The Crock Pot BBQ Pit Provides an Indoor Alternative

My husband and I live in a small apartment where, of course, we are subject to a myriad of house rules. One such rule is that barbecue grills are not allowed. That is unfortunate for us because we both love to barbecue. This past Christmas, I found the perfect alternative product for my husband's Christmas gift - - The Crock Pot BBQ Pit.

If I had the choice, I would obviously prefer the standard BBQ grill with all the fire and smoke typically associated with the act of barbecuing. Since I don't have that option, however, I am happy that this unusual electrical appliance provides the next best thing.

There certainly is no doubt that the BBQ Pit is convenient. It is small, measuring only 18" by 17" by 12"; meaning that it can fit into just about any kitchen, even our tiny one. Thankfully, it also cleans easily because it has a no-stick type surface. But the most important feature of the grill pit is its ability to cook slowly on low heat. I sometimes add a little water, wine, or other liquid to the bottom or the cooker to take advantage of the ever-flowing stream of steam, helping to ensure flavorful food every single time.

Making any meat tender in the BBQ Pit basically takes nothing more than time; generally around eight hours. Whether it is a chicken roaster, a beef rib roast, or baby back ribs, it is just a matter of throwing in the selection, adding barbecue or any other type of sauce desired, and letting it cook throughout the day.

Although it supposedly isn't necessary to put liquid in the bottom of the pit, I've found that it really does help the meat grill better and faster. The barrel shape of the BBQ Pit ensures that the steam rotates, continually basting the meat and infusing maximum flavor.

Once the dish is fork tender, all that is left to do is to pour off the excess fat. I sometimes use the remaining liquid in the grill to make gravy for the meal. My husband often uses the remaining liquid as a dip, serving it au jus style sauce.