In some places people cook barbecue meat wrapped in foil. I use a covered oven dish instead (Corning), and start hot and then cook at 200-250 degrees for a pretty long time, about 3 hours for small roasts. The drippings stay with the meat and slowly evaporate, and add a lot of flavor. Pretty similar, I would say (?)
Last edited by AndyG; 09-20-2007 at 10:32 PM.
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