A nice tender BBQ'd Beef Brisket cooked on my very own Big Green Egg.

Let us know what you think about it.

Insanely good. Honestly one of my favorites from the crockpot.

Insanely good. Honestly one of my favorites from the crockpot.

 

What were the modifications you did?

Did you get a crockpot and tassels for Christmas? :lol2:

 

I cook in the crockpot often

Insanely good. Honestly one of my favorites from the crockpot.

 

It is one of the biggest favorites at our tailgates.

What were the modifications you did?

Doubled the Giardiniera and instead of the Zesty Italian I just used one packet of Creamy Italian (all they had).

 

Served them with the meat and veggies, on toasted hoagie rolls, with provolone cheese. Saved sauce for dipping.

Doubled the Giardiniera and instead of the Zesty Italian I just used one packet of Creamy Italian (all they had).

 

Served them with the meat and veggies, on toasted hoagie rolls, with provolone cheese. Saved sauce for dipping.

 

I use double the amount of Giardiniera when I make it at home.

Ok this past weekend's tailgate included a slow cooker again.

 

I took a 6lb roast beef (what ever is on sale - I used a bottom round)

 

Removed the bulk of the fat and put the roast in the crockpot.

 

Mixed together:

2 14oz cans of beef broth

1 16oz jar of peperoncini rings juice and all. I diced it up very fine.

1 8oz jar of Italian Giardiniera (drained). I rough diced these to leave them pretty chunky.

2 envelopes of zesty italian salad dressing mix

 

Poured all of that over the meat, put the lid on, and set on low for 12 hours.

 

-Took the meat out and shredded it all up.

-Skimmed the fat off of the juice(wasn't much), and pulled out about 1/3 of the juice out for dipping.

-Put all of the meat back in the crockpot to keep it hot.

-Got some of those long french loaves from Kroger. Baked them right on the grill.

-Sauteed up some sweet peppers and some hot peppers.

-Cut the loaves into 4 sandwich size rolls.

-Sliced open a piece of crusty bread, stuffed it with beef, peppers of choice, and shredded cheddar cheese. Had little bowls of juice for dipping.

 

Dang that was good.

 

I made this today and it was outstanding. I used shredded pepperjack though. Had it for lunch and dinner.

I've got one that the wife and I love.

You can change the amount depending on how many people you are serving.

 

We use (makes 6 huge enchiladas):

1.5 lbs of stew meat

2 bell peppers

1 onion

2 cans spicy enchilada sauce

1 pack taco seasoning

 

Slice onions and bell peppers. Throw all ingredients in the slow cooker and mix. Cook on low for 8 hours or high for 5 or so.

 

You'll also need burrito sized tortillas, potatoes, shredded cheese and anything else you like in an enchilada ( I but black olives, cilantro and jalapenos in mine).

 

We chop our potatoes and fry them on low with a little oil. Not really even a fry, just enough to get them soft.

 

Spoon some of the stew meat onto a tortilla, use a fork to break it up a little (makes it easier to roll). Add the peppers and onions, cheese, potatoes and whatever else you like.

 

Roll up your enchilada and place it in a greased baking dish. When all your enchiladas are in the dish, top them with some of the sauce left in slow cooker and more cheese if you like. Bake them at 400 degrees until the cheese is melted.

 

These are very, very good.

 

I think the next time we make them I may add the potatoes and jalapenos to the slow cooker and cook them with everything else. I'll let you all know how they turn out !

 

This sounds really good to me, I'm going to try it this weekend. Mrs C loves Mexican.

 

I'll probably sub rice for potatoes though, we're big rice eaters.

Might have to try those enchiladas this weekend myself.

My wife made a pretty awesome chicken dish in the crockpot this past Thursday:

 

(1) 8 oz tub sour cream & onion cream cheese. She used the 1/3 fat version to keep it a little healthier.

(1-1/2) tablespoons of butter/margarine

(1) 10.75 oz can of condensed golden mushroom soup (regular cream of mushroom works fine too...golden mushroom just has a little more taste to it)

(4) chicken breasts

(1) Italian seasoning packet

 

Combine the cream cheese, italian seasoning packet, butter and mushroom soup in a bowl, microwave them for about 90 seconds until you can mix them all together. Put the chicken breasts in the crockpot and pour the other ingredients over the chicken. Cook on medium setting for about 8 hours. Goes well over rice or noodles. Crazy good.

Edited January 24, 201412 yr by True blue (and gold)

My wife made a pretty awesome chicken dish in the crockpot this past Thursday:

 

(1) 8 oz tub sour cream & onion cream cheese. She used the 1/3 fat version to keep it a little healthier.

(1-1/2) tablespoons of butter/margarine

(1) 10.75 oz can of condensed golden mushroom soup (regular cream of mushroom works fine too...golden mushroom just has a little more taste to it)

(4) chicken breasts

 

Combine the cream cheese, butter and mushroom soup in a bowl, microwave them for about 90 seconds until you can mix them all together. Put the chicken breasts in the crockpot and pour the other ingredients over the chicken. Cook on medium setting for about 8 hours. Goes well over rice or noodles. Crazy good.

Ooh, gonna try that one tomorrow. :thumb:

Made this for Sunday's football watching...

 

2 lbs. ground beef

2 (16oz) cans drained kidney beans

2 (14.5oz) cans diced undrained tomatoes

1 (8oz) can tomato sauce

2 chopped medium onions

1 chopped green pepper

2 cloves minced garlic

2 tablespoons chili powder

2 tablespoons cayenne pepper

1/2 jar diced jalapenos w/ juice

1 teaspoon ground black pepper

1 teaspoon salt

1.5 teaspoons paprika

1/8 teaspoon oregano

1 can beer

 

 

Cook on high for 4-6 hours, on low 8-10 hours.

My wife made a pretty awesome chicken dish in the crockpot this past Thursday:

 

(1) 8 oz tub sour cream & onion cream cheese. She used the 1/3 fat version to keep it a little healthier.

(1-1/2) tablespoons of butter/margarine

(1) 10.75 oz can of condensed golden mushroom soup (regular cream of mushroom works fine too...golden mushroom just has a little more taste to it)

(4) chicken breasts

 

Combine the cream cheese, butter and mushroom soup in a bowl, microwave them for about 90 seconds until you can mix them all together. Put the chicken breasts in the crockpot and pour the other ingredients over the chicken. Cook on medium setting for about 8 hours. Goes well over rice or noodles. Crazy good.

 

I've been informed that I left out a REALLY important ingredient: (1) packet of Italian dressing seasoning

I've been informed that I left out a REALLY important ingredient: (1) packet of Italian dressing seasoning

 

Well that would have sucked.