Mechoui

Discussion in 'Q&A With Steven Raichlen' started by petalsandcoco, May 26, 2011.

  1. petalsandcoco

    petalsandcoco

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    Private Chef
    Welcome Steven,

    Once a year we do a mechoui and I would like to know what is the difference in flavor and moisture between cooking it open fire or a wood-fired underground  oven ?

    Do you prefer one over the other ?

    Thank you, Petals.
     
  2. steven raichlen

    steven raichlen

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    Food Writer
    To be honest, I have never cooked mechoui in an underground oven, but imagine it would be fabulous and very moist and tender.