What does "cook for 4 hours at a low temperature" mean?
I often see this kind of phrase when people are talking about meats...slow roasting...barbque in the oven...what exactly does "low temperature" mean? OK, OK, I have been posting on this forum long enough to know that at least one of you is going to say "low temperature means not a high temperature" :) Can someone care to quantify? 200 degrees Fahrenheit? Does it depend on the meat being used - i.e. chicken, pork, beef, etc? Does it depend on the thickness of the cut? how many pounds? or do these variables just affect the amount of time needed?