Quote:
Originally Posted by ezkcdude
Just remember, let the meat rest 10-15 minutes after you're done grilling or roasting it.
I don't eat red meat, but I can grill chicken or fish like nobody's business - all on my cast iron skillet (which doubles as a pancake griddle). Though, my favorite way to cook chicken these days is [b]slow roasting[b]. And by "slow", I mean really slow. About 4-5 hours at 225F.
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Oh, man. There's a place in West Yellowstone, MT that slow-cooks ribs for 8 hours at 200˚ in their own barbecue sauce. *SO* good.
We're going up there this summer and I'm drooling already.
