Barbecue Pit Slow Roaster from Rival...

menagerie mama

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Has anyone ever heard of this or have one? If so, how do you like it? I saw it on a TV show and have since wanted it. I asked for a new crock pot for Christmas, but this thing looks cooler and now I am hungry for ribs!!
 

natalie_ca

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You'll get more use out of a slow cooker/crock pot than you would a countertop BBQ roaster.

I find that when I buy what is considered a "niche" item, I use it once or twice and then it sits there taking up space and gathering dust.

With a slow cooker you can make soups, stews, roasts, chicken, cake, dumplings, and a mirad of other items.
 
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menagerie mama

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Originally Posted by Natalie_ca

You'll get more use out of a slow cooker/crock pot than you would a countertop BBQ roaster.

I find that when I buy what is considered a "niche" item, I use it once or twice and then it sits there taking up space and gathering dust.

With a slow cooker you can make soups, stews, roasts, chicken, cake, dumplings, and a mirad of other items.
Hmmmm, the same thing happened when I got my Ronco rotisserie...."Set it and forget it!" I forgot it after about 3 uses.
 

momofmany

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I live in the BBQ capital of the country. I'll give you recipes for ribs where you wouldn't need to waste your money on this contraption. A slow cooker is far more versatile.
 
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menagerie mama

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Originally Posted by Momofmany

I live in the BBQ capital of the country. I'll give you recipes for ribs where you wouldn't need to waste your money on this contraption. A slow cooker is far more versatile.
Thank you, I would love that. Especially if you have any dry rub recipes, as my boyfriend hates BBQ sauce. What man doesn't LOVE BBQ sauce? LOL
 

momofmany

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Originally Posted by menagerie mama

Thank you, I would love that. Especially if you have any dry rub recipes, as my boyfriend hates BBQ sauce. What man doesn't LOVE BBQ sauce? LOL
What kind of equipment do you have to work with, in particular, do you have a grill and is it gas or charcoal?

I've made my own dry rubs and could look up recipes for you, but my favorite for ribs is a brand called "Blues Hog". I combine that with equal parts of Turbinaro sugar (also known as sugar in the raw). The sugar cuts the bitterness of the smoking wood and that type of sugar has a higher burn point than regular sugar.

http://www.blueshog.com/website/main.html

I use sauce sparingly or not at all. The only reason I use it is to retain a little bit of moisture in the ribs.

And if I don't answer your response, just PM me. Things are hectic around my house right now and I'm on here sporadically of late.
 
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