Indoor BBQ/Cheater BBQ

We cook more lamb now probably because of the influence of Nashville’s growing Persian community. Lamb is definitely not a popular Southern protein (not enough Catholics here, traditionally) so we usually just make it for ourselves. But, a lunch trip to the international corridors of Nolensville Road or Charlotte Pike, followed by stop at Costco, and lamb will make it to the dinner table.

Did you know it takes just about an hour to make fabulous roast beef at home? Instead of the pricier rib roast cut (an uncut rib-eye steak), use the lean rump or eye-of-round roast. They have a rich beefy flavor, but they’re also tougher cuts, so overcooking means disaster. The key to tender success is a few minutes in a super hot oven and a sharp temperature drop for a nice rare to medium-rare finish.

Oven Smoked Brisket will serve you for a lifetime of celebrations. This flavorful cut doesn’t need much of your attention, just steady, low moist heat and plenty of time for the connective tissue to break down and become tender. Think roast, not steak.

Outdoor cooks love a year-round season and Nashville’s got one, or nearly one. But, no matter where you live or what season it is, if you love to cook outdoors, you cook outdoors. You adapt to conditions. You shovel. You tuck under the carport overhang. You get wet, cold, you work in the dark….and you love it.

Pork with potatoes and clams is a classic Portuguese dish that feels right at home in Rhode Island. This Cheater Chef version includes cooking the pork butt in a slow cooker.

If you want to make your own great “barbecue” at home, you need some liquid smoke. And if you’ve never used liquid smoke, or had a bad experience with it, it’s time to try it (again). Liquid Smoke will change your life. I’m a backyard boy scout barbecue guy and liquid smoke changed my life.