Low Temperature Roasting
Low-temperature roasting is a technique for cooking lean tender cuts of meat over a longer period of time rendering them butter-soft and full of flavor. Meats can be seared prior to the low slow cooking or slow-cooked and seared or grilled at the end of the cooking.
Pre-cooking tender cuts of meat this way prior to grilling renders the ideal results of juicy meat with flamed grilled flavor and you won’t have to stand over the grill for nearly as long.
When cooking with low temperatures of 200 - 250 degrees, the cooking time for large roasts will be quite long.
Smaller cuts of meat such as chicken pieces, fresh sausages, and thick-cut chops need only about 40 minutes of low-temperature cooking prior to grilling.
Always check the internal temperature of meats with an instant-read thermometer or the oven meat probe to determine the degree of doneness.
If you are going to “finish the cooking” on the grill or with a high heat sear then target an internal temperature at least 5 degrees below the normal cooked temperature in order not to overcook the meat during the final high heat stage of cooking.
Things to Notice when Roasting with Low Temperatures
When cooking red meats in this mode you will notice that the color of the meat is uniformly reddish even though the meat is thoroughly cooked. The appearance of very red or pink meats can concern people who prefer their meat medium or well done.
What is the solution? simply pop a few slices into the steam oven at low temperatures and the redness will dissipate but not ruin the melt-in-your-mouth texture of the meat.