if you want something wicked good, especially when it comes to meat, cook it low and slow.
as you may know, slow is much better for us homo sapiens in almost every aspect of our life: sex, exercise, eating. our hurried, self-imposed lifestyle of fast food and glory holes is killing us.
if you have the nuts to cook, or if you are about to become normal, then seriously consider cooking whatever meat you want slowly, and at a low temp, say 200 or 250 max.
i just did a stew in the crock pot: chuck, pound of carrots, four potatoes, vegetable juice, onion powder, beef bouillon. crusted up the meat, then crocked it for 18 hours.
stuff tasted like gold.
same with ribs, dont fuck around with a gas grill unless it is one made for barbecueing. use charcoal even then for a better flavor. anyway, indirect heat for 5-6 hours and you can knock the meat off the rib with your tongue.
ham or other big pieces of flesh on grill indirectly or over, slow, baste it, and reap big rewards.
pop some root vegetables in at the same time, squash, sweet potatoes, rutabagas, turnips, all will benefit from low and slow.
