Crockpot Bbq Pit Recipes

[Kitchen Witch]

As requested - here are some Crockpot BBQ Pit Recipes:

BBQ Beef



3 lbs. cubed chuck meat

Marinade and Sauce
24 oz. ketchup
1 cup diced tomatoes
1/4 cup cider vinegar
1 cup brown sugar
4 oz. chopped green chilies (mild or hot)
1/4 cup mustard
1/2 cup Worcestershire sauce
1 tsp. red pepper sauce (or to taste)
1 tbs. liquid smoke
Fresh ground pepper

Directions: Set unit to High. Combine all ingredients except beef in a bowl and blend well. Add beef and coat well. Pour into unit and cook for 5-6 hours until very tender. Yield: 6 servings.

[Kitchen Witch]

Beef Tenderloin Tips in Chipotle Sauce

Ingredients:
3 lbs. tenderloin tips

Rub
2/3 cup brown sugar
1/4 - 1/2 tsp. cayenne pepper (to taste)
1/2 tsp. salt

Marinade and Sauce
28 oz. can crushed tomatoes
1/4 cup balsamic vinegar
3 chipotles in adobo
1 tbs. liquid smoke
1/3 cup brown sugar
1/4 tsp. ground allspice
Salt and fresh ground pepper to taste

Directions: In a small bowl, add ingredients for rub and combine well. Rub over tips and refrigerate for 30 minutes. In a food processor, combine marinade ingredients and pulse to blend. Reserve 1/2 for serving (for a thicker sauce, reduce by half prior to serving). Add beef to a zip top bag and pour remaining marinade over and refrigerate for 4 hours or overnight. Turn unit to High. Add beef (with marinade) and cook for 2-3 hours until tender. Serve with reserved sauce. Yield: 4-6 servings.

[Kitchen Witch]

Beef Tenderloin Tips in Smoky Asian Sauce

Ingredients:
3 lbs. tenderloin tips

Marinade
1 cup hoisin sauce
1/4 cup soy sauce
1/4 cup mirin, rice wine, or white wine
3 tbs. liquid smoke
1/2 cup honey
1/2 tsp. thai chili paste or similar (more if desired)
Juice of 1/2 lime
3 scallions, thinly sliced
1/8 tsp. ground cloves
Fresh ground pepper ?

Directions: In a large bowl, add all ingredients for marinade and blend well. Add tips, coat well and marinade for 1 hour in the refrigerator. Turn unit to High and insert rack. Place tips on rack and cook for 3-4 hours until very tender, brushing with marinade and turning 2 or 3 times, being sure to cook meat for 30 minutes or more after final application. Yield: 4-6 servings.

[Kitchen Witch]

Dark and Stormy Brisket

Ingredients:
3 - 3 1/2 lb. brisket

Rub
2 1/2 tsp. brown sugar
1 tsp. curry powder
1/2 tsp. ground cumin
1/4 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. cloves
1/2 tsp. chili powder
1/2 tsp. salt
1/2 tsp. cayenne pepper

Sauce
Juice of 1 lime (about 1/4 cup)
12 oz. ginger beer
3/4 cup molasses
1/4 cup honey
1 dark rum
1 - 2 jalapenos, sliced (to taste)
3 - 4 cloves of garlic, chopped
2 bay leaves
2 tsp. liquid smoke
Kosher salt and fresh ground pepper to taste

Directions:
Score brisket on both sides and set aside.
Combine ingredients for rub and blend well. Rub all over brisket and let rest for 1-2 hours refrigerated.
Combine ingredients for sauce in a sauce pan, blend well and simmer until reduced by 1/2. Reserve 1/2 for serving.
Set unit to High and insert rack. Add brisket with the fat cap on top and brush with sauce. Brush with sauce every 30 minutes if desired, flipping once.
Cook for 4-5 hours until brisket becomes very tender.
Slice thinly across the grain, serve with remaining sauce.
Yield: 6 servings.

[Kitchen Witch]

Dry Rubbed Beef Short Ribs

Ingredients:
3 lbs. bone-in short ribs

Rub
1 tsp. dried rosemary
1 tsp. dried oregano
1 tsp. dried garlic
1 tsp. dried sage
1 tsp. kosher salt
Fresh ground pepper ?

Directions: Set unit to High and insert rack. In a small bowl, combine rub ingredients and blend well. Rub all over short ribs. Place on rack and cook for 4-4 1/2 hours until very tender. Yield: 3-4 servings.

[Kitchen Witch]

Margarita Flank

Ingredients:
2 lb. flank steak, scored on both sides and seasoned with kosher salt and pepper
12 oz. can frozen lemonade, defrosted
1/2 cup tequila
1/4 cup olive oil
Juice of 2 limes
1/3 cup lemon preserves or marmalade
1/2 cup chopped cilantro
1 jalapeño, sliced

Directions: Combine all ingredients except flank and blend well. Add steak to zip top bag or pan and pour marinade over. Marinade for 1 hour. Set unit to High and insert rack. Add flank and cook for 2-3 hours, until flank is tender. Remove meat, slice thinly across the grain. Yield: 3-4 servings.

[Kitchen Witch]

BBQ Baby Back Ribs

Ingredients:
2 racks of baby back ribs, 1 1/2 - 2 lbs. Each

Sauce
1/2 tsp. onion powder
2 cups ketchup
2 tbs. Worcestershire sauce
1/4 cup molasses
1/4 cup brown sugar
2 tbs. liquid smoke
1/2 tsp. hot pepper sauce

Directions: Turn unit to High, insert rack to accommodate ribs. Rinse and dry the ribs. In a bowl, combine the sauce ingredients and blend well. Reserve 1/2 for serving. Liberally coat each side of ribs with sauce. Place ribs in rack and cook for 5 hours or until ribs are very tender and can be easily separated. Brush the ribs with sauce several times during cooking for better flavor. Serve with reserved sauce. Yield: 4-6 servings.

[Kitchen Witch]

Marinated Pork Smothered in Collards and Onions

Ingredients:
3 1/2 - 4 lbs. pork roast
2 sweet onions, peeled and sliced to 1/4" thick
1 1/2 lb. collard greens, cleaned, trimmed and sliced into 1/2" ribbons
1/4" bacon, diced and cooked until golden
2 cloves of garlic, chopped
2 cups chicken broth

Marinade
8 cloves of garlic
16 oz. jar of roasted red peppers, drained
1 - 2 jalapeño peppers (to taste)
1/4 cup olive oil
Juice of 1/2 lemon
1 tbs. white wine vinegar
1 tbs. fresh thyme
Salt and pepper

Directions: Rinse and pat the pork roast dry. Combine the marinade ingredients in a blender or food processor to combine. Reserve 1/4 cup. Place pork in a zip top bag or baking dish and pour marinade over, coat and refrigerate for 2-4 hours (or overnight). Turn unit to High. Add onions, collard greens, bacon, garlic and broth. Place pork on top and cook for 3 hours or until the meat thermometer reads 165ºF. Remove pork from unit, let rest for 5 minutes. Add reserved marinade to collards and onions and stir to incorporate. Slice pork into 1/4" slices. Add back to collards and onions and cook for 30 more minutes. Serve the slices of pork smothered with the collards and onions. Yield: 6-8 servings.

[Kitchen Witch]

Pork Ribs with an Herb Rub

Ingredients:
4 racks of baby back pork ribs, about 1 1/2 - 2 lbs. each
olive oil

Rub
4 tbs. kosher salt
2 tsp. ground black pepper
4 tbs. dried rosemary
4 tbs. dried oregano
4 tbs. dried sage
4 tbs. garlic powder
4 tbs. ground anise seed

?Directions: Turn unit to High and insert rack to accommodate ribs. Rinse and dry the ribs. In a bowl, combine the rub ingredients and blend well. Brush each side of ribs with olive oil. Liberally coat each side of ribs with the rub. Place ribs in rack and cook for 6 hours or until ribs are very tender. Yield: 8-10 servings.

[Kitchen Witch]

Pork Shoulder with Balsamic Slather

Ingredients:
7-7 1/2 lbs. boneless pork shoulder, rinsed and dried
1/2 cup raisins
3/4 cup balsamic vinegar
1/4 cup olive oil
10 cloves of garlic
3 tbs. fresh rosemary
1 1/2 tsp. salt
Fresh ground pepper

Directions: Using a paring knife, make 8-10 cuts on both sides of pork shoulder. Combine all ingredients except pork in food processor and pulse to combine well, but not pureed. Using a small spoon, insert slather mixture into cuts and all over pork as well. Place into a pan and marinade overnight in refrigerator. Set unit to High and insert rack. Place pork on rack and cook for 7-8 hours until very tender. Remove pork, pour out juices, skim fat and serve shoulder sliced with juice poured over. Yield: 10-12 servings.

[Kitchen Witch]

Spice Rubbed Pork Tenderloin with Smoky Whiskey Apricot Glaze

Ingredients:
3 pork tenderloins, about 1 lb. each
Rub
4 tsp. kosher salt
2 tsp. ground cumin
1 tsp. garlic powder
1 tsp. ground coriander
1/2 tsp. ground ginger
1 1/2 dried thyme
1/2 tsp. ground pepper
Glaze
1/4 cup whiskey
1 cup apricot preserves
1 tsp. minced ginger
1 clove minced garlic
2 tsp. liquid smoke
1/2 tsp. crushed red pepper flakes
Salt and pepper

Directions: Turn unit to High and insert rack. Rinse and dry the tenderloins. Trim them of any silver skin. Combine the rub ingredients in a bowl and rub evenly over the tenderloins. Place tenderloins on rack in unit and cook for 1 hour. In a small saucepan, combine the ingredients of the glaze. Bring to a simmer and reduce to thicken, about 10 minutes. Divide in two, reserving half for serving. Brush liberally on tenderloins and cook for 30 more minutes until temperature on a meat thermometer reads 165ºF. Remove from unit, let rest for 5 minutes, cut into 1/4" slices. Pour remaining glaze over the sliced pork. Yield: 6-8 servings.

[Kitchen Witch]

Chicken Mole Verde

Ingredients:
3 lbs. boneless skinless chicken thighs, trimmed of any visible fat
1 jar (8.25 oz.) of mole verde
1 15 oz. can of diced tomatoes
1 1/2 - 2 cup chicken broth

Directions: Rinse and dry chicken and place in a bowl. In a separate bowl, combine mole, tomatoes and broth and stir to blend. Add chicken and toss well. Marinate for 2+ hours. Place chicken on rack and cook on Low for 4 hours or until very tender and reading 170°F on a meat thermometer. Yield: 6-8 servings.

[Kitchen Witch]

Chicken Picadillo

Ingredients:
2 lbs. boneless skinless chicken thighs, trimmed of any visible fat
2 1/2 cups crushed tomatoes
1 cup raisins
2 chipotle peppers in adobo
1/8 cup cider vinegar
3/4 cup chipotle sauce
1 tsp. cinnamon
2 cloves garlic
1 tsp. salt

Directions: Rinse and dry chicken and place in a bowl. In a blender or food processor, combine all ingredients except chicken and pulse to blend (do not puree). Pour over chicken and toss to coat. Place chicken on rack in unit and cook on Low for 5 hours until the chicken is very tender. Using the tines of 2 forks, shred the chicken and cook for 1 hour more. Yield: 6 servings.

[Kitchen Witch]

Honey Mustard Wings

Ingredients:
4 lbs. chicken wings, 1/2 drums and wings (tips removed)
1 cup honey
1 cup mustard
1 tbs. soy sauce or tamari
2 tbs. sesame oil
1 tsp. crushed red pepper or hot sauce (to taste)
1/2 tsp. garlic powder
3 tbs. chopped green onion
Freshly ground pepper

Directions: Rinse and pat dry the chicken. In a large bowl, place all remaining ingredients and blend well. Add chicken and marinate in the refrigerator for 2 hours. Set unit to High. Spoon the chicken wings into the stoneware, reserving the marinade. Cook the chicken for 2 hours, stirring once or twice. Transfer the marinade to a saucepan, simmer and reduce by 1/4-1/2. During the 3rd hour of cooking, brush the reduced marinade onto the wings. To serve, spoon the wings out of the stoneware and serve with any remaining reduced marinade. Serves 8-10 as an appetizer.

[Kitchen Witch]

Honey Roasted Peanut Crusted Chicken

Ingredients:
3-4 lbs. whole chicken
1 tsp. peanut oil
3/4 cup honey roasted salted peanuts, chopped
3/4 cup honey
2 tbs. soy sauce
1/4 tsp. cayenne pepper
Salt and pepper

Directions: Rinse and dry chicken and season with salt and pepper. In a small bowl, combine peanut oil, 1 tsp. of soy and 1 tsp. of honey. Blend and brush on the chicken. Transfer chicken to rack in unit. Cook on High for 3-4 hours or until a meat thermometer reads 180°F. While chicken is cooking, combine the remaining ingredients in a small pan, heat gently while stirring to melt honey and combine and set aside. When chicken is finished, remove from unit, place on a serving dish and let sit for a moment and then pour honey mixture over chicken, sprinkle with chopped peanuts. Yield: 4 servings.

[Kitchen Witch]

Lemon Lime Chicken

Ingredients:
4 split chicken breasts (bone in and skin on)
Juice of 1 lemon and 1 lime (about 1/2 cup)
1/2 cup olive oil
1/2 cup finely minced sweet onion
2 tbs. dried parsley
8 cloves of garlic, minced (about 1/4 cup)
1/2 tsp. crushed red pepper flakes
Salt and pepper

Directions: Rinse and dry the chicken breasts and place in a zip top bag or bowl. Combine all ingredients except chicken in bowl and blend well. Pour 3/4 of marinade over chicken and marinate for 1 hour. Reserve the remainder of the marinade. Remove chicken from marinade (discard used marinade) and place chicken on rack. Cook on High for 1 1/2-2 hours until meat thermometer inserted in the thickest part of the meat reads 170ºF. Pour reserved marinade over chicken when serving. Yield: 4 servings.

[Kitchen Witch]

Smoky Maple Glazed Turkey

Ingredients:
7 lb. turkey
2 cup real maple syrup
2/3 cup whiskey
1/4 cup liquid smoke
1/2 cup Worcestershire sauce
2 tbs. minced fresh ginger
4 tsp. mustard
1/4 cup sesame oil
1 tsp. crushed red pepper (to taste)
2 tsp. kosher salt


Directions: Rinse and dry turkey, inside and out. Combine remaining ingredients in a bowl and blend. Pour over turkey and marinade overnight, turning several times. Set unit to High and insert rack. Remove turkey from marinade, place in BBQ Pit and reserve marinade. Cook turkey for 6-8 hours until meat thermometer reads 180ºF. In final hour, add reserved marinade to saucepan, simmer and reduce by 1/2. Brush on turkey 2 or 3 times. Remove turkey from unit, let rest for 10 minutes, then slice and serve with remaining reduced marinade.

[Kitchen Witch]

Sticky Smoky Wings

Ingredients:
4 lbs. chicken wings, 1/2 drums and wings (tips removed)
1 1/4 cup ketchup
1/2 cup molasses
3 tbs. liquid smoke
1 tbs. Worcestershire sauce
1 tbs. cider vinegar
1 tbs. canola oil
2 tbs. brown sugar
hot pepper sauce to taste


Directions: Rinse and pat dry the chicken. In a large bowl, place all remaining ingredients and blend well. Add chicken and marinate in the refrigerator for 2 hours. Set unit to High. Spoon the chicken wings into the stoneware, reserving the marinade. Cook the chicken for 2 hours, stirring once or twice. Transfer the marinade to a saucepan, simmer and reduce by 1/4-1/2. During the 3rd hour of cooking, brush the reduced marinade onto the wings. To serve, spoon the wings out of the stoneware and serve with any remaining reduced marinade. Serves 8-10 as an appetizer

[Kitchen Witch]

Tomato Fire Wings

Ingredients:
4 lbs. chicken wings, 1/2 drums and wings (tips removed)
1/2 cup cider vinegar
1/4 cup canola oil
1-6 oz. can of tomato paste
2 tsp. crushed red pepper
1 tbs. mustard
1 tsp. hot pepper sauce
1 tsp. chili powder
1 tsp. garlic powder
2 tbs. liquid smoke
1 tbs. Worcestershire sauce
1/3 cup water ?

Directions: Rinse and pat dry the chicken. In a large bowl, place all remaining ingredients and blend well. Add chicken and marinate in the refrigerator for 2 hours. Set unit to High. Spoon the chicken wings into the stoneware, reserving the marinade. Cook the chicken for 2 hours, stirring once or twice. Transfer the marinade to a saucepan, simmer and reduce by 1/4-1/2. During the 3rd hour of cooking, brush the reduced marinade onto the wings. To serve, spoon the wings out of the stoneware and serve with any remaining reduced marinade. Serves 8-10 as an appetizer.

[Kitchen Witch]

Turkey Breast with Cranberry Orange Glaze

Ingredients:
2-4 lbs. boneless turkey breast
Butcher?s twine

Brine:
1 gallon cool water
1/2 cup kosher salt
1/2 cup brown sugar
2 cinnamon sticks
1 cup apple cider vinegar
1/2 orange, juice squeezed into water and 1/2 orange added
1 tbs. peppercorns
1 tbs. whole allspice
1 tbs. whole cloves
3 cloves garlic, smashed

Cranberry Orange Glaze:
16 oz. can whole cranberry sauce
1/2 cup orange marmalade
1/2 tsp. ground cloves
1/4 cup cider vinegar
1 tsp. Dijon mustard
1 tsp. crushed red pepper
1 1/2 tsp. salt
Fresh ground pepper ?

Directions: Combine brine ingredients in a large pot and stir to blend. Add turkey breast to brine for 4-6 hours. Shortly before removing turkey from brine, combine the ingredients of the glaze in a small saucepan, gently heat to melt the ingredients. Remove from heat and reserve 1 cup for serving. Remove turkey from brine, discard brine and pat turkey dry. Brush the turkey breast with the glaze, roll and tie into a bundle. Brush turkey again. Cook on High for 2 1/2-3 hours, until thermometer reads 180ºF. Remove, let rest for 5-10 minutes before removing twine, slice into 1/4-1/2" slices and serve with reserved glaze. Yield: 4-8 servings.