Roasting meat without an oven or barbecue can be accomplished using alternative methods such as stovetop cooking, slow cooking, or even open-fire techniques. Here are a couple of methods you can try:

Stovetop Roasting:

Ingredients:

• Meat of your choice (e.g., chicken, beef, pork)
• Cooking oil
• Salt, pepper, and any desired herbs or spices

Instructions:

1. Prepare the Meat:

• Trim excess fat and season the meat with salt, pepper, and any desired herbs or spices. Let it marinate for at least 30 minutes.

• Sear the Meat:

• Heat a large, heavy-bottomed pan over medium-high heat and add a bit of cooking oil.
  • Sear the meat on all sides until it develops a golden-brown crust. This helps to lock in juices and flavor.

• Simmer or Braise:

• Once the meat is seared, reduce the heat to low, cover the pan, and let the meat simmer or braise until it’s cooked through. This method is suitable for tougher cuts of meat that benefit from slow cooking.

Open-Fire Roasting:

Ingredients:

• Meat of your choice
• Marinade or rub
• Skewers or roasting sticks
• Outdoor fire pit or grill

Instructions:

1. Prepare the Meat:

• Marinate or rub the meat with your chosen seasonings. Let it marinate for at least 30 minutes.

• Skewer the Meat:

• Thread the meat onto skewers or roasting sticks. If using wooden skewers, soak them in water for at least 30 minutes before threading the meat to prevent burning.

• Build a Fire:

• If you’re using an outdoor fire pit or grill, build a fire. Let the flames die down, leaving hot coals.

• Roast Over Coals:

• Place the skewered meat over the hot coals, turning occasionally to ensure even cooking.
  • Monitor the cooking time based on the thickness of the meat and your desired level of doneness.

• Check for Doneness:

• Use a meat thermometer to check for doneness. The internal temperature should reach a safe level for the specific type of meat you’re cooking.

Remember to consider the thickness of the meat and adjust cooking times accordingly. It’s crucial to ensure that the meat reaches a safe internal temperature to prevent foodborne illnesses.