Crock Pot BBQ Pit

OK, I know it's not real BBQ , but has anybody tried one of these?

http://www.crockpot.com/bbq-pit/index.html

There was a passing mention in the BBQ in an oven thread, but I was wondering what anybody else had encountered with one.

I figure for an apartment dweller with no local BBQ joints dealing with -20 wind chills, a decent rub on some ribs in one of these might be better than nothing. Anybody tried anything else in one?

All comments welcomed.

quote:

Originally posted by butland

OK, I know it's not real BBQ , but has anybody tried one of these?

http://www.crockpot.com/bbq-pit/index.html

There was a passing mention in the BBQ in an oven thread, but I was wondering what anybody else had encountered with one.

I figure for an apartment dweller with no local BBQ joints dealing with -20 wind chills, a decent rub on some ribs in one of these might be better than nothing. Anybody tried anything else in one?

All comments welcomed.

I believe you could accomplish your goal (and save $120) by using your own oven and cooking the ribs slowly (4 or 5 hours) and at a low temp (225°). The tricky bit is whether or not to use an artificial smoke additive. Whichever way you go, it'll beat the hell out of no BBQ at all. pb

My Crock Pot was $29.

Save your money. I agree w/ Porkbeak. A neighbor had one of these, and perhaps it was his cooking skills, but I've made better BBQ ribs and pork in the oven or regular crockpot than he made with this device. I don't like the liquid smoke but in a pinch (and -20 sounds like a pinch) I might use it.

I got chastised on here for mentioning liquid smoke!

If you wanted to add a smoke flavor couldn't you get one of those stove top metal pan deals? Here, I found one:

http://www.cutleryandmore.com/details.asp?SKU=5161&src=TrafficLeader

I imagine you could put them in here for a while and then throw them in a crock pot for a nice long slow cook.

quote:

Originally posted by Theedge

If you wanted to add a smoke flavor couldn't you get one of those stove top metal pan deals? Here, I found one:

http://www.cutleryandmore.com/details.asp?SKU=5161&src=TrafficLeader

I imagine you could put them in here for a while and then throw them in a crock pot for a nice long slow cook.

Thats cool and the price is right!

quote:

Originally posted by Theedge

If you wanted to add a smoke flavor couldn't you get one of those stove top metal pan deals? Here, I found one:

http://www.cutleryandmore.com/details.asp?SKU=5161&src=TrafficLeader

I imagine you could put them in here for a while and then throw them in a crock pot for a nice long slow cook.

I'm thinking, if you don't have a really effective exhaust fan, you'd better disconnect all your smoke detectors. pb

Put the liquid smoke in the pan below the meatw/ a can of beer. Cook the pork at 220 for ten plus hours, up fourteen, for some pretty close to BBQ taste.

quote:

Originally posted by V960

Put the liquid smoke in the pan below the meatw/ a can of beer. Cook the pork at 220 for ten plus hours, up fourteen, for some pretty close to BBQ taste.

This would be for pork shoulder or butt you're talking about? I don't guess you'd be cooking ribs for that long. pb

We've had ribs in today for about six hours. Strange custom but we let the ribs drip into a pot we later use to cook noodles. No liquid smokee or beer involved. This blasted Dell double spaces when you hit the space bar.

If I was in a situation where I couldnt BBQ in an apt. I'd atleast try to toss a grill in the back of the pickup in the parking lot to get the hardwood smokey flavor into the meat.. Or visit a buddy where I could use his grill just to get the smoke flavor into the meat. I know liquid smoke is made from real smoke oils, but it just dont taste the same... But if ya smoke your meat in the pickup or your buddies house the day before, you can always finish it off at home.. Better then nothing IMHO...

PS, I'm from Michigan, and we have very far and few BBQ joints... Just my thoughts on adding some flavor before ya get that pork good and tender.

Yes you can cook decent bbq in a crockpot.We do it every night at my restaurant and we sell all of it the next day.Take a Boston Butt and put it on low overnite with a little vinegar and water let it cook overnite and the next day pull the bone out drain the grease and add whatever BBq sauce you like.Really moist and good.

That's what I do, jellybear. I add water, vinegar, ground chipotle, salt and a little bacon grease and some smoke flavoring. Just like you, I shred it the next day and put it back in the crock pot a little longer. When it's 15 degrees outside I just don't want to get involved with my smoker.

To get back to the original question, I bought a Crockpot BBQ Pit at Wal-Mart out of curiosity and cooked a pork butt using the same rubs and so on that I would use outdoors and it did a very nice job (I'm not a big fan of "smoke flavor" so didn't really miss it). You could, indeed, probably do the same thing in the oven or even in a regular crock pot possibly, but this was easy and straightforward and I'm actually looking forward to trying it for other things and will certainly use it again next time I want pulled pork (I made enough the first time to freeze several meals worth, though).

Funny thing is I just put a few dove breasts and a squirel in a regular crockpot w/ a bit of cracker crumbs, BBQ sauce and a covering of bacon to cook for tomorrows lunch. No brainer and really good w/ rice.

all i can say is
NOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO
jack

quote:

Originally posted by prisonchef

all i can say is
NOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO
jack

Nobody's forcing you. But for the rest of us, it ain't possible to build a BBQ or smoker in a downtown highrise and we have to cope. Live and let live. back atcha!

IF you don't have access to a real smoker,get some ashes from a fireplace where oak has been burned.use a very little ash with your regular rub,slow and low in your regular oven if done correctly it will be very good.

quote:

Originally posted by BT

To get back to the original question, I bought a Crockpot BBQ Pit at Wal-Mart out of curiosity and cooked a pork butt using the same rubs and so on that I would use outdoors and it did a very nice job (I'm not a big fan of "smoke flavor" so didn't really miss it). You could, indeed, probably do the same thing in the oven or even in a regular crock pot possibly, but this was easy and straightforward and I'm actually looking forward to trying it for other things and will certainly use it again next time I want pulled pork (I made enough the first time to freeze several meals worth, though).

Thanks BT, this is kinda where I was heading with this when I asked. I was thinking if I could free up the oven and just use some counter space and get the same results as the oven with less hassle, I'd be happy. I like my regular crockpot for stews and such, and have even made a few butts in it as suggested by others. BTW, Costco up here in Canada has them for $80(Can) which is a lot less than the $120(US) list on the web site.

Thanks to all for the feedback.

quote:

Originally posted by butland

quote:

Originally posted by BT

To get back to the original question, I bought a Crockpot BBQ Pit at Wal-Mart out of curiosity and cooked a pork butt using the same rubs and so on that I would use outdoors and it did a very nice job (I'm not a big fan of "smoke flavor" so didn't really miss it). You could, indeed, probably do the same thing in the oven or even in a regular crock pot possibly, but this was easy and straightforward and I'm actually looking forward to trying it for other things and will certainly use it again next time I want pulled pork (I made enough the first time to freeze several meals worth, though).

Thanks BT, this is kinda where I was heading with this when I asked. I was thinking if I could free up the oven and just use some counter space and get the same results as the oven with less hassle, I'd be happy. I like my regular crockpot for stews and such, and have even made a few butts in it as suggested by others. BTW, Costco up here in Canada has them for $80(Can) which is a lot less than the $120(US) list on the web site.

Thanks to all for the feedback.

I didn't pay anything like $120. It was more like $69 at Wal-Mart. I think that's fairly close to C$80 (but as a big investor in and fan of Canada, I love watching that C$ rise!!).

By the way, I'm also a huge fan of Ben Heppner. Did you catch his rendition of "Oh, Canada" at the Olympics? Made me think about moving to Vancouver (which I've done from time to time anyway).

JellyBear (and/or others),

What temperature is the crock pot when it is on low ... and is that high enough to kill any bacteria in the meat? Beef .. chicken ... pork...

quote:

Originally posted by jellybear

Yes you can cook decent bbq in a crockpot.We do it every night at my restaurant and we sell all of it the next day.Take a Boston Butt and put it on low overnite with a little vinegar and water let it cook overnite and the next day pull the bone out drain the grease and add whatever BBq sauce you like.Really moist and good.

Beowolf:

I am not sure about everyone else but my crock pot even on low still brings product to a boil. It takes a while.

Ribs would proabably be pretty good in a crock pot.

I just did a beef stew on low for eight hours and it was excellent. It was plenty hot and I am certain no bacteria could survive in that temp. It had to cool a long time before I could sample. Your ribs will be plenty moist and soft. They might not have to cook so long. YOu can judge yourself as it goes along.

Paul E. Smith
Knoxville, TN

Most crockpot recipes involving meat call for cooking on Low so it's certainly safe. The main use of the High setting is to decrease cooking time (if you don't have 10 hours or more) or for a very few things that simply don't cook well at lower temps. I have found when I cook black beans in the crock pot that it helps to use the High setting for at least a few hours for example.