Barbecue Beef That's Off the Bone

In the southern states of the U.S., diners prefer the tender, juicy goodness of pulled pork and beef. Pulled beef barbecue is a versatile dish. It can be served with potatoes, rice, or pasta, or with a side dish of salad, beans, or sautéed vegetables. Popularly, it is served on sandwich buns or rolls to make a saucy and spicy sandwich. Or it can be wrapped in tortilla to make a hearty Mexican or southern U.S. style snack.

Making this delicious pulled barbecue recipe is more convenient with the use of a slow cooker of crock pot. Simply combine all the ingredients together in the pot then slow cook the beef for six to eight hours on low until it is tender and stringy, and can be easily pulled with a fork. You do not need to pay a lot of attention to the beef as it cooks in the slow cooker. You can leave it on its own for the most part of making this recipe. The result on the crock pot is a mouthwatering beef dish dripping with finger-licking good sauce.

Choose a nicely marbled center cut chuck roast for an exceptionally tender and scrumptious pulled beef barbecue. The use of homemade barbecue sauce is suggested but you may use your favorite bottled barbecue sauce available in groceries to make this recipe. If you are planning on many barbecued weekends, this dish can be frozen and stored for a long time. You can make hot beef sandwiches, quick quesadillas, beef taco, or shepherd’s pie. It is hard to get tired of this scrumptious dish as the snack possibilities are endless.

Simply spoon some hot pulled beef barbecue on buns to make yummy hot beef sandwiches and top with some fried onions or coleslaw and jalapeno peppers. Place pulled beef on flour tortilla for beef quesadillas and top with some shredded cheese and jalapeno peppers, fold tortilla over filling and bake in the oven or heat in a pan until golden. Spoon pulled beef barbecue in taco shells to make tacos, and top with chopped onions, tomatoes, lettuce, and shredded cheese.


Ingredients

1 beef chuck roast (approx. 3 lbs.)

1 can (14.5 oz.) diced tomatoes
1 can (14 oz.) chicken broth
2 tbsp. chili powder
2 tsp. ground cumin
1 tsp. ground oregano
3 large garlic cloves, minced
1 1/2 cups barbecue sauce

1. Place all ingredients in a slow cooker and cook on low heat for 6-8 hours, or until meat is tender enough to shred.

2. Remove meat from the cooker and let stand reserving the sauce. When it is cool enough to handle shred the meat. Set aside.

3. To a large saucepan transfer reserved sauce. On medium heat simmer until the sauce thickens. Add shredded meat and reheat. Serve on sandwich buns or wrapped up in tortillas.

Pheasants: Also Like Chickens?

I'll be sharing recipes that will help anyone that wants to cook a pheasant.  Below are some slow cooker pheasant recipes and I personally prefer it.  If you want quick and easy pheasant recipes just go in the link. Now, farm-raised pheasant is a game bird that resembles chicken, though leaner. It has a pinkish white meat and a delicate flavor. The wild pheasant, on the other hand, has a rich gamy flavor. Whichever kind of pheasant meat you choose, slow cooking can do wonders for it. The heat is low and friendly for the tender meat. 

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2. Cook the pheasant inside the slow cooker with condensed soup, water and an onion soup mix. It will not only keep the pheasant moist but also lend it more flavor. You can also cook it in aromatics (like garlic and onions), some herbs, a touch of butter, dry white wine and sour cream (to counter the gaminess, especially in wild pheasant). Wrap the pheasant in smoked bacon for more flavor.

   
   

   Another way to prepare pheasant is to marinate it overnight in red wine or citrus and herbs. For an Asian-style marinade, try apple cider and ginger. Marinating keeps the meat moist and flavorful as well. In some slow cooker pheasant recipes, you can cut the pheasant into bite size pieces, dredge it in seasoned flour and briefly sauté in oil. After that, transfer the pheasant pieces into the slow cooker and put in the usual aromatics, including olives and mushrooms, chicken broth and dry white wine. Slow cook as usual.

   
   

   Avoid overcooking otherwise the meat will be dry and tasteless. But if you cook pheasant properly, you’ll get meat that drops off the bone, well-flavored gravy or broth, and a hearty, pleasant meal. 

   
   

   If you want to make it more classy you can make this recipe

   
   

   

   Ingredients

   
   

   2 whole pheasant, cleaned and singed, and cut into pieces

   4 cups port wine

   6 whole cloves

   1 bay leaf

   1 onion, sliced thin

   2 cups all purpose flour

   Sea salt

   Freshly ground pepper

   8 tablespoons unsalted butter

   
   

   Preparation Instructions

   
   

   1. In a baking dish, stir together the wine, cloves, onion, bay leaf, and sage. Add the pheasant pieces and marinate in the refrigerator for 2 to 3 days.

   
   

   2. Preheat the oven to 300 degrees F. Drain the pheasant pieces, reserving the marinade. Pat the birds dry.

   
   

   3. In a clean baking dish, combine the flour, salt, and pepper. Dredge the pheasant pieces and shake to remove excess flour.

   
   

   4. Put a tablespoon of butter in a large skillet placed over medium high heat. Once the butter melts, add pheasant pieces and brown on every side.

   
   

   5. Place the browned pheasant in a casserole dish. Pour the reserved marinade over the birds and bake for 1 ½ hours or until desired doneness is reached.

Hunting Ducks and Cooking Them

Just as in any dish prepared in a slow cooker, crock pot duck recipes are convenient for the home cook and a family who appreciates a beautifully prepared whole duck or duck breast. Crock pot, which originated from a brand name of slow cookers in the United States, is now synonymous to the process of cooking food in low temperature for a very long period. The slow cooker is a great way to cook duck recipes. While the common way is to parboil and then roast the duck to get that shiny, dark brown crisp skin, a slow cooker can make things even simpler.

1. Duck Hunting Rivers, Lakes, and Ponds

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   Use a 6 quart crock pot for whole ducks weighing 4 to 5 pounds. In crock pot duck recipes, cooking time may vary according to your crock pot design. But the most common step here would be the preparation of the duck. For whole ducks, remove the giblets as well as the fat hanging from the cavity opening. You can remove the skin entirely before cooking but if you want to serve it with crisp skin, prick the duck all over to render the fat first. Rub the duck with salt and pepper all over. If you have citrus, garlic and onions, you can insert it into the cavity for flavor.

   
   

   To get the beautiful burnished brown skin, brown the whole duck in a sauté pan for 15 minutes on each side. You can also broil the duck later after removing from the crock pot. Into the slow cooker, put in the other ingredients such as onions, shallots, celery and other herbs and spices. You could also put in chopped apples and potatoes so that it makes a raised bed at the bottom with which you can settle the duck. If you have a little round rack that will fit into the crock pot, that will be helpful too. With its raised position, the fat will melt down the body and drip into the vegetables below. That means more flavor is soaked up by the duck and the vegetables.

   
   

   Or try out this recipe if you caught black ducks

   
   

   http://www.gourmandia.com/recipes/black-duck-with-wine

   
   

   Black Ducks with Wine

   
   

   Ingredients

   
   

   1 black duck

   
   

   2 cups all purpose flour

   
   

   3 tablespoons butter

   
   

   Salt to taste

   
   

   1/2 teaspoon thyme leaves

   
   

   2 white onions finely chopped

   
   

   1 duck heart - chopped

   
   

   2 cups white wine – warmed

   
   

   2 scoops whipped unsweetened cream

   
   

   Preparation Instructions

   
   

   1. On a chopping tray chop the duck into medium chunks. Roll the pieces in the flour and set aside.

   
   

   2. In a saucepan heat some oil/butter and fry the duck until golden brown, turning often. After this add salt, thyme, duck heart, and wine.

   
   

   3. Cover and cook in a preheated oven at 350 degrees F for an hour. To this add cream and cook for another 20 minutes. Serve on a warm platter with the gravy from the pan.