Len Dennis
TVWBB Diamond Member
Started to question certain accepted methods of cooking a roast (in the oven BUT is probably applicable to the WSM).
I can understand why you season ribs, steaks etc. They are pretty thin (comparatively speaking to a roast) so you'll get some spice flavour in every bite.
BUT why a roast? Unless you inject (or putting slivers of garlic into slits you cut prior to roasting), putting anything on the outside (S&P for example) will stay on the outside. You may get thin slivers of taste along the outside edge but I dont see you getting any unless you put it on the slice when it's on your plate.
Seems a waste doing it b4 roasting it.
Is it supposed to permeate into the roast? Somehow, I doubt that it does.
Inquiring minds want to know.
I can understand why you season ribs, steaks etc. They are pretty thin (comparatively speaking to a roast) so you'll get some spice flavour in every bite.
BUT why a roast? Unless you inject (or putting slivers of garlic into slits you cut prior to roasting), putting anything on the outside (S&P for example) will stay on the outside. You may get thin slivers of taste along the outside edge but I dont see you getting any unless you put it on the slice when it's on your plate.
Seems a waste doing it b4 roasting it.
Is it supposed to permeate into the roast? Somehow, I doubt that it does.
Inquiring minds want to know.