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Have you ever tried slow roasting meat and fowl? I have for more than 50 years and always gotten better results than using a quick oven. And, I never killed anyone or given them food poisoning...
Slow roasting
Posted from jackdurish.comPosted in these groups: 
Food/Chow
Food/Chow
Posted 5 y ago
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CPT Jack Durish the taste is outstanding. I just took a 12 pound beef brisket out the oven that slow cooked for 17 hours at 200 degrees. Then I let it rest for 4 hours. Now I'll slice it in a bit. The best way to eat red meat.
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SSG Michael Noll
Holy cow sister Phyllis, I'm drooling just reading this. What else is on the menu ;-)
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PO3 Phyllis Maynard
SSG Michael Noll just boring stuff - braised string beans in olive oil and garlic, Yukon gold mashed potatoes, candied sweet potatoes with Irish butter and just otherboring stuff :0)
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