[Sca-cooks] Basting spit roasted meat

[Michael Gunter]

> If you are aiming at a braised sort of version, gut up in the chuck primal> cut or something in the breast, man. <
 
There was a very nice chuck roast I almost bought instead.
I didn't use the chuck because I was hoping for more tender
meat. 
 
>The loin primal is far too lean for> the susequent moist heat for egredouce.
 
Perhaps. The meat wasn't particularly braised in the pottage.
Mainly it was roasted, minced, added to onions and herbs with
chicken stock and simmered until the onions were tender. Then
breadcrumbs, spices and wine vinegar was added to taste. 
I do see where chuck or the shank would do well for adding
chewiness and flavor. But the sirloin worked well. 
Personally I agree with you in adding gristle and cartilege would
make this dish better.
 
Still, my version has gotten rave reviews.
 
> niccolo
Gunthar
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