What is "low and slow" cooking?

"Low and slow" cooking refers to the method of cooking meat at low temperatures for extended periods. This technique is particularly effective for tougher cuts of meat, which contain more connective tissue. By cooking these cuts slowly, the collagen in the connective tissues breaks down, resulting in a more tender and flavorful final product. This style of cooking is commonly associated with barbeque dishes, where smokes and flavors can infuse the meat, enhancing its taste while maintaining moisture.

In contrast, cooking at high temperatures for short durations can lead to meat that is overcooked on the outside while remaining undercooked inside. Grilling meat quickly over high heat, while effective for certain preparations, does not allow for the same depth of flavor and tenderness that low and slow methods provide. Baking meat in an oven does not specifically imply the low and slow technique; it can involve a wider range of temperatures and cooking durations. This makes the approach defined by the correct choice highly favored for its ability to achieve exceptional tenderness in barbeque.