This long-cooking Southern stew seemed a natural for the slow cooker. Instead, we got an alarming mush. The right timing—and a trick—helped us fix it.
It’s easy to get juicy, saucy barbecued steak tips from a hot grill. But can you make them in the mellow heat and closed confines of a slow cooker?
Dumping a pile of ingredients into a slow cooker, waiting a few hours, and calling it stew is not a recipe for success.
The slow cooker yielded tender, fall-off-the-bone rib meat. Too bad about the (lack of) flavor.
The meatballs crumbled. The sauce lost its savor. A favorite dinner fell very short. Aren't slow cookers supposed to simplify things?
Barbecued brisket should be tender and moist, with a deep brown crust and robust spice and smoke flavor. While this is a hard enough dish to pull off on the grill, we knew we could translate the recipe for the slow cooker.