Crock pot lasagna. Lots of recipes out there, I don’t even recall where I got the one we use. The key is to find one that doesn’t contain too much liquid so that the lasagna is watery. I recall we went through several versions before we found the one we use now.
Whatever you cook, first get yourself a healthy supply of those disposable crockpot liners. Golden. These things make cleanup SOOOOOOO easy.
Whatever you cook, first get yourself a healthy supply of those disposable crockpot liners. Golden. These things make cleanup SOOOOOOO easy.
x10!
<div class=”d4p-bbt-quote-title”>TheFamousGrouse wrote:</div>
Whatever you cook, first get yourself a healthy supply of those disposable crockpot liners. Golden. These things make cleanup SOOOOOOO easy.x10!
ESPECIALLY in the wheelhouse.
Thanks for the recipes you guys. I made the ribs so far and then John’s pork chop recipe. I’m gonna keep trying everything I can. I can’t believe I hardly ever used a crock pot before!
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I made a Mississippis Pot roast yesterday day with some mash taters. Damn, that was good!
I made a Mississippis Pot roast yesterday day with some mash taters. Damn, that was good!
Got mine going early this AM.
Added 2/3 of a chopped jalapeño, excited to see what that brings.
Don’t use peppers all that much, chopped er up and apparently didn’t wash my hands enough b4 using the bathroom….had a lil burn going where it shouldn’t be burning 
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Don’t use peppers all that much, chopped er up and apparently didn’t wash my hands enough b4 using the bathroom….had a lil burn going where it shouldn’t be burning
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Been there. 
Not crockpot related, but a buddy makes jerky and he LOVES spicy stuff. He was going to make a batch last weekend and I said bring me some hot stuff. He gave me a little ziploc bag with like 5 pieces in there but only 2 were hot. I take a bite of the first one and HOLY SMOKES I had tears rolling down my face, mouth on fire and my nose started running. He was laughing is butt off. I said I sure hope that was a hot one and not the mild ones! Got home had one more and again burnt my face off! What are the chances that I got both of them? Not playing russian roulette anytime soon!
going to doing a porketta roast in the crockpot Sunday!!!
going to doing a porketta roast in the crockpot Sunday!!!
This has me intrigued.
Same here. Mike let us know how it turns out bud. 
Same here. Mike let us know how it turns out bud.
Pics or it didnt happen!
sorry Captain never learned how takes pics and post them.. porketta is darn good stuff!!!! 
You will have to excuse Mike, he is one of the retired fellows on Minnesota Outdoorsman. He’s even less tech savvy than myself. 
Is it a porchetta-spiced/style pork roast I’m guessing? Porchetta is a pork loin with some of the belly attached, seasoned/stuffed, rolled up, and tied. Can be skin-on or off. Rotisserie over coals is the way I’d do it but I’ve never made it. It looks awesome. I’d definitely get a skin on one.
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Dangit picklerick for posting that pic! That looks so good!
I made ribs again and had them for lunch. They turned out a little tough. Not sure why. Cooked overnight on low for 8 hours.
You will have to excuse Mike, he is one of the retired fellows on Minnesota Outdoorsman. He’s even less tech savvy than myself.
yes I am!! picklerick I have one from the front shoulder… boston butt.. It will be shredded when done
if ya get to Manea’s in Sauk Rapids they have a very one as does Fraboni’s up in Hibbing… they have super good porketta roasts…
Done deal, jalapeño was the ticket, might bump it to a whole one next time. Kids and myself love spicy but my stomache can’t do too much, pepper made it nice and warm. Didn’t want to change the flavor profile of what’s already a good dish.
Will be great to warm up to after some rink time.
yes I am!! picklerick I have one from the front shoulder… boston butt.. It will be shredded when done
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Don’t leave us hanging. What’s the recipe? I’m waiting for the snow to go away before I make the real deal. I don’t actually own a crock put. I use a Dutch oven and find that about 275-300* in the oven works well. Chunk it up and it’s fork tender in a few hours. I usually just toss in a quartered onion, a few garlic cloves, salt, pepper, a couple bay leaves and a splash of beer or water to get it going. It will make plenty of it’s own juices and fat fast enough. The leftovers usually get seared in it’s own fat or some beef tallow for carnitas tacos or even just a hot sandwich. Also goes great over mashed taters.
if ya get to Manea’s in Sauk Rapids they have a very one as does Fraboni’s up in Hibbing… they have super good porketta roasts…
I’d probably have to order it online. I buy pork belly and loin from Costco a few times a year but they never have skin on bellies. I did buy half a cow from a local farmer and picked it up about an hour away near Appleton. They did a nice job. I can handle the stuffing, rolling and tying. I just don’t want to have to butcher a side of pork myself. I’ll check them out.
all I do onions, sometimes taters and carrots and the pork roast in cp.. with the pork seasoned so good already there is no need for any more seasonings…
Is it a porchetta-spiced/style pork roast I’m guessing? Porchetta is a pork loin with some of the belly attached, seasoned/stuffed, rolled up, and tied. Can be skin-on or off. Rotisserie over coals is the way I’d do it but I’ve never made it. It looks awesome. I’d definitely get a skin on one.
He is talking about a porketta roast. Also known as iron range porketta. It is made with the butt not the belly and just seasoned on the outside not rolled up. Quite a few grocery stores and meat markets around here sell their own version. It’s really good if you like fennel
<div class=”d4p-bbt-quote-title”>picklerick wrote:</div>
Is it a porchetta-spiced/style pork roast I’m guessing? Porchetta is a pork loin with some of the belly attached, seasoned/stuffed, rolled up, and tied. Can be skin-on or off. Rotisserie over coals is the way I’d do it but I’ve never made it. It looks awesome. I’d definitely get a skin on one.He is talking about a porketta roast. Also known as iron range porketta. It is made with the butt not the belly and just seasoned on the outside not rolled up. Quite a few grocery stores and meat markets around here sell their own version. It’s really good if you like fennel
yes!!
Went on a double date with a buddy in college to a mexican restaurant and saw him the next day and he told me he was having relations with his date after the dinner and all of a sudden she ran out of the bed screaming and jumped in the shower still screaming. He said he couldn’t figure out what was going on until he remembered there was a real jalapeno plant in the restaurant that we all thought was cool and were touching it.
Guess he didn’t wash his hands either.
bet that was their last time too!!!
Another good one – shredded beef
Jar of pepperoncinis (I don’t use the liquid)
Package of ranch
Package of au ju
Stick of butter
Chuck roast
When it’s done I like to put the meat onto a Hawaiian bun, add cheese on top and put in the oven under the broiler until the cheese is melted a little charred. Delicious
Hey its great for sides and soups too-Refried beans are cheaper better for you and taste better cooked in the crock, smash them up with a potato masher add salt, we end up freezing a bunch too.
Greens like collard with a quality ham hock, at the end add some thick balsalmic, mmmm.
Pea or navy been soup easy cheap and good in your crock.
Done deal, jalapeño was the ticket, might bump it to a whole one next time. Kids and myself love spicy but my stomache can’t do too much, pepper made it nice and warm. Didn’t want to change the flavor profile of what’s already a good dish.
Will be great to warm up to after some rink time.
Glad you liked the jalapeños in it.
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