Creative ideas on how to make BBQ without the barbecue?

May 28, 2008 8:11 AM

Creative ideas on how to make BBQ without the barbecue?

Thanks to the FoodNetwork' site, I've got a hankerin' for some proper Texas BBQ Brisket, pork sammiches, etc.

Problem is, I live in a flat in the middle of Rome sans terrace, balcony and barbecue grill. Liquid smoke isn't carried by my favourite imported foodstuffs store, either.

I've made ribs before, and they weren't too bad - just lacking that extra smokey flavour.

Given the restraints, how would you put that smokey kick into your stovetop/oven baked BBQ recipes?

posted by romakimmy to Food & Drink (24 answers total)

Liquid smoke in either the marinade or BBQ sauce?
posted by electroboy at 8:21 AM on May 28, 2008

You could always try this. It's cold smoke, rather than hot but my brother swears this will actually work and can produce a decent smoky flavor. He did something similar to this while camping once, to the amazement of his friends and neighbors.
posted by fiercekitten at 8:23 AM on May 28, 2008

You can make a stove top smoker fairly easily -- you'll need a large roasting pan, a smaller disposable roasting pan, some wood chips, and a lid that fits over the larger pan. Soak the wood chips in water for half an hour or so then put them at the bottom of the large pan, poke holes with a skewer or chopstick in the disposable pan then place it on top of the wood chips. Put whatever you're cooking in the disposable pan, set the whole thing on medium-low heat on the stove and put the lid on just barely offset to allow the smoke to circulate but not be trapped. Adjust the burner as needed to keep the wood smoldering and you'll be good to go.
posted by foodgeek at 8:29 AM on May 28, 2008

I virtually ALWAYS use a crockpot for my BBQ. 8-9 hours on low, cut up the ribs and arrange strategically (maybe a bit of onion on the bottom of the pot). I certainly use Liquid Smoke, but the I've made due without it. Along with the obvious spices, I particularly love a combination of a hefty dose of apple-cider vinegar toned down and balanced out with some brown sugar, molasses, honey (or even a dab of each).

Shredded pork in a crockpot is a dream. Same procedure, just take the pork roast out a couple hours ahead, scrape and shred, and put it back in. If you have time, you might crisp up about 15-20% of it in a skillet, but that's more of a cosmetic touch. Adds a satisfying texture, but doesn't change the taste per se.
posted by RavinDave at 8:31 AM on May 28, 2008

Best answer: Here is a recent Minimalist column about "grilling" using your oven's broiler as a substitute.
posted by Forktine at 8:32 AM on May 28, 2008

I would suggest ordering some liquid smoke or a seasoning containing charcoal for that grilled/smokey flavor. Or order one of the stovetop/oven smokers.
posted by sanka at 8:33 AM on May 28, 2008

People get up at 3 in the morning and hover over their firebox all day long to get brisket right. There's just no shortcut that is going to produce acceptable results.

I fear that without actual physical smoke you might be out of luck.

You could, I suppose, try and make your OWN liquid smoke (tincture of ground fresh mesquite ashes and coals?), and add it to slow/pressure cooked brisket, and you might be able to fool someone who has never had good 'q, but it isn't going to be right.
posted by dirtdirt at 8:34 AM on May 28, 2008

Smoked salt in the rub works okay, but I haven't found an artificial means that has much character. To get a cheater's smoke ring - Morton's Tender Quick in the rub.
posted by milkrate at 8:43 AM on May 28, 2008

Response by poster: Knew I forgot a restraint: no crockpot either, though I usually can work around that since I work from home and can monitor a pot on the stove.

As well, I should have specified Rome, Italy, hence the no-liquid-smoke to be found (so far?) restraint.

Maybe I should have titled this post "Help me tilt at culinary windmills...."
posted by romakimmy at 8:53 AM on May 28, 2008

You could make your own smoker. Maybe you could set it up on the rooftop and run an extension cord.
posted by adamrice at 8:59 AM on May 28, 2008

Slow cooker BBQ is an alternative when in a pinch. Don't shred it up though, leave the brisket or pork shoulder whole and bone in if possible.
posted by Pollomacho at 9:05 AM on May 28, 2008

Best answer: I've used this BBC recipe for tea-smoked duck before. I used tinfoil to cover the roasting pan. It worked pretty well for salmon, too. Might be enough to give a home-made BBQ sauce that smokey edge you're looking for.


To smoke the duck: if you don't own a proper smoker, line the inside of a large turkey roasting pan with foil and spread with loose tea and top with sugar, and star anise. Place a foil-covered rack (cooling racks work well) inside the roaster. Put the roasting pan on top of the stove, centred on one burner. Place the duck breasts on the rack. Heat the pan, uncovered, over a moderate heat until the sugar-tea mixture begins to smoulder, about 2-3 minutes. Reduce the heat to low, cover tightly, and smoke the duck for 10 minutes. Remove the roasting pan from the heat.
posted by Jakey at 9:12 AM on May 28, 2008

Best answer: Fantastic brisket recipe here, and done in the kitchen oven (no grill, no crockpot). The recipe uses only a little bit of liquid smoke, but you could do without it. I have actually never cooked with liquid smoke myself, even when recipes call for it: I'll often use a little bacon fat and/or a splash of Worcestershire sauce instead -- with this brisket recipe I'd probably use 2 tbsp bacon fat + 1-2 tbsp Worcestershire (to taste... depends how much you like W. sauce). Or you can use chipotle pepper sauce or powder as another smokey substitute.

Alternately, you could invest in a stovetop smoker like this one on Amazon (which I have and it's very effective). Cook the brisket in the oven per the above recipe, then before dinner you could briefly smoke a few servings for a little extra grill-ish-ness, then serve. Nums!
posted by cuddles.mcsnuggy at 9:42 AM on May 28, 2008

You could, I suppose, try and make your OWN liquid smoke

Interestingly, Alton Brown actually did this in an episode that aired just a few days ago. However, the apparatus looked as substantial as a regular grill, so it's probably wouldn't work in this situation.
posted by gimonca at 9:42 AM on May 28, 2008

If you can get your hands on a smoker, you can find a porch.

The offer of free barbecue opens a lot of doors. I'm willing to bet a friend of a friend there will let you use their patio in exchange for some brisket.
posted by nebulawindphone at 10:30 AM on May 28, 2008

Pretty pricey but for a special meal you could special order. Many bbq joints will ship - outside the country may be an issue but you never know.
posted by doorsfan at 10:39 AM on May 28, 2008

Best answer: You might be able to improvise with some Lapsang Souchong tea: it's ultra-smoky, to the degree that whenever I open the cabinet where my teabags are stored, the smell of smoke hits me almost physically.
posted by CunningLinguist at 11:35 AM on May 28, 2008

Best answer: Whenever I make crockpot or oven "BBQ" pork or brisket I make absolutely certain that a large component of the dry rub is Spanish smoked paprika. This adds a nice smokey flavor, and should be easy to find in Europe.
posted by dersins at 11:48 AM on May 28, 2008

(The sweet version adds no spiciness to the dish at all.)
posted by dersins at 11:49 AM on May 28, 2008

Best answer: Nth-ing the paprika, but add some Cumin if you can find it. I've been marinating everything I've grilled or cooked in the stuff (heavily coated) for the past few weeks, and I'm still not sick of it. Makes great tacos, chicken to put on salad, etc.

Alternatively: as it happens, your sister and I are off to New Braunfels this weekend to float the river. If you'd like, we'd be more than happy to run by Stubb's or Rudy's to snag some dry-rub or wet sauce (depending on the constraints involved) and ship you all a Texas-sized care package. Either shoot her an e-mail or shoot me a mefi-mail.
posted by Ufez Jones at 12:19 PM on May 28, 2008

Are there any parks that would let you grill? (If this is a stupid question, please forgive me. I've never been to Italy...) If you can get your hands on a flower pot and a few other doodads, you could possibly DIY a smoker like this http://youtube.com/results?search_query=alton+brown+smokers&search_type= . The rerun of that episode is actually airing in the US as we speak.
posted by fructose at 5:25 PM on May 28, 2008

Response by poster: Cheers, all. For the time being, I've marked the cooking techniques/ingredients as best answers with an extra star for Ufez just because I'll need some time to set up & try out the various DIY contraptions.
posted by romakimmy at 3:12 AM on May 29, 2008

Aw crap Kimmy, I totally forgot the best possible answer. (I too am a BBQ freak with no access to the outdoors and have investigated solutions over the years.)

SMOKER BAGS!

They are made by a Scandinavian firm called Savu. You stick some raw chicken, or braised ribs, into this foil bag cleverly fitted with smoker chips, pop it in the oven and smoke away. Totally cool.

I buy them here, but the guy says he doesn't ship internationally. If you can't find them in magica Roma, I can send you some.
posted by CunningLinguist at 11:20 AM on May 30, 2008

I know for a fact that a local tea-themed restaurant in DC uses Jakey's method, with jasmine tea.
posted by MrMoonPie at 12:27 PM on May 30, 2008