Just about any meat may be barbecued chicken, beef, pork, meat balls, lamb, goat, etc. If you are using very tough meat, use tenderizer before beginning the process. Leave the tenderizer on for about 15 or 20 minutes. When ready to cook, baste the entire surface of the meat with the barbecue sauce. Place in a heavy roaster or iron skillet coated with butter or oil. Cook the meat, uncovered, in 350 degree F. oven without adding water unless a small amount is needed to start the meat juices. The time depends on the thickness of the meat, quality, and how many layers are placed in the pan. About an hour should be planned for meat that is cut 1 inch thick.

If you are using really tough meat that won't cook in the oven, it should be precooked in the pressure cooker first until tender and then brushed with the sauce and baked until brown and the sauce has been absorbed into the meat. Even ox-ribs are good if done in this way. First tenderize, then pressure cook until tender, then bake for browned flavor.