This is my crock pot. I was a crock pot hater. The meat was always overcooked and falling apart. Things would even be burnt by the time we were to eat. Yes, I always set my crock pot to low.
Then one thanksgiving I began to kinda like my crock pot. With 25 coming for dinner, I had to cook some things the day before. Mashed potatoes were my crock pot experiment. After all, how bad could potatoes be that gravy wouldn't be able to fix?
So, five pounds of peeled, boiled and mashed russets later, my crock pot was loaded with fluffy goodness, waiting for Thursday morning. That holiday morning, I pulled the crock from the fridge and put them in the cooker, set on high, with a few pats of butter on top for good measure. Miraculously, the potatoes were hot and ready at the same time the turkey was. The bonus? One less rushed item before the feast.
Now that I am working full time and have children with sports and music commitments, I am becoming a crock pot lover. I utilize mine about three times a week. A favorite recipe is an adaptation of my Grandma Dorthoy's Kansas City brisket recipe.
Her original recipe included an overnight marinade in a wet rub and six hours in a 300 degree oven. Those steps and timing don't currently work with our schedule.
My adaptation takes 5 minutes to put together and is good after eight hours but exceptional after the 12 hours my crock pot is typically plugged in to make our supper. Check back on Saturday, as the recipe will be in the recipe section. Try this brisket once and you will make it regularly for your time crunched, crock pot supper evenings. It is a dish that at the first bite your state WOW, that's delicious!
Which are you? A crock pot hater or lover?