Comments for: Slow burn: Grilling strategies for getting deep flavor from big cuts of meat

Posted May 26, 2011, at 4:15 p.m.
Last modified May 26, 2011, at 5:24 p.m.

Grilling is high and fast, barbecuing is low and slow, or so the old saw goes about the differences between these two outdoor cooking styles. But grilling can also mean low temperatures and slow cooking times if you plan and grill-roast accordingly. “You should think about grill-roasting because you can. …

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