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What I use are the following ingredients...
Balsamic Viniger
Red Wine
Olive Oil
Garlic (fresh or powdered)
Barbeque Sauce
Steak Spice
Paprika
Tai Spice
Finely Ground Black Pepper
Salt
I mix all the ingredients in a mug then pour over the legs in the slowcooker. Cook on low for 5-6 hrs basting the legs a handful of times with the juices while they cook. Serve on rice or roasted potatoes and veg.
You'll love it, I promise.
My young lad got a honker yesterday and we did the legs up this way. I will never again just breast out a goose.
Any measurements for the ingredients?
I normally just use a beef stock.
Glad you enjoyed. :)Quote:
Originally Posted by M_P
No real measurements Doug, I always go by feel if that makes sense to ya.Quote:
Originally Posted by Doug
I rarely follow the measurements anyways, my mother made me make, and measure the ingredients for my tuna sandwich... she then submitted the recipe to a hospital auxiliary cook book as her own... go figure. I know my way around the kitchen enough to get it close; mind you i may add, delete, or substitute a few things. ie Tai spice for Frank Red Hot... yup call me a red-neck, and powdered or garlic salt is no substitute for the real thing. I would rub the dry ingredients over the meat, brown the meat first in a pan over med-high heat, then into the slow cooker, deg-lace the pan with red wine add the garlic(and sliced green onion/leeks) saute lightly, then into the slow cooker with the meat, stir together 1/4 cup BBQ sauce, hot sauce, 1/2 c red wine, 1 can beef broth reduced by half, then into the cooker and cover 6-8 hrs. But then again that is off the top of my head, liquids, spices, and time would be adjusted depending upon the amount of meat.Quote:
Originally Posted by terrierman41