Jules wrote:
>
> Sorry one more thing, since I no longer am able to cook outside. Can I
> still get a good BBQ taste without having an outdoor grill? Is that
> where the rub comes in? And, can anyone recommend a good cole slaw
> recipe without mayo?
>
> Jules

You can get a pretty decent result in an oven if you're careful. It's
not quite the same, but certainly better than nothing. A pizza stone on
the very bottom rack provides a shield from direct radiant heat giving
you the equivalent of indirect heat. A wire rack in a roasting pan (on
an upper rack) holds the meat up and lets the fat drip away properly and
allows air circulation. A convection oven helps. If you have a good
exhaust hood that vents outside vs. recirculates you can try a smoker
box in the oven to get real smoke, otherwise you have to cheat with a
few drops of liquid smoke. Run the oven at 250 degrees for the 6 or so
hours it takes for ribs or for at least 16+ hours for brisket and you
should get a decent result.

Pete C.