We wanted all the flavor that this game-day classic had to offer, but without having to roll out the grill.
With a name as unfortunate as “grunt,” it’s a good thing this old-fashioned dessert of stewed fruit with a steamed biscuit topping tastes so fabulous. Now, if we could just get it to work in the slow cooker...
You don’t need a whole bird to create a satisfying version of this holiday classic. But you do need to figure out how to make a rich, savory gravy in the slow cooker.
The moist environment of the slow cooker guaranteed tender, juicy “baked ham.” But the glaze spelled trouble.
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.
Use a slow cooker to make this North Carolina barbecue classic while you're at work.