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The finer things are often the simplest
Step 1: Buy 3 to 5 lb pork butt
Step 2: Turn on slow cooker and set to low Step 3: Put 1 can of beef broth in slow cooker Step 4: Put pork butt in slow cooker Step 5: wake up 8-10 hours later to tender pork Step 6: shred pork, dump favorite BBQ sauce and mix up Step 7: eat at lunch/dinner or hell, right there on the spot for breakfast Talk about easy and delicious! Who needs a grill or bbq pit! ;-) I wish all cooking good be this easy and good. Received our Hamilton Beach interchangeable 2, 4 and 6 quart slow cooker yesterday and put it to work as above. Loving the results so far! Can't wait to try slow cooker kielbasa & sauerkraut next! Mmmmmm........ |
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The finer things are often the simplest
On Jun 25, 11:03*am, Paul McNoob > wrote:
> Step 1: Buy 3 to 5 lb pork butt > Step 2: Turn on slow cooker and set to low > Step 3: Put 1 can of beef broth in slow cooker > Step 4: Put pork butt in slow cooker > Step 5: wake up 8-10 hours later to tender pork > Step 6: shred pork, dump favorite BBQ sauce and mix up > Step 7: eat at lunch/dinner or hell, right there on the spot for > breakfast > > Talk about easy and delicious! Who needs a grill or bbq pit! ;-) I > wish all cooking good be this easy and good. > > Received our Hamilton Beach interchangeable 2, 4 and 6 quart slow > cooker yesterday and put it to work as above. Loving the results so > far! Can't wait to try slow cooker kielbasa & sauerkraut next! > Mmmmmm........ Now you need to try Damsel's Chicago Beef Sandwiches-OMG! Maybe someone would be kind enough to post the recipe? |
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The finer things are often the simplest
On Jun 25, 2:16*pm, merryb > wrote:
> On Jun 25, 11:03*am, Paul McNoob > wrote: > > > > > > > Step 1: Buy 3 to 5 lb pork butt > > Step 2: Turn on slow cooker and set to low > > Step 3: Put 1 can of beef broth in slow cooker > > Step 4: Put pork butt in slow cooker > > Step 5: wake up 8-10 hours later to tender pork > > Step 6: shred pork, dump favorite BBQ sauce and mix up > > Step 7: eat at lunch/dinner or hell, right there on the spot for > > breakfast > > > Talk about easy and delicious! Who needs a grill or bbq pit! ;-) I > > wish all cooking good be this easy and good. > > > Received our Hamilton Beach interchangeable 2, 4 and 6 quart slow > > cooker yesterday and put it to work as above. Loving the results so > > far! Can't wait to try slow cooker kielbasa & sauerkraut next! > > Mmmmmm........ > > Now you need to try Damsel's Chicago Beef Sandwiches-OMG! Maybe > someone would be kind enough to post the recipe?- Hide quoted text - > > - Show quoted text - Found it: You must Sign in before you can post messages. To post a message you must first join this group. Please update your nickname on the subscription settings page before posting. You do not have the permission required to post. Damsel in dis Dress View profile More options Aug 12 2006, 4:24 pm Newsgroups: rec.food.cooking From: Damsel in dis Dress > Date: Sat, 12 Aug 2006 15:24:39 -0500 Local: Sat, Aug 12 2006 4:24 pm Subject: Damsel's Italian Beef question Reply to author | Forward | Print | Individual message | Show original | Report this message | Find messages by this author On Sat, 12 Aug 2006 19:44:23 GMT, "LT" > wrote: >Where can I look at this recipe? Don't see it on the RFC web site. * Exported from MasterCook * Chicago Beef Sandwiches Recipe By :Carol Peterson (Damsel) Serving Size : 12 Preparation Time :0:00 Categories : Beef Sandwiches and Fillings Signature Dishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon olive oil 5 pounds round roast, trimmed 1 1/2 cups beef broth -- (14.5 oz. can) 7 cloves garlic -- crushed 1 tablespoon salt 1 tablespoon dried oregano 1 tablespoon dried basil 2 teaspoons red pepper flakes Heat olive oil in skillet; brown the roast on all sides. Place roast in large crockpot. Combine water and remaining ingredients; stir well. Pour over roast; cook on HIGH for 5 hours or until tender. Remove roast from crockpot, cover, and refrigerate. Strain broth into a storage container and refrigerate until ready to use. Slice chilled meat very thinly and place into crockpot or large saucepan. Pour strained broth over meat, and cook gently until heated through. Serve meat slices, piled high on crusty rolls, with heated broth for dipping. Optional: Provolone cheese; giardiniera or peperoncini. Cuisine: "American - Midwest" |
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The finer things are often the simplest
As you may have noticed, the directions call for you to add water, but
in the ingredient list there is none- I usually add about a cup and a half as we like the juice!! Don't forget the cheese and peppercioni- they are super important for the full effect. You are going to flip if you like this type of stuff. If I have leftovers, I freeze the meat & juice and add them to spaghetti sauce when I make a huge pot of it for freezing. |
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The finer things are often the simplest
Paul McNoob wrote:
> Step 1: Buy 3 to 5 lb pork butt > Step 2: Turn on slow cooker and set to low > Step 3: Put 1 can of beef broth in slow cooker > Step 4: Put pork butt in slow cooker > Step 5: wake up 8-10 hours later to tender pork > Step 6: shred pork, dump favorite BBQ sauce and mix up > Step 7: eat at lunch/dinner This is essentially what I'm doing for dinner tonight, but I'm doing it in a slow oven. Serene -- "I think I have an umami receptor that has developed sentience." -- Stef |
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The finer things are often the simplest
On Wed, 25 Jun 2008 11:16:55 -0700 (PDT), merryb >
wrote: >On Jun 25, 11:03*am, Paul McNoob > wrote: >> Step 1: Buy 3 to 5 lb pork butt >> Step 2: Turn on slow cooker and set to low >> Step 3: Put 1 can of beef broth in slow cooker >> Step 4: Put pork butt in slow cooker >> Step 5: wake up 8-10 hours later to tender pork >> Step 6: shred pork, dump favorite BBQ sauce and mix up >> Step 7: eat at lunch/dinner or hell, right there on the spot for >> breakfast >> >> Talk about easy and delicious! Who needs a grill or bbq pit! ;-) I >> wish all cooking good be this easy and good. >> >> Received our Hamilton Beach interchangeable 2, 4 and 6 quart slow >> cooker yesterday and put it to work as above. Loving the results so >> far! Can't wait to try slow cooker kielbasa & sauerkraut next! >> Mmmmmm........ > >Now you need to try Damsel's Chicago Beef Sandwiches-OMG! Maybe >someone would be kind enough to post the recipe? The recipe is on the RFC web site. If you've ever been here and had the real thing you'd know it's just a starter recipe. Probably edible, but not what you'd get here. The picture doesn't even remotely resemble what a Chicago Italian Beef looks like. Lou |
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The finer things are often the simplest
On Wed, 25 Jun 2008 13:25:18 -0700 (PDT), merryb >
wrote: >As you may have noticed, the directions call for you to add water, but >in the ingredient list there is none- The water mentioned in the directions should be the broth in the ingredient list. I suggested it to Damsel before she went away and it seems she didn't change everything. >I usually add about a cup and a half as we like the juice!! It's best to cover the meat about half way with broth and dilute it after. The meat doesn't like being in so much liquid. I use Better Than Bouillon for my broth. >Don't forget the cheese and peppercioni-they are super important for the full effect. Cheesy beefs are ok, but pepperoncini is never offered here. To much vinegar. Get some real giardiniera. (Not Spring mix) Or saute some banana peppers if you like mild. >You are going to flip if you like this type of stuff. It needs, Bay leaf Onion Marjoram Black pepper Fennel Forget the lame 7 cloves of garlic and roast a whole head and squeeze that in. And use french bread, not whatever was used in that picture. Sorry to pick on someone's signature dish, but it's weak. Lou |
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The finer things are often the simplest
"Paul McNoob" > wrote in message ... > Step 1: Buy 3 to 5 lb pork butt > Step 2: Turn on slow cooker and set to low > Step 3: Put 1 can of beef broth in slow cooker > Step 4: Put pork butt in slow cooker > Step 5: wake up 8-10 hours later to tender pork > Step 6: shred pork, dump favorite BBQ sauce and mix up > Step 7: eat at lunch/dinner or hell, right there on the spot for > breakfast > > Talk about easy and delicious! Who needs a grill or bbq pit! ;-) I > wish all cooking good be this easy and good. > > Received our Hamilton Beach interchangeable 2, 4 and 6 quart slow > cooker yesterday and put it to work as above. Loving the results so > far! Can't wait to try slow cooker kielbasa & sauerkraut next! > Mmmmmm........ WOW! Come to think of it you're right on the money. After all why go to all the fuss to make and have Fettuccini Alfredo when you can open a can of Spaghetti-O's? Another Chemist! -- Old Scoundrel (AKA Dimitri) |
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The finer things are often the simplest
Paul McNoob wrote:
> Chicago Beef Sandwiches > > > Recipe By :Carol Peterson (Damsel) > Serving Size : 12 Preparation Time :0:00 > Categories : Beef Sandwiches and > Fillings > Signature Dishes > > > Amount Measure Ingredient -- Preparation Method > -------- ------------ -------------------------------- > 1 tablespoon olive oil > 5 pounds round roast, trimmed > 1 1/2 cups beef broth -- (14.5 oz. can) > 7 cloves garlic -- crushed > 1 tablespoon salt > 1 tablespoon dried oregano > 1 tablespoon dried basil > 2 teaspoons red pepper flakes > > > Heat olive oil in skillet; brown the roast on all sides. Place roast > in large crockpot. Combine water and remaining ingredients; stir > well. Pour over roast; cook on HIGH for 5 hours or until tender. > > > Remove roast from crockpot, cover, and refrigerate. Strain broth > into > a storage container and refrigerate until ready to use. > > > Slice chilled meat very thinly and place into crockpot or large > saucepan. Pour strained broth over meat, and cook gently until > heated > through. > > > Serve meat slices, piled high on crusty rolls, with heated broth for > dipping. > > > Optional: Provolone cheese; giardiniera or peperoncini. I made this yesterday, and, Lou's comments to the contrary, it was really, really good and really, really easy. I substituted majoram for the basil because I don't care for basil, and I used a 3 lb sirloin tip roast instead of round roast. The roasted garlic suggestion sounds like a winner, and how can you go wrong adding onion? Don't like either fennel or bay leaf, though, and it's hard to imagine needing black pepper on top of the red. We had it for supper last night and himself took another large serving and a hunk of french bread with him to have for lunch or 4th meal, or whatever it is that third-shifters eat at around 3 am. My son had another big sandwich for breakfast and my daughter used some in a quesadilla, which pretty much means I'm going to have to come up with something other than the shredded beef tacos I had planned for tonight's supper. This one definitely goes on my short list of potluck contribution possibilities. |
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The finer things are often the simplest
Kathleen > wrote in news:T7Q8k.1060$mL6.1031
@newsfe07.lga: > Paul McNoob wrote: > > >> Chicago Beef Sandwiches >> >> >> Recipe By :Carol Peterson (Damsel) >> Serving Size : 12 Preparation Time :0:00 >> Categories : Beef Sandwiches and >> Fillings >> Signature Dishes >> >> >> Amount Measure Ingredient -- Preparation Method >> -------- ------------ -------------------------------- >> 1 tablespoon olive oil >> 5 pounds round roast, trimmed >> 1 1/2 cups beef broth -- (14.5 oz. can) >> 7 cloves garlic -- crushed >> 1 tablespoon salt >> 1 tablespoon dried oregano >> 1 tablespoon dried basil >> 2 teaspoons red pepper flakes >> >> >> Heat olive oil in skillet; brown the roast on all sides. Place roast >> in large crockpot. Combine water and remaining ingredients; stir >> well. Pour over roast; cook on HIGH for 5 hours or until tender. >> >> >> Remove roast from crockpot, cover, and refrigerate. Strain broth >> into >> a storage container and refrigerate until ready to use. >> >> >> Slice chilled meat very thinly and place into crockpot or large >> saucepan. Pour strained broth over meat, and cook gently until >> heated >> through. >> >> >> Serve meat slices, piled high on crusty rolls, with heated broth for >> dipping. >> >> >> Optional: Provolone cheese; giardiniera or peperoncini. > > I made this yesterday, and, Lou's comments to the contrary, it was > really, really good and really, really easy. I substituted majoram for > the basil because I don't care for basil, and I used a 3 lb sirloin tip > roast instead of round roast. The roasted garlic suggestion sounds like > a winner, and how can you go wrong adding onion? Don't like either > fennel or bay leaf, though, and it's hard to imagine needing black > pepper on top of the red. > > We had it for supper last night and himself took another large serving > and a hunk of french bread with him to have for lunch or 4th meal, or > whatever it is that third-shifters eat at around 3 am. My son had > another big sandwich for breakfast and my daughter used some in a > quesadilla, which pretty much means I'm going to have to come up with > something other than the shredded beef tacos I had planned for tonight's > supper. > > This one definitely goes on my short list of potluck contribution > possibilities. > > This beef recipe of Carol's (*AKA Damsel) is also one of my favorites...proving Lou doesn't know of what he speaks and is one of the reasons I kill filed him. Carol was a good cook and a good person...I miss her. Avoiding dealing with fools is a part of life.- me. -- The house of the burning beet-Alan |
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The finer things are often the simplest
On Jun 26, 12:50*pm, "Dimitri" > wrote:
> "Paul McNoob" > wrote in message > > ... > > > > > > > Step 1: Buy 3 to 5 lb pork butt > > Step 2: Turn on slow cooker and set to low > > Step 3: Put 1 can of beef broth in slow cooker > > Step 4: Put pork butt in slow cooker > > Step 5: wake up 8-10 hours later to tender pork > > Step 6: shred pork, dump favorite BBQ sauce and mix up > > Step 7: eat at lunch/dinner or hell, right there on the spot for > > breakfast > > > Talk about easy and delicious! Who needs a grill or bbq pit! ;-) I > > wish all cooking good be this easy and good. > > > Received our Hamilton Beach interchangeable 2, 4 and 6 quart slow > > cooker yesterday and put it to work as above. Loving the results so > > far! Can't wait to try slow cooker kielbasa & sauerkraut next! > > Mmmmmm........ > > WOW! I knew you'd be impressed! > > Come to think of it you're right on the money. I know!!! Amazing, isn't it?? I'm good like that! > > After all why go to all the fuss to make and have Fettuccini Alfredo when > you can open a can of Spaghetti-O's? Exactly!!!! Now you're getting it! Whew, man, you are good! > > Another Chemist! > Wow thank you so much for pointing that out! |
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The finer things are often the simplest
On Thu, 26 Jun 2008 12:14:35 -0500, Kathleen
> wrote: >Paul McNoob wrote: > > >> Chicago Beef Sandwiches >> >I made this yesterday, and, Lou's comments to the contrary, it was >really, really good and really, really easy. I never said the recipe sucked. I said weak, and not a "Chicago Italian Beef Sandwich" Look at the picture below and tell me that's anything like what you see on the RFC site or what you made. http://www.alsbeef.com/ > I substituted majoram for >the basil because I don't care for basil, Marjoram was on my list. Sorry you don't like basil. >and I used a 3 lb sirloin tip roast instead of round roast. That's very nice and why the boys gobbled it up. Good choice! >The roasted garlic suggestion sounds like a winner, I even went to far as to roast the garlic and injected it into the meat. Wasn't worth the effort and mess. >and how can you go wrong adding onion? I mince a whole onion and use that. Powder just doesn't cut it for me. >Don't like either fennel or bay leaf, though, You'd never have known they were there other than making a better meal. >and it's hard to imagine needing black pepper on top of the red. Black peppercorns are nothing like red pepper flakes. Different flavor. Next time throw caution to the wind and toss a bit of tyme in there. YUM!!! >We had it for supper last night and himself took another large serving >and a hunk of french bread with him to have for lunch or 4th meal, or >whatever it is that third-shifters eat at around 3 am. My son had >another big sandwich for breakfast and my daughter used some in a >quesadilla, which pretty much means I'm going to have to come up with >something other than the shredded beef tacos I had planned for tonight's >supper. You were going to make tacos with Italian Beef? <shrug> >This one definitely goes on my short list of potluck contribution >possibilities. I imagine. Lou <---------scratching head |
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The finer things are often the simplest
"Paul McNoob" > wrote in message ... > Step 1: Buy 3 to 5 lb pork butt > Step 2: Turn on slow cooker and set to low > Step 3: Put 1 can of beef broth in slow cooker > Step 4: Put pork butt in slow cooker > Step 5: wake up 8-10 hours later to tender pork > Step 6: shred pork, dump favorite BBQ sauce and mix up > Step 7: eat at lunch/dinner or hell, right there on the spot for > breakfast > > Talk about easy and delicious! Who needs a grill or bbq pit! ;-) I > wish all cooking good be this easy and good. > > Received our Hamilton Beach interchangeable 2, 4 and 6 quart slow > cooker yesterday and put it to work as above. Loving the results so > far! Can't wait to try slow cooker kielbasa & sauerkraut next! > Mmmmmm........ Try adding a pkg of kraut (the bag, no jars) to your next pork roast. Browning it first adds loads of flavor. kimberly |
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The finer things are often the simplest
On Jun 26, 6:05*pm, "Nexis" > wrote:
> "Paul McNoob" > wrote in message > > ... > > > > > > > Step 1: Buy 3 to 5 lb pork butt > > Step 2: Turn on slow cooker and set to low > > Step 3: Put 1 can of beef broth in slow cooker > > Step 4: Put pork butt in slow cooker > > Step 5: wake up 8-10 hours later to tender pork > > Step 6: shred pork, dump favorite BBQ sauce and mix up > > Step 7: eat at lunch/dinner or hell, right there on the spot for > > breakfast > > > Talk about easy and delicious! Who needs a grill or bbq pit! ;-) I > > wish all cooking good be this easy and good. > > > Received our Hamilton Beach interchangeable 2, 4 and 6 quart slow > > cooker yesterday and put it to work as above. Loving the results so > > far! Can't wait to try slow cooker kielbasa & sauerkraut next! > > Mmmmmm........ > > Try adding a pkg of kraut (the bag, no jars) to your next pork roast. > Browning it first adds loads of flavor. > > kimberly- Hide quoted text - > > - Show quoted text - I was just thinking of doing the kraut with the kielbasa but I like this idea mmmmm! |
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The finer things are often the simplest
On Thu, 26 Jun 2008 17:47:47 GMT, hahabogus > wrote:
>This beef recipe of Carol's (*AKA Damsel) is also one of my >favorites... After reading some of the things you've posted I'm sure it's a big improvement. >proving Lou doesn't know of what he speaks LOL. I speak only of what I know. You won't find me yappin about NY bagels or Philly cheesesteaks. But Chicago style Italian Beef I know very well. > and is one of the reasons I kill filed him. Liar. You <claim to have> KF'd me. And it was when I hurt your feelings because I called you on more than one shit cooking tip you posted. You claim to smoke food yet you use a gasser. Sounds like you're the one who "knows not of what you speak." >Carol was a good cook and a good person...I miss her. Is this about food or Carol? I don't know much about Carol or Damsel, (or whatever her name is) but how do you know this? Have you shared a table with her? Do you know if she's ever even had an Italian beef in Chicago at a real beef joint? Have YOU ever been to Chicago for the real thing? I've got friends and family in Washington, California, Arizona, Texas, Florida, North Carolina, Maine, Wisconsin, etc etc. A few years ago I attended a party that had sales reps that covered all 50 states. Guess what the consensus is? Nobody outside Chicago serves a good beef. I don't understand this because it's really pretty simple. I gave brief notes on how to make something much closer to what the recipe was titled, and I get shit from some ugly freak who likes Kraft dinner, uses a faux smoker, and is upset because his friends recipe isn't all that good. A year or so ago I posted about my attempts at Asian cooking. I caught some grief and guess what? My feelings didn't get hurt and my wok skills improved greatly. >Avoiding dealing with fools is a part of life.- me. Fools can't be taught. Lou |
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The finer things are often the simplest
"Paul McNoob" > wrote in message ... On Jun 26, 6:05 pm, "Nexis" > wrote: > "Paul McNoob" > wrote in message > > ... > > > > > > > Step 1: Buy 3 to 5 lb pork butt > > Step 2: Turn on slow cooker and set to low > > Step 3: Put 1 can of beef broth in slow cooker > > Step 4: Put pork butt in slow cooker > > Step 5: wake up 8-10 hours later to tender pork > > Step 6: shred pork, dump favorite BBQ sauce and mix up > > Step 7: eat at lunch/dinner or hell, right there on the spot for > > breakfast > > > Talk about easy and delicious! Who needs a grill or bbq pit! ;-) I > > wish all cooking good be this easy and good. > > > Received our Hamilton Beach interchangeable 2, 4 and 6 quart slow > > cooker yesterday and put it to work as above. Loving the results so > > far! Can't wait to try slow cooker kielbasa & sauerkraut next! > > Mmmmmm........ > > Try adding a pkg of kraut (the bag, no jars) to your next pork roast. > Browning it first adds loads of flavor. > > kimberly- Hide quoted text - > > - Show quoted text - >I was just thinking of doing the kraut with the kielbasa but I like >this idea mmmmm! It's delicious, the pork turns out tender and flavorful, and the kraut is even tasty! I like to have it with some gold potatoes and green beans. kimberly |
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The finer things are often the simplest
On Thu, 26 Jun 2008 09:50:08 -0700, "Dimitri" >
wrote: > >"Paul McNoob" > wrote in message ... >> Step 1: Buy 3 to 5 lb pork butt >> Step 2: Turn on slow cooker and set to low >> Step 3: Put 1 can of beef broth in slow cooker >> Step 4: Put pork butt in slow cooker >> Step 5: wake up 8-10 hours later to tender pork >> Step 6: shred pork, dump favorite BBQ sauce and mix up >> Step 7: eat at lunch/dinner or hell, right there on the spot for >> breakfast >> >> Talk about easy and delicious! Who needs a grill or bbq pit! ;-) I >> wish all cooking good be this easy and good. >> >> Received our Hamilton Beach interchangeable 2, 4 and 6 quart slow >> cooker yesterday and put it to work as above. Loving the results so >> far! Can't wait to try slow cooker kielbasa & sauerkraut next! >> Mmmmmm........ > > >WOW! > >Come to think of it you're right on the money. > >After all why go to all the fuss to make and have Fettuccini Alfredo when >you can open a can of Spaghetti-O's? > >Another Chemist! jeez, lighten up, dimitri! he's a new cook taking a lot of steps in the right direction. it might not be to your taste, but it's not exactly spaghetti-o's. your pal, blake |
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The finer things are often the simplest
"blake murphy" > wrote in message ... > On Thu, 26 Jun 2008 09:50:08 -0700, "Dimitri" > > wrote: > >> >>"Paul McNoob" > wrote in message ... >>> Step 1: Buy 3 to 5 lb pork butt >>> Step 2: Turn on slow cooker and set to low >>> Step 3: Put 1 can of beef broth in slow cooker >>> Step 4: Put pork butt in slow cooker >>> Step 5: wake up 8-10 hours later to tender pork >>> Step 6: shred pork, dump favorite BBQ sauce and mix up >>> Step 7: eat at lunch/dinner or hell, right there on the spot for >>> breakfast >>> >>> Talk about easy and delicious! Who needs a grill or bbq pit! ;-) I >>> wish all cooking good be this easy and good. >>> >>> Received our Hamilton Beach interchangeable 2, 4 and 6 quart slow >>> cooker yesterday and put it to work as above. Loving the results so >>> far! Can't wait to try slow cooker kielbasa & sauerkraut next! >>> Mmmmmm........ >> >> >>WOW! >> >>Come to think of it you're right on the money. >> >>After all why go to all the fuss to make and have Fettuccini Alfredo when >>you can open a can of Spaghetti-O's? >> >>Another Chemist! > > jeez, lighten up, dimitri! he's a new cook taking a lot of steps in > the right direction. it might not be to your taste, but it's not > exactly spaghetti-o's. > > your pal, > blake Bull shit he's a TROLL! Posting here and on Barbeque with BS questions. Schools out! -- Old Scoundrel (AKA Dimitri) |
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The finer things are often the simplest
On Fri, 27 Jun 2008 13:34:55 -0700, "Dimitri" >
wrote: > >"blake murphy" > wrote in message .. . >> On Thu, 26 Jun 2008 09:50:08 -0700, "Dimitri" > >> wrote: >> >>> >>>"Paul McNoob" > wrote in message ... >>>> Step 1: Buy 3 to 5 lb pork butt >>>> Step 2: Turn on slow cooker and set to low >>>> Step 3: Put 1 can of beef broth in slow cooker >>>> Step 4: Put pork butt in slow cooker >>>> Step 5: wake up 8-10 hours later to tender pork >>>> Step 6: shred pork, dump favorite BBQ sauce and mix up >>>> Step 7: eat at lunch/dinner or hell, right there on the spot for >>>> breakfast >>>> >>>> Talk about easy and delicious! Who needs a grill or bbq pit! ;-) I >>>> wish all cooking good be this easy and good. >>>> >>>> Received our Hamilton Beach interchangeable 2, 4 and 6 quart slow >>>> cooker yesterday and put it to work as above. Loving the results so >>>> far! Can't wait to try slow cooker kielbasa & sauerkraut next! >>>> Mmmmmm........ >>> >>> >>>WOW! >>> >>>Come to think of it you're right on the money. >>> >>>After all why go to all the fuss to make and have Fettuccini Alfredo when >>>you can open a can of Spaghetti-O's? >>> >>>Another Chemist! >> >> jeez, lighten up, dimitri! he's a new cook taking a lot of steps in >> the right direction. it might not be to your taste, but it's not >> exactly spaghetti-o's. >> >> your pal, >> blake > >Bull shit he's a TROLL! Posting here and on Barbeque with BS questions. >Schools out! trolls don't usually follow up on their posts. he asks sincere questions and seems to be having a good time learning how to cook. trolls intentionally post things to **** people off. since you're one of very few taking umbrage, i'd say as a troll, he's a failure. (n.b. i can't speak to what he does on a.f.b.) your pal, blake |
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The finer things are often the simplest
On Jun 25, 2:03*pm, Paul McNoob > wrote:
> Received our Hamilton Beach interchangeable 2, 4 and 6 quart slow > cooker yesterday and put it to work as above. Loving the results so > far! Can't wait to try slow cooker kielbasa & sauerkraut next! > Mmmmmm........ Spare ribs and saurkraut too ? I'd brown the ribs first though. John Kane Kingston ON Canada |
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