BBQ From the Crockpot to the Grill

About author / Pamela Chester

Mom of two; graduate French Culinary Institute; kids cooking program instructor; Master's degree in food studies. Creates kid friendly foods and loves her slow cooker.

Inspired by a recent trip up to Harlem for some barbecue at a place called Dinosaur Barbecue, “a genuine honky tonk rib joint” (and also a new branch of the original renowned Syracuse location), I thought about how I could make a delicious, long cooked barbecue feast at home. �

To me, barbecue says summer all the way. �But to get that slow cooked, smoky flavor requires lots of time patiently spent watching over a hot outdoor smoker or grill. �Now this can be a fun project if you have a whole day or night to spare tending to the meat; but if you have a hectic schedule, and still want to enjoy some good old Southern style barbecue, there is another alternative you should consider.

In a two step process, you can use the crockpot to begin cooking your meal, and then finish it on the grill. �The first step is to cook the meat, such as beef brisket or pork spareribs, that you will be barbecuing, gently over the lowest setting of the crockpot for up to eight hours until it is fully cooked, juicy, and cut-with-a-fork tender. �You can then remove the meat from the crockpot and cool it along with the sauce that remains in the slow cooker. �This step can be completed up to a full day in advance. �The remaining sauce, skimmed of fat, can be used to baste the meat while it is being grilled, and can also be served on the side as a condiment. �When you are ready, the second step is to grill the meat briefly over hot wood or coals to give it a caramelized and crispy exterior and permeate it with a smoky, succulent flavor.

If you want to skip the grill and just use the crockpot, another barbecue standby is Carolina style pulled pork sandwiches. �My first taste of authentic Carolina pulled pork was at a little roadside stand on the way to the Outer Banks, in North Carolina. �It sealed my preference for the tangy vinegar based barbecue sauce that is characteristic of the eastern half of the state. �Of course, I would never turn down a pulled pork sandwich made with a tomato based sauce in the western Carolina style. �Either way, pulled pork sandwiches are really very little work and can be made from start to finish in the crockpot. �The recipe below comes from an old friend whose family is from the south, and is absolutely delicious. �You can spice up the pork to your taste using hot sauce, salt and pepper. � The best rolls to serve with these sandwiches are basic white rolls (white bread really goes with any type of barbecue, but cornbread is also delicious) and creamy coleslaw is the perfect complement to the zesty pork.

If you are planning to grill the meat, once you have completed the first step you can keep your crockpot out and use it to make some of the side dishes to go along with your barbecue feast. �Baked beans are the perfect match to many barbecue dishes.
Collard greens are another classic barbecue accompaniment and you can adapt the following recipe to the crockpot by simmering the greens on low for 2-3 hours. �To complete your feast you can also serve macaroni and cheese or potato salad.
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So next time you have a craving for barbecue, pull out the slow cooker and fire up the grill, and even if you don’t live in the barbecue belt you can enjoy a delicious, roll-up-your-sleeves kind of meal.

Serves/Makes: 6

• 4 cloves garlic, finely chopped
• 2 yellow onions, chopped
• 4 canned chipotle chilies in adobo sauce, drained (sauce reserved) and chopped
• 1/4 cup reserved chipotle sauce
• 1/4 cup brown sugar, packed
• 1 tablespoon soy sauce
• 2 teaspoons Dijon mustard
• 1 bottle (16 ounce size) lager or other light beer
• 3 pounds flat-end beef brisket, trimmed (can substitute pork spareribs)
• salt and pepper, to taste

Serves/Makes: 16

• 1/2 cup cider vinegar
• 1/4 cup water
• 1 medium onion, coarsely chopped
• 1 tablespoon dark brown sugar
• 2 tablespoons sweet paprika
• 2 tablespoons Worcestershire sauce
• 1 teaspoon ground red cayenne pepper
• 1 teaspoon finely ground black pepper
• 1 teaspoon salt
• 6 pounds boneless pork shoulder, blade roast or boston butt roast cut into 2 pieces, fat removed
• 16 soft buns (or more)
• creamy coleslaw