RecipeMuncher

For the last two years, we’ve been experimenting with roasting meat on our barbeque. You know, roasting it as in it could have been in our oven roasting type roasting. And there are some who would argue that because we have a gas grill, that’s not barbeque, but I gave up on that battle a few months ago.

Although we have a rotisserie on our barbeque, we most often use the method of roasting meat away from the flame. We set it above a shallow pan to collect the juices, or sometimes filled with water, on the center rack. Then we turn on the burners on either side of it, keeping a close eye on both the internal temperature of the meat, and under the hood of the barbeque.

The recipes I’ve tried vary: marinated beef, pork pibil, herb crusted tenderloin…technically, the outcome is dependent upon temp — just like your oven.

The nice thing about coo…