Thanks to those that replied. Yes, I know its my grandmother and I should just suck it up but I feel something needs to be said. I'm sure having the family making excuses to not go for dinner is hurting her more than if something gets said. I have cooked and smoked roasts before, if there is any red she wont touch it, if its well done she will have a little bit. This is not a topic I am looking forward to bringing up with her.
As for how she cooks it, she sets a small roast on a cooling rack inside a roasting pan to keep the meat out of the juices. I'm not sure of the exact temperature or time but the oven is constantly set at 400*F when ever I see it and shes always talking about starting the meat then having breakfast so I can assume 8 hours or so in the roaster. Plus the seasoning salt draws out the moisture as well. Im sure its becoming jerky after all the fats have rendered out. If she does any basting all it is doing is preventing the crust from burning.
As for how she cooks it, she sets a small roast on a cooling rack inside a roasting pan to keep the meat out of the juices. I'm not sure of the exact temperature or time but the oven is constantly set at 400*F when ever I see it and shes always talking about starting the meat then having breakfast so I can assume 8 hours or so in the roaster. Plus the seasoning salt draws out the moisture as well. Im sure its becoming jerky after all the fats have rendered out. If she does any basting all it is doing is preventing the crust from burning.
