January Pit Crew Challenge | Slow Cookers
As much as we like firing up the grill, there's nothing like a tossing something in a slow cooker for half a day to enjoy a heartwarming meal. We asked our team of professional food sport competitors, the Croix Valley Pit Crew, to include slow cookers in their recipes this month. Once again, the results were outstanding!
Erik Van Emst (Netherlands) | Schichtfleisch Croix Valley Style
- Porksteak with a coat of Dry Rub (Kansas City). Dress up the pan with some bacon, place the steaks vertically in the pan.
- Put some onions, bellpeppers and some garlic cloves between the meat. Pour over 1/2 cup of Sauce (Kansas City).
- About 6 hours in the Crockpot at high temp. Or 2 1/2hours in the Dutch oven over a camp fire.
- Served with mashed patatoes and kale with some Croix Valley Garlic Booster magic.
Al Gackstetter | Crockpot Garlic Buffalo Chicken Dip
"Here’s a game day snack for the weekend! Traditional buffalo sauce taste infused with bold garlic flavor makes this sauce ideal for this Buffalo Chicken Dip."
Prep Time – 20 Minutes
Cook Time – 2½-3 Hours (Low)
Servings – 8 Servings
- 16 ounces of cream cheese
- 1 ½-2 cups of shredded chicken
- 1 tablespoon or to taste of Croix Valley Garlic Barbecue Booster
- 3/4 cups or to taste of Croix Valley Garlic Buffalo BBQ and Wing Sauce
- 1 cup of ranch dressing
- 1 ½ cups of shredded cheddar cheese
- 1 bag of corn chips
First add 16oz of cream cheese in a 2.5 quart slow cooker. Place shredded chicken, Garlic Booster, Garlic Buffalo BBQ and Wing Sauce, ranch, cheese into the slow cooker. Cook on low for 2½-3 hours (stirring occasionally).
Recipe Notes -
* A leftover rotisserie chicken works great for this recipe.
* Can add some Tabasco Sauce to kick it up a notch.
Mike Schilling | Venison Pepperoncini
"We used to call this venison pepperoncini back before ranch mix hit the market, but add it and you have a Mississippi pot roast.
- Seasoned 2 beautiful little venison roasts with Croix Valley Garlic Booster and Greek Booster.
- Seared in a couple tablespoons of oil in a Dutch. Add 1 cup of double strength beef broth, a half jar of sliced pepperoncini, a stick of butter, and a packet of ranch seasoning.
- Cover the Dutch and give it about a 6 hour nap at 275. Use a couple forks to pull the venison apart.
- Butter and brown hoagie buns in the oven at 475, add pulled roast, provolones cheese, more sliced pepperoncini, and back in the oven to melt the cheese. This flavor combo is tasty AF as the kids say, and sure to please everyone.
Thanks again to my son Nathan Schilling for providing the venison. The jack pine savage gene didn’t skip a generation. Stay warm friends and keep that Croix Valley tumbler full with your favorite beverage."
Scott Nardi | Mississippi Pot Roast Sandwiches
"These Mississippi Pot Roast sandwiches hit the spot an a cold night.
Hit that chuck roast with some @croixvalley Cattle Drive and let it hang out on the ol’ @greenmountaingrills for a couple hours. Gotta love the color and flavor from those @jealousdevilcharcoal Jax pellets! Then everything went in the crockpot so I could go take care of some business while that roast got fall apart tender. Such an easy thing to make that’s mostly hands off and packed with flavor!"
Jen Lauer | Crockpot Sheps Pie
"Easy does it in the crockpot.!
A can of tomato sauce, diced tomatoes, some carrots, onions, celery and hamburger. Season it up with Croix Valley Garlic Booster and Italian Booster. Top with mashed potatoes (leftovers!) Cook on high until veggies are tender, and enjoy this yummy dish!"
John Schwartz | Loaded Garlic Potato Soup
Mark Siemers | Slow Cooker Southwest Chili
Dan Dicke | Polish Dijon Potato Kraut
Endless shoveling means less time for cooking, clearance polish sausage and a sale on frozen potatoes means you have to pay retail for sauerkraut.
With the Crock-Pot set on 250, add a 2 lb bag of sauerkraut to the bottom of the Crock-Pot.
Place the Polish sausages on top of the sauerkraut and then place the roasting on top of the sausages. Place the frozen potatoes on top and season generously with Croix Valley Garlic Booster and Croix Valley Garlic Parmesan wing dust. I went 90 minutes, but make sure your sausages are cooked.
Plate it up and enjoy! The Polish Sausage being paired with the Croix Valley Honey Dijon BBQ 'N Brat Sauce, and those garlic parmesan potatoes are already awesome by themselves and I'm definitely going to do that again, made even better by the Croix Valley Garlic and Herb sauce!
Jeffrey de Kwant (Netherlands) | Japanese-Style Bitterballs
- 600 gr chicken
- Garlic Ginger teriyaki wing booster
- 1/4 bottle Garlic Ginger teriyaki sauce (croix valley)
- 50 ml water
- 2 cloves garlic
- 2 p. Sereh (lemongrass)
- 2,5 cm ginger
- Bitt oil to cook
- 30 gr butter
- 30 gr plane flower
- 300 gr pulled chicken
- 250 ml stock from the pulled chicken
- Pinch the original booster (Croix valley)
- 4 egg
- Panko (Japannees breadcrumbs)
- 300 gr pulled chicken
- 150 gr fine cut veggies
- 50 gr Garlic Ginger teriyaki sauce (croix valley)
- Springroll leaf’s
- Bit water to make it stick
- Sweet and sour carrots.
- 100 ml apple vinager
- 25 gr sugar
- 250 gr julienne carrots
- 1 tbl chopped coriander
- Pinch of garlic booster
We hope these ideas gave you some inspiration to use Croix Valley products in new ways. We have a lot of original recipes on our website, but one of our favorite things is to get inspiration from you. If you grill up something you're proud of, make sure you share it over at Citizens of Croix Valley Nation. It's a fantastic community of grill enthusiasts that we know you'll love.
And don't forget that we give out a coveted Croix Valley Tumbler every month to someone using that hashtag #croixvalleynation.
See ya' around the grill!