Well, that wasn't a good supper.

DC Bigdaddy

DC Bigdaddy

Fat and Happy
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Walking down the meat case looking at the same thing that they have every week and nothing looks good. The lack of being able to gook the same stuff different ways is getting to me. Wait, there's something new, pork sirloin, that looks like it will be good. Took it home, threw it in the crock pot and turned it on high with about a 1/3 bottle of Scott's BBQ sauce. Turned it down to low before I went to bed, and cut it off yesterday morning. The wife turned it on when she got home and it was good and hot by the time we ate or tried to eat. I don't know what I was expecting but it wasn't a dry almost like BBQ that I was going after. We don't have a dog, so we fed it to the chickens, hope they enjoy it.

Plus, I burnt some dry sausage on the grill Sunday night also. it was flaming while on the plate. It looked like burnt dog turds. straight to the woods they went.
 
DC Bigdaddy;n69927 said:
Walking down the meat case looking at the same thing that they have every week and nothing looks good. The lack of being able to gook the same stuff different ways is getting to me. Wait, there's something new, pork sirloin, that looks like it will be good. Took it home, threw it in the crock pot and turned it on high with about a 1/3 bottle of Scott's BBQ sauce. Turned it down to low before I went to bed, and cut it off yesterday morning. The wife turned it on when she got home and it was good and hot by the time we ate or tried to eat. I don't know what I was expecting but it wasn't a dry almost like BBQ that I was going after. We don't have a dog, so we fed it to the chickens, hope they enjoy it.

Plus, I burnt some dry sausage on the grill Sunday night also. it was flaming while on the plate. It looked like burnt dog turds. straight to the woods they went.
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You can't win every time! Anyone who likes cookin' good has a few food fiascos under his belt...
 
It happens to all of us. It's kinda the opposite of the posting cop stories. We only post our good cooking adventures on here! I post a lot of cool "wild game" cooking threads. But there is always the downside of experimenting and failure.

We tried deer sausage for breakfast yesterday with no fat added. Just seasoning. One of my friends has had great success doing this. Ours flat out sucked. It happens.
 
when the crock pot starts to dry things out its 1 of 2 things usually, either the temperature gauge is broken and running way too hot or you need to add some veggies/broth or sear it before it goes in the pot.
 
Zedhound;n70059 said:
when the crock pot starts to dry things out its 1 of 2 things usually, either the temperature gauge is broken and running way too hot or you need to add some veggies/broth or sear it before it goes in the pot.
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Keep in mind pork tenderloin is a very lean cut. Some packaged meats have water added, too, especially pre-seasoned ones (i.e. teriyaki or Italian seasoning in the wrap with the meat). If that's what one is used to, then using a tenderloin that wasn't seasoned or had no water added could produce different results.
 
Windini;n70283 said:
Keep in mind pork tenderloin is a very lean cut. Some packaged meats have water added, too, especially pre-seasoned ones (i.e. teriyaki or Italian seasoning in the wrap with the meat). If that's what one is used to, then using a tenderloin that wasn't seasoned or had no water added could produce different results.
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Yes. Pork tenderloins are the hardest to do in my experience. many variable like you said.
 
Zedhound;n70287 said:
Yes. Pork tenderloins are the hardest to do in my experience. many variable like you said.
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Yeah, but when you get 'em right...Yum!

Why I keep trying. :D
 
Funny, about to do a pork loin tonight with BBQ sauce. Its my go to.
 
I'll be damned...must be pork loin night because that's exactly what I have in the crock pot.
 
Yep; I've had more than recipe go into the "don't do that again" pile. Just keep experimenting and add to the "to keep" pile.
 
I put a ham in the crock early yesterday morning. i picked up my grandmaw around 4pm made hush puppies and slaw. Mine was da bomb. I make my own sauce its pretty tasty. Grandmaw liked it so did the wife and kids. I still have some meat from the pigs i killed and plan of smoking the next one before it goes in the pot.
 
DC Bigdaddy;n69927 said:
I don't know what I was expecting but it wasn't a dry almost like BBQ that I was going after.
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You might want to start your planning before you have the pint of bourbon. Or, if that's not the case, try a pint of bourbon before you plan and cook.
 
I do all my crock pot pork (butt, shoulder, chops, tenderloin) the same way: drown that sucker in beef stock and cook for about six hours. If it's a big cut I chunk it first to make sure it soaks up all the goodness. Herbs and spices to taste. Once it's falling apart, I drain it off and toss it back in on low with my sauce for an hour or two.
 
thrillhill;n70009 said:
It happens to all of us. It's kinda the opposite of the posting cop stories. We only post our good cooking adventures on here! I post a lot of cool "wild game" cooking threads. But there is always the downside of experimenting and failure.

We tried deer sausage for breakfast yesterday with no fat added. Just seasoning. One of my friends has had great success doing this. Ours flat out sucked. It happens.
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Hmm. I believe I might be to blame for that. I swear that no fat was added to my sausage, but perhaps I was mistaken. I'll bring you some of mine and we'll see if the butcher put some bacon in it or something. Now I feel bad.
 
Cooking failures will eventually turn into a great success.... as long as you learn from your mistakes. lol

I can cook fairly well but will have an occasional "whoooops" along the way. It happens to all of us.
 
dmarbell;n70554 said:
You might want to start your planning before you have the pint of bourbon. Or, if that's not the case, try a pint of bourbon before you plan and cook.
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maybe I should open that bottle of Jack that's been in the cabinet for 2 years now.
 
Studentofthegun;n71033 said:
Hmm. I believe I might be to blame for that. I swear that no fat was added to my sausage, but perhaps I was mistaken. I'll bring you some of mine and we'll see if the butcher put some bacon in it or something. Now I feel bad.
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LOL! Nah, it ain't like that. We just don't have the recipe nailed down yet!
 
NCLivingBrit;n70989 said:
I do all my crock pot pork (butt, shoulder, chops, tenderloin) the same way: drown that sucker in beef stock and cook for about six hours. If it's a big cut I chunk it first to make sure it soaks up all the goodness. Herbs and spices to taste. Once it's falling apart, I drain it off and toss it back in on low with my sauce for an hour or two.
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I do about the same. A day before cook i put Tony chachere's cajun seasoning on the meat it sits for a day or a little more then i cook it. Butter milk on venison. I cold smoke or put some wood on the coals. I make my own charcoal so thats a good way to get a better flavor. When crock pot cooking i cold smoke it for about 30 minutes before it goes in the crock if i want it smokey.

The last pork loins i did i added ground ginger to the mix. I cut them about an inch and a half thick. They are more tender when think cut. Best chops i ever had.
 
I've experimented with stuff and ended up ordering pizza plenty of times.
I've also experimented and found surprisingly good stuff.
Case in point: I like cubed steak. My daughter doesn't...she says they are tough, stringy, hard to chew and swallow. So I experimented with the crock pot and heres what I hit on:
Mix flour, a little salt, little pepper, coat cubed steaks, and do a quick sear in some cast iron.
Put in crock pot with enough water to cover about an inch over them.
Add one packet of Lipton onion soup mix and two tablespoons of flour to thicken it a bit.
Turn on high till it boils, then down to low for three-four hours.
Serve over rice.
She eats it up...well, the rest of us do, too, but she will eat it till she's miserable lol.
I first did this six or eight years, but now theres an overabundance of crock pot cubed steak recipes out there.
 
Better to use an oven than a crock pot any day. If you can't properly smoke a tenderloin, put some rub on it and use the darn oven. Add a little bbq sauce when it's nearly done cooking if you must. There are few things in life I dislike more than mushy crock pot cooked meats lol
 
mckenziedrums;n71441 said:
Better to use an oven than a crock pot any day. If you can't properly smoke a tenderloin, put some rub on it and use the darn oven. Add a little bbq sauce when it's nearly done cooking if you must. There are few things in life I dislike more than mushy crock pot cooked meats lol
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It doesnt have to be mushy. Sounds like it was crocked for to long.
 
mckenziedrums;n71441 said:
Better to use an oven than a crock pot any day. If you can't properly smoke a tenderloin, put some rub on it and use the darn oven. Add a little bbq sauce when it's nearly done cooking if you must. There are few things in life I dislike more than mushy crock pot cooked meats lol
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Mine ain't mushy mate. Juicy and tender, not mushy.
 
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