re: Everyone agrees the ancient Romans were the greatest ancient civilization....

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I did a Turkey breast a few months ago. Injected it with sage, thyme and chicken stock. Turned out really good.

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Okay, don't hate on me until you try it but...

...have you ever heard of sous vide? Look it up, it's basically vaccuum-sealing food with a little fat and seasoning, then cooking it in a low-heat water bath for HOURS. I guarantee it will change your entire view of cooking.

The best turkey I ever made? Sous-vide first, then take it out, slather the skin with butter and herbs, broil until crispy skin, and enjoy.

Best brisket I ever made? Sous-vide for 20 hours with various spices, then smoked for two hours before serving.

You can't overcook food, and cooking it at low temps for HOURS makes anything come out perfect. Finish it however you want afterwards.

Little-known fact: Some of the best chop houses sous-vide their steaks for hours in a professional immersion cooker. They're already ready (and rare) before you ever set foot in the door. When you order, they take one out, slather on butter (and maybe a little salt) and then sear the meat to get that Malliard effect going - or to make it less rare, then it's served up.

If you get any meat from a high-end restaurant that you can pull apart with a fork, most likely it was cooked in a sous-vide immersion cooker.

That said, I've been experimenting with BBQ using mine. No matter what meat I use, it's never dry, never over (or under) cooked, and always delicious.

Okay, let the downvoting from BBQ/Smoker traditionalists commence!