22” Blue Weber Kettle with SnS insert
Kamado Joe Jr with Kick Ash Basket
Char-Broil Smartchef Tru Infrared Gasser
Anovo Hot Tub Time Machine with Custom Hot Tub
So I’m perusing the Pinterest…. Somehow my feed starts showing crock pot (slow cooker) pins. Why in the world would anyone put a b/s chicken breast in a slow cooker for several hours? Do they truly hate moist chicken? In the time it takes to lug out the slow cooker, prep everything and then set it/forget it…. You can cook off the chicken (especially if you sliced it up first). One pin showed the chicken breast went in and then pulled out, shredded and put back for goodness knows how long. I just don’t get it. Those cooks probably like ketchup on hot dogs and scrambled eggs. 🤪🤪🤪
someone please help me off my soap box…. (Hand daintily extended)
Yeah, but are you making gumbo in a slow cooker? What I’m talking about is the 6-8 hours cook time. Would you put a pork tenderloin (super lean protein) in a slow cooker for 6-8 hours?
Lonestar Grillz 24x36 offset smoker, grill, w/ main chamber charcoal grate and 3 tel-tru thermometers - left, right and center
Yoke Up custom charcoal basket and a Grill Wraps cover.
22.5 copper kettle w/ SnS, DnG, BBQ vortex, gasket and stainless steel hinge kit.
Napoleon gas grill (soon to go bye bye) rotting out.
1 maverick et-733 digital thermometer - black
1 maverick et-733 - gray
1 new standard grilling remote digital thermometer
1 thermoworks thermopen mk4 - red
1 thermoworks thermopop - red
Pre Miala flavor injector
taylor digital scale
TSM meat grinder
chefs choice food slicer
cuisinhart food processor
food saver vacuum sealer
TSM harvest food dehydrator
I do just that when making chicken enchiladas. Put the chicken breast’s in my slow cooker with enchilada sauce and let it run for 6hrs on low. Than shred it. Turns out great every time.
If you have a better way please enlighten me. I’m more than willing to try a different method.
And just to be clear, if I had a hotdog in my hand and someone handed me a bottle of ketchup I would probably swat them upside the head. 😁😂😂
Plus ketchup on eggs. 🤢🤮
So now you guys are threatening me? I had ketchup on a hot dog last night. This place has gotten pretty violent since the last mod was appointed. SheilaAnn
As a child, I also put ketchup on literally everything. As I grew, I moved to Tabasco as it was the only hot sauce in the house growing up. On the eggs, on everything.
I can honestly say I've not had ketchup on eggs in 40-something years or more! . But I still use the hot sauce. Or chili crisp!
I stopped using ketchup on hot dogs maybe 10 years ago, probably because the hot dog snobs on the Internet told me to...
Pit Barrel Cooker
Weber Master-Touch
Blackstone Omnivore 4 Burner Griddle
Thermoworks: Signals, Billows, Thermopens, Thermopops, Nodes, bunch of silicone stuff, and more!
OnlyFire Rotisserie w/ Basket attachment for the Weber
Vortex for the Weber
Both of Meathead's books!
Way too many BBQ related accessories, tools, and doo-dads!
We used to use the pot of crockery for a number of things, including shredded chicken. It's was more for the convenience than anything else. Put it on in the morning and slop it onto a plate at dinner time. Since getting further into BBQ and smoked meats, I don't use it much, but the wife tends to from time to time.
Our trouble is, since all the kids are out of high school, they rarely stick around for dinner these days, so cooking a crockpot dinner doesn't really work out for us. Way too much leftover. One thing we do continue to use it for is shredded chicken buffalo dip, which we get requests to bring that to parties.
Which reminds me, next time I'll try doing that on the smoker...
Pit Barrel Cooker
Weber Master-Touch
Blackstone Omnivore 4 Burner Griddle
Thermoworks: Signals, Billows, Thermopens, Thermopops, Nodes, bunch of silicone stuff, and more!
OnlyFire Rotisserie w/ Basket attachment for the Weber
Vortex for the Weber
Both of Meathead's books!
Way too many BBQ related accessories, tools, and doo-dads!
So I’m perusing the Pinterest…. Somehow my feed starts showing crock pot (slow cooker) pins. Why in the world would anyone put a b/s chicken breast in a slow cooker for several hours? Do they truly hate moist chicken? In the time it takes to lug out the slow cooker, prep everything and then set it/forget it…. You can cook off the chicken (especially if you sliced it up first). One pin showed the chicken breast went in and then pulled out, shredded and put back for goodness knows how long. I just don’t get it. Those cooks probably like ketchup on hot dogs and scrambled eggs. 🤪🤪🤪
someone please help me off my soap box…. (Hand daintily extended)
We always cook the chicken separate, then pulled or shredded it, loaded into the crockpot with all the rest of the slop. Seems to be moist enough that way. Now that my wife is finally using the Signals and Thermopen, it comes out of the oven done just right.
If not cooking outdoors, I am cooking on the stovetop with my 14" carbon steel wok, 12" CI skillet, or in the oven with my two Lodge CI pizza pans, or two dutch ovens. I've also got a nifty Lodge carbon steel grill pan that rocks for veggies outdoors.
My youngest daughter does this literally ALL THE TIME. I.e. boneless skinless chicken breasts in a crock pot aka slow cooker. Why? For starters, she has a 2 year old and 4 year old, and is 4 1/2 months pregnant now with #3. It's an easy way to cook for her. I would guess she cooks more in that crockpot than on the stove. Second reason - her picky husband won't eat beef or pork - just chicken.
When that son in law first came into the family, I would take pity on him and throw some chicken on the grill alongside whatever I was making everyone else. Then I decided my SIL was a big baby, and I would stop babying him like his parents apparently did when he was growing up (I know the rest of his family eats seafood, beef, pork, etc). When we have family get togethers, he eats what everyone else eats, protein wise, or he can just nibble on some salad.
We do buffalo chicken for sandwiches in the crock pot but also throw in multiple sticks of butter so when we shred the chicken there is plenty of fat in there to moisten things up. Other than that I can't really think of anything else we really cook in the crockpot.
My toys:
Weber Summit Charcoal Grilling Center (WSCGC) aka Mr. Fancypants
Pit Barrel Cooker (which rocks), named Pretty Baby
Weber Summit S650 Gas Grill, named Hot 'n Fast (used mostly for searing and griddling)
Weber Kettle Premium 22" named Kettle Kid, eager to horn in with more cooks in the future
Camp Chef Somerset IV 4-burner outdoor gas range named AfterBurner due to its 30kBTU burners
Adrenaline BBQ Company Gear:
SnS Low Profile, DnG, and Large Charcoal Basket, for WSCGC
SnS Deluxe for 22" Kettle
Elevated SS Rack for WSCGC
SS Rack for DnG
Cast Iron Griddle
Grill Grate for SnS
Grill Grates: five 17.375 sections (retired to storage)
Grill Grates: six 19.25 panels for exact fit for Summit S650
gasser
Grill Grates for 22" Kettle
2 Grill Grate Griddles
Steelmade Griddle for Summit gas grill
Fireboard Gear:
Extreme BBQ Thermometer Package
Additional control unit
Additional probes: Competition Probes 1" (3) and 4" (1), 3 additional Ambient Probes. 1 additional Food Probe
2 Driver Cables
Pit Viper Fan (to pair with Fireboard Fan Driver Cable)
Pit Viper Fan new design (to pair with Fireboard Fan Driver Cable)
Thermoworks Gear:
Thermapen MK4 (pink)
Thermapen Classic (pink too)
Thermoworks MK4 orange
Temp Test 2 Smart Thermometer
Extra Big and Loud Timer
Timestick Trio
Maverick ET 73 a little workhorse with limited range
Maverick ET 733
Maverick (Ivation) ET 732
Grill Pinz
Vortex (two of them)
18" drip pan for WSCGC
Ceramic Spacers for WSCGC in Kamado Mode: 2 sets each 1/2", 1", 2". The 2" spacers work best with the 18" drip pan. The 1+1/2 inch spacers work best with the 14 inch cake pan.
Two Joule Sous Vide devices
3 Lipavi Sous Vide Tubs with Lids: 12, 18 and 26 quarts
Avid Armor Ultra Pro V32 Chamber Sealer
Instant Pot 6 Quart Electric Pressure Cooker
Instant Pot 10 Quart Electric Pressure Cooker
Charcoal Companion TurboQue
A-Maze-N tube 12 inch tube smoker accessory for use with pellets
BBQ Dragon and Dragon Chimney
Shun Classic Series:
8" Chef Knife
6" Chef's Knife
Gokujo Boning and Fillet Knife
3 1/2 inch Paring Knife
I have both of America's Test Kitchen Slow Cooker Revolution cookbooks. They cook bone-in, skin on chicken breasts 3-4 hours on Low to maintain their moisture, and, for soups and stews, shred the chicken when done, discarding the skin and bones.
Never been a huge mustard fan, I use it but a bottle will last a long time. I like ketchup on hotdogs, grew up eating them that way. I prefer catsup but can't find it anymore.
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