Roasting, Slow Roasting, Barbecue

Roasting, likely one of the oldest cooking methods, has been part of the human diet since long before fireproof cookware and grills were invented. For thousands of years, meat was cooked over direct flames, but as man learned to control fire, these methods evolved to cooking with indirect heat. Food would be placed near the open flame or on rocks that were placed in the fire. This discovery broadened the diet vastly; many previously indigestible or hazardous foods could now be made palatable by placing them for the right amount of time in the right proximity to the fire. Over time, this crude method has evolved into roasting as it is known today.