Apart from the seemingly underserved desires on here for really good recipes (beyond meat + can o soup), I was wondering if there is some good advice for newbies to this type of cooking?
- Shouldn't main dishes always be submeresed in liquid? For example, if you were cooking a loin of pork, beef ribs, etc., wouldn't you want most of it simmering in broth?
- For maximizing meat value, is it beneficial to go with chunky, less desired cuts (oxtails, shoulders, etc)?
- On the flip side, what's the best way to cook big chunks of meat... Tri Tip? Leg of Lamb? Should one cut these down or is there a key way to cook these under the crockpot theme?