beans, only leaving about an inch or 2 on each end.  Then you fold each end with your right and left hands, pick up the side facing you with your thumbs while still holding the sides with your fingertips, and roll it over your strip of beans, continue till it is all rolled up.  I hope this makes sense.  I want to put photos, but knowing me I never will get around to it.  Comment if you want me to, and that might push me to do it :).  Anyway, this makes a really nice, uniform burrito perfect for freezing.  I fill up zip lock bags and then they are ready to go.  You can heat them in the microwave for approximately 2 minutes, or heat them in a 350 degree oven for about 25 minutes, but what I like to do is use my panini pan I got for Christmas last year. (any frying or grill pan would work the same though).  I cook it on medium heat browning all sides, because my family likes crunchy burritos.  I don't even use butter or oil with my panini pan, and it leaves nice grill marks all over.  But like I said, I've even used a regular flat griddle.  That works great too.  I have added butter in the past, but we like them so much this way, so why add all of that unnecessary fat?

So here is todd wilbur's awesome tortilla softening technique.  I read it years ago, so it might have evolved a little over time.  Slightly dampen a flour sack towel.  Lay it across a microwave safe plate, and place your tortillas on it.  (He does five at a time I think, But I just throw in a whole pack of ten)  Fold the sides over the tortillas wrapping them all up.  Then microwave for one minute.  (If they don't seem pliable you can go longer, of course microwaves vary)  This helps soften them up without drying them out.  This is super important for burritos so you don't have them folding or tearing.  It makes them so easy to use!

When I do three lbs of beans, they make a LOT of burritos.  I usually buy five or six bags of tortillas when I buy them, but since we usually use some of it for bean dip and other meals and I use some of the tortillas for other things too, I don't have an exact estimate of how many burritos it makes.  You can freeze refried beans, and reheat them in a little water, if you end up with leftover beans after your tortillas are gone.


*One last tip about homemade beans, they are SO MUCH better on the second day.  My family gobbles them up even on day one, but when I am tasting them, trying to make sure they are how I want them, they always seem not quite right.  But by the second day, the flavors all mesh together and they are great!  Not to mention, they are fully thickened up.

Crock pot pork chops, potatoes, and onions

I "slow cooker chops" from allrecipes as a starting point for this recipe.  (Allrecipes is almost always my starting place when looking for ideas to use what I have on hand, or looking for a specific type of recipe.  I love the reviews!  They really help you fine tune your recipe.)  I usually use 6-7 chops and 6-7 potatoes.  But I have doubled this recipe in my lg 7 qt crock pot using at least 15 potatoes and 14 chops.  I filled it right to the top layering 1/2 of the potatoes and chops and then the other half.  And it still worked great!  (By the way, when smith's puts their whole pork loin on sale, that is a perfect chance to make your own boneless pork chops.  I just slice the whole thing up and freeze them in the portion sizes I want.  Thanks must go to my sister Candice, for sharing this idea with me.  Thanks Candy!)
So here goes!

Ingredients
6-8 potatoes (8 if they are small)
6 pork chops
1 large onion
2 cans of mushroom soup
1/2 cup water
tony chacherie's and onion powder, any seasoning you usually use when cooking meat.

First, you season your chops and start to brown them at medium heat on the stove.  (I use a deeper pan, but whatever
works for you is fine)  I sprinkle them pretty generously on both sides with tony chacheries, (my favorite all purpose spice), and with a little onion powder.  While browning the meat, or just before, peel and slice your potatoes.  I have a progessive hand held slicer that I LOVE!  It isn't to expensive, just a simple tool with a handle and a slicing blade.  So they slice up thin and even in no time.  Of course you can slice them by hand, just remember, for quick cooking, the thinner the better.  I place the potatoes in the bottom of the crock and stack my chops on top.  After browning your chops, you slice the onion into thin slices and put it in your pan to brown(my slicer works great for onions too).  Onions are the star of the show in this dish.  I sometimes use two.  And if your onion isn't huge I would use two!!  If you don't like onions, you probably won't like this recipe, because it is so bland without them, and of course, being the star, they are the main flavor player here.  The onions are so much better if they get that carmelized cooked flavor and they also help you pull all of the delicious brown bits off the pan from your pork chops.  I am actually a pretty messy cook.  If I'm in a hurry, I just dump my onions on top of the chops, and they fall around them, and start cooking.  As I lift out the chops, more and more onions get brown,  I sometimes turn the heat up too much and some get a little too brown while others don't get cooked at all...It doesn't seem to matter, it always tastes good!  I'm sure a cooking expert could tell you all of the reasons that is the wrong thing to do, but it works for me!  After the onions are brown I pour them over the chops in the pan.  The last step is to pour the mushroom soup and water into the pan you cooked the onions and pork in.  I am obsessive about getting all of the good flavor out of that pan and into my crock.  You don't necessarily have to cook it, just stir it around in there and pick up all of the spices and brown stuff of the pan, then pour it into the crock. Then set it on high and cook for 3-4 hours.  (In fact, it can probably be eaten after 2/1/2, but I like it to get a little brown on the sides, kind of like when you cook it in the oven)

White Hot Chocolate

I made this for a shower several years ago.  Yummy!
(From better homes and gardens biggest book of slow cooker recipes)

6 inches stick cinnamon broken
8 cardamom pods
1 vanilla bean split or 2 tsp. Vanilla
3 cups half and half or light cream
3 cups milk
1 1/2 cups white baking pieces

Place the cinnamon, cardamom, and vanilla bean, if using, on a square of 100% cotton cheesecloth. Bring up corners of cheesecloth and tie with a clean kitchen string.

In a 3 1/2-4 qt slow cooker stir together the cream, milk, and baking pieces. Add spice bag. Cover and cook on low heat setting for 4-5 hours or on high heat setting for 2-21/2 hours stirring halfway through cooking time. Remove and discard spice bag. Stir in vanilla if using.

Authentic Louisiana Red Beans and Rice

This was one of my favorite things I tried in the south.  This recipe took me back... YUMMM!  We didn't even put the sausage in (we are poor and cheap)  and it still tasted great!

INGREDIENTS
1 pound dry kidney beans
1/4 cup olive oil
1 large onion, chopped
1 green bell pepper, chopped
2 tablespoons minced garlic
2 stalks celery, chopped
6 cups water
2 bay leaves
1/2 teaspoon cayenne pepper
1 teaspoon oregano
1/4 teaspoon dried thyme
1 tablespoon dried parsley
1 teaspoon Cajun seasoning (I use tony chacherie's.  I love it!)
1 pound andouille sausage, sliced
4 cups water
2 cups long grain white rice

DIRECTIONS
Rinse beans, and then soak in a large pot of water overnight.
In a skillet, heat oil over medium heat. Cook onion, bell pepper, garlic, and celery in olive oil for 3 to 4 minutes.
Rinse beans, and transfer to a large pot with 6 cups water. Stir cooked vegetables into beans. Season with bay leaves, cayenne pepper, thyme, sage, parsley, and Cajun seasoning. Bring to a boil, and then reduce heat to medium-low. Simmer for 2 1/2 hours.
Stir sausage into beans, and continue to simmer for 30 minutes.
Meanwhile, prepare the rice. In a saucepan, bring water and rice to a boil. Reduce heat, cover, and simmer for 20 minutes. Serve beans over steamed white rice.

I made this in the crock pot.  I cooked the vegetables like it says and soaked the beans, then I dumped it all in the crock.  I also cut the water, (I think in half? but you will have to watch it, the beans need to be covered to cook).  I also can't remember how long I cooked it, but I think it was about 5 hours on high...maybe a little more.  The key is to MAKE SURE the beans are done.  They have to have a creamy consistency.  Don't give up and think they won't ever get there, they will eventually lose that sandy crumbly consistency.  Also, this dish will need salt, but don't add it till the end after the beans are done.  I like it even without meat, but we have added a little ham before.  I'm sure it would be great with the sausage, but probably less healthy :).  Also, don't forget to pull out the bay leaves at the end.  Bay leaves are absolutely necessary in this recipe, they really effect the flavor.  If they are small, I have added more than two even.  But be careful, I did add too much once.  You can also use "small red beans", lots of people like them better, I guess they are more authentic.  I like kidney beans better.

Crock pot roast

I am only including my general way of making a roast.  I do it at least somewhat different each time.  Here are my constants.

I usually use about a 3-4 lb roast.  My grandpa told me that to make a good roast, you have to completely coat the outside of it with salt.  So that is what I do.  I pour a little oil in a skillet and set it on a med high heat.  Then I pour salt over the whole surface of the roast.  I use my big salt container and let it fall all around, then I spread the salt and rub it onto the sides with my hand.  I throw it on the oil (make sure the oil is not too hot) and sear all sides to seal in the juices and richen the flavor.  Once it is in the crock pot my only constant is garlic.  I like fresh garlic best: I press 5-8 cloves onto it.  If I am feeling lazy, I just shake a LOT of dehydrated minced garlic all over it (I'm sure garlic powder would be fine too).  Other that that I use a number of different things.  Again, my favorite is to use two gravy packets, either brown or mushroom, but I have even used a chicken gravy packet in an emergency.  I have also used a packet of onion soup instead, or 4-6 beef bouillion cubes.  If my roast is larger, I just add a little more stuff.  I heat it 6-8 hours on high, or 12 or more on low.  I have put a large roast in the crock pot late on a Saturday night and then eaten it after 11 o' clock church(2pm) and it was good.  I do like it falling apart though.  I know you aren't supposed to take the lid off at all, but I usually turn it at least once during cooking so it stews in the juices.  Also, toward the end, I often check to make sure it is not getting too done.

After it's cooked, I pull it out onto a plate and cover it with foil.  I take all of the juices and strain them into a pan.  Add a little water and thicken for gravy.

Baked Spinach Dip Loaf

This is SUCH amazing spinach dip!  I included the recipe as written because it seems fun in the bread bowl.  I just heated it in my crock pot when I made it.

2 pkgs (8 oz each) cream cheese, softened
1 cup mayonnaise
1 10 oz pkg frozen spinach, thawed and squeezed dry
1 cup (4 oz) shredded cheddar
1 can (8 oz) water chestnuts, drained and chopped
5 bacon strips cooked and crumbled
1 green onion, chopped
2 tsp dill weed
1 clove garlic, minced
1/2 tsp season salt
1/8 tsp pepper
1 unsliced round loaf (1 lb) sourdough bread

Beat cream cheese and mayo together.  Stir in the rest of the dip ingredients.  Cut a 1 1/2 inch slice off the top of the bread and set aside.  Carefully hollow out loaf leaving a 1/2 inch shell.  Fill with dip, replace top, wrap in heavy duty foil and place on a cookie sheet.  Bake at 325 for 1 1/4 - 1 1/2 hours, till dip is heated through.  Carefully remove foil and serve with bread cubes (from the center of the loaf) and vegetables.  I served it with pita chips.

Grandma Brown's Barbecued Spare Ribs

This is not your typical sweet barbecue sauce.  When I was a kid, this was the only bbq sauce I even liked!  It has a very different, but AMAZING flavor.

1st I will list her original recipe, then I will write how I make them for my convenience :)

2 lbs boneless country style pork ribs
1 onion, sliced
1 lemon, sliced
1 cup ketchup
1/3 cup worcestershire
2 cups water (1 cup if using crock pot method)
1 tbsp salt (I use half or less than this much salt)
1 tbsp chili powder
1 shake of hot sauce (frank's etc.)

Slice onion and lemon over ribs.  Bake uncovered for 45 minutes at 450.  Make sauce with rest of ingredients.  Pour over and bake at 350 one hour, basting often.

My method...
I love the crock pot for meat so I changed this recipe slightly.  I also have used chicken breasts interchangeably with the pork and they are AMAZING and I assume lower fat.  First, I brown the meat, onions and lemons on the stove.  (The meat doesn't need to be fully cooked, just brown on the outside, I usually use med-med high heat)  I Place the meat in a skillet with just a little oil and then pour the onions and lemon slices over the top,  squeezing as much lemon juice as I can over the meat.  I brown the meat and then if necessary, I brown the onions after. (it's usually not since they fall all over and get brown with the meat.  And I usually have to fill the skillet more than once with meat.)  While the meat is cooking, I dump the sauce ingredients in the crock pot with ONE IMPORTANT CHANGE:  Make sure you cut the water to one cup.  Double the sauce recipe if necessary to cover your meat.  If you do not cut the water, they will not be flavorful enough when cooked.  Turn on the pot to start heating while you mix the ingredients together.  Then when the meat is cooked, place in crock pot.  One more important tip.  Pull most of the lemon slices out after browning and discard them.  One or two are okay, but you will be sorry if you leave more than that.  The sauce gets way too lemony.  After discarding the lemons, dump the rest of that yummy carmelized onion into the crock pot.  Put the lid on and cook on high for 2-3 hours or on low for double that.  We usually serve them with funeral potatoes or mashed potatoes.

Laura's Slow Cooker Taco Soup

INGREDIENTS: 1 pound ground beef
1 onion, chopped
1 (16 ounce) can chili beans, with liquid
1 (15 ounce) can kidney beans with liquid
1 (15 oz) black beans with liquid
1 (15 ounce) can whole kernel corn, with liquid
1 (8 ounce) can tomato sauce
2 cups water
2 (14.5 ounce) cans peeled and diced tomatoes
1 (4 ounce) can diced green chile peppers
1 (1.25 ounce) package taco seasoning mix

DIRECTIONS:
In a medium skillet, cook the ground beef until browned over medium heat. Drain, and set aside.  Saute onions.

Place the ground beef, onion, chili beans, kidney beans, corn, tomato sauce, water, diced tomatoes, green chile peppers and taco seasoning mix in a slow cooker. Mix to blend, and cook on Low setting for 8 hours. My sister, Laura also sometimes adds a can of rotel tomatoes. (they are tomatoes mixed with chilies. This would make the soup a bit hotter) Also, Laura uses the frozen costco super sweet corn instead of canned.
We have also recently made it without meat to save calories and it's still good.  At times you are less concerned about calories, it is delicious with a little sour cream and crunched up corn chips added when serving.