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    You are in: Home / Community Forums / Slow Cooker & Crock-Pot Cooking / "Slow" Cooking
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    "Slow" Cooking

    SueDiane
    Wed Dec 22, 2010 6:07 pm
    Newbie "Fry Cook" Poster
    Can you "slow" cook in a bbq kettle?
    Red Apple Guy
    Thu Dec 23, 2010 12:53 pm
    Forum Host
    Hey SueDianne

    Sure! That's discussed occasionally over at the grilling/BBQ/Smoking forum, but we can sure talk about it here. Slow cooking is slow cooking. If you're talking about a kettle grill like a Weber charcoal grill, it's not that difficult but may take some practice depending on what you're cooking.

    In general, it's called indirect grilling and involves placing the food in one area and the coals in another (or around the edge and the food in the middle). Smaller items like a pork loin, pork tenderloin, whole chickens and bone-in chicken parts cook well like this and in reasonable times.

    The challenge is cooking at lower heat which "slow" implies. Indirect grilling often resembles cooking in an oven at 350 to 450F temps (but with much better flavor). Lower temps can be had by using less charcoal and replenishing every hour or so. Or...use the minion method to add a good amount of charcoal, but light only a few briquettes and when hot spread them over the unlit coals. The lit coals will light the others over a fairly long time. Lastly, restricting air to the bottom of the coals will control temps, but that's a little more challenging.

    I hope I haven't confused you.
    SueDiane
    Thu Dec 23, 2010 3:15 pm
    Newbie "Fry Cook" Poster
    Hi Red Apply Guy,

    Thanks for giving us some direction on this. My husband bought a 7.5 lb beef round tip roast cap. The butcher said to slow cook it. I think we will cook it very slowly in the kettle, to an internal temp of 145 to 150. I feel we can handle the suggestions on using less charcoal with indirect method. If I rub it down with Worchestershire Sauce and seasonings before roasting, will it burn the outside of the roast? Based on what you said..ie the temp is equal to 350 to 450 oven temp. Is it possible to lower that by using the indirect with less charcoals and mostly closed bottom vents or should I go to the oven?
    Red Apple Guy
    Thu Dec 23, 2010 7:38 pm
    Forum Host
    Round roasts can be tough, however, the roung tip toast is next to the tri-tip roast which means it'll be more tender (depending on the quality of the roast). If cooking to the rarer side, the grill temperature is not as critical. That roast can take some heat. Usually, when slow cooking, you're cooking to 190 to 200F where even tough roasts are tender.

    It'll be good. Just slice thin and against the grain.
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