Re: For Kent

morgan54 wrote:
Sqwertz;1505052 Wrote:
See the current issue of cook illustrated for a as yet undiscussed
method to char-rare cough a steak. Page 8. August issue.

Doesn't lok like the on-line version of Food Arts magazine is
available yet. Keep trying.

'Food Arts | Archives'
(http://www.foodarts.com/Foodarts/FA_Archives/0,4042,2010,00.html)

-sw
Barbecuing encompasses four distinct types of cooking techniques. The
original technique is cooking using smoke at lower temperatures
(usually around 240°F) and significantly longer cooking times
(several hours), known as smoking. Another technique is baking,
utilizing a masonry oven or any other type of baking oven, which uses
convection to cook meats and starches with moderate temperatures for
an average cooking time (about an hour plus a few extra minutes)

As you said, that is baking or roasting, which is NOT barbecue.


.

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