I love Pampered Chef for the same reason I love Mary Kay. It's good quality, it lasts and it does what it says it does. I recently had a P.C. party and had a great time with friends and neighbors and our consultant, Rebecca. She made grilled chicken with lemon/garlic cream sauce and rice pilaf for us, using the RocCroc. This thing is a Dutch oven that can go in the microwave, oven, fridge, stovetop and it can also be a crockpot.
Amazing. When it came time for me to order, the RocCroc with the crockpot base was top of my list. Thus, the title of this post.
Today is July 4th, so I decided to make barbeque to christen the new RocCroc. I'm not a purist who has to dig a pit, sweat over a smoker or spend an entire day and a half creating barbeque. I make my sauce from scratch and the rest happens in my crockpot.
I have a neat little timer that I use. What makes it so neat is that it is actually easy to use and easy to program. We had some timers years ago for our Christmas lights that required a PhD to program. I set my neat little timer to come on at 2:30 this morning. Last night, I salt and peppered a 4 lb Boston butt and placed it and about 1/4 cup of water in the RocCroc. Night night!
Around 11:00 this morning, we had a pot full of tender meat ready to be shredded. I made our sauce and made a big batch of my favorite potato salad.
So, our July 4th dinner is fresh corn on the cob, potato salad and mustard based barbeque.
We've decided to wait and have it later for supper, but I'm having a tough time waiting. It smells so great in this house right now!
If you're interested in hosting a Pampered Chef party, let me know and I'll put you in touch with Rebecca. She really knows her stuff and does a great job demostrating the products. And to reiterate how the Pampered Chef stuff lasts, when I met Rebecca, I told her I couldn't leave without a new wonder-cup. After 20+ years, the numbers were finally wearing off the measuring cup that I love. Did you hear that...20+ years!
Happy Independence Day, everyone. Be thankful and grateful.
 |
| The RocCroc just sits on top of this base to become a crockpot |
 |
| I love the "warm" setting. My other crockpots don't have it. |
Amazing. When it came time for me to order, the RocCroc with the crockpot base was top of my list. Thus, the title of this post.
Today is July 4th, so I decided to make barbeque to christen the new RocCroc. I'm not a purist who has to dig a pit, sweat over a smoker or spend an entire day and a half creating barbeque. I make my sauce from scratch and the rest happens in my crockpot.
 |
| Good ol' South Carolina mustard BBQ sauce |
 |
| Mixing sauce into our pulled pork |
 |
| See? BBQ from a crockpot. It can be done. |
 |
| I use a Boston butt and cook on low for about 8 hours. |
I have a neat little timer that I use. What makes it so neat is that it is actually easy to use and easy to program. We had some timers years ago for our Christmas lights that required a PhD to program. I set my neat little timer to come on at 2:30 this morning. Last night, I salt and peppered a 4 lb Boston butt and placed it and about 1/4 cup of water in the RocCroc. Night night!
Around 11:00 this morning, we had a pot full of tender meat ready to be shredded. I made our sauce and made a big batch of my favorite potato salad.
 |
| New potatoes, sour cream, mayo, dill, bacon, garlic & scallion. Uhhh, YUM. |
So, our July 4th dinner is fresh corn on the cob, potato salad and mustard based barbeque.
We've decided to wait and have it later for supper, but I'm having a tough time waiting. It smells so great in this house right now!
If you're interested in hosting a Pampered Chef party, let me know and I'll put you in touch with Rebecca. She really knows her stuff and does a great job demostrating the products. And to reiterate how the Pampered Chef stuff lasts, when I met Rebecca, I told her I couldn't leave without a new wonder-cup. After 20+ years, the numbers were finally wearing off the measuring cup that I love. Did you hear that...20+ years!
Happy Independence Day, everyone. Be thankful and grateful.
No comments:
Post a Comment