How about the following recipe for corn chowder salad from Food and Wine? I have made this several times and it's always a big hit. I use frozen corn when fresh corn isn't in season. And when I had vegetarians to dinner, I took out the bacon and used a spoon or two of miso. Add one tablespoon at a time, and taste. DH said he didn't miss the bacon at all. The vegetarians finished off the whole dish, preferring it to the grilled swordfish with lemon-caper-chive sauce! I've made this ahead and served at room temperature. Warm Corn Chowder Salad with Bacon and Cider Vinegar 1. 4 thick slices of bacon (4 ounces), cut crosswise 1/2 inch thick 2. 1 pound Yukon gold potatoes, peeled and cut into 1/2-inch dice 3. 2 red bell peppers, cut into 1/2-inch dice 4. 8 ears of corn, kernels removed 5. 1 medium red onion, thinly sliced 6. 1/4 cup cider vinegar 7. 1/4 teaspoon crushed red pepper 8. Salt 1. In a large skillet, cook the bacon over moderately low heat, stirring a few times, until it is crisp, about 5 minutes. Using a slotted spoon, transfer the bacon to paper towels and let drain. 2. Pour off all but 3 tablespoons of the bacon fat in the skillet. Add the potatoes and cook over moderate heat until they start to brown, about 3 minutes. Stir and cook for about 2 minutes longer, until almost tender. Add the diced red peppers and cook, stirring occasionally, until the potatoes and peppers are tender, about 5 minutes. Add the corn kernels and cook, stirring, until heated through, about 3 minutes. 3. Transfer the vegetables to a large bowl and stir in the onion, cider vinegar, crushed red pepper and bacon. Season the salad with salt and serve.

I'm sure there are differences, but a regular electric wall oven can be used to make decent pulled pork and you don't need the water. 1. Buy a Boston Butt, not a Picnic, and make sure it's bone-in. 2. Use a good dry rub and let the butt sit in the fridge overnight. 3. In a large skillet melt some butter and get it good and hot. Sear the butt on all sides and the ends. 4. Wrap the butt in foil, place it in a throwaway pan, and bake in the oven at 225 degrees until the internal temperature of the thickest muscles reaches 180 degrees. 5. Unwrap the butt and reserve the juices. Mix the juices with some barbecue sauce. Let it continue cooking at 225 degrees until it reaches 195, basting with the juice/sauce mixture every few minutes. This plan should work just fine in your roaster oven.

I made the following recipe from The Kitchn. It was the first time I ever made pulled pork, and it got raves from my guests, who made off with all the leftovers. How To Cook (and Shred) a Pork Shoulder Makes approximately 10 cups shredded pork What You Need Ingredients 4 to 6 pounds boneless pork shoulder or butt (or 5 to 7 pounds bone-in) 1/2 tablespoon salt 1/2 tablespoon pepper 1 to 3 tablespoons mixed spices or dry herbs (see Recipe Notes) 1 tablespoon vegetable or olive oil 1 yellow onion, sliced (optional) 1 medium carrot, roughly chopped (optional) 3 stalks celery, roughly chopped (optional) 4 cloves garlic, smashed (optional) 1 1/2 cups liquid — chicken or vegetable broth, tomato juice, light or amber beer, white or red wine, orange juice, or a mix of several liquids 2 to 4 tablespoons liquid smoke (optional) 1/4 to 1/2 cup barbecue sauce (optional) Equipment Cutting board Chef's knife Measuring cups and spoons 5-quart or larger Dutch oven Large mixing bowl Dinner forks (optional) Instructions Heat the oven to 325°F: Heat the oven to 325°F. Place an oven rack in the lower-middle of the oven. Trim the pork: Trim off any large pieces of fat from the outside, but leave small pieces and the interior fat. If using boneless pork, cut the pork into several large fist-sized pieces. If using bone-in, leave the pork as is, on the bone. Season the pork: Sprinkle the pork with salt, pepper, and spices. Rub the seasoning into the pork with your fingers so the meat is evenly coated on all sides. Sear the pork (optional): If you have time, searing will deepen the final flavor of your pork and give it some textural contrast. Warm the oil in the Dutch oven over medium-high heat. Sear the pork on all sides, working in batches as necessary so as not to crowd the pan. For more detailed step-by-step instructions, see How To Sear Meat. Add the vegetables (if using): Onions, garlic, and other vegetables also deepen the final flavor of the pork, but are optional. If using, nestle them around the pork in the Dutch oven. Add the liquid: Pour the liquid and liquid smoke (if using) over the top of the pork. The pork should be only partially submerged, with some of the pork remaining above the surface of the liquid. Bring to a simmer: Set the Dutch oven with the pork over medium-high heat and bring the liquid to a simmer. Cover and transfer to the oven: Once simmering, cover the Dutch oven and transfer the whole pot to the oven. Cook for 2 to 4 hours, until fork tender: Let the pork cook undisturbed for 2 hours, then begin checking it every half hour. Total cooking time will be 2 to 4 hours, depending on the amount of pork and whether it's bone-in (which takes longer to cook). The pork is done when it is fork-tender (when the meat can be easily pierced with a fork without resistance and easily falls apart with a little pressure). If you're cooking pork on the bone, the meat should be falling off the bone. If in doubt, cook the meat another half hour; it's almost impossible to overcook meat with this method. Transfer the pork to a large bowl: Lift the pieces of pork out of the liquid and transfer to a large mixing bowl. When cool enough to handle, use two forks or your fingers to shred the meat into pieces. Remove any large pieces of fat or bones. Strain the cooking liquid: Strain the cooking liquid into a measuring cup. The vegetables can be chopped and mixed in with the pork, if desired. Skim the fat off the top of the cooking liquid. Moisten the pork with cooking liquid or barbecue sauce (optional): For more moist and flavorful pulled pork, you can mix some of the cooking liquid back into the pork. Start with a little, mix, then add more until the pork is as wet or dry as you like. Alternatively, for barbecue pulled pork, you can mix in barbecue sauce. Here's the link: http://www.thekitchn.com/how-to-cook-and-shred-a-pork-shoulder-for-pulled-pork-79485 I didn't use liquid smoke.

Kate - No sugar certainly limits what recipe can be used as most include brown sugar or molasses. I suppose real maple syrup might be a suitable substitute. I'll have to agree with Ricky that most BBQ should not have the sauce slathered on while on the smoker. The sauce is only offered on the side as a condiment. Grilled chicken or wings can go either way. When grilling wings I'll usually do half with a spicy rub and half with a buffalo style wing sauce applied the last 1/4 of cooking time to allow it to char a little. Usually a whole or split chicken will get a Caribbean jerk rub or injected jerk marinade. Cut up chicken pieces will usually get a sweet BBQ sauce applied towards the end of the grill time.