Baby Backs are cookin'

jbrowning wrote:
Can someone explain why a lot of folks seem to do the first hour on high then turn it down for the rest of the time? I use my crock pot at least one time a week and have always put it on low for the whole day.

Just wondering what the difference is.

Jim

The meat is cold and the porcelain is cold so just a way to get things jump started. Others may be more bacteria phobic and want time lapse to reach minimum temps to be shorter. My technique is to use low but I cover my crock pot with an old towel to help insulate.