CockyTalk

Welcome to Cockytalk!

Thank you for visiting our forum. As a guest, you have limited access to view some discussion and articles. By joining our free community, you will be able to view all discussions and articles, post your own topics, communicate privately with other members (PM), respond to polls, upload photos, participate in Pick'Em contests and access many other special features. Registration is fast, simple and absolutely free, so please join our community today!!

If you have any problems registering or logging in, please contact our Admins. Thanks!

Go Back   CockyTalk > Community > The Water Cooler > Carolina Eats

Today's Top 10
Posters (by posts)Threads (by views)Newest Posts Gamecock Headlines 
carolina_corpsman
TastyLicks
Wisercock
Captain9Dragons
GregoryHouse
JSmothers1
2k15
uscfan1
SanAntonioCock
usc1
Our chances against (2733)
Muschamp Presser que (2318)
I wish we all could (1961)
The Bama mentality: (938)
Turning point - Jaco (917)
10 things I'm absolu (789)
Mental toughness (775)
BURN THE BOATS: Noth (759)
Honest assessment of (473)
Three Key Takeaways (374)
Our chances against aTm
Muschamp Presser question
Interesting David William
2018 Commitment - Marlon
Fall Softball 2017
***Volvo Driving Soccer M
Jake Bentley analysis
I wish we all could get a
10 things I'm absolutely
BURN THE BOATS: Nothing t


Reply
 
Thread Tools Display Modes
Old 06-12-2017, 10:56 AM   #21
hank scorpio
Yellow Bellied Sapsucker
 
hank scorpio's Avatar
 
Male

Join Date: Nov 2010
Location: I Never had Relations with that Russian
Posts: 924
CockyCash: 2400200
hank scorpio is USC mascot materialhank scorpio is USC mascot materialhank scorpio is USC mascot materialhank scorpio is USC mascot materialhank scorpio is USC mascot materialhank scorpio is USC mascot materialhank scorpio is USC mascot materialhank scorpio is USC mascot materialhank scorpio is USC mascot materialhank scorpio is USC mascot materialhank scorpio is USC mascot material
Default Re: Pressure Cookers

Quote:
Originally Posted by RoosterBooster View Post
Anything you need to roast for an extended time can be converted to the pressure cooker. For example, I do pot roast in their. Just add some liquid. You can use broth, beer, wine, or just about any cooking liquid. Going for about 30 minutes equals slow roasting for about 2-3 hours. Then I just let it finish for 30 minutes in an open roasting pan in the oven or on the grill. Works really well with beef short ribs.

Also really good for infusing a lot of flavor. I like to char some peppers on the grill, then cut a butt into 3"cubes, add cilantro, garlic, tomatoes and chicken broth. Great just like that, then I will throw the leftovers on a griddle for tacos the next day.
That pork sounds delicious, I'll have to try that.

I've done shredded beef sandwiches in it a couple times. Takes about an hour to get it tender enough to shred. That's way better than 8 hours in crockpot.

With pot roast, I tried this in the sous vide and I'm in love with it. 18 hours at 134 degrees left it super tender, very juicy and firm(not mushy). It sliced and looked like a medium rare prime rib, but tasted like pot roast. Amazing!
__________________
#Fake Smart
hank scorpio is offline   Reply With Quote
Old 06-12-2017, 02:20 PM   #22
RoosterBooster
1st Team All-SEC
 
RoosterBooster's Avatar
 


Join Date: Mar 2005
Posts: 3,846
CockyCash: 100500
RoosterBooster is USC mascot materialRoosterBooster is USC mascot materialRoosterBooster is USC mascot materialRoosterBooster is USC mascot materialRoosterBooster is USC mascot materialRoosterBooster is USC mascot materialRoosterBooster is USC mascot materialRoosterBooster is USC mascot materialRoosterBooster is USC mascot materialRoosterBooster is USC mascot materialRoosterBooster is USC mascot material
Default Re: Pressure Cookers

Quote:
Originally Posted by hank scorpio View Post
That pork sounds delicious, I'll have to try that.

I've done shredded beef sandwiches in it a couple times. Takes about an hour to get it tender enough to shred. That's way better than 8 hours in crockpot.

With pot roast, I tried this in the sous vide and I'm in love with it. 18 hours at 134 degrees left it super tender, very juicy and firm(not mushy). It sliced and looked like a medium rare prime rib, but tasted like pot roast. Amazing!
I've been thinking about getting a sous vide, that may be the inspiration I need.
__________________
I HATE ORANGE
RoosterBooster is offline   Reply With Quote
Old 06-12-2017, 02:57 PM   #23
hank scorpio
Yellow Bellied Sapsucker
 
hank scorpio's Avatar
 
Male

Join Date: Nov 2010
Location: I Never had Relations with that Russian
Posts: 924
CockyCash: 2400200
hank scorpio is USC mascot materialhank scorpio is USC mascot materialhank scorpio is USC mascot materialhank scorpio is USC mascot materialhank scorpio is USC mascot materialhank scorpio is USC mascot materialhank scorpio is USC mascot materialhank scorpio is USC mascot materialhank scorpio is USC mascot materialhank scorpio is USC mascot materialhank scorpio is USC mascot material
Default Re: Pressure Cookers

Quote:
Originally Posted by RoosterBooster View Post
I've been thinking about getting a sous vide, that may be the inspiration I need.
I highly recommend it.

Best pork chops ever, seriously. Corn on the cob is amazing too. I don't do steaks or boneless skinless chix in it any more, I like the high heat/2 zone cooking of the kamado joe for that, but skin on chicken thighs, roasts, short ribs and most vegetables are pretty awesome.

Also, infused bourbon with sugar, orange zest and cherries with splash of bitters in mason jars for about an hour or so for Old Fashioneds. When I have friends over, I just pour over an iceball and serve. Delicious.
__________________
#Fake Smart
hank scorpio is offline   Reply With Quote
Reply

Bookmarks

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


All times are GMT -4. The time now is 09:15 PM.


Powered by vBulletin® Version 3.8.1
Copyright ©2000 - 2017, Jelsoft Enterprises Ltd.
Provided by SLB Development