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Old 10-23-2010, 04:35 PM   #26
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I used Campbells Beef Broth and Consomme for the liquid today, and put in a big spoonful of Better Than Boullion Vegetable Base and it smells and tastes wonderful!
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Old 10-23-2010, 05:34 PM   #27
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Great minds think alike, I picked up a roast last night before I logged on here. It's in the crockpot and smells so good. I put some Jane's Mixed up salt and French onion seasoning on it and then used beef broth for the liquid. DH cut up an onion and some potatoes and added those. It will be ready in an hour or so.
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Old 10-23-2010, 05:53 PM   #28
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I'll be there about 6:30
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Old 10-23-2010, 06:01 PM   #29
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You better hurry, DH keeps lifting the lid.
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Old 10-23-2010, 06:05 PM   #30
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He's letting all the goodness out !
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Old 10-23-2010, 06:18 PM   #31
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If you keep lifting the lid on a crock pot, the roast will not cook properly, and as Tw pointed out all the aromatics will be released. Duct tape down the lid if you have to, but keep it down.
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Old 10-24-2010, 03:17 AM   #32
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Originally Posted by Ought Six View Post
If you keep lifting the lid on a crock pot, the roast will not cook properly, and as Tw pointed out all the aromatics will be released. Duct tape down the lid if you have to, but keep it down.
Or alternatvely duct tape DH to keep him away from the crock pot!
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Old 10-24-2010, 08:54 AM   #33
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Originally Posted by ukmum View Post
Or alternatvely duct tape DH to keep him away from the crock pot!

That's always fun.


Brisket came out kind of dry, which is ok because I don't mind
dried out beef. I read a detailed horoscope for my birthdate
once that said I like my food on the ragged edge of burnt
and it's true. lol

This piece of brisket had very little fat on it. Last night we made
sandwiches with caramelized onions and melted cheese. I think
tonight I'll turn the stock into gravy and make hot beef sammiches.
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Old 10-24-2010, 02:06 PM   #34
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Just wanted to say thanks for the charcoal discussion here. We always just used wood since we lived in the woods, never having even considered the charcoal thing. Now we only a small amount of trees and none of it yet cut so, the one time we've cooked out since moving here, we bought some run-of-the-mill charcoal. Blech. The stuff tastes nasty. Now I know why. I think I'll try my hand at homemade charcoal making one of these days! (And nag hubby to get some real wood cut soon.)
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Old 10-24-2010, 02:46 PM   #35
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Just wanted to say thanks for the charcoal discussion here. We always just used wood since we lived in the woods, never having even considered the charcoal thing. Now we only a small amount of trees and none of it yet cut so, the one time we've cooked out since moving here, we bought some run-of-the-mill charcoal. Blech. The stuff tastes nasty. Now I know why. I think I'll try my hand at homemade charcoal making one of these days! (And nag hubby to get some real wood cut soon.)
Just get some of the chunk charcoal. Its cheap, burns nice and hot, and long. Nice flavor if used all by it self, but better with some hickory chips.
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Old 10-24-2010, 03:05 PM   #36
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Yeah, natural lump charcoal used to be really expensive, but it has gone mass market and can be found for a reasonable price now. Just be aware that it burns a lot hotter than briquettes. A big pile of the stuff right under your meat will cremate it for sure. Go with a thin layer of charcoal right under the meat, with some bigger piles to either side so you can rake more coals under the meat as what is under it is depleted. For bigger cuts of meat, sear it off first, then move the charcoal aside, close the cover and use indirect heat to finish the cooking.

And as Tw said, wood chips are great. I like mesquite for chicken, pork and fish; hickory or cherry for beef; alder and/or vine maple for salmon or sausage; and oak for just about anything. You can also get mesquite lump charcoal, which eliminates the need to add wood chips.
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Old 10-24-2010, 04:30 PM   #37
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Ah, I didn't know it was a widely available thing. Good to know, thanks!
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Old 10-24-2010, 06:46 PM   #38
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Or alternatvely duct tape DH to keep him away from the crock pot!
That's a dream of mine, duct taping DH to keep him out of the stuff I'm cooking. Roast turned out really good, we have no left overs. Found out why I kept hearing him lifting the lid, he was swiping potatoes! There were a few left by dinner time. Next time we put as least twice the amount of tators in.
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Old 10-24-2010, 08:17 PM   #39
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I'm going to make hot beef sandwiches tonight. It was a stormy cold day and that sounds perfect.
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