Brown the roast over medium direct heat, then 3+ hours in the oven or indirect heat at 300° to 325°. Add the vegetables for the last hour.ski3pin said:I'll have to try that outdoors with indirect grilling. Sure looks pretty and I expect the taste mighty tolerable. Good eats there, Mr. Sage!
Paul, we have so much research into this effort, I’m somewhat hesitant to discuss, but here are a few of the successes. We started by using black angus animals exclusively.PaulT said:Gee, I dunno. So many plant based meat substitutes are on supermarket shelves today, but I didn’t see the vegetable beef type on display. Where did you find it?
Paul
I’d love to learn your recipe for the enchiladas!Taku said:Wandering that was a good one(s). I will never look at a beefsteak tomato or onion the same now! I have been using our cast iron DO in the oven for a series of mexican dishes - enchiladas, layered torts (enchiladas essentially) and some antelope concoctions. Keep up the cooking!
Inquiring minds want to know what kind of cast iron you're sporting there, Mr. Sage.ski3pin said:And I thought this topic was about cast iron ☺