I'm sure that would work. I used to take goose breasts and put them in the crock pot all afternoon with jellied cranberries on top. Was very good.

Coop - it may or may not be. Taking a chance here. I have used the recipe before for crock pot peach cobbler that works awesome. You put a paper towel under the lid to catch the condensation so it doesn't get soggy. This new crock pot has a hole for a temp probe so was thinking it would evaporate out, but the condensation is still there. Guess we will see.

I've done this a couple of times and it is always a success. However I use Asian five spice instead of brown sugar.

http://www.heidishomecooking.com/3-s...peach-cobbler/
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Hope it turns out and taste great :-)
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Jesus, man. That looks wonderful.
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After work, I grilled hamburgers for the wife and kid, while the wife went and bought me some crawfish. Teamwork.
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Thanks, man. Seasoned beef, sauce, and my favorite cheese mix (fontina and mozzarella).
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:-) That does looks wonderful, I bet it was filling.
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It was good. Thanks for the recipe!

The veggies and boneless, skinless chicken thighs were frozen. I mis remembered the timing and originally put it altogether on low by noon. Got home about 4 and coop was right, the dough wasn't cooking like I thought. So turned it on high. Dough didn't cook all the way towards the middle to brown and crispy, but was still good.

If I am going to do it again, I would keep the veggies frozen, but would cut the chicken in pieces. Also cook on high to cook the crescent roll crust, and put the paper towel under the lid.

Thanks again!
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Dilly Dilly
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love me some southern boil.
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Chicken Parm.


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Blackened Fish tacos (tilapia) I seasoned with a salsa verde dry seasoning from a local spice store.

topped with shredded cabbage, my pico with pineapple, cilantro

fish taco sauce was a combination of sour cream, mayo, 1 lime, garlic, cumin, salt and some cilantro.

Was too good and in my belly before it had a chance to get in front of a camera.
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Anybody got any ideas for beef shoulder steak? I got some of it in a meat package from our meat market.

My current plan is to sous vide it, sear it, and then cut into strips to go with pasta and Alfredo sauce.
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Braise it. Don’t think you’re gonna like it in strips unless you sous vide it awhile. It’s usually a roast.
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Ahhh, not so fast. You can get a smoke ring with no smoke, smoke, covered in paper, etc. It's not the smoke, and it's not the rub that keeps it out. Read this little experiment. If the CO and NO can penetrate paper and hepa filters, then they can penetrate rub, which once on the meat, will become moist. The smoke ring is a bit of a myth. Hell, look at your hamburgers off of a charcoal grill next time. They will have a smoke ring, albeit thin, and they might have only been on there for a few minutes.

https://amazingribs.com/more-techniq...moke-necessary
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had shrimp scampi pizza last night


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