How to Get BBQ Flavor Without a BBQ
2 secrets to achieve a smoky flavor without any smoke.
Some of the tastiest food comes from charcoal BBQs and smokers because they add wood smoke. When woods like applewood, cherry, mesquite, oak, or hickory are burned, they emit flavourful smoke. And when this smoke is paired with meat and vegetables, magic happens.
But what can you do if you don’t have a charcoal BBQ or a smoker?
You cheat!
That’s right. While nothing compares to slow-smoked meat from a charcoal or pellet smoker, you can still achieve that “smoky” taste by using spices from your pantry.
Spices mixed into dry rubs can add layers of flavor to your proteins and vegetables. The best part about rubs is that they are infinitely customizable.
Don’t like mustard powder?
Leave it out.
Craving a spicy kick?
Add some cayenne pepper.
All you need to do is add a small amount of oil or water to the surface of your food, then apply your dry rub. Just be forewarned: it IS possible to overdo it with rubs — especially if there’s salt in the mixture.
Here are 2 Secret Weapons for Adding Smoke Flavor Without a BBQ or Smoker:
These two ingredients are my go-to for adding a touch of smoke to any recipe. Use them in a rub or on their own with fantastic results. Many recipes recommend using products like liquid smoke, but I’ve never been impressed by the taste.
Stick to using spices — they’re more flavourful, more customizable, and nobody will look down on you for using them.
1. Smoked paprika.
While regular paprika is a staple in the spice rack, you may not have considered using smoked paprika in your cooking.
It adds vibrant red color and a subtle smoky flavor to your food.
Substitute it 1:1 in any recipe calling for paprika, and you’re well on your way to cheating the BBQ gods.
2. Smoked black pepper.
I stumbled upon Whisky Barrel Smoked Pepper at a Savory Spice Shop in Lynnwood, WA, several years ago. It has a distinct, oaky taste passed on by the whisky barrels used to smoke it.
I use it because it’s a simple way to add depth to rubs. It also tastes incredible on anything you would typically adorn with cracked pepper.
Sprinkle it on mac & cheese, add it to a tomato salad, or use it as a topping on focaccia bread before baking it.
Use smoked spices. Your taste buds will thank you.
Tried and True
Spice rubs come in every variety you can imagine. Sweet and spicy, herby, and garlicky — I have used many different kinds in my cooking, and you can, too.
Pro tip: Write down your rub recipes and adapt them to meet your tastes as you go. Dialed in rubs equals consistent seasoning every time.
My all-time favorite BBQ rub comes from Susie Bulloch of Hey Grill Hey:
Sweet BBQ Rub
¼ cup dark brown sugar
1 tablespoon coarse sea salt
2 teaspoons cracked black pepper
2 teaspoons smoked paprika ((hot or mild, whichever you prefer))
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon ground mustard
½ teaspoon cayenne pepper
Combine the ingredients listed above in a small bowl and break up any chunks with a fork. This rub stores in an airtight container for up to one month.
Notice how Susie adds smoked paprika to her rub? It’s the ingredient that gives her sweet rub a most familiar BBQ chip smell. I’m so glad I stumbled upon her recipe years ago — it has impressed so many of my guests ever since.
You can use this rub on pulled pork in a slow cooker, on an oven-roasted chicken, or on asparagus. In every instance, your food will have a sweet and smoky BBQ flavor.
You don’t need a BBQ or a smoker to impart a smokey flavor to your dishes. Using smoked paprika or smoked pepper has saved me countless times when I haven’t been able to grill — and they taste great.
If you don’t have any smoked paprika or smoked pepper, add them to your shopping list because they’re not hard to find online or at the local supermarket.
Go on, cheat your way to great tasting food.
Chris Kong
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