No Smoker, Use Your Oven

If you have a true smoker or even a grill or charcoal grill, you can smoke your food outside.  But some people don’t have them or don’t want to mess with the process for outdoor smoking.

Those people can use their oven and get similar results.  No it may not be as good or deliver the same smoked flavor, but it’s still darned delicious.

This week I have a recipe for “Oven Smoked Brisket” (Wednesday) and “Oven Smoked Back Ribs” (Thursday) that everyone will enjoy.  The topper for this is it’s easy too.

The “Key Ingredient” is “Liquid Smoke.”  You can use it two different ways as these recipes do this week.

The brisket calls for you to rub it all over the meat.  That direct contact flavors that outside crust.  The ribs use the liquid smoke mixed with some water to add the flavor.

Both recipes call for moderate amounts of the liquid smoke.  You can increase or decrease the amount to give more or less smoke flavoring.  That is all personal preference.  I do suggest trying the recipes first to see if you need to make any changes to the quantity called for in each.

There is another recipe in the tabs above for “Best Pulled Pork I’ve Tasted” and it calls for a rub.  It doesn’t use liquid smoke but could if you want more smoked flavor.

If you use these three recipes for feeding family and/or friends, you’ll be loved by all.  They’ll make you a “Smoking King/Queen” without an outdoor smoker/grill.  And the best part, once you put them in the oven, you just sit back and take it easy.

For those needing Gluten-Free, these recipes will meet your needs.  But you need to make sure that the liquid smoke you use is GF>  The brand "Colgin" is GF and that's the one I use.

Enjoy trying them and, of course, please share the link with others.  “Happy Cooking” until next week.