Pressure Cookers

[willkat98]

Been reading a few articles on pressure cookers.

I know its not necessarily Q talk, but we are getting into winter, and the thought of One Pot comfort food in under an hour fits our hectic schedule

I know most of the new ones are much safer than when our parents blew up the kitchen

Anyone have any recommnedations? Brands or models?

I see they range from around $50 to upwards of $200.

By the way, saw a rib recipe that had fall off the bone ribs in under an hour. That just aint right.

[BBQchef33]

i still go my moms... havbent blown off the lid yet, but it sure makes good stew.. a batch of beef ribs, some country spares, some veggies and a little stock and in an hour its stew time. Only problme with mine is its too small. if your gonna get one, get one that makes enough stew fdor ya once ya got all the bones and stuff removed. Mine, when ya put in all the meats, there only room for about 6-8 cups of stock. Get a decent size one. 5 gallon sounds good. :)

[The_Kapn]

By the way, saw a rib recipe that had fall off the bone ribs in under an hour. That just aint right.

It is a fact.
When I was a youngster, my Dad made some that way.
I loved them because I was hungry.
Fall off the bone and off the fork if you overcooked them a couple of minutes :lol: "Use a spoon" MOD :lol:
Now, I realize that they were just "Mush" :twisted:
What a waste of good ribbies!
TIM

[willkat98]

I wasn't doubting the claim in the recipe, thats just sacraligious for us low and slow guy. How the fark am I going to drink a case of beer in under an hour, down from 6 hours. :)

[BBQchef33]

oh c'mon.. its different.. stewed meat is stewed meat... it aint Q and never will be.... but nothing like a big ass pile of country ribs and bracciole cooked in sauce for 4-5 hours over a real low heat... falls apart... bones are floundering around by themselves in the pot....

oh wait... that IS low and slow..... just no wood. :)

[jsn1511]

bracciole (http://www.google.com/search?hl=en&q=bracciole)

[BigBelly]

OMG you read my mind about the Bracciole!

I fell in love with this dish the first time I had the pleasure of making it. Here is a recipe I have had for a few years that I find to be completely kick arse!!


Filling
4-1/2 C Plain Bread Crumbs
1-3/4 C Fresh Parsley | dry is okay
1-1/2 TBL Black Pepper
2-1/2 TSP Salt
1-1/4 TBL Granulated Garlic
1/2 LB Chopped Pepperoni
1/4 LB Chopped Prosciutto | Italian Ham
1-1/4 C Grated Parmesan Cheese
Addition
10 Chopped hard-boiled eggs
Liquids
3/4 C Salad Oil
1/4 C Sherry or White Zinfandel
1/4 C Fresh Garlic, chopped
6 Eggs, beaten
Meat
Flank Steak

Putting it Together

Filling
1. Toss filling ingredients together.
2. Add eggs to filling, then toss again.
3. In a separate bowl, mix liquids.
4. Mix wet and dry ingredients, then toss until thoroughly mixed.
Put it together
1. Flatten Flank Steak.
2. Layer filling mixture on meat, then roll the meat into a cylinder.
3. Tie roll and sear in pan.
4. Cover meat roll 3/4 of the way with marinara sauce and braise for 1-1/2-2 hours.

[pqbbq]

Pressure cooked Carp

This will work with Buffalos also

Take a large fish and clean, gut, and scale it.

Cut it up in very large chunks and put it in a pressure cooker.

Cut up onions, japs, garlic, limes and lemon and mix with the fish.

Fill cooker up to about 2/3 rd's with water.

Then pressure the fish for 8 hours.

Very carefully take the lid off after the cooker has cooled down a bit, and open a fresh beer. Take the contents in the pressure cooker outside and use for mulch in your garden.

Then eat the pressure cooker.

[brdbbq]

Very carefully take the lid off after the cooker has cooled down a bit, and open a fresh beer. Take the contents in the pressure cooker outside and use for mulch in your garden.

Then eat the pressure cooker.

Now that's funny, but you have never been to Illinois. It's a delicacy up in them parts.

[mook]

The OL picked up a Chefs Choice pressure cooker form QVC. It's about 8 quarts. Nice machine, it's got an assload of saftey features, a timer and a setting for browning.

It's actually saving my lazy but right now. Got a pot of my famous chili under pressure as I type.

[MrSmoker]

I grew up in New England and Presto Pressure Cookers were like our smokers are to us. I still try to duplicate my mothers stew, i still have her Presto. I also have another one that i bought because when i do stew the whole family comes over.But i was able to open the new one before it was cooled down enough,lucky i was the only one burnt. Live steam hurts like hell, but i put on the maucho thing and said i'm ok. It was two weeks before my hand was normal size,but it was red for two months.No Drs. just neosporin.I now respect pressrue cookers like i do motorcycles,but thats another story. Not like what's his name(pit pirate?) :roll:

[Wayne]

You guys are missing one strong point for the pressure cooker. You should be asking "how do you fix beans when you forgot to soak them overnight?" They will also fix up a batch of ham hocks and beans in short order. Just add dry beans and ham hocks and cover with plenty of water then let the cooker do its magic while you cook up a batch of cornbread. If you never use the pressure cooker for anything but beans then it is worth the cost. For baked beans you can start them off in the pressure cooker and finish them off in the oven.

[racer_81]

You should be asking "how do you fix beans when you forgot to soak them overnight?"

Ah yes. That brings back memories......and memories of smells......cornbread, beans, hamhocks.....

Now where's my dang pressure cooker...

[Mark]

That's just what I did this weekend; cept used smoked picnic bones. I dumped in a 16 oz bag of dry pintos along with some nice meaty bones, 2 chopped onions and some not too hot anaheim peppers. I gave it a couple of hours; (thats more time than is necessery) but the beans were completely tender and much of the marrow was cooked out of the bones.

[willkat98]

Put a cooker on my Christmas list, but now don't know if I can wait.

I wanna try this stuff!

[Cuelio]

I have a Rapida pressure cooker. Safe so far. To open it after cooking, all I have to do is put it under running water for about 30 seconds. After i hear a hissing sound, I can open it without any risk. Have cooked with it for 2+ years and no burns yet.

The great advantage of the PC is its ability to cook roast-types of meat (and dried beans) quickly. If you don't overcook them, they come out nice and tender, but lacking the flavor and texture of Q'. For soups, stews and stuff like that, the PC is hard to beat.

[racer_81]

Everything you want to know about pressure cookers/cooking......

http://www.missvickie.com/

Really. It's a cooking site.

[Bigdog]

Everything you want to know about pressure cookers/cooking......

http://www.missvickie.com/

Really. It's a cooking site.

Isn't she the one who married Tiny Tim? :roll:

[Bigdog]

That's just what I did this weekend; cept used smoked picnic bones. I dumped in a 16 oz bag of dry pintos along with some nice meaty bones, 2 chopped onions and some not too hot anaheim peppers. I gave it a couple of hours; (thats more time than is necessery) but the beans were completely tender and much of the marrow was cooked out of the bones.

Sounds good Mark. Must try out this recipe. For all those who missed the last bash, Mark is quite (and quiet) the cook.

[Cuelio]

DId a chusk roast last night in the pressure cooker. Mmmm, mmmm!

You open that pot and the aroma coming out will make your stomach eat itself. Pulled real nice. Cooked it in beef broth with some spices for about an hour and 15 minutes. Sliced some, pulled some, ate it up. "A-gone," as my baby boy says. The stock turned into a nice, robust beef soup. I could have added noodles and veggies after taking the meat out if I wanted to. I'll have to experiment next time.

[willkat98]

how long does a chusk take in there?

[tommykendall]

I have 2 pressure cookers. One real big one that I use to boil my ribs and butts before smoking.