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Slow Cooker recipes

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Comments

  • #352
    stoutykid
    Registered Users Posts: 113 ✭✭stoutykid


    Kali_Kalika wrote: »
    (I'd read the potato thing about overly salty soups, sauces that have been made)

    Thanks def going to try this...:)


  • #353
    homemadecider
    Registered Users, Registered Users 2 Posts: 1,858 ✭✭✭homemadecider


    Just prepared a chicken korma for my slow cooker tomorrow, fingers crossed it turns out well and I get a delicious dinner after work tomorrow :)


  • #354
    kylith
    Registered Users, Registered Users 2 Posts: 17,736 ✭✭✭✭kylith


    Johnny_Fontane wrote: »
    Ok, so I went a bit nuts at the weekend and decided that I'd try bake a ginger cake in the slow cooker. I had a recipe from this slow cooker book that I picked up recently.

    Ginger cake is relatively simple, I suppose, so I thought what could go wrong?

    Well, nothing went wrong, but it was dreadful. The sponge was all wrong, very rubbery and it just didnt work at all.

    Anyone else attempted a cake in the slow cooker? Its not like I burned it! But it was wrong, just plain wrong.

    I had a similar experience with bread and a slow cooker. I think that the position of the heating element coupled with the low temperature is the problem.


  • #355
    sandy_c
    Registered Users Posts: 109 ✭✭sandy_c


    Once i get the Anchiote paste for this i'm going to try this recipe in the slow cooker, looke delish:

    http://amexicancook.ie/recipe/cochinita-pibil-bloggers-taco-fest


  • #356
    hbonbr
    Registered Users Posts: 73 ✭✭hbonbr


    stoutykid wrote: »
    Thanks for that... Ya I think I am clutching at straws to be honest... Just don't like the idea of putting it in the bin but I might have to.

    As a last resort try soaking it now, cant hurt if your thoughts are binwards?


  • #357
    Pistachios & cream
    Registered Users, Registered Users 2 Posts: 762 ✭✭✭Pistachios & cream


    I did a couple of lamb shanks in the Slow cooker this weekend. They were a big hit. I just browned them in a frying pan, deglazed with red wine and added herbs and stock to the slowcooker. Also added some carrots and parsnips and let cook on low for 7 hours. Added some baby potatoes about an hour before serving and turned the heat up to high.

    It was gorgeous!

    Have some lovely gravy leftover and some lamb so i'm thinking i'll make some pies!


  • #358
    stoutykid
    Registered Users Posts: 113 ✭✭stoutykid


    I have this cooking in my slow cooker http://allrecipes.com/recipe/slow-cooker-thai-peanut-pork/. It smells amazing.... I just hope it tastes as good as it smells...


  • #359
    maiden
    Registered Users, Registered Users 2 Posts: 798 ✭✭✭maiden


    All the years on boards and only found this last night! Read through most of the pages and went to bed starving!
    I am a big sc fan!


  • #360
    Loire
    Registered Users, Registered Users 2 Posts: 2,034 ✭✭✭Loire


    I was in Debenhams today (Mahon Pt., Cork) and they have Morphy Richards 6.5L slow cookers reduced to 30e..


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  • #361
    bluecherry74
    Registered Users, Registered Users 2 Posts: 838 ✭✭✭bluecherry74


    pugwall wrote: »
    2 cloves of garlic / a thumb-sized piece of fresh root ginger / ½ teaspoon cayenne pepper / 1 teaspoon garam masala / ½ teaspoon sea salt / 2 tablespoons groundnut oil / 1 tablespoon tomato purée / 2 fresh green chillies / 3 tablespoons desiccated coconut / 2 tablespoons ground almonds / a small bunch of fresh coriander
    Spices for toasting 2 teaspoons cumin seeds / 1 teaspoon coriander seeds

    Whiz all the ingredients in a food processer. Bash the toasting spices in a mortar & pestle before adding them. Add a can of chopped tomatoes and a tin of cocant milk too. Then put the sliced chicken fillet pieces, an onion, 2 peppers, some mushrooms in the slow cooker. Cover with the above sauce and cook on low for 8 hours. Nicest Korma ever. You coud add cream too if you like but I think the above is fine. Actually, we're having it tonight :)

    http://www.jamieoliver.com/recipes/curry-recipes/easy-homemade-curry-pastes

    I made this the other night and it was one of the most delicious curries I've ever had. It tasted more like a Tikka Masala than a Korma. I made it ahead at the weekend to cook mid week - here's what I did:
    1. Made the spice paste by whizzing the ingredients in my mini chopper.
    2. Sauteed onion, peppers and mushrooms until they were soft.
    3. Added the spice paste to the pan and sauteed until it smelt amazing.
    4. Let it cool in the fridge, then added diced chicken pieces and mixed it all together well.
    5. Put it in a freezer bag and popped it in the freezer.
    6. Took it out the night before I wanted to make it and let it defrost.
    7. The following morning, I put it in the slow cooker, added in the canned tomatoes and coconut milk, mixed it all together well and let it cook away for the day for about 9 hours.
    8. Arrived home to a lovely smelling kitchen and a delicious hot meal. :)


  • #362
    aligator_am
    Registered Users, Registered Users 2 Posts: 1,598 ✭✭✭aligator_am


    I finally got around to picking up a slow cooker today and am really looking forward to getting stuck in :)

    Have a 1kg ham fillet in the fridge, also picked up some veg to lash in with it but I'm hoping for some advice from you slow cooking experts.

    Want to know if the ham would need to be soaked overnight to get rid of the salt or if I just lash all the ingredients in to the SC would the ham make the other ingredients / sauce real salty?

    Any suggestions on how long to cook the ham for and what level?

    Thanks in advance
    Al

    P.S. I'm starving after reading some of the posts on here, really looking forward to using the cooker regularly :D


  • #363
    Glebee
    Registered Users, Registered Users 2 Posts: 6,683 ✭✭✭Glebee


    aligator_am wrote: »
    I finally got around to picking up a slow cooker today and am really looking forward to getting stuck in :)

    Have a 1kg ham fillet in the fridge, also picked up some veg to lash in with it but I'm hoping for some advice from you slow cooking experts.

    Want to know if the ham would need to be soaked overnight to get rid of the salt or if I just lash all the ingredients in to the SC would the ham make the other ingredients / sauce real salty?

    Any suggestions on how long to cook the ham for and what level?

    Thanks in advance
    Al

    P.S. I'm starving after reading some of the posts on here, really looking forward to using the cooker regularly :D


    Im guessing the ham would need a good soaking. Did you put it on yet.
    Have not tried a ham yet but its on my list...
    Going to pick up some lamb shanks for tommorrow...


  • #364
    aligator_am
    Registered Users, Registered Users 2 Posts: 1,598 ✭✭✭aligator_am


    Glebee wrote: »
    Im guessing the ham would need a good soaking. Did you put it on yet.
    Have not tried a ham yet but its on my list...
    Going to pick up some lamb shanks for tommorrow...

    Left it soaking overnight, going to stick it on shortly although not certain how much liquid to put in, based on some previous posts here the ham will provide a good bit of juice and I'd say the veggies would too.

    In saying that though I don't fancy it being a horribly dry mess.

    Will probably stick in a couple of stock cubes dissolved in a mug of boiling water and see how we fare.


  • #365
    the beer revolu
    Registered Users, Registered Users 2 Posts: 17,149 ✭✭✭✭the beer revolu


    aligator_am wrote: »
    Will probably stick in a couple of stock cubes dissolved in a mug of boiling water and see how we fare.

    Don't do that. It will add back all the salt you just took out.
    Just add water/wine/beer/juice or unseasoned stock - it's easy to add a stock cube at the end if you feel it lacks flavour and salt - not so easy to get the salt out.


  • #366
    aligator_am
    Registered Users, Registered Users 2 Posts: 1,598 ✭✭✭aligator_am


    the beer revolu wrote: »
    Don't do that. It will add back all the salt you just took out.
    Just add water/wine/beer/juice or unseasoned stock - it's easy to add a stock cube at the end if you feel it lacks flavour and salt - not so easy to get the salt out.

    Ah cool, didn't realise that, thanks for the tip.

    Gonna give it a blast, will let you know how I get on.


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  • #367
    MurdyWurdy
    Closed Accounts Posts: 3,043 ✭✭✭MurdyWurdy


    What cut of pork do people use to make pulled pork? I have a good slow cooker recipe book but it's from NZ and the cuts of meat are all called different things!


  • #368
    the beer revolu
    Registered Users, Registered Users 2 Posts: 17,149 ✭✭✭✭the beer revolu


    MurdyWurdy wrote: »
    What cut of pork do people use to make pulled pork? I have a good slow cooker recipe book but it's from NZ and the cuts of meat are all called different things!

    Shoulder is probably best imo.
    Any cut would probably work, though.


  • #369
    MurdyWurdy
    Closed Accounts Posts: 3,043 ✭✭✭MurdyWurdy


    the beer revolu wrote: »
    Shoulder is probably best imo.
    Any cut would probably work, though.

    Thanks, I was thinking shoulder. Will look later on for one


  • #370
    vibe666
    Registered Users, Registered Users 2 Posts: 13,016 ✭✭✭✭vibe666


    i have a pork shoulder in the slow cooker at the moment. :)

    it's spent the last 48 hours soaking in teriyaki marinade, so hopefully should come out tasty just like that, but some bbq sauce should make sure of it. ;)

    also trying out a trivet made from apples this time instead of my usual onions. should impart some good flavours as well as keeping it off the bottom until the juices start to build up.


  • #371
    aligator_am
    Registered Users, Registered Users 2 Posts: 1,598 ✭✭✭aligator_am


    I know Lidl sell bags of frozen lamb giggot chops, have any of you used them in the slow cooker before and if so how did they turn out for you?

    Superquinn are currently selling 1.6kg chickens for €3.25, could you put one in to cooker whole or should it be segmented?

    Sorry if this isn't the right thread to be asking in, still a noobie on this stuff.


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  • #372
    Dizzyblonde
    Moderators, Category Moderators, Politics Moderators, Recreation & Hobbies Moderators, Society & Culture Moderators, Regional East Moderators Posts: 12,110 CMod ✭✭✭✭Dizzyblonde


    MurdyWurdy wrote: »
    What cut of pork do people use to make pulled pork? I have a good slow cooker recipe book but it's from NZ and the cuts of meat are all called different things!

    I've used both shoulder and neck.


  • #373
    Axel Lamp
    Closed Accounts Posts: 748 ✭✭✭Axel Lamp


    ahayes84 wrote: »
    I did a couple of lamb shanks in the Slow cooker this weekend. They were a big hit. I just browned them in a frying pan, deglazed with red wine and added herbs and stock to the slowcooker. Also added some carrots and parsnips and let cook on low for 7 hours. Added some baby potatoes about an hour before serving and turned the heat up to high.

    It was gorgeous!

    Have some lovely gravy leftover and some lamb so i'm thinking i'll make some pies!

    I'm going to have a lash off this tomorrow. Few q's though.....How much stock did you use as a matter of interest? Veg stock yeah? And what herbs did you throw in? Rosemary, thyme? Thanks in advance


  • #374
    Kali_Kalika
    Registered Users, Registered Users 2 Posts: 332 ✭✭Kali_Kalika


    aligator_am wrote: »
    Ah cool, didn't realise that, thanks for the tip.

    Gonna give it a blast, will let you know how I get on.


    I love cooking my ham with a can of coke thrown in. Its the perfect amount and adds this amazing sweetness to it as it cooks. Tried it once and will never deviate now!


  • #375
    casio4
    Registered Users Posts: 20,300 ✭✭✭✭casio4


    Kali_Kalika wrote: »
    I love cooking my ham with a can of coke thrown in. Its the perfect amount and adds this amazing sweetness to it as it cooks. Tried it once and will never deviate now!
    just the ham and coke or do you put something else in and how long do you cook it for?


  • #376
    Stheno
    Moderators, Business & Finance Moderators, Science, Health & Environment Moderators, Society & Culture Moderators Posts: 51,688 Mod ✭✭✭✭Stheno


    I do ham shanks for ten hours, then add red cabbage, water, thyme, cinnamon, cardamon and onion, and cook for another ten hours, it's delicious and not at all salty

    I've a round roast with shallots, onions, carrots and celery slow roasting away tonight for tomorrows lunch. To be served with roasted root veg and potatoes :)


  • #377
    Antifa161
    Banned (with Prison Access) Posts: 438 ✭✭Antifa161


    Would it be possible to slow cook something like pulled pork in a conventional fan oven? How about using an induction hob?


  • #378
    Stheno
    Moderators, Business & Finance Moderators, Science, Health & Environment Moderators, Society & Culture Moderators Posts: 51,688 Mod ✭✭✭✭Stheno


    Antifa161 wrote: »
    Would it be possible to slow cook something like pulled pork in a conventional fan oven? How about using an induction hob?

    Nope, I asked this before. It's due to how constant the very low temp of a slow cooker is, you can't control it as well in anything else.


  • #379
    Loire
    Registered Users, Registered Users 2 Posts: 2,034 ✭✭✭Loire


    Dizzyblonde wrote: »
    I've used both shoulder and neck.

    I've used neck too and have one at the ready for tomo. Ordinary loin works well too I find.


  • #380
    catho_monster
    Registered Users, Registered Users 2 Posts: 1,479 ✭✭✭catho_monster


    Stheno wrote: »
    I do ham shanks for ten hours, then add red cabbage, water, thyme, cinnamon, cardamon and onion, and cook for another ten hours, it's delicious and not at all salty

    Ooooh, that's going on my to do list. Could you give some ball park measurements for the ingredients?


  • #381
    catho_monster
    Registered Users, Registered Users 2 Posts: 1,479 ✭✭✭catho_monster


    Antifa161 wrote: »
    Would it be possible to slow cook something like pulled pork in a conventional fan oven? How about using an induction hob?

    I've always cooked pulled pork in the oven and used this recipe successfully: http://m.foodnetwork.com/recipes/29774.
    What the recipe doesn't say is that you're looking for an internal temperature of 190. It'll take ages to push through the 180s but leave it in the oven till it does. That may be longer than the recipe says. Every piece of pork I've cooked has taken a different amount of time...

    I like cooking pulled pork on the bone and that'd never fit in my slow cooker.


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  • #382
    vibe666
    Registered Users, Registered Users 2 Posts: 13,016 ✭✭✭✭vibe666


    vibe666 wrote: »
    i have a pork shoulder in the slow cooker at the moment. :)
    came out lovely. :)

    281730.jpg

    Made a trivet with 5 apples and left it in all day on low, then mash the apples up and pull the pork, mix through and then drain the excess meat juices and put them with a can of bulmers in a pan with a teaspoon of English mustard, and 6 tablespoons each of rice wine vinegar, honey, tomato ketchup, good oyster sauce, light muscavado sugar and 6 teaspoons of tomato puree and reduce it down to a thick syrup before adding it back to the meat in the slow cooker for 30 more minutes.


  • #383
    Kali_Kalika
    Registered Users, Registered Users 2 Posts: 332 ✭✭Kali_Kalika


    casio4 wrote: »
    just the ham and coke or do you put something else in and how long do you cook it for?



    Yes just the ham and coke. I usually stab the ham (great for stressful mornings! :D) So it has deep holes down into it and I pour the coke slowly into those (yes, most of it runs down the sides, but some stays in there) pop the lid on and in fairness its a dinner I use when I've no idea when anyone is going to be home so for the "how long do I cook it" question hmmm, its 6-9 hours (on low) depending on the day, and whoever gets home first turns it to high for the last hour or the last one to arrive home. Times that I've actually tried to cook it for a certain time I left it in for just over 5 hours (on high) and it was perfect.

    I've never had a bad ham come out of it despite my crazy cooking with it, its always been flawless so I really think ham is one of those things that cannot come out of a slow cooker badly.


  • #384
    casio4
    Registered Users Posts: 20,300 ✭✭✭✭casio4


    Kali_Kalika wrote: »
    Yes just the ham and coke. I usually stab the ham (great for stressful mornings! :D) So it has deep holes down into it and I pour the coke slowly into those (yes, most of it runs down the sides, but some stays in there) pop the lid on and in fairness its a dinner I use when I've no idea when anyone is going to be home so for the "how long do I cook it" question hmmm, its 6-9 hours (on low) depending on the day, and whoever gets home first turns it to high for the last hour or the last one to arrive home. Times that I've actually tried to cook it for a certain time I left it in for just over 5 hours (on high) and it was perfect.

    I've never had a bad ham come out of it despite my crazy cooking with it, its always been flawless so I really think ham is one of those things that cannot come out of a slow cooker badly.
    sorry one more question do you steep it the night before in water to get rid of the salt?thanks


  • #385
    vibe666
    Registered Users, Registered Users 2 Posts: 13,016 ✭✭✭✭vibe666


    casio4 wrote: »
    sorry one more question do you steep it the night before in water to get rid of the salt?thanks
    normally you would, but it depends how salty it is.

    i've found that the dunnes ham seems to need less soaking than most, but you'll want to soak most ham for at least 10-12 hours, or up to 24 hours if you want to get a good bit of the salt out. i guess it depends on how salty you like it. :)


  • #386
    trmartin
    Registered Users Posts: 46 ✭trmartin


    vibe666 wrote: »
    came out lovely. :)

    281730.jpg

    Made a trivet with 5 apples and left it in all day on low, ...

    Thanks for this receipe.

    A question: did you use any liquid e.g. stock, when you were cooking the pork?


  • #387
    vibe666
    Registered Users, Registered Users 2 Posts: 13,016 ✭✭✭✭vibe666


    trmartin wrote: »
    Thanks for this receipe.

    A question: did you use any liquid e.g. stock, when you were cooking the pork?
    no, not at all, as with most slow cooking recipes, because no juices escape due to the lid on the pot there are more than enough juices in what is being cooked.

    i actually had to drain all the juices off and put them in with the sauce to reduce them down.


  • #388
    Kali_Kalika
    Registered Users, Registered Users 2 Posts: 332 ✭✭Kali_Kalika


    casio4 wrote: »
    sorry one more question do you steep it the night before in water to get rid of the salt?thanks


    No worries - I'm always full of questions too! :D Far less goes wrong when you question the hell out of it! :D


    I usually do a quick soak in the sink (cleaned out very well I might add) as I'm getting the slow cooker set up (aka haul it out from its hiding place), I usually use hot water and cover it as much as possible. As someone else said it really depends on 1) how salty the ham is to begin with and 2) how salty you like it.

    I find with the ham that I usually get from my local butcher, it doesn't really need soaking at all and at times I wont bother just slap it in get on with it. But the likes of Tesco ham I will usually do that hot water soak for about half an hour. I got an Aldi ham last christmas (didn't get to my butcher in time for final orders) and it was lovely, on par with the butchers.

    And I do ultimately find that the coke really cuts the salt out of the meat, or maybe its all the sugar - I've no idea unfortunately I'm no kitchen wizard scientist master. Just crazy enough to try stuff :D But all the times I cook ham - which is a lot because I have friends over a lot and will stick a slow cooked ham on in addition to whatever else I've cooked in case anyone doesn't like the main and everyone requests it at this point and bits to take home! - something must be going right! :D


  • #389
    vibe666
    Registered Users, Registered Users 2 Posts: 13,016 ✭✭✭✭vibe666


    Kali_Kalika wrote: »
    And I do ultimately find that the coke really cuts the salt out of the meat, or maybe its all the sugar - I've no idea unfortunately I'm no kitchen wizard scientist master. Just crazy enough to try stuff :D
    AFAIK, sugar counteracts saltiness in food. it won't reduce the amount of salt in the food, it will just mask the flavour.


  • #390
    stevenmu
    Moderators, Society & Culture Moderators Posts: 9,689 Mod ✭✭✭✭stevenmu


    I've tried cooking ham without pre-soaking, which was very salty, but I love salty food so I still enjoyed it. I've also tried soaking overnight and for just 4 hours, both were about the same, and much less salty than unsoaked.

    I do love ham slow cooked in coke, it adds a nice depth to the flavour, a little like smoked ham, but nicer.


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  • #391
    homemadecider
    Registered Users, Registered Users 2 Posts: 1,858 ✭✭✭homemadecider


    I have a new slow cooker and the pot inside is non-stick. The booklet with it says not to use any vinegar in the pot as it could errode the non-stick coating. Now this sounds like bs to me but obviously I don't want to ruin the pot - could cooking with vinegar really do that? I've used vinegar in my non-stick frying pan before with no problem.


  • #392
    the beer revolu
    Registered Users, Registered Users 2 Posts: 17,149 ✭✭✭✭the beer revolu


    Antifa161 wrote: »
    Would it be possible to slow cook something like pulled pork in a conventional fan oven? How about using an induction hob?
    Stheno wrote: »
    Nope, I asked this before. It's due to how constant the very low temp of a slow cooker is, you can't control it as well in anything else.

    Like Catho, I've been doing slow roasts to the point of the meat falling apart for years is the oven - both pork and beef - long before I'd ever heard the term "Pulled Pork".


  • #393
    vibe666
    Registered Users, Registered Users 2 Posts: 13,016 ✭✭✭✭vibe666


    the beer revolu wrote: »
    Like Catho, I've been doing slow roasts to the point of the meat falling apart for years is the oven - both pork and beef - long before I'd ever heard the term "Pulled Pork".
    i do my bbq ribs low and slow (4-5 hours) in the oven regularly and they are always falling off the bone.

    for me though, the slow cooker is handy for 'set and forget' cooking.


  • #394
    homemadecider
    Registered Users, Registered Users 2 Posts: 1,858 ✭✭✭homemadecider


    I made Massaman curry in the slow cooker today. I used the recipe from the boardsie Curry Addict (see: http://www.boards.ie/vbulletin/showthread.php?t=2056172200&page=4) and tweaked it a bit... I put in a stock pot but no water, the only liquid was the tin of coconut milk. I also used chicken breast instead of beef.

    I foolishly put the chopped potatoes in raw, thinking 'ah sure they'll be well cooked in 8 hours'... nope. Spuds were practically still raw when I got home from work. What kind of devilry is that? I ended up taking the spuds out to finish them off in a pot and then added them back in.

    Overall it was very successful. The chicken breast was absolutely amazing, really tender and it seemed to have soaked up all the wonderful flavours of the dish. This will be one of our regular slow cooker dinners. We served with boiled rice.


  • #395
    Dizzyblonde
    Moderators, Category Moderators, Politics Moderators, Recreation & Hobbies Moderators, Society & Culture Moderators, Regional East Moderators Posts: 12,110 CMod ✭✭✭✭Dizzyblonde


    I've never had success with potatoes in the slow cooker, I always do them separately. I think you need the liquid to be bubbling in order for potatoes to cook and the slow cooker just doesn't get hot enough.


  • #396
    Loire
    Registered Users, Registered Users 2 Posts: 2,034 ✭✭✭Loire


    Dizzyblonde wrote: »
    I've never had success with potatoes in the slow cooker, I always do them separately. I think you need the liquid to be bubbling in order for potatoes to cook and the slow cooker just doesn't get hot enough.

    +1 I added them to a stew once (on top) and they came out terrible (mushy). I cook them separately too. I suppose you could add them in for the last hour but it's kinda hard to judge IMO.


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  • #397
    Dolbert
    Closed Accounts Posts: 6,154 ✭✭✭Dolbert


    The last few times I've put halved baby spuds into the slow cooker and they've turned out fine, weird!


  • #398
    aligator_am
    Registered Users, Registered Users 2 Posts: 1,598 ✭✭✭aligator_am


    Dolbert wrote: »
    The last few times I've put halved baby spuds into the slow cooker and they've turned out fine, weird!

    Had them in mine and they turned out grand, as did all the other veg, left them and the ham fillet on high for 5 hours but made a schoolboy error :(

    Never thought to cut the rind / skin off the the ham, the fat soaked in to the other stuff, left sort of a metallic taste :(

    Have a full chicken that I'm tempted to put in, have been looking at some recipes for it, will see how I go.


  • #399
    hbonbr
    Registered Users Posts: 73 ✭✭hbonbr


    vibe666 wrote: »
    i do my bbq ribs low and slow (4-5 hours) in the oven regularly and they are always falling off the bone.

    for me though, the slow cooker is handy for 'set and forget' cooking.

    What setting do you use on your oven, please?


  • #400
    Dizzyblonde
    Moderators, Category Moderators, Politics Moderators, Recreation & Hobbies Moderators, Society & Culture Moderators, Regional East Moderators Posts: 12,110 CMod ✭✭✭✭Dizzyblonde


    aligator_am wrote: »

    Have a full chicken that I'm tempted to put in, have been looking at some recipes for it, will see how I go.

    Don't forget to make a tinfoil 'sling' for under it or it'll fall apart when you go to take it out ;)


  • #401
    vibe666
    Registered Users, Registered Users 2 Posts: 13,016 ✭✭✭✭vibe666


    hbonbr wrote: »
    What setting do you use on your oven, please?
    usually around 140 on my oven, but it's hard to tell what the actual temperature is. low anyway. :)

    i do it with a whole skin off, ribs in pork belly, they get basted with bbq sauce every 20-30 minutes, so they are kept moist. it's a lot of work, but they're the best ribs ever. :)


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