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printer friendly format   PAPER-WRAPPED ROAST This is one of the most bizarre recipes you've ever seen, but I guarantee it's not a hoax. And though it's tempting to panic and believe the meat is over-cooked, do not disturb the parcel until the paper burns off. And whatever you do, do not try to use this method in a conventional oven. Great for 4th of July get-togethers! Large roast, either pork or beef (bone-in or boneless), at least 4 pounds Two cloves garlic, crushed Cracked pepper Other herbs, as desired Coarse salt (kosher salt) Several large sheets of unprinted, untreated paper (such as the kind used by moving companies for packing breakables, or kitchen parchment) Kitchen string Rinse the meat in cold water and sprinkle with garlic, cracked pepper and whatever other seasonings you wish, pressing to keep in place. Put the roast in a plastic bag in the refrigerator for at least an hour or up to overnight. When ready to cook, press salt into meat so that it is completely covered with a thick coat. Place on at least 4 sheets of paper and wrap tightly, closing the ends and tying with string. Put the meat parcel into a large bowl or pot, or into a clean sink, filled with water. Allow the paper to soak thoroughly, but not long enough to fall apart. While the roast is soaking, light grill and allow coals to get hot. Place the meat on the grill and cook, turning the roast on its various sides from time to time. Continuing cooking just until it begins to burn off, at least 3 hours, up to 5 hours. By the time the heat would have dried the paper, the juices from the meat will moisten it. Under certain circumstances, there is always the possibility that the paper won't burn. Follow the times given above. Keep in mind, you cannot overcook the roast. The salt protects the meat from burning and from contact with the paper. When the roast is done, remove any remaining paper and string, and the layers of packed salt. The roast should be juicy and tender. All data, logos, text contained on any portion of Mimi's Cyber Kitchen copyright 1995 through 2001 Mimi Hiller, JB Hiller, Jennifer Hiller. No portions of this website may be used without express written permission of the authors.