Slow cooker provides another way to beat the heat

It is hot out there, finally. I mean too hot to want to cook indoors.

At least that is the way it is for the poor people like me without air-conditioning. You all know I am a lover of the BBQ god. But there is another way to produce fantastic food without heating the hell out of your already sweltering home.

It is hot out there, finally. I mean too hot to want to cook indoors.

At least that is the way it is for the poor people like me without air-conditioning. You all know I am a lover of the BBQ god. But there is another way to produce fantastic food without heating the hell out of your already sweltering home.

Two words “slow cooker” or is you prefer crock pot, either way your belly will be happy.

Sweet Heat and Sour Ribs


1 cup brown sugar

¼ cup flour

1/3 cup water

½ cup vinegar

¼ cup sweet chilli sauce

2 tbsp soy sauce

¼ cup ketchup

½ tsp ground ginger

½ tsp crushed garlic


1 tsp salt

½ tsp fresh cracked pepper

3 lbs meaty pork spareribs (cut in 2 to 3 rib sections)

Mix brown sugar and flour in a saucepan.

Add remaining sauce ingredients and cook over medium heat while stirring until boiling and thickened.

Layer ribs in the slow cooker, spooning sauce over each layer. Cover and cook on low for 10-12 hours. Make some rice and enjoy.

How about some Mexican? Ground beef in a taco or burrito really sucks. The best is to cook a roast and shred the meat. Here is a sweet recipe that will take care of itself while you are out.

Shredded taco beef

3 lb beef tri-tip roast, fat layer left untrimmed

2 tsp BBQ rub

2 tbsp olive oil

2 tbsp crushed garlic

2 onions chopped

2 tsp ground ancho chile

2 tsp cayenne pepper

2 tsp fresh cracked pepper

1 ½ cup beer

1 can crushed tomatoes

1 tbsp fresh chopped cilantro

Season the roast with the BBQ rub. Heat olive oil in large skillet over medium heat and sear the meat on all sides. Browning nicely. Place in slow cooker fat cap up.

Cook onions and garlic in the already hot skillet until brown. Add remaining ingredients except the cilantro, mixing well and pour over the roast. Lid the slow cooker and cook on low until tender, about 8 hours.

Remove and cut off the fatty layer. Return the roast to the slow cooker and use two forks to shred the meat. Add the cilantro and get your favourite taco fixins ready.

Now maybe you’re at home while all this lovely cooking is going on. There really is only one thing for you to do. Sit back enjoy the weather and have a drink.


6 fresh mint leaves

2 tsp cane sugar

1 ½ ounces rum (I find amber better)

¼ lime

Crushed ice

Soda water

Grab a sturdy glass and add the mint and lime. Bash the living hell out of them with a muddler is you have one or any clean device that will work.

Add the remaining ingredients and mix before enjoying 2 or 8 of these summer lovins.

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