[Srs thread] I'm actually not impressed with crockpot slow cooker.

[sandorski]

the answer is called collagen. it breaks down during lengthy cooking periods. it is the "glue" that holds animals together.

as for your stringy/gamey taste, i have no idea what you are talking about.

I cook roasts and stews all the time in my crock pot and never had that experience. Although, I am fussy about what roast I use.

Gross, OP eating glue, nasty....

 

[GagHalfrunt]

Thanks for responding in a typical angry condescending ATOT fashion.

I still love you.

Yeah, my attitude towards your ineptitude is why you fail.

 

[ponyo]

I'm not giving up yet, but I'll give it a try few more attempts.

But then the BBQ joints with perfectly slow cooked / smoked pulled pork - I don't like them much either. They're all just dry to me.

So perhaps, it's not so much my method (although I'm sure they're not good). But slow cooking is just not my thing. I may just prefer juicy high-heat meat.

Yeah, there's something wrong with you if you don't like perfectly cooked smoked pulled pork. Not liking slow cooker pulled pork I can understand. I don't like slow cooker pulled pork either. But same meat smoked on a grill? Yes, please.

 

[Zeze]

Yeah, there's something wrong with you if you don't like perfectly cooked smoked pulled pork. Not liking slow cooker pulled pork I can understand. I don't like slow cooker pulled pork either. But same meat smoked on a grill? Yes, please.

Yea definitely don't care for dry smoked pulled pork. I had it tons of times everywhere (BBQ trail in Texas, my HS cafeteria, restaurants everywhere). All of them are too chewy/stringy for me.

On the bone smoked ribs are absolutely heavenly. But definitely not pulled porks.

 

[Iron Woode]

Gross, OP eating glue, nasty....

 

[ponyo]

Yea definitely don't care for dry smoked pulled pork. I had it tons of times everywhere (BBQ trail in Texas, my HS cafeteria, restaurants everywhere). All of them are too chewy/stringy for me.

On the bone smoked ribs are absolutely heavenly. But definitely not pulled porks.

You just had bad pulled pork. Texas don't know pork. And definitely not HS cafeteria and most restaurants. That's bad as slow cooker pulled pork. Smoked pulled pork is North Carolina country. We have good pulled pork in GA too along with best soup made from pulled pork, Brunswick stew. Actually, Brunswick stew is another soup I like making with slow cooker.

 

[Zeze]

You just had bad pulled pork. Texas don't know pork. And definitely not HS cafeteria and most restaurants. That's bad as slow cooker pulled pork. Smoked pulled pork is North Carolina country. We have good pulled pork in GA too along with best soup made from pulled pork, Brunswick stew. Actually, Brunswick stew is another soup I like making with slow cooker.

I also had SC pulled pork on my biz trip... also at a Southern BBQ fair where all the pitmasters from the South came to NYC. Also not memorable. I'd love to be proven wrong that somehow ALL my pulled pork across tons of different locations have been all just awful.

 

[Iron Woode]

my 2 favourite cuts for roast beef are:

outside round
eye of round

All I do is cut up some potatoes, carrots and onions and sometimes 2 stalks of celery if I have it on hand. Place them in the pot first. I then add my roast. I take a pack of Clubhouse Pot Roast seasoning for Slow Cookers and mix it with about 4 cups of water and pour it into the pot. I make sure the liquid is about halfway up the roast. Roasts have a fair amount of water in them and it will come out during cooking and almost cover the roast at the end.

depending on the size (I prefer 3 - 6 lbs roasts) I cook it on low for 8 to 10 hours. Turns out perfect every time.

My crock pot is a 6 quart job from Hamilton Beach (stay or go model).

 

[SearchMaster]

I've been using the heck out of my crock pot that I got for Christmas. I will admit that my first roast was as OP described but everything since has been excellent. I think I removed the lid to check the meat too often on the first one (since it was a much newer model than I'd previously used), which allowed a lot of evaporation and allowed the meat to dry out. I'm sure the kids are getting sick of it but it makes things so much easier for me and I love the results.

All temperature settings on a slow cooker will get the liquid to 200F+ now (I don't think older ones would go that high on low setting), it's just a matter of how long it takes to get there. A cooking thermometer helps but is not the full solution really, because the meat will get to a safe temp (160F+) within 2-3 hours but needs to get higher than that to break down the collagen and get the meat tender.

 

[feralkid]

I also had SC pulled pork on my biz trip... also at a Southern BBQ fair where all the pitmasters from the South came to NYC. Also not memorable. I'd love to be proven wrong that somehow ALL my pulled pork across tons of different locations have been all just awful.

That is one hell of a long streak.

A cryin' ass shame, some might say.

You must hold out hope; you will find the treasure one day.



.

 

[ElFenix]

problem is that by cooking for 8 hours you powered right on through Primary Breakdown and Secondary Breakdown into Tertiary Breakdown

http://www.seriouseats.com/2016/02/science-of-stew-why-long-cooking-is-bad-idea-overcook-beef.html

 

[Zeze]

problem is that by cooking for 8 hours you powered right on through Primary Breakdown and Secondary Breakdown into Tertiary Breakdown

http://www.seriouseats.com/2016/02/science-of-stew-why-long-cooking-is-bad-idea-overcook-beef.html

I AM THE MODERATOR REPLY KING!!!!!!!! CURRENTLY 5-TIME CHAMPION IN 2 DAYS

 

[BD231]

Nothing good ever came out of any crock pot I've ate out of.

 

[who?]

You can cook it a lot faster in a pressure cooker.https://traditionalcookingschool.co...slow-cooker-recipes-to-pressure-cooker-aw056/