Mississippi Roast

I've been cooking frozen meat in my crockpot for decades. I do cook it a long time and while there may be a period of bacteria growth during the cooking, dead bacteria is harmless. I'm not going to get excited about the CP as long as people are eating sushi and rare steak.

fla-gypsy wrote:
That looks good, but an entire stick of butter?

Looks like a Wisconsin thing. :B

mdamerell wrote:
I understand you get moisture from the butter and the meat but for a crock pot to work properly it requires it to be 1/2 to 2/3 full of liquid to transfer the heat. I would be concerned about the amount of time it would take it to get up to temperature and how long it would be in the "danger zone" for bacteria. Everything needs to get above 140 in 2 hours or you risk getting sick. Crock pot normally around 170 so you won't get there in time.Recipe looks interesting and worth a try, but I'd do this one in the oven.Thanks for the recipe.

They must have proven otherwise over the years. I too used to think that same way but there are many meat recipes that do not put any water in the crock pot. That is pretty much left over from when they first came out that you had to 'fill' the darn thing up with water to cover what ever meat you put in it. THE reason everything always tasted the same and why I NEVER cook in one. Until now!!

Check out Cooks Country on TV.
They actually try to find and test recipes that do NOT use all that water which IS what makes almost everything taste the same in a crock pot.

They had a great recipe for BBQ Brisket in a crock pot.
1- brisket
1- foil pan turned upside down
That's it!

They put an inverted foil pan in the bottom to capture and suck in any juice from the meat so it tasted like it had been BBQ's not drowned in a crock pot and it looked great. When it was done they showed how all the juices were sucked 'under' the foil pan, so the brisket stayed dry. Real interesting.

Here's a snipit off their website:

BBQ Brisket-Slow Cooker
Why this recipe works:
A simple rub—salt, pepper, brown sugar, cumin, chipotle chiles, and paprika—imparted smoky, spicy flavor to our Slow Cooker BBQ Beef Brisket. To allow the flavors to permeate, we lightly scored the fat on the brisket before rubbing. To minimize the moisture absorbed by the brisket (which traditionally isn’t cooked directly in liquid), we came up with an unorthodox solution: elevating the meat off the bottom of the slow cooker with an inverted loaf pan. The liquid exuded from the meat during cooking was drawn under the loaf pan by a vacuum effect, which meant that the slow cooker more closely mimicked how a real barbecue cooks. To bump up the flavor of this liquid, we sautéed onion, garlic, tomato paste, and chipotle chiles and added this to the slow cooker, under the loaf pan, to cook along with the brisket.

http://www.cookscountry.com/recipes/Slow-Cooker-BBQ-Beef-Brisket-Recipe-Cook-s-Country/18521/

I would put at least a 1/2 cup of water or broth in the bottom and use 1/2 the butter. I bet it is delicious.

Would those pepperoncini peppers be the pickled ones from a jar? Or loose from whatever market might carry them?

It looks Yummy! I'll have to try that. Thanks for sharing.

It does look interesting. I'm always looking for crockpot recipes to cook while camping. We'll try this. Have you added potatoes, carrots to this? I may have to give that a whirl.

I understand you get moisture from the butter and the meat but for a crock pot to work properly it requires it to be 1/2 to 2/3 full of liquid to transfer the heat. I would be concerned about the amount of time it would take it to get up to temperature and how long it would be in the "danger zone" for bacteria. Everything needs to get above 140 in 2 hours or you risk getting sick. Crock pot normally around 170 so you won't get there in time.

Recipe looks interesting and worth a try, but I'd do this one in the oven.

Thanks for the recipe.

That looks good, but an entire stick of butter?