I realize that I am completely pushing the limits of the whole “bake” thing with this post.  Hopefully, you will have it in your hearts to hear me out.  This is a new technique I learned reading Cheater BBQ by Mindy Merrill and R.B. Quinn.  The premise being that slow cookers can act as mini ovens on occasion.  By wrapping meat tightly in foil, it doesn’t end up like the typical crockpot stew but stays firm as though it were cooked in the oven.

 

Now, here’s the bad news.  This is the only picture I took of the turkey breast.  Yep!  You have to use your imagination and trust me a Lot!

Smoked Turkey Breast (based on the Cheater BBQ Hobo Crock Turkey Breast)

One thawed turkey breast

4 Tbls butter, melted

1/4 cup liquid smoke

2 tsp garlic powder

1 tsp salt

1/2 tsp pepper

1 tsp paprika

Line the crockpot with foil large enough to completely encase the turkey breast.  Place the turkey in the middle of it.  Combine the spices and rub them all over the meat, including in the cavity.  Combine the butter and liquid smoke and pour it all over everything.  Wrap the foil over the turkey, sealing snuggly.  Cook on low 6-8 hours or until internal temperature reaches 160 degrees F.  I cooked mine for the originally prescribed 10 hours and had a very dry bird.   Serve with your favorite BBQ sauce.

We only ate half of the meat.  With the leftovers, I borrowed another recipe from the Cheater BBQ cookbook…..and I really baked it in the oven.

3 cups chopped leftover smoked turkey

1/2 large onion, chopped

2 Tbls olive oil

2 cans Texas Ranch style beans (ranch brand)

1 can hickory bbq beans (bush’s brand)

1 cup cornmeal

1 cup flour

1 heaping tsp baking powder

1/2 tsp salt

1 cup milk

1 cup shredded cheddar cheese

1 small can green chilies

Saute the onion in the oil until soft.  Combine the meat, beans and onion and pour into the bottom of a greased casserole dish.  Combine the cornmeal, flour, baking powder and salt in a mixing bowl.  Stir in the milk until moistened.  Add the cheese and chilies.  Spread the mixture over the beans.  Bake uncovered 350 degrees for 45-50 minutes or until cornbread is done.  (Note: if, like me, you take it out of the oven a bit too soon and find that there is a thin layer of not done cornbread between the beans and the baked cornbread…microwave it for 3 minutes.)

 What Did You Bake Today?