Meat under the oven

Preparation steps

• Cut the meat (I usually cook veal and chicken) into pieces and rub with salt. Make a marinade from the oils and spices that suit you. I use Dalmatian herbs, a little pepper, a teaspoon of red pepper and garlic in granules. Leave the meat overnight in the marinade.
• Peel a squash, grate it and cut it into quarters. Season to taste. Slice the vegetables (the champignons can stay whole), then arrange it as well. Sprinkle the meat between the vegetables and pour a little oil over everything. You don't need too much oil because both vegetables and meat release their juice during baking.
• In the meantime, the better half has made you a lot of grill;) which you now unfold, put on a baking tray and cover with a baking sheet / sachet. It is important to keep the fire somewhere else so that you can add the grill as needed.
• At the beginning, I wrap most of the grill around the baking sheet, and only towards the end so that the meat does not burn on the outside and remains raw inside. After one and a half hours, check the condition. Turn the meat over if necessary. After an hour, heat the grill on top of the baking sheet, because it's time for the ingredients to "settle" a bit. Bake for a while longer.
• From experience, I advise that it is best to check how the baking is going. Baking time varies depending on the size and type of baking, as well as the type of firebox. Unfortunately, I still do it on an improvised firebox, and a closed oven certainly shortens the baking time.