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    You are in: Home / Community Forums / Slow Cooker & Crock-Pot Cooking / Barbecue in a crock-pot? Outrageous!!
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    Barbecue in a crock-pot? Outrageous!!

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    Red Apple Guy
    Thu May 26, 2011 8:49 pm
    Forum Host
    By definition, barbecuing involves slow cooking over a smouldering fire for long periods of time. So, most of my fellow BBQ'rs shun calling anything coming out of a crock pot barbecue. And as a smoker myself, I understand that. Smoke is missing and liquid smoke is a poor substitute for fruit wood or nut wood smoke. Another difference is the absence of "bark" or the darkened, crusty outer surface of the meat.

    All that's true, but a crock-pot has much in common with barbecuing. Absent the smoke, the low temperature and slow cooking crock pot tenderizes the toughest cut of meat. Rubs can be used and sauce added if desired. The temperatures are low enough that sugars in the rub or sauce don't burn. The juices from the meat don't absorb large amounts of smoke like in a drip pan on a smoker and are suitable for lmakinjg gravies and sauces.

    So, even though I own 2 smokers, like today, when the rains are coming, I tend to plop a rib-in pork loin into my crock pot. I rubbed the roast and cooked it without added liquids. It was delicious.



    Here's a few recilpes to try:
    Pulled Pork (Crock Pot)
    Crock-Pot Boston Butt Shoulder for Pulled Pork
    Jamaican Short Ribs (Crock Pot)


    Got a favorite recipe to share?
    Red
    Paymaster
    Sat May 28, 2011 1:40 pm
    Food.com Groupie
    Looks really good!!!!!!!!!!!!!!!!! Now if there was only a little smoke involved! icon_lol.gif
    Red Apple Guy
    Sat May 28, 2011 2:45 pm
    Forum Host
    I smoked my pipe while it was cooking.
    Red
    Cook In Southwest
    Mon May 30, 2011 10:04 pm
    Food.com Groupie
    We have an extreme fire danger situation here in New Mexico this Memorial Day, so there are no BBQs allowed. Bummer.

    I subsituted my crock pot for my grill to cook my baby back ribs which I had planned for this holiday. Here's what I did - and it was SOooo easy!

    I cut the ribs into pieces that fit into my crock pot. Then I squirted BBQ sauce over the top. I just put enough to cover the top of the ribs. Then I cooked them on low for about 8 1/2 hours. They were delish! Because crock pot temps vary, you may be able to cook them for less time. The key is knowing when they are almost ready to fall apart, but not quite. You want to be able to take them out of the crock pot with tongs, but you also want the bones to just slide off the meat. I got lucky with my timing.

    I served them with some great homemade cowboy beans, and Mexican gray squash. It was almost a real BBQ. I think I'll make my ribs this way next time, even if the BBQ is available. They were GREAT!
    Red Apple Guy
    Tue May 31, 2011 6:21 am
    Forum Host
    Sounds great. Welcome to the forum.

    Red
    deepfryerdan
    Tue Jul 19, 2011 1:13 pm
    Experienced "Head Chef" Poster
    I don't own a smoker (yet) so I make my barbecue in the crock pot. I lived in Tennessee for a few years and my buddy swore up and down that you can't have barbecue unless you smoke it. He makes a mean barbecue himself. I had him try some of mine and there was never a word said against crock pot barbecue again.

    I'm glad a reputable source, such as yourself, Red, has posted this. Here's a link to the crock pot pork barbecue recipe that I use (interestingly enough, it's also a link to my own blog. how about that?).
    Red Apple Guy
    Tue Jul 19, 2011 3:33 pm
    Forum Host
    I can just hear my Texas friends screaming "Get a rope!!!". icon_lol.gif

    I get amused by people's passionate response to their own definitions. Here on Food.com I've had folks adamately proclaim that anything with BBQ sauce is BBQ. Others say it has to be cooked low and slow with real smoke. Lastly, a huge number claim grilling is BBQing. I personally don't care. It's not worth getting worked up over - especially if it tastes good.

    I like your blog.

    Red
    duonyte
    Tue Jul 19, 2011 9:53 pm
    Forum Host
    That recipe looks good, I am going to have to try that.

    And Red, I am with you - my number one question is - does it taste good? Don't worry about whether it's authentic or whatever - does it taste good???
    deepfryerdan
    Wed Jul 20, 2011 8:10 am
    Experienced "Head Chef" Poster
    Red Apple Guy wrote:
    I can just hear my Texas friends screaming "Get a rope!!!". icon_lol.gif

    I get amused by people's passionate response to their own definitions. Here on Food.com I've had folks adamately proclaim that anything with BBQ sauce is BBQ. Others say it has to be cooked low and slow with real smoke. Lastly, a huge number claim grilling is BBQing. I personally don't care. It's not worth getting worked up over - especially if it tastes good.

    I like your blog.

    Red


    I think there are multiple definitions of the word "barbecue" so I try to preface any use of the word with what I'm actually talking about. Thanks for checking out my blog, means a lot to hear that!
    Wheres_the_Beef?
    Wed Jul 20, 2011 11:33 am
    Food.com Groupie
    I've made pork baby back ribs in the crock-pot many times. I just paint hickory flavored liquid smoke on the ribs before coating them with dry BBQ rub and add liquid smoke to my homemade BBQ sauce that I serve with the ribs. They taste almost as good as when I cook them in my Weber Smoky Mounting Cooker (smoker). They are not as dry as from the smoker. That's a good thing.

    Here's my homemade rub and BBQ sauce that I use in the crockpot:

    It's my adaptation of Ray Lampe's Big Time BBQ Rub.

    1/2 cup kosher salt
    1/2 cup turbinado sugar (substitute more brown sugar if you can't find turbinado)
    1/4 cup firmly packed brown sugar
    1 tablespoon granulated garlic
    1 tablespoon granulated onion
    2 tablespoons paprika
    2 tablespoons chili powder
    2 tablespoons freshly ground pepper (reduce amount to 1/2 tsp for a milder rub)
    2 teaspoons cayenne pepper (reduce amount to 1/4 tsp for a milder rub)
    1 tablespoon dried basil
    1 tablespoon ground cumin
    1 teaspoon ground nutmeg
    1/2 teaspoon ground cinnamon
    1/4 teaspoon ground cloves

    Combine ingredients in bowl, mix well. Rub a tablespoon or two on pork, chicken or beef before cooking.

    Makes about 2-cups. Store unused rub in an airtight container.


    Here's my favorite homemade Hickory flavor BBQ sauce:

    Bullseye Copycat BBQ Sauce

    1 Cup Ketchup
    1 Tablespoon prepared Yellow Mustard
    6 Tablespoons Worcestershire Sauce
    3 Tablespoons Distilled White Vinegar
    4 teaspoons Hickory Flavor Liquid Smoke (I use Wright's or Colgin brand)
    1/2 Cup Brown Sugar
    1 Tablespoon Granulated White Sugar
    1 teaspoon Table Salt
    1/4 teaspoon Louisiana style Red Pepper Hot Sauce
    4 Tablespoons Butter
    3 Tablespoons Yellow Onion, finely minced

    Combine all ingredients in a 2-qt sauce pan. Mix well.
    Simmer over very low heat for 15-minutes, stirring occasionally. Store unused sauce in fridge.


    Last edited by Wheres_the_Beef? on Wed Jul 20, 2011 12:33 pm, edited 3 times in total
    Wheres_the_Beef?
    Wed Jul 20, 2011 12:29 pm
    Food.com Groupie
    Old Carolina Barbecue Co. Slow-Cooker Pulled Pork

    from Old Carolina Barbecue Co., Canton, OH

    8-10 servings

    Not everybody wants to stoke the charcoal grill in winter, but our taste
    for barbecue knows no season. This winter idea, from Old Carolina Barbecue Co.
    in Canton, OH hits the right notes anytime and translates handily to the demands
    of a busy cook -- or even a noncook. Just add your own sauce.

    1 pork shoulder (or Boston butt), 5 or 6 pounds, preferably bone-in

    1/4 cup dry pork rub (recipe follows, or use your own)
    2 tablespoons liquid smoke (optional)

    For 1 cup rub:

    4 tablespoons paprika
    2 tablespoons cumin
    2 tablespoons ground black pepper
    2 tablespoons kosher salt
    2 tablespoons sugar
    1 tablespoon granulated garlic
    1 tablespoon chili powder
    1 tablespoon cayenne pepper

    1 bottle barbecue sauce (for serving) (suggested recipe below or use store bought)

    Mix the rub: Blend all spices. You will have extra. Store remaining amount in
    tightly capped jar for future use.

    Prepare the meat: Rub generously with ΒΌ cup rub.

    Cook the meat: Place in slow cooker and cook 5-6 hours on high setting or 8-10 hours
    on low until meat falls apart at the touch. (Cook pork shoulder to an internal temperature of
    195 degrees F. This is the temperature it needs to break down and fall apart for pulling. )

    Pull the meat: Remove from cooker, remove from bone and remove any remaining chunks of fat.
    Discard juices. Use two forks to shred the meat. Keep warm or refrigerate until use.
    Presentation: On sandwich buns topped with sauce.

    Source: Adapted from Old Carolina Barbecue Co., Canton, OH;
    Cleveland Plain Dealer newspaper, December 29, 2008


    -------------------------------------------------------

    Bull's Eye Barbecue Sauce copycat recipe

    1 cup Heinz Ketchup
    6 tablespoons Worcestershire Sauce
    4 tablespoons butter
    3 tablespoons White Vinegar
    1 tablespoon French's Yellow Mustard
    3 tablespoons finely minced yellow onion
    4 teaspoons Wrights or Colgin Hickory Flavor Liquid Smoke
    1/4 teaspoon Tabasco or Crystal Red Pepper Hot Sauce
    1/2 cup Brown Sugar
    1 tablespoon Granulated White Sugar
    1 teaspoon table salt

    Makes 2 cups of sauce.

    Combine all ingredients in a 2-qt sauce pan. Mix well.
    Simmer over very low heat for 15-minutes, stirring occasionally.
    jimpeterson
    Thu Oct 13, 2011 10:42 pm
    Newbie "Fry Cook" Poster
    Fire danger? Yeah, you guys in New Mexico might burn up some sage brush.
    Cook In Southwest
    Fri Oct 14, 2011 2:41 pm
    Food.com Groupie
    Laugh all you want, but fire in New Mexico is a very BIG deal! Much of the town of Los Alamos burned a few years ago, and almost did so again this year from the biggest forest fire in our state history. The Arizona "Wallo Fire" burned into New Mexico, and that was a pretty big deal (you may have even seen it on the news.) Grass fires are not quite as scary as forest fires, but they also can kill and burn down homes. They are not funning around when they restrict outdoor BBQs here. Everything is so DRY it just goes up like a match when flame is near, and we have wind like you wouldn't believe which spreads the fire faster than fire fighters can keep up.

    On a road near our house a fire started just from a car parked on the side of the road where the grass touched a hot part like the catalytic converter. A BBQ spark can do the same thing.
    16Paws
    Sat Oct 15, 2011 7:43 am
    Food.com Groupie
    I love doing "BBQ" in the crockpot. Trader Joes has a South African Smoke Seasoning Blend that adds the perfect amount of yummy smokey taste and smell. Personally liquid smoke leaves a chemical aftertaste for me so I don't use it. Found this and it is fabulous. I grind it up all over the meat, rub it in and toss in the crockpot. With the exception of the bark, the meat tastes like it came off the smoker.
    Red Apple Guy
    Sat Oct 15, 2011 7:52 am
    Forum Host
    Thanks 16Paws, I'm going to look for that.

    Red
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