Smokin-It User Forum!
Accessories => Gadgets and Gizmos => Topic started by: drains on August 20, 2015, 01:39:52 PM
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just wondering if any one is using a pressure cooker. I cooked a 5lbs shoulder roast yesterday in 30 minutes and it was so tender it just fell apart. Shoulder roast is a tough cut of meat too. I added some lawreys beef stew seasoning and let simmer for a few minutes while I made mashed potatoes and warmed up some turnip and collard greens. Before the pressure cooker this meal would have taken hours not minutes. This one is electric by the way and has many safety features so it's not like grandmas old rattler that scared the bejezzers outta me. My wife got this one on qvc and it's the emerald lagasse model, 6 qts. We make rice and chicken casserole, pinto beans are a snap and only take minutes to cook. Lots of good recipes and all take only minutes. You can marinate meat in it but I haven't tried it yet. I high recommend having a pressure cooker in the kitchen.
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Hey Dale they are also good for corned beef, cabbage and new potatoes.
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Wow, I was watching an infomercial on that cooker last weekend! Looks really good. Of course, it can't replace what I can do in an SI, but it sure looks like I could find a ton of other meals to make in it!
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My wife and I both agree that it's some of the best money we've spent in a while. I'm going to be smoking some butts and ribs this weekend so I think I'll remove one of the butts when it reaches the stall, usually about 170 ish and finish it in the pressure cooker and see how it goes. It shouldn't take more than 30 minutes. Also I'll have alot of good drippings to add back into the meat or for adding to the BBQ sauce. Bark will suffer though. I'll report back when I'm done.
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Also Dale they make a really good pot roast in very little time. The BB should be fine looking forward to your post on them.
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Should be an interesting report, Dale! Remember pictures! ;)
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Hey Bill, yea I cooked a 5 lbs. Shoulder roast in it yesterday and it was fall apart tender. We've had this for a while now and have enjoyed many meals from it. I used to slow simmer pintos all day it seemed like and now 30 minutes and I'm eating one if my favorite foods. Also I used to soak them for hours before cooking. No more! Pork butts are next after smoking in the #3.
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Hey Dale, sounds like you have a handle on things. I may have to look into that as the one I have is broken. And was not that large.
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I cut deer ribs into approximately 4x6 inch sections. My Mother-In-Law cooked them in the pressure cooker for about thirty minutes to get the fat to melt off, I finished them on the grill with sauce, great results.
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QVC todays special value if anyone is still shopping for one. Demo's all day long.
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I use mine for chop suey pretty much exclusively. Works great!