BchrisL
Senior Cook
I finally got to the bottom of a stack of Food Sections from the Washington Post that have been stacking on my living room hassock. I particularly thought this one would be of interest to you all. After all, barbecue is a style of slow roasting over a wood or gas heat source.
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By Steven L. Katz
Special to The Washington Post
Wednesday, January 9, 2008; F01
But the fact is, you can produce perfectly cooked roast beef while you sleep, even with an array of beefy-tasting cuts, from pricey prime rib to affordable round roast. Slow roasting at a low temperature is the way to go. Butchers, chefs and meat experts agree that it's easy to do in basic home ovens. No fire-breathing, commercial-quality ranges are required.
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