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Cooking Meat - should I get a Slow Cooker vs Pressure Cooker vs Roasting Pan?

spiceesnice | Jan 26, 201501:56 PM

I'm looking to cook a variety of meats and meat dishes (whole chicken, pork shoulder, brisket, ribs, carnitas & barbacoa, chile verde, etc.) that would allow me to have around for several days of meals -- eat as an entree, top of salads, soups, etc. I'm planning to purchase a new appliance or roasting pan for this and looking for recommendations.

I've leaning towards a Breville Fast-Slow Cooker that seems to be a good combo pressure and slow cooker. Could I generally get by with just this (or a similar device) or should I also look to get a roasting pan and if so would folks that use this a lot recommend getting one with a cover?

I saw a couple of great threads (below) specifically talking about pro's and con's of a brisket which was helpful but want to cover a broader range of meats and dishes.

http://chowhound.chow.com/topics/915566
http://chowhound.chow.com/topics/1000890

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