Crockpot brisket, from Gael

Crockpot brisket, from Gael

This recipe comes from one of my freelance writers, Hannah.

She says: "Nothing says 3- day weekend, to me, like pulling out the crockpot on a Monday. And there is nothing better to put in a crockpot than a faux-barbeque brisket-- for real, it is the one crockpot meal that in our pre-dishwasher days Jeff not only didn't complain about but requested. You know if it is worth washing the inside of a crockpot by hand it has to be good. (It is also one of the first things I made for my in-laws, and we now have a family saying that brisket is the meat that unites Jews and Texans.) "

First you take:

1/2 c Worcestershire sauce

1/2 c vinegar (cider vinegar is best, regular old white vinegar is fine too)

1/2 bottle Liquid Smoke (1 ounce? Gael did not like the Liquid Smoke and would leave it out)

1/4 c vegetable oil

1 tsp dried minced onions

1 tsp garlic powder

plenty of pepper

Marinate your brisket in this overnight. (Or not- if you forget, it is not the end of the world.)

Then put the brisket (fat side up) and marinade into either a 275 degree oven or your crockpot and ignore it for 6 to 8 hours, however long is most convenient for you. When you are about a half hour away from wanting to eat, take out the brisket (it is definitely ready if, say, it falls apart while you lift it onto a cutting board) and carve off the fat. Then chop it into manageable pieces.

Empty the marinade, reserving one cup-- you will want to strain the fat off this, too. Then combine that cup of marinade with:

1 cup barbeque sauce

1/4 cup brown sugar

and return this mixture with your carved meat to the oven or crockpot and cook for another half hour. This time I used the barbeque sauce Jeff brought back from Rendezvous in Memphis, which was especially vinegary and kind of orange, but still delicious.

She goes on to say: "If you can bring yourself to wait, you can fix this a day in advance, and then refrigerate in the sauce and then skim the fat off the sauce before reheating. Or you can just eat the greasy fatty version that day and de-fat your leftovers--- and it is worth getting a much bigger brisket than you need in order to have leftovers.

It is not authentic barbeque, or authentic anything, really. Which is why I am fine serving it with storebought King's Hawaiian rolls (and when we don't have company, will let Jeff get storebought macaroni salad to go with it. For company you have to make potato salad, at the very least.) Inauthentic or not, it is dang good and one of our family staples."

Note from Gael: I made this on Feb. 4, 2009, throwing it in the crockpot before leaving for work so Rob could have it when he came home. He liked it more than me. It was just not the kind of barbecue I like. Could have been that I picked too sweet of a barbecue sauce, but I also think I don't like Liquid Smoke, so would maybe leave that out or fine a replacement for it next time. I did use pot roast instead of brisket but that didn't matter, the meat turned out very tender.

Bernell's Calico Beans

Bernell's Calico Beans, from Mom

Mom recopies this recipe 10-11-05 from her original copy written 12-84.

She says: On a day in December 1984 I stopped at Bernell's house to drop off some of Ed's candleboxes that Bernell and Eileen had ordered. The two of them were out shopping but Don was home and they came home shortly after I got there. They had already had lunch but Don was having some of these beans for his lunch. Of course we all had coffee and the beans looked so good I had some too. We had a great visit.

Then, about 10 days later, Don died without any warning as he sat talking to Bernell who had the day off and was making her poppyseed coffeecake, so sadly, that was the last visit the four of us had. Earlier, Don had gone out to do some snowblowing -- not really very much at all -- and collapsed shortly after sitting down to watch Bernell and visit with her. Evidently he had a heart problem and didn't know it. This was much too sudden and sad. And, of course, every time I use this recipe, I remember that lovely winter day that I got it...and I miss days like that so much.

Gael says: Mom made these when I was visiting in fall of 2005 or 2006. They were delicious and I don't even think of myself as someone who likes beans! They're almost as much a meal as a side dish with all the meat in them.

1 can pork and beans
1 can kidney beans, rinsed and drained
1 can pinto beans
1 can butter beans
1/2 pound bacon, chopped fine
1 pound ground beef
1 onion, chopped
3/4 cup brown sugar
1 teaspoon dry mustard
1 teaspoon vinegar
salt, optional


Brown ground beef, bacon, onion.

Add brown sugar, dry mustard, vinegar. Salt is optional so skip that until you taste finished dish. Add beans.

Put in oven for 40 minutes or so at 325-350, really just to be heated so flavors can blend.

Mom makes this with more pork and beans than above and also adds a can of garbanzo beans. She likes to make it in the crockpot rather than the oven. It works well for a large group and can be kept warm that way.

Italian Beef Sandwiches, from Gael

Italian Beef Sandwiches, from Gael

Gael made these on the hottest summer day in Seattle (98 degrees!), 7-11-07. They're great on hot days because they don't require an oven, just a crockpot. The meat gets fork-tender in the crockpot and the vinegary peppers give it a wonderful smell and just the right tang. Break up the meat with a fork and put as much as you like on nice crusty buns for yummy sandwiches.

3 pounds boneless beef chuck roast or pot roast
1 package dry Italian dressing mix (1 ounce)
1 cup water
6 ounces (or so) pepperoncini peppers, with liquid from jar

Place roast into a crockpot. Sprinkle meat with dry Italian dressing (I used Good Seasonings,use any kind), Pour in water.

Pour in about 6 ounces pepperoncini peppers including liquid from jar. I buy a 16 ounce jar of the already cut-up ones and keep half the jar for people to put on their sandwiches. You can add more if you want but I find it too vinegary if you add the whole jar.

Cook in crockpot while you go to work or whatever. Time is flexible, depends on how long you're gone. If you're gone 8 or so hours, just put crockpot on low the whole time. If you want it done faster, say 6 hours, put crockpot on high. You don't need to turn the meat or do anything. Your house will smell great and the meat will be easy to break up with a fork when you're ready to serve.

Hot Dagos, from Clio

Hot Dagos, from Clio

Call it whatever you want, but Italians in St. Paul have called it this for years!

3/4 pound ground beef
1/4 pound ground pork
1 cup dry bread crumbs (or cracker crumbs)
1/2 cup Parmesan cheese
1 tablespoon parsley
1 clove garlic
1/2 cup milk
2 eggs -- beaten
1/2 teaspoon salt
1/2 teaspoon pepper
spaghetti sauce

Mix everything together and make patties. (Mixture will be sticky.) Brown them on both sides. Add spaghetti sauce and simmer. Can put in crockpot and let simmer for 2-3 hours. Serve as sandwiches or over noodles.

Evil Deli Crockpot Chicken, from Gael

Evil Deli Crockpot Chicken, from Gael

Chicken will resemble a whole rotisserie chicken like the ones you buy at the deli counter. It will be cooked to perfection and will be tender and moist. Named “evil” because it’s so hard to resist!

1 3-5 pound fryer chicken
1 medium onion, chopped, optional

Buy the biggest fryer you can find that will fit into your crockpot. (I usually do between 3 and 5 pounds.) Spray inside of crockpot with Pam. Scrunch up a piece of aluminum foil and put it in the bottom of the pot. This will act as a rack and keep the chicken from stewing in its own juice.

Pull out all the giblets, etc. from inside the chicken. Wash, pat dry, and rub all over with olive oil. Sprinkle inside and out with Lawry's Seasoned Salt. (I also like Tony Chachere's Cajun seasoning.) Place chicken in the pot on top of the foil. If you want, put it on top of chopped onion pieces, too. Cook on low for 8 hours or more. Around 8 hours, you can sprinkle some more spices on it to darken top. Longer doesn't seem to hurt it, just makes it fall off the bones more.

Beef Au Jus for the Crockpot, from Anne

Beef Au Jus for the Crockpot, from Anne

4 lb chuck roast
2 cans French onion soup
1 can beef broth
2 cubes beef bouillon

Cook in crockpot on low 10 hours (overnight).

Shred meat with fork. Serve on crusty rolls.