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dlmslp nc style pork bbq Sep 13, 2008 8:54 AM the menu: nc bbq, slaw, green beans with vidalia onions, fried green tomatoes, leftover corn on the cob, and cumcumber/onion salad. i love eastern north carolina bbq and stop off of I95 on my way to myrtle beach to get some every year. eastern nc bbq is vinegar based and this version i made is leaner that what i get there, but still good. it is a combination of two internet recipes. the slaw i used is from a cookbook called hot dogs from almost heaven.
ALSW Sweet and Sour Meatballs Apr 23, 2008 6:12 AM I know, I know. The ingredient list might seem a little odd, but they're delicious! Always a great party food or dinner idea.
kiwitwist Sweet Potato Casserole Mar 19, 2008 12:17 PM I found this on http://southernfood.about.com/ a few years back. Now I am asked to make it every year for both Christmas & Thanksgiving. The picture is also from the website, not mine, but from the oven recipe.
ALSW The Do's and Don'ts of Slow Cooking Feb 6, 2008 10:28 AM This article comes from Woman's Day Magazine and I thought it gave some pretty good advice. Do spray the inside of the crock with a nonstick cooking spray before every recipe to prevent sticking and to make cleanup easier. Do cut root vegetables into small cubes no larger than 1-inch squares to ensure they cook in about the same amount of time as the meat. Do layer root vegetables on the bottom of the slow cooker beneath meat and poultry, as they cook more slowly. Do fill the insert with solid ingredients first. Place the insert in the base, and then slowly add liquid to avoid splashing and heavy lifting. Do brown meat on the stovetop before adding it to the slow cooker to add a deeper, richer flavor and color. Do check food for doneness at the time suggested in the recipe for a minimum amount of cooking. Do add tender vegetables, pasta, seafood, dairy products and fresh herbs in the last 30 to 60 minutes of cooking. Do transfer leftovers to refrigerator or freezer storage containers within two hours after they finish cooking. Do put fresh herb sprigs in a cheesecloth bag, then remove and discard the bag and the cooked, blackened herbs before serving. Do precook ground meat and sausage to render out the fat before the meat is added to the slow cooker. Don’t preheat an empty crock before adding food, unless specified in the directions. Don’t use an extension cord—you’ll risk overturning the pot. Don’t place frozen foods directly into the slow cooker unless a recipe specifically calls for it, as it throws off the heating of the contents. Don’t use the slow cooker insert in the microwave or on the stovetop. Don’t fill the cooker more than three-quarters full, as heated contents will expand, or less than half full, which will cause food to cook too rapidly. Don’t add strongly flavored vegetables like broccoli until the end of the cooking cycle, so as not to flavor the entire pot. Don’t stir or turn the food unless a recipe specifies that you do so. Don’t add seasonings at the beginning of the cooking cycle. The flavor of dried herbs and spices will concentrate and fresh herbs will break down and dissolve. Don’t wash the hot stoneware with cold water—it could crack the crock. Don’t use abrasive cleansers or tools that might scratch the slow cooker’s surface.
Yo samity sam Smokey Flavored BBQ ribs Feb 4, 2008 9:22 PM Smoky-Flavored Barbequed Ribs straight out of Betty Crocker Slow Cooker Cookbook 3 1/2 lbs pork loin back ribs (we've used other varieties as well, and they're just as tasty) 1/4 cup packed brown sugar 1/2 tsp. fresh ground pepper 3 tbsps. liquid smoke (we used hickory flavored) 2 cloves garlic, finely chopped 1 tsp salt 1 medium onion, sliced 1/2 cup cola (we used regular Coca-Cola) 1 1/2 cups BBQ sauce (spicy is what I prefer) 1. Spray the inside of a 5- to 6-quart slow cooker with cooking spray. 2. Remove inner skin from the ribs. Mix brown sugar, pepper, liquid smoke, garlic and salt together in a bowl and rub this mixture onto the ribs. Cut ribs into 4 inch pieces, then layer ribs and onion in the slow cooker. Pour cola over everything. 3. Cover and cook on a low heat setting for 8-9 hours or until ribs are tender (believe me, they're tender by then). Remove the ribs from slow cooker, and drain and discard the liquid. 4. Pour the BBQ sauce into a shallow bowl. Dip each of the rib pieces into sauce. Return the ribs to the slow cooker. Pour any remaining sauce over the ribs, then cover and cook on low for 1 hour.

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The Do's and Don'ts of Slow Cooking Smokey Flavored BBQ ribs Busy Day Beef Stew Lightened Up Pulled Pork

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nc style pork bbq Sweet and Sour Meatballs Sweet Potato Casserole

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// Group Info

198 Members
Owner ALSW
Started Aug 13, 2007
Type Open

There's No Place Like Home Welcome! This group is for those of us who love coming home at the end of the day to a meal that's already simmering and smelling delicious. Feel free to add your own ideas here! Yum...