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In Reply to: Re: Might have wasted my money (long) posted by Smoke Ring on October 09, 2011 at 14:35:02:
This got me thinking so I looked up "braising" and here is what I found.
to cook (meat, vegetables, etc) by lightly browning in fat and then cooking slowly in a closed pan with a small amount of liquid
Now when I've seen the margarine/honey/foil pan used the liquid went at least half way up the thighs. Certainly NOT braising as defined by the dictionary (small amount of liquid) OR the trained chefs I've talked to. More like simmering or par boiling depending on heat. What's the difference between doing this in an oven or on a smoker?
That's for y'all to answer for yourselves but in my opinion, not much at all.
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