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.
For slow cooking meat that is to be used for sandwiches, like pulled pork or barbecue beef, it is best to begin with nothing larger than medium sized chunks of meat. This helps to reduce the overall cooking time and actually makes it much easier to shred the finished product.
I use the BBQ Pit at least once a week. I particularly like it for making chicken, using my favorite marinades and basting sauces as I please. The meat comes out extremely tender and unbelievably moist. It is also great for pork chops and baby back ribs, cooking off the excess fat and leaving behind incredibly flavored meat.
Being a bit of a health nut, I like that the grill pit burns off excess fat, leaving behind just wonderful tasting meat. It is a healthier alternative that I really enjoy. I couldn’t live without my Crock Pot BBQ Pit. It is definitely one of my favorite cooking appliances.
The only thing I’d change, if I could, would be its color. I thinking offering the product in multiple colors might help make it more popular for those of us who are into matching décor. I’d love one in red, although the black fits in well with my kitchen color scheme.
For more information on the Crock Pot BBQ Pit, try the Rival website, Home Shopping Network, or other online shopping sites.
