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Mechoui

post #1 of 2
5/26/11 at 3:28am
Thread Starter 

Welcome Steven,

 

Once a year we do a mechoui and I would like to know what is the difference in flavor and moisture between cooking it open fire or a wood-fired underground  oven ?

Do you prefer one over the other ?

 

Thank you, Petals.

 

Petals
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post #2 of 2
5/26/11 at 8:27am

To be honest, I have never cooked mechoui in an underground oven, but imagine it would be fabulous and very moist and tender.

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