Warm weather is the perfect time to get outside and make barbeque. But, what if it’s raining? Or what if it isn’t a warm month and you’re craving barbeque in the middle of winter? Or what if you don’t want to go out in the heat just to prepare delicious barbeque? Luckily, you don’t have to get wet, freeze, or burn up just to enjoy delicious barbeque. I have been cooking barbeque in my crock pot for several years now. It always turns out succulent, tender, and unbelievably delicious. In this article, I will give you all the tips you need to prepare delicious barbeque in your crock pot.
Tips for Preparing Barbeque in a Crock Pot #1: Select the Right Type of Meat
I live in North Carolina and for me nothing works better than pork. When I decide to prepare barbeque in my crock pot I almost always choose a Boston Butt roast. If you have a large family, or are having a party, you can also purchase a whole Boston Butt. If you prefer beef, choose a roast that has a good amount of fat on it. The fat will help to make the meat tender and succulent. If I were making beef barbeque in my crock pot I would probably choose a Chuck roast.
Tips for Preparing Barbeque in a Crock Pot #2: The Cooking Process
When I made barbeque in my crock pot, I cook it on low for 12 hours. Barbeque should always be done slowly. When you select meats, like Boston Butt, you must cook them slowly in order for them to be tender. I also place the roast, in the crock pot, fat side up so that the fat drips down over the meat. The fat will not only make the meat succulent, but it will also make it more flavorful. I do not add seasonings to the meat at this point. You can add salt and pepper, if you want, but the flavor should come from the meat and the sauce that is applied later.
Tips for Preparing Barbeque in a Crock Pot #3: Removing Excess Fat
After the barbeque has finished cooking, you will want to carefully remove it from the crock pot. You must be careful when taking the meat out of the crock pot, because after 12 hours it will be falling apart. This is exactly what you want from crock pot barbeque, but it can be dangerous. There will a lot of fat in the bottom of the crock pot and if any meat falls back in, you could get burned from the fat that splashes out. Now, there are two ways to remove fat from the meat. My Granny actually chills the meat to ensure that all of the fat is removed. This means that she prepares barbeque the day before she serves it. It’s much easier to remove the fat this way, unfortunately, I never can wait that long. So, I do my best to remove all the fat when it’s hot. This can lead to burnt fingers. That’s why I try to remove all of the fat with a fork. The top layer of fat will peel off easily. The rest of the fat can be removed as you prepare the barbeque for serving.
Tips for Preparing Barbeque in a Crock Pot #4: Serving Suggestions
You can serve your barbeque pulled, chopped, sliced, or shredded. Personally, I prefer pulled barbeque. To achieve this type of barbeque, without burning your fingers, you simply need to use to forks. Pull hunks of meat off the roast and pull the forks in opposite directions. This will leave you will perfect pieces of pulled barbeque. With chopped and sliced barbeque you simply cut the meat into hunks or slices. For shredded barbeque, you will use the forks, but you will pull the pieces of meat finer than you would for pulled barbeque. Once the meat is cut, you simply add sauce. You can prepare your own, but I usually use store bought. The one thing you want to remember is to only add a little bit of sauce at a time. Stir small amounts in until the meat is barely coated. Remember the flavor should come from the meat AND the sauce. If you add too much sauce, you will lose the taste of the meat.
