Indoor BBQ {gasp!}

Believe it or not its possible to cook BBQ indoors.  How?  Chili Bill figured this out and it was a very popular recipe on his ranch.  

Fair warning: this is not just for the timid or novice grill enthusiasts but also the Senoritas that prefer cooking in the oven. 


What you'll need:

4-5 lbs Beef Brisket or 3-4 lbs Spare Ribs

(at least) 2 Cups Chili Bill's BBQ Sauce

1 large Oven Bag

1 TBSP Flour


What to do:

Shake flour in an empty oven bag and place bag on rack in a pan.  Be sure to use a pan at least 2" deep and large enough to hold the entire bag inside of the pan so that the bag does not hang over the sides. Place your trimmed meat in the bag, add the 2 cups of Chili Bill's BBQ Sauce making sure all meat is covered with sauce (you can add even more if you're feelin' saucy). Close bag loosely and secure end with the tie. Don't suffocate your meat - you'll want enough room in the bag so that you can massage and flip the meat around for maximum sauce coverage. Place the meat/bag in the refrigerator and allow to marinate overnight.


When you're ready to cook, preheat the oven to 325 degrees. Puncture 3 or 4, 1/2" slits in the top of bag. Place it in the oven and cook for 3 to 3.5 hours.  When done and well browned, allow meat to rest in the bag for 20-30 minuets allowing the juices to settle (keep the bag closed). Carefully cut one of the corners of the bag and collect the juices and sauce into a sauce pan. Warm this liquid on the stove, do not boil.  Remove your brisket and place on a cutting board.  When your ready to slice REMEMBER TO SLICE ACROSS THE GRAIN. If you don't, your going to have tough, chewy brisket....and nobody likes a tough, chewy brisket.


Take these slices and dip them into your sauce pan before placing on your rolls or plate.


Last but not least, be sure to put the Chili Bill's sauce bottle (or maybe a squeeze bottle) on the table for your guests to dump or drizzle extra sauce if they want it.