September 18, 2008 by Scott.

INGREDIENTS (8 Servings)

- 1 (3 pound) boneless chuck roast
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- salt and pepper to taste
- 1 (18 ounce) bottle barbeque sauce

DIRECTIONS:

1. Place roast into slow cooker. Sprinkle with garlic powder and onion powder, and season with salt and pepper. Pour barbeque sauce over meat. Cook on Low for 6 to 8 hours.
2. Remove meat from slow cooker, shred, and return to slow cooker. Cook for 1 more hour. Serve hot.

Note: I shredded the meat in the slow cooker, but it was a little more difficult to really shred into smaller pieces.

Posted in Slow Cooker, BBQ, Beef | No Comments »

September 17, 2008 by Scott.

INGREDIENTS (6 servings):

- 3 pounds beef chuck roast
- 1/3 cup soy sauce
- 1 (1 ounce) package dry onion soup mix
- 2 teaspoons freshly ground black pepper

DIRECTIONS:

1. Pour the soy sauce and dry onion soup mix into the slow cooker. Mix well. Place chuck roast into slow cooker. Add water until the top 1/2 inch of the roast is not covered. Add the fresh ground pepper over the top.
2. Cover and cook on low for 22 hours.

Posted in Slow Cooker, Beef | No Comments »

September 9, 2008 by Scott.

Prep time: 20 minutes
Marinating time: 20 to 30 minutes
Grilling time: 3 to 5 minutes

Dressing
- 1/4 cup plus 2 tablespoons extra virgin olive oil
- 3 tablespoons red wine vinegar
- 1/2 teaspoon minced garlic
- 1/2 teaspoon kosher salt
- 1/2 teaspoon dried oregano
- 1/4 teaspoon crushed red chili flakes

- 5 medium vine-ripened red tomatoes
- 1/2 cup pitted green olives, each one halved or quartered
- 1/2 cup thinly sliced celery
- 1/4 cup finely diced red onion
- 1 pound small shrimp (36-45 count), peeled and deveined
- 1 pound small bay scallops
- 2 tablespoons roughly chopped fresh Italian parsley

1. In a small bowl whisk the dressing ingredients.

2. Slice the tomatoes crosswise about 1/2 inch thick and arrange the slices on a serving platter. In a small bowl mix the green olives, celery, and red onion.

3. In a large bowl combine the shrimp and scallops. Add 1/4 cup of the dressing and mix well to coat the seafood. Cover and refrigerate for 20 to 30 minutes to marinate the seafood. Meanwhile prepare the grill.

4. If you are using a charcoal grill, arrange 1 chimney starter of lit charcoal in a tightly packed, single layer across one-half of the charcoal grate. Put the cooking grate in place, close the lid, and preheat the grill to high heat. Keep all the vents open.

If you are using a gas grill, preheat your grill on high until it reaches 500°F.

5. Drain the seafood in a sieve. Spread the seafood in a single layer on a perforated grilling basket and cook over direct high heat (450°F to 550°F), with the lid closed as much as possible, until the shrimp and scallops are slightly firm on the surface and completely opaque in the center, 3 to 5 minutes, turning the seafood once or twice for even cooking. With insulated mitts remove the pan from the grill and rest it on a baking sheet. Transfer the seafood to a large bowl to stop the cooking.

6. Spoon the seafood over the tomatoes. Scatter the olives, celery, and onion over the seafood. Spoon some of dressing over the entire salad (you may not need all of it). Sprinkle the parsley over the top. Serve at room temperature.

Makes 6 servings

Grilling Tip:
Heating a perforated grill pan over the fire for a few minutes, before adding the seafood, will quicken the cooking and prevent sticking.

Posted in Greek, Salad | No Comments »

September 9, 2008 by Scott.

This is similar to Grandpa’s Chicken only made in a slow cooker rather than BBQ (you could even use his recipe in the slow cooker if desired).

INGREDIENTS

* 1 small sweet onion, sliced
* 8 cloves garlic, crushed
* 3/4 cup soy sauce
* 1/2 cup vinegar
* 1 (3 pound) whole chicken, cut into pieces

DIRECTIONS

1. Place chicken in a slow cooker. In a small bowl mix the onion, garlic, soy sauce, and vinegar, and pour over the chicken. Cook on Low for 6 to 8 hours.

Posted in Slow Cooker, Chicken | 1 Comment »