Perhaps the BEST B1G Forum anywhere, here at College Football Fan Site, CFB51!!!

I may look into one of them.

seems like traditional slow cooking may lend to better flavors and textures.  Maybe not

I learned from studying it, and talking to others that use it.
1. learning curve
2. can lead to some messiness
3. Capacity concerns (my slow cooker and La Cruscet can hold much more.
3. deal breaker for me:  can't maintain/retain certain textures,  everything is gonna be soft, which works for some dishes, but I just don't make soft boiled eggs, or rice all the damn time.

that's how I roll during winter months

if the instapot is crazy fast, I suppose I could through something together after work and still have it ready in time

if a crock pot takes 6 hours, can you do that in 1 hour in the instapot?

Also some coca cola braised short ribs finished in an hour or so that came out amazing  

That's what I'm talkin bout............

I also have a standard pressure cooker, it was my grandmother's and then my mother's.  You can make awesome fried chicken in it, which is what they did.  Like, restaurant-quality crispness and super-delicious.  But I also rarely make fried chicken.

us derned Yankees call that "broasted" chicken

i think i've bitten off at least as much as i can chew... 

there will be a party at my joint 10/27 that will be a crowd of at least 50 people.  there will be a bouncy house for the kids, and at least three corn hole sets set up for a tourney, and of course there will be football on the bar tube, and after nightfall on the movie screen... 

I'm prepping chow... 

please lend an assist if any of y'all have suggestions.  so far I've got: 

smoked: 
ribeye roast, about a 20 pounder
sirloin, about 8#- for queso's
pork tenderloin, both sliced and for queso's and ciabatta bread mini-sammi's. 
smoked sausages, split down axis for serving

grilled:
hot dogs for kids
hamburgers for freaks and kids
chicken breasts for quso's

sides:
homemade baked cheese mac
corn bread
rolls
cowboy beans (basically baked beans of various flavors and venison/bear/ground beef mixed w/ jalapeno's and a few onions) 
homemade coleslaw

appetizers: 
cheese/cracker sliced sausages spread
chili and corn bread sticks
shrimp and cheese grits cups
various sliced fruits

Didn’t read through this whole thread but I need some ideas for cooking chicken on the grill.  Specifically chicken breasts.  Mine always turn out “meh.”  I usually just put lemon pepper and salt on them or store bought bbq sauce.

I admit I’m not a super griller.  Cooking and/or recipe ideas appreciated.

Also, got a smoker for Father’s Day and have just used it once.  Cooked wings in them from a recipe I found online.  They turned out great.  Would welcome any feedback on what else to cook in it and how to do it.

sir- you gotta trust the temperature and a scale... weigh it and compare the cook time to a chart against the temperature of your grill... poking chicken breasts with a temp probe is a bad idea as they drain all the goodness out, so... either make a sacrificial breast in the hottest spot you intend to check (which gives you a few precious moments to collect the others before they cross the line) or trust the temperature and weight... this is the only 'trick' i know sans experience... i've done so dang many of these i can poke at them with a utensil and depending on how they move i will know if they're done or not.  < even that said, if i want to be real careful (special event?) about it i STILL weigh and compare temperature to weight.  

~break~

party went well... the wife ended up doing her mac-n-cheese, which is fantasticly spiced with dried red pepper and with cream base, unlike most cheese-n-mac you've ever encountered... i did cowboy beans (baked beans, helluva lotta spices, ground beef and ground venison)... the i smoked two sirloins both in the 10# range, cleaned then rolled in olive oil, covered with salt and pepper and my own rub- then, coffee ground to espresso quality... turned out fantastic.  cooked until internal temperature was 124*...

the quesadillas were a big hit and took every piece of the sirloin prepared... real simple- flour tortillas covered with provolone or mozzarella shreds, a dose of sweet onion diced along with dived bell peppers, a touch of fresh jalapeno's- all glazed on the griddle alongside the flour tortilla'a, a few strips of sirloin added after being warmed a touch, more cheese drifted over the top and the tortilla folded over itself and served hot.    

i highly recommend trying these.