Advice for purchasing a slow cooker

AdosHouse on 15/12/2020 - 19:50

So I have recently discovered brisket and now I must have more, and I would like to learn how to cook it, as well as some other American BBQ foods (ribs, pulled pork, etc).

Now I know I need to start with a slow cooker and I'm not really sure where to start with one. Had a look at a few from TGG and HN and with prices ranging from $40-$250 I'm not really sure what to look for. I was looking at this one, https://www.thegoodguys.com.au/breville-flavour-maker-7l-slo… , as it has a large cooking area, and it seems to have a better gauge steel compared to the other ones going up to $200 that all have the timers, digital temps, etc, whereas this one has low/high/off with no bells and whistles.

What do other members have? And what features should I look out for? Ceramic vs aluminum pots? Timers? Etc.

Food & Grocery

Comments

  • spackbace on 15/12/2020 - 19:54
    +2

    My advice, get a multi-cooker.

    Why spend $150 on a device which does one thing, vs similar money on a device which pressure cooks as well?

    For example

    • AdosHouse on 15/12/2020 - 20:35

      Thanks, sounds like a good option.

      The combo units have pretty small "floors", does this mean you just have to cook less at a time?

      • spackbace on 15/12/2020 - 20:47

        Not sure sorry

        But while I'm here, pressure cooker risotto is so easy!

        • brendanm on 15/12/2020 - 22:16

          It's not the same if you don't have to stand there tipping in stock for 15 minutes.

  • AndyC1 on 15/12/2020 - 20:07

    IMHO you are better getting a combo pressure/slow cooker like the following when on special:
    https://www.target.com.au/p/russell-hobbs-express-chef-digit…
    or this one:
    https://www.kmart.com.au/product/5.5l-pressure-cooker/219782…

    The advantage of the pressure cooker is you can get ribs that fall off the bone in 25 minutes instead of hours, but you need to use more rub on the ribs.

    • AdosHouse on 15/12/2020 - 20:36

      Thanks. So pressure cooking cuts down on the cooking time but still gets good tender meat?

      • AndyC1 on 16/12/2020 - 08:53

        Sure does, but it sacrifices flavor. You need to add more spices or rubs than normal to get the same flavor as slow cooking. If I feel like ribs after work I can buy them on the way home and have them for dinner at a normal time.

  • Stewardo on 15/12/2020 - 20:08

    American BBQ is slow cooked, but not in a slow cooker.
    You want a offset smoker, pellet smoker, kettle bbq, big green egg, or similar.

    • AdosHouse on 15/12/2020 - 20:37

      Yeah I've seen that, but I don't feel as good about having a smoker going overnight while I sleep, LOL. Just don't have the time to properly smoke stuff, whereas the slow cooker I can leave overnight.

      • Stewardo on 15/12/2020 - 21:38

        Are you having it for breakfast? Multicookers, Instantpot etc are good, I’ve got one and use it all the time. but they’re not a bbq, you’ll never get the same result. If your going to try to cook ‘merican style foods, I’d start with the regular kitchen oven and a cheap wireless digital thermometer. https://www.recipetineats.com/oven-baked-barbecue-pork-ribs/
        https://houseofnasheats.com/slow-roasted-oven-bbq-beef-brisk…

        • AdosHouse on 15/12/2020 - 21:48

          Is it socially acceptable to have beef for breakfast? Because shit I will. But I normally do night shift when I'm in bed by 5am and awake at midday-1pm and just normally skip breakfast food.

          Yeah I know it won't quite be American BBQ with out the whole, you know, BBQ, but I like those meats. Besides, one of my work colleges makes beef jerky, might ask him to throw some meet in his smoker for me.

          • Stewardo on 15/12/2020 - 21:59

            @AdosHouse: Breakfast bbq is the best!
            Especially burritos or tacos https://www.traegergrills.com/recipes/tailgate-breakfast-bri…

            I Normally do prep the night before and set an alarm, light the grill from bed on the Wi-Fi when it’s up to temp put the brisket in and go back to bed. Ribs take much less time than brisket.
            Most of the slow cooked bbq recipes you’ll find can be cooked in the oven with a thermometer, you just wont have the smoke taste or the same bark.

            • AdosHouse on 15/12/2020 - 22:02

              @Stewardo: Breakfast BBQs, I love it, you're a champion mate.

              I'll start with some slow cooking and pressure cooking, and then I might just have to see about getting myself a proper grill/smoker. Or maybe I'll build one, I've seen some interesting ideas.

    • crashloaded on 16/12/2020 - 10:08
      +1

      Further to this, if you think you're going to get similar results as a restaurant that uses this method with a slow cooker, you're probably gonna be pretty disappointed and get over it pretty quickly.

      • AdosHouse on 16/12/2020 - 12:09
        +1

        Yeah I realise this. But I will be looking at a proper BBQ setup down the line.

  • wormarts on 15/12/2020 - 20:13

    My vote is multi-cooker.

    While Breville has a good reputation, their Fast Slow Pro is pretty buggy with sealing so that it aborts and you have to start over again (and again, and again…). There’s a good review on productreview.com.au about it. Only mentioning as I ignored reviews as I thought breville quality was ace, then I’d the same problem!

    I have a Philips and it’s simple and hasn’t been updated in years, but works a great. I’m fine with non-stock but I know some people prefer stainless steel. The Philips is a separate stainless steel bowl that can be purchase separately.

    Hope that helps

    • AdosHouse on 15/12/2020 - 20:37

      Cheers, helpful advice.

  • ChocStrawberries on 15/12/2020 - 20:31

    I second (third/fourth?) a multi cooker. I've never used the slow cooker function on mine, but can make awesome pulled pork and brisket in 90 minutes using the pressure cooker function. Highly recommended. ;)

    • AdosHouse on 15/12/2020 - 20:38

      Well pulled pork and brisket are my starting points, so definitely looking into that.

      Would you say using the pressure cooking function for, say the 90 minutes will get the meat as tender as the slow cooking way?

      • ChocStrawberries on 15/12/2020 - 20:49

        I've never used the slow cooker to make them, but used to do them in the oven, and I find the pressure cooker results in meat that is just as tender, if not more so, since you don't get the "bark" that you get from the oven version. I never liked the chewy bits anyway, but some people do, so it's something to consider!

  • scatman00 on 15/12/2020 - 20:50

    https://www.ozbargain.com.au/node/589312
    $142 if you have prime.

    • AdosHouse on 15/12/2020 - 21:48

      I do……thanks for the heads up.

      Is Instant Pot a well regarded brand? I've never heard of them. In saying that, I haven't exactly researched it before.

  • follow on 15/12/2020 - 21:28

    https://www.bigw.com.au/product/contempo-5-5l-slow-cooker-xj…
    have this and can't complain. scores well on choice.

  • ReverseKanga on 15/12/2020 - 22:16

    I just have a cheap slow cooker and I love it.

    One thing I'd recommend looking for are an inside pot that you can use on the stove.

    Being able to put the pot bit directly onto the stove, then into the slow cooker is great for less clean up and to get all the flavours for recipes where you cook onions/garlic/meat first.

  • AdosHouse on 15/12/2020 - 22:57

    Thanks everyone for the advice, I ended up going with Scatman00 advice and I got the 8L Instant Pot. Also shelled out for the glass lid.

    Time to start Googling recipes.

    • ChocStrawberries on 15/12/2020 - 23:11

      You'll find a lot of Instant Pot recipes online.

      For a simple recipe for pulled pork, I just cover a pork shoulder with seasoning (paprika, onion powder, salt, etc) sometimes I brown it using the Saute function, other times I don't bother, and sit it on the trivet with a cup of water underneath. 90 minutes later (plus time for it to come to pressure), beautiful tender meat. Shred it, add some Sweet Baby Ray's, and you're all set! Brisket and lamb are the same, I just change up the herbs and spices, and don't add BBQ sauce. :) Your biggest challenge will be rembering the size of your pot when out shopping for the meat. I've had to cut mine in half more than once! ;)

      • AdosHouse on 15/12/2020 - 23:13
        +1

        Well I got an 8L big one, so meat a plenty……even though I'm cooking for one, LOL.

        Ahh Sweet Baby Ray BBQ sauce, basically a BBQ flavoured liquid Pixie stick. God bless you diabetes, why must you taste so good.

  • glustar24 on 15/12/2020 - 23:02

    Id say start with a multi for practically, its the best of all worlds. Ive had a cheapy for about 6 years, use it every second week. Just depends how often you'll use it and for what purpose. Got mine originally for pulled pork in pressure cooker, now days its more as a slow cooker for the family meals. However it has lasted! hot makers, popcorn and another 20 useless single cookers have come and gone but it is still usefull. I need a jaffle maker however.

  • vegemite2008 on 16/12/2020 - 01:01

    take it slow…

    • AdosHouse on 16/12/2020 - 01:03

      Not the first to tell me that.

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