Ersatz BBQ

Believe it or not, some of us don't have BBQ equipment because we don't have back yards (or front yards for that matter). For 22 years, my home has been on the 5th and 6th floors of a midrise condo building. I have a small balcony but it's off the master bedroom (one floor and a fair distance from the kitchen) and the one time I tried cooking a couple burgers out there I got chastised by building security for having a "fire" on my balcony. I've subsequently tried Q-ing in my fireplace but that's not very good either because there's not a good enough draft to suck the smoke up the chimney.

Sooo--I've had to look for ersatz Q. I've got a few recipes for cooking a pork shoulder (or "picnic") on a stove such that it can be "pulled" and result in something resembling Carolina pulled pork. But for just me, I've discovered a quick and easy way to create a sandwich that resembles pork BBQ is to buy what Trader Joe's calls "carnitas" (Yes, I'm familiar with the real Mexican version, but TJ's just seems like roasted pork to me), steam it hot with a bit of water in my microwave and eat it on a bun with BBQ sauce and slaw.

Anybody else have this problem and a decent solution?

Jimmy Dean and Lloyd's make frozen bar-b-qued pulled pork and ribs. Check your grocery store frozen food department.

quote:

Originally posted by Pitts

Jimmy Dean and Lloyd's make frozen bar-b-qued pulled pork and ribs. Check your grocery store frozen food department.

Have you tried them because I haven't much liked the prepackaged BBQ I've tried? For one thing, I don't like fake "smoke" flavoring and they are nearly all heavy with it. I'd rather get some form of unadorned cooked pork (or beef) and "doctor" it into something resembling BBQ.

BT, you should check out a Cook Shack, I bet you could put one on your patio with out complaints. I don't know what the middle link is, it doesn't work. Computer stuff.

http://www.roadfood.com/Forums/topic.asp?TOPIC_ID=7671
[url]
http://www.cookshackamerica.com/SearchResult.aspx?categoryid=86&parentid=18[/url]

quote:

Originally posted by BT

Believe it or not, some of us don't have BBQ equipment because we don't have back yards (or front yards for that matter). For 22 years, my home has been on the 5th and 6th floors of a midrise condo building. I have a small balcony but it's off the master bedroom (one floor and a fair distance from the kitchen) and the one time I tried cooking a couple burgers out there I got chastised by building security for having a "fire" on my balcony. I've subsequently tried Q-ing in my fireplace but that's not very good either because there's not a good enough draft to suck the smoke up the chimney.

Sooo--I've had to look for ersatz Q. I've got a few recipes for cooking a pork shoulder (or "picnic") on a stove such that it can be "pulled" and result in something resembling Carolina pulled pork. But for just me, I've discovered a quick and easy way to create a sandwich that resembles pork BBQ is to buy what Trader Joe's calls "carnitas" (Yes, I'm familiar with the real Mexican version, but TJ's just seems like roasted pork to me), steam it hot with a bit of water in my microwave and eat it on a bun with BBQ sauce and slaw.

Anybody else have this problem and a decent solution?

Here you go. What you might find helpful is a Cameron's stove-top smoker.

http://www.cameronssmoker.com/index.html

And here's a recipe from Cameron's:

Smoked Pork Shoulder Barbeque Sandwiches

1 pork shoulder (about 7 pounds) salt and pepper
6 tablespoons of oak chips barbeque sauce

Level out the woods chips over the middle third of the smoker pan. Rub the pork shoulder with salt and pepper and place it on the smoker rack. Carefully form a double layer aluminum foil tent over the pork shoulder crimping the foil tightly to the outside flange of the pan. Smoke for 1 hour over medium heat. Do not disturb the foil tent and place the pan onto a 275 degree oven for 4 hours. Creates a wonderful smell in the house on a wintry day. To serve, tear the meat from the bone using two forks and serve with your favorite barbeque sauce, a baked potato and cole slaw.

quote:

Originally posted by BT

Believe it or not, some of us don't have BBQ equipment because we don't have back yards (or front yards for that matter). For 22 years, my home has been on the 5th and 6th floors of a midrise condo building. I have a small balcony but it's off the master bedroom (one floor and a fair distance from the kitchen) and the one time I tried cooking a couple burgers out there I got chastised by building security for having a "fire" on my balcony. I've subsequently tried Q-ing in my fireplace but that's not very good either because there's not a good enough draft to suck the smoke up the chimney.

Sooo--I've had to look for ersatz Q. I've got a few recipes for cooking a pork shoulder (or "picnic") on a stove such that it can be "pulled" and result in something resembling Carolina pulled pork. But for just me, I've discovered a quick and easy way to create a sandwich that resembles pork BBQ is to buy what Trader Joe's calls "carnitas" (Yes, I'm familiar with the real Mexican version, but TJ's just seems like roasted pork to me), steam it hot with a bit of water in my microwave and eat it on a bun with BBQ sauce and slaw.

Anybody else have this problem and a decent solution?

I don't have a solution for ya, since I've never encountered this sort of problem... But I have to say I feel for ya... No BBQ'n on the grill cant be good for one.. How bout an electric smoker setup? When security freaks out, tell them there's no fire, just smoldering!

quote:

Originally posted by UncleVic



I don't have a solution for ya, since I've never encountered this sort of problem... But I have to say I feel for ya... No BBQ'n on the grill cant be good for one.. How bout an electric smoker setup? When security freaks out, tell them there's no fire, just smoldering!

Don't cry for me UncleVick(y). Half the year I live where I have both a front and back patio and am not Q-deprived.

I am a little nervous about any sort of indoor "smoker" here in SF, though, since I also have smoke detectors and SPRINKLERS. It could wind up being very damp BBQ.