How To Get Barbequed Food Without A Barbeque?

• 1

  A couple of tips that I would use for getting that barbequed flavor indoors.
  1. Use liquid smoke, sold in bottles, a lot of purist would probably scoff at the idea, yet liquid smoke is better for you than actually grilling on the barbie, it is made from a natural process with tar and ash removed.
  Use sparingly, a little dab will do you, it is potent, just rub on the meat you are roasting and season with salt and pepper, for larger cuts of meat, add a bit of water to the pan, cover with foil and slow roast until the meat is tender and serve with your favorite BBQ sauce.
  2. Use a rub on your meats, cumin has a natural smokey flavor as well as using chipotle power, which chipotle as you probably know is smoked jalapenos, so it adds a nice spice as well.. You can also add chopped chiptole, use with caution, to you favorite sauce as well to achieve a smokey flavor.
  Good rub for meats, works on all types, good for blackening rub as well.
  1/4 cup of sweet paprika
  2 TBS black pepper
  2 TBS salt
  2 TBS brown sugar
  2 TBS white sugar
  2 TBS cumin
  1 TBS cayenne or chiptole powder
  Blend together.
  3. After roasting your chicken or ribs in the oven, baste with your favorite BBQ sauce recipe during the last 20 minutes of cooking, then finish the meat under your broiler to give it as much char as your prefer.

  Baby Bath Chairs on April 24th, 2009
• 2

  Well, first of all, the barbeque is a grill and one that gives off flame/fumes/smoke.
  So you have to grill the food or griddle it. That will give you a little bit of the flavour if you get the grill/griddle hot enough and burn the food – but you don’t want to burn it all over – just get the grill lines.
  So you need to flavour the food with smoky bbq sauces.
  I would marinade the meat you will cook to get the flavour and then grill it. For the last minute and a half, put the food right up to the grill on the highest setting and keep an eye on it so it isn’t ruined. It might blacken it and give it a charred taste – but be warned, burned food is carcinogenic.
  Or use a chef’s blow torch after cooking

  The 13th Duke of Wybourne on April 24th, 2009
• 3

  try this it works first bake the meat that u want to eat under broiler until its done put it in a pan that had a lid on it , put inside the pan on its base a small cup (glass cup) filled unil half of it with frying oil if u can get a peice of cole put it on the flame of the stove until its done and flamy, pick the cole with a picker or spoon and put it in the cup and quickly close the lid on it and the meat for half an hour when u open it tast the meat it like bbq trust me it works with no miss

  sweet love on April 24th, 2009
• 4

  Suggestions:
  Cola Chicken
  1 family size package chicken wings
  2 cup catsup
  2 – 12oz. can cola (pepsi, coke, etc.)
  2- packages McCormicks Buffalo wings seasoning
  Put chicken in a non-stick pan.
  Mix together catsup and cola, seasoning….pour over chicken.
  Bring to a boil.
  Reduce heat…cover with lid..and cook 45 minutes.
  (turning chicken a few times, while cooking…to prevent from
  sticking to pan)
  Cook until the sauce becomes thick and adheres to the chicken.
  It turns into the most incredible BBQ sauce. Yummmm!
  I used the spices from a MILD (I don’t care for “HOT”) Buffalo
  Wings packet…(the kind you get to bake in the oven)…..I thought it
  was really good…..(but you/I can’t find a ‘bad’ way to fix chicken).
  This recipe is doubled…..for my husband and myself…I use ½ the ingredients.
  You can double…the double….and more as you like.
  BBQ Ribs
  Use the same method (Cola Chicken)….leave out McCormicks seasoning.
  Ribs & Chicken wings both good…..and……‘s I m p l e’…..to fix…!!
  Find more quick – simple – E-Z – few ingredient….recipes…at E-Z Cookin’ group:http://groups.yahoo.com/group/e-zcookin/
  Lots of interesting ‘stuff’ in files & links…come join & check it out.
  Pat in Indiana….pmsbar2@att.net

  pattsywa on April 24th, 2009
• 5

  What I do sometimes is to cook in the oven, and then brown using a chefs blow torch. This gives a great colour and a flame grilled taste. Works on chicken, meat, fish, veg etc..
  Secondly, BBQ sauce is sweet and sickly. Do not use it unless you really like it. It gives no bbq flavour what so ever.

  views_on on April 24th, 2009
• 6

  u can make bbq ribs or bbq chicken in the oven.
  rub baby back riba with dry rub. bake at 200 degress for 3 hours. add bbq sauce turn oven to broil and cook until crisp.
  or
  marinate chicken in bbq sauce or italian dressing and bake in oven for an hour at 350 then then baste again and broil for 5-10 minutes

  ♥ № 1 on April 24th, 2009
• 7

  Use the “Broil” function on your oven. Make sure you have a drip pan that catches everything.
  Option B: Haunt yard sales and find a Farberware Electric Grill for $10. You might get lucky and find one at a Salvation Army store. Absolutely marvelous tool.

  friendly on April 24th, 2009
• 8

  use the broiler – I made ribs in the oven last night – just used the bbq sauce on one side and baked for 15 minutes then flipped and bbq’d the other side and baked fro 15 minutes more. I didn’t put them under the broiler but you’ll get that nice char if you do

  Trendy Baby Clothes on April 24th, 2009
• 9

  You can use a rectangular grill pan on top of the burners on your stove. They are inexpensive at about 30 bucks at most stores.
  A George Foreman Grill works well but it sucks when it comes to cleaning it.

  Happy on April 24th, 2009
• 10

  They sell small bbq like grills in stores that are electric. They may not give you that bbq flavor because of missing the charcoal, but they will give you similar consistency and taste.

  BAYLOR on April 24th, 2009
• 11

  i have a little george foreman electrical grill. its small and its easy to store~ when i cant use the grill outside i usually use this one. works out good however~ nothing ever beats a good outdoor grill

  hey you on April 24th, 2009
• 12

  Get you a slab of ribs bake I’m one of those bags about slow on about 2 hours on 300 open bag cover with BBBQ sauce and broil for a few mint. and wham you got BQ just like on grill

  Dottie on April 24th, 2009
• 13

  Something similar is using the broiler in the oven..

  Mommy to Lauryn and Sydney on April 24th, 2009
• 14

  Fry it on the hob and do a bbq style marinade.

  Grace!!! Your brand of heroin!:D on April 24th, 2009
• 15

  use the grill, and marinade with barbecue sauce

  Richard M on April 24th, 2009
• 16

  A health grill!

  CypKitty on April 24th, 2009
• 17

  u could put it on the stove, thats what i do

  Master Chief on April 24th, 2009
• 18

  Better halve any of these recipes. You’ll still have leftovers, though!
  OVEN BBQ CHICKEN
  2 chickens, cut up
  1/4 cup butter
  3 cloves of garlic, minced fine
  1 large onion, chopped
  1 cup ketchup
  2 T. Worcestershire sauce
  1/4 cup cider vinegar
  1/4 cup sugar
  1 tsp Creole seasoning, or salt
  1/2 cup water
  1/2 t. savory
  Brown the chicken in your cast iron skillet in the butter.
  Remove chicken and place in a baking pan/dish.
  Add the garlic, onion, ketchup, worcestershire sauce, vinegar, sugar, seasoning, water and savory to the butter in the frying pan.
  Mix well, then pour over the chicken.
  Cover with foil and bake in 350ºF oven for about 1½ hours until done. Baste and turn several times during baking.
  —————————-
  Texas Oven-Roasted Beef Brisket
  2 Tbsp chili powder
  2 Tbsp salt
  1 Tbsp garlic powder
  1 Tbsp onion powder
  1 Tbsp ground black pepper
  1 Tbsp sugar
  2 tsp. dry mustard
  1 bay leaf, crushed
  4 pounds beef brisket, trimmed
  1½ cups beef stock
  Preheat the oven to 350ºF. Trim brisket of majority of excess fat. Do not remove all fat (yet).
  Make a dry rub by combining first 8 ingredients. Season the raw brisket on both sides with the rub. Place in a roasting pan and roast, uncovered, for 1 hour.
  Add beef stock and enough water to yield about 1/2 inch of liquid in the roasting pan. Lower oven to 300ºF, cover pan tightly and continue cooking for 3 hours, or until fork-tender. Remove brisket to cutting board w/ juice wells or to a large platter and allow to rest under aluminum foil for about 20 minutes before carving.
  Now trim the fat off, and slice meat thinly across the grain. Top with strained juices from the pan.
  –Paula Dean
  ——————————–
  Slow Cooker Barbecue Beans
  Prep: 5 min., Cook: 1 hr. This recipe is perfect for leftover barbecue. Although it calls for pork, feel free to use chopped or shredded chicken, turkey, or brisket. If time is a concern, pick up meat from your favorite barbecue joint (just make sure you get it without sauce to prevent the beans from being too soupy).
  1/2 pound chopped or shredded barbecue pork
  1 (32-ounce) can pork and beans, undrained
  1 (14 1/2-ounce) can diced tomatoes with green peppers and onions, drained
  1/4 cup spicy brown mustard
  3 tablespoons brown sugar
  2 tablespoons Worcestershire sauce
  1 tablespoon molasses (optional)
  Stir together first 6 ingredients, and, if desired, molasses in a 6-quart slow cooker. Cover and cook at HIGH 1 hour. (You can keep this recipe warm on LOW for up to 2 hours before serving.)
  Yield: Makes 8 servings
  –Southern Living, JULY 2005

  Sugar Pie on April 24th, 2009