The cuts of meat that do more work and are hence “tougher” benefit from this cooking technique. The intended result being evenly cooked with the surface being seared.
Vegetables are also roasted for the same reason and both meat and vegetables are usually marinated in wet or dry herb and spice mixes first to enhance their flavours.
Try a randomized selection of our posts for inspiration (or browse them all here) :
PK’s Easy Roasted Apples
Ben’s NoRecipe Yorkshire Puddings
PK’s Dry Rub Split Roast Chicken
Beer Can Chicken Roasting Rack
PK’s Slow Charcoal Weber Lamb Leg Roast
Welchy’s Roasted Stuffed Capsicums
PK’s Chicken Baste #1
Scott Rea’s Roast Pork With Perfect Crackling
PK’s Rib Eye Roast: With Rosemary And Garlic
PK’s NoRecipe Rump Pot Roast
Chinese 5 Spice And Plum Wine Roast Chicken
Parboiling Potatoes
Grochow’s BBQ Pulled Pork
Beef – Rib Section
Easy Lime And Potato Roast Chicken Thighs
PK’s Chicken Crown Roast With Bacon
KT’s NoRecipe Chorizo, Chicken and Potato Roast
Honey Brined Roast Chicken
PK’s NoRecipe Butter Stuffed Skin Roast Chicken
A Simple Greek Chicken Roast
Ben’s Butterflied Chook
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