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I actually used to do that - but if you’re cooking the meat on the lowest setting for 7 hours, you are still getting delicious soft meat and not imo wasting that bone broth which is better used for boiling yesterday’s food into a quick 10 minute soup.

You can do either, depends on your tastes. I prefer veggies made separately myself.

No water. Just meat. The slow cooker will pull all the fat and water it needs. Any meat. Pork and beef ribs cut into 7-piece sections and arranged upright. Nice chunk of boneless lamb leg. Etc

Usually spiced with salt, garlic and onion powder, pepper, gochugaru or sriracha powder or other hot chili depending on what I feel, fine rosemary powder (if lamb or gamey meat).

If I cooked a lamb leg I will leave the lamb fat in cooker and throw in more lean meat next day like beef or a full duck or chicken - all the spices and fat you need are right there. I’ve reused the same pot of lamb fat for a few consecutive days this way - drop the meat in, put on low, and forget until dinner.

Ask the faggot if he adds the testicles in with the "dry rub" horse cock.

Taste close to beef Roast if roasted
Clean seasoned protein if slow grilled.
I've had it many ways.
Them coonass down there cook it up the best.
Grinner is also great eats when cooked properly.
Squirrel,rabbit and gamebirds aren't desperation proteins.

Nobody eats coon. Its nasty af and I think he's joking