Patent Publication Number: US-2007107605-A1

Title: Apparatus for cooking meat

Description:
BACKGROUND OF THE INVENTION  
      1. Field of the Invention  
      The present invention relates to the field of cooking and, more particularly, to an apparatus and methods for cooking meat.  
      2. Background of the Invention  
      Over the years, various devices and systems have been developed for cooking meat such as in an oven, on a stove top, over a grill, or open flame of fire. These meats, for example, include beef, lamb, poultry, pork, seafood, and other types of meats. In order to cook these meats, the devices often use either heat from an oven, stove, or grill, or often have their own built-in heat source, e.g., which heats from a power source.  
      Also, for cooking poultry or fowl and some other types of meats, it has been recognized as being desirable to marinade and baste the meat for added flavor. Some poultry basting devices recognize that it is important to get steam from a liquid, i.e., either the meat liquid itself, water, or a marinade, into the inner portions of the meat. An example can be seen in U.S. Pat. No. 2,821,904 by Arcabosso titled “Self-Operated Interior Baster For Food Objects.” 
      More recently, it has become popular to use open cans of beer or lemonade to insert into an inner cavity of a chicken or other fowl when positioned on a grill so that the steam from the heated can of beer or lemonade acts as a marinade to baste or steam the inner cavity of the chicken when roasting. Also, similar canister type devices are shown in U.S. Pat. No. 5,893,320 by Demaree titled “Device For Cooking Fowl” and U.S. Pat. No. 6,062,131 by Holland titled “Roasting Stand Adapted To Deliver Flavored Steam During The Cooking Process.” Nevertheless, without the addition of a drip pan, these devices allow juices and marinade to readily drip or drain from the fowl into the grill or open flames and provide little or no heat control or shielding from the heat. This, in turn, can cause the chicken or other fowl to blacken or char quickly, hurt the taste, make the chicken less appetizing, and often not allow for thorough and controlled cooking of the meat.  
      Additionally, when the canister type devices are positioned into an inner cavity of a fowl, the outer peripheries of the canister abut against the inner surfaces of the fowl in the region where contact between the meat and canister is made. This leaves little or no space for steam to cook the fowl. Instead, the metal contacts the surface and transfers heat to the surface. Further, openings are also often left at the upper or surrounding lower ends of the cavity so that steam readily escapes or leaves the cavity once it is applied. This can make the cooking process longer and can reduce the flavor because much of the steam, and any marinade flavor associated therewith, is not applied to the meat.  
     SUMMARY OF THE INVENTION  
      With the foregoing in mind, the present invention advantageously provides a meat cooking apparatus and method which not only roasts the meat but enhances exposure of inner surfaces of a meat, such as fowl or poultry, when positioned thereon to the marinade or flavor of the steam, e.g., infusion, during cooking to thereby use a combination of cooking techniques. The present invention also advantageously provides a meat cooking apparatus and methods which allow a user to readily use different types of marinades or cooking liquids to enhance cooking of the meat with steam from the marinade being exposed to inner surfaces of the meat for enhanced steam absorption of the meat by pressure sealing regions in upper and lower portions of a cavity of the meat and by not blocking ready access of the flavored steam to the inner surfaces of the cavity of the meat. The present invention additionally provides a meat cooking apparatus and methods which have a plurality of cooking components but are still easy to assemble, easy to use, and easy to clean after use. The apparatus and methods also allow vegetables, garnishes, or other food products to be readily roasted or cooked in regions surrounding where the meat is cooked. The present invention further advantageously provides an apparatus and method for cooking meat which greatly inhibits or prevents charring or blackening of the skin of the meat during the cooking process and yet readily speeds up cooking time for cooking the meat. The present invention still further provides an apparatus and methods for more controlled cooking of meat such as poultry, especially in commercial cooking applications.  
      More particularly, a meat cooking apparatus of the present invention preferably includes a proximal-end cavity opening seal and steam passing member positioned to substantially close a proximal end opening of a main inner cavity of a fowl and allow steam to pass therethrough to the main inner cavity. The apparatus also preferably has a distal-end cavity opening seal member positioned to substantially close a distal end opening of the main inner cavity of the fowl and substantially prevent steam from readily escaping through the distal end opening.  
      The meat cooking apparatus of the present invention also preferably has a base having at least one liquid container connected to an upper surface of the base and a liquid collecting cavity formed in the upper surface of the base between outer walls of the liquid container and outer peripheries of the base. The apparatus still also preferably includes at least one separate meat infusor positioned to contact the base and to overlie and substantially surround at least inner walls of the liquid container. The meat infusor preferably provides the proximal-end cavity opening seal and steam passing member and preferably includes an infusor body which has a proximal end portion with a greater circumference than the distal end portion to enhance insertion of the meat infusor into the main inner cavity of the fowl to be cooked and enhance closing off of the inner cavity with the proximal end portion when the meat infusor is inserted into the main inner cavity. The meat infusor preferably has an infusor body and a plurality of openings positioned in side peripheries of the infusor body so that when liquid positioned in the liquid container heats, steam from the liquid readily travels through the infusor body, through the openings therein, and toward inner surfaces of meat positioned to overlie the infusor body.  
      In effect, this substantially or fully closing off of the main inner cavity advantageously allows the fowl or other meat to be cooked by at least two types of methods, namely roasting from the heat of the grill, oven, stove, or other heat source and steam infusing from the steam generated and infused into the inner cavity from the heated liquid container and through the infusor. The sealing or substantial sealing of the meat cavity, for example, can advantageously provide a steam-type pressure to enhance penetration or absorption of flavor from the marinade in the meat such as in the breast meat of poultry. These areas, otherwise, are often difficult to penetrate or flavor with other roasting devices.  
      The present invention also advantageously provides a method of cooking meat. This method preferably includes substantially sealing both lower and upper openings of an inner cavity of a fowl when positioned in a vertical position on a substantially horizontally extending cooking surface and supplying steam to the inner cavity through the lower end or proximal opening of the inner cavity to thereby increase the steam pressure within the inner cavity.  
      Another method of cooking meat, such as fowl, is provided which preferably includes simultaneously supplying roasting heat to outer surfaces of a fowl and supplying steam to the inner cavity when the inner cavity is substantially sealed. The method can also advantageously include providing a meat infusor to substantially seal a proximal end opening of the inner cavity of the fowl through which steam is supplied to the inner cavity and providing a meat plug member to substantially seal a distal end opening of the inner cavity of the fowl.  
      Yet another method of cooking meat, such as fowl, is provided which preferably includes positioning a meat infusor to substantially close off outer peripheries of a proximal end of a main inner cavity of the fowl and supplying steam through the meat infusor to the inner cavity of the fowl. The steam is preferably provided by the step of heating a liquid underlying the meat infusor with a heat source so that the liquid changes state to the steam. The method can also include supplying heat to outer surfaces of the fowl to thereby roast the fowl with the same heat source which heats the liquid that changes state to form the steam.  
    
    
     BRIEF DESCRIPTION OF THE DRAWINGS  
      Some of the features, advantages, and benefits of the present invention having been stated, others will become apparent as the description proceeds when taken in conjunction with the accompanying drawings in which:  
       FIG. 1  is a perspective environmental view of an apparatus for cooking meat as used in conjunction with a conventional grill according to an embodiment of the present invention;  
       FIG. 2  is a perspective view of an apparatus for cooking meat according to an embodiment of the present invention;  
       FIG. 3  is a top plan view of an apparatus for cooking meat according to an embodiment of the present invention;  
       FIG. 4  is a sectional view of an apparatus for cooking meat taken along line  4 - 4  of  FIG. 3  according to an embodiment of the present invention;  
       FIG. 5  is a bottom perspective view of an apparatus for cooking meat according to an embodiment of the present invention;  
       FIG. 6  is an exploded perspective view of a base and an infusor of an apparatus for cooking meat according to an embodiment of the present invention;  
       FIG. 7  is an enlarged sectional view of an apparatus for cooking meat taken along line  7 - 7  of  FIG. 6  to illustrate the flow path of steam according to an embodiment of the present invention;  
       FIG. 8  is a fragmentary environmental perspective view of an apparatus for cooking meat having poultry positioned thereon and positioned on a conventional grill according to an embodiment of the present invention;  
       FIG. 9  is an environmental view of a base of an apparatus for cooking meat having a liquid positioned herein and the base thereof being positioned on a stove top for heating the liquid according to an embodiment of the present invention;  
       FIG. 10  is fragmentary perspective view of an apparatus for cooking meat having another embodiment of a meat plug member according to still another embodiment of the present invention;  
       FIG. 11  is a fragmentary top plan view of a meat cooking apparatus having a fowl positioned thereon according to an additional embodiment of the present invention;  
       FIG. 12  is a perspective view of a meat cooking apparatus having a fowl shown in phantom lines positioned thereon according to still an additional embodiment of the present invention;  
       FIG. 13  is an exploded perspective view of a meat cooking apparatus having a fowl shown in phantom lines positioned thereon according to yet a further embodiment of the present invention;  
       FIG. 14  is a top plan view of a meat cooking apparatus having a fowl shown in phantom lines positioned thereon according to the further embodiment of the present invention;  
       FIG. 15  is an exploded perspective view of a meat cooking apparatus according to yet a further embodiment of the present invention;  
       FIG. 16  is a sectional view of a meat cooking apparatus according to the yet further embodiment of the present invention;  
       FIG. 17  is a perspective view of a meat cooking apparatus according to still a further embodiment of the present invention;  
       FIG. 18  is a fragmentary sectional view of an apparatus for cooking meat taken along line  18 - 18  of  FIG. 17  according to the still further embodiment of the present invention;  
       FIG. 19  is an enlarged fragmentary view of a portion of a meat infusor of a meat cooking apparatus according to the still further embodiment of the present invention;  
       FIG. 20  is a fragmentary perspective view of a meat cooking apparatus according to still yet a further embodiment of the present invention;  
       FIG. 21  is a fragmentary elevational view of a meat cooking apparatus according to the still yet further embodiment of the present invention;  
       FIG. 22  is a side elevational view of an additional embodiment of a meat plug member of a meat cooking apparatus illustrating a color change in a sensor when the raw meat is cooked or done according to the still yet further embodiment of the present invention;  
       FIG. 23  is a side elevational view of a further embodiment of a meat plug member of a meat cooking apparatus illustrating a time release or pressure release sensor when the raw meat is cooked according to the still yet further embodiment of the present invention;  
       FIG. 24  is a top plan view of a meat cooking apparatus according to an additional further embodiment of the present invention;  
       FIG. 25  is a side elevational view of a meat cooking apparatus according to the additional further embodiment of the present invention;  
       FIG. 26  is an exploded perspective view of a meat cooking apparatus according to the additional further embodiment of the present invention;  
       FIG. 27  is a perspective view of a meat cooking apparatus according to a still yet an additional embodiment of the present invention;  
       FIG. 28  is an exploded perspective view of a meat cooking apparatus according to the still yet additional embodiment of the present invention;  
       FIG. 29  is a sectional view of a meat cooking apparatus taken along line  29 - 29  of  FIG. 27  according to the still yet additional embodiment of the present invention;  
       FIG. 30  is a perspective view of a meat cooking apparatus according to still yet another embodiment of the present invention;  
       FIG. 31  is an exploded perspective view of a meat cooking apparatus according to the still yet another embodiment of the present invention;  
       FIG. 32  is a bottom perspective view of a meat cooking apparatus according to still yet another additional embodiment of the present invention;  
       FIG. 33  is bottom plan view of a meat cooking apparatus according to the still yet another additional embodiment of the present invention;  
       FIG. 34  is a sectional view of a meat cooking apparatus taken along line  34 - 34  of  FIG. 32  according to the still yet another additional embodiment of the present invention;  
       FIG. 35  is a bottom plan view of a meat cooking apparatus according to still yet another further embodiment of the present invention;  
       FIG. 36  is a sectional view of a meat cooking apparatus taken along line  36 - 36  of  FIG. 35  according to the still yet another further embodiment of the present invention;  
       FIG. 37  is a top plan view of a meat cooking apparatus according to still also another embodiment of the present invention;  
       FIG. 38  is an elevational view of a meat cooking apparatus according to the still also another embodiment of the present invention;  
       FIG. 39  is a perspective view of a meat cooking apparatus having a plurality of vegetables also positioned on the base for cooking as well according to an embodiment of the present invention; and  
       FIG. 40  is an environmental view of a meat cooking apparatus positioned in an oven according to the still also another embodiment of the present invention.  
    
    
     DETAILED DESCRIPTION OF PREFERRED EMBODIMENTS  
      The present invention will now be described more fully hereinafter with reference to the accompanying drawings which illustrate preferred embodiments of the invention. This invention may, however, be embodied in many different forms and should not be construed as limited to the embodiments set forth herein. Rather, these embodiments are provided so that this disclosure will be thorough and complete, and will fully convey the scope of the invention to those skilled in the art. Like numbers refer to like elements throughout, the prime or double prime notation, if used, indicates similar elements in alternative embodiments. Also, incremental increases by 100 in the numbers also indicates similar elements in alternative embodiments.  
       FIGS. 1-9  illustrate an apparatus  50  for cooking meat F according to a first embodiment of the present invention which preferably includes a base  52  having at least one liquid container  55  connected to an upper surface  49  of a medial portion of the base  52  and a liquid collecting cavity  57  preferably positioned in the upper surface of the base  52  between outer walls  56  of the liquid container and outer peripheries  53  of the base (see  FIGS. 4 and 6 ). As illustrated in this embodiment, the outer walls  56  of the liquid container  55  preferably form or define an inner wall  58  of the liquid collecting cavity  57  formed in the base  52 . The base  52  also preferably has a plurality of handle members  54  associated with outer peripheries  53  of the base  52 . The handle members  54 , for example, can advantageously be formed in outer peripheral portions of the base  52  as recessed portions in the base as shown.  
      Additionally, the apparatus  50  preferably has at least one separate, and preferably readily detachable, meat infusor  60  preferably positioned to contact the base  52  and to overlie and substantially surround at least inner walls of the liquid container  55  (see  FIGS. 1-4  and  6 - 7 ). The meat infusor  60  preferably provides a proximal end cavity opening seal and steam passing member positioned to substantially close peripheries of a proximal end opening of a main inner cavity of a fowl. This also allows steam to pass therethrough to the main inner cavity to the infusor and marinade the fowl under steam pressure. The meat infusor  60  preferably has an infusor body  62  and a plurality of openings  64  positioned in side peripheries of the infusor body  62  so that when liquid positioned in the liquid container  65  heats, steam from the liquid travels through the infusor body  62 , through the openings  64  therein, and toward meat F positioned to overlie the infusor body  62  (see  FIGS. 7-9 ).  
      As mentioned above, the meat infusor  60  preferably provides a proximal-end cavity opening seal and steam passing member positioned to substantially close a proximal end opening of an inner cavity of a fowl F and allow steam to pass therethrough to the inner cavity. The steam passes to the inner cavity from the heat liquid in the liquid container  55  when the base  52  is placed on a heat source such as a grill, stove, or oven as shown. The apparatus also preferably has a distal-end cavity opening seal member provided by a meat plug member  75  (see  FIG. 8 ) positioned to substantially close a distal end opening of the main inner cavity of the fowl and substantially prevent steam from readily escaping through the distal end opening. This plug member could be a vegetable, e.g., a potato or onion, as well, but a tight or vented fit can be used. The sealing or substantially sealing advantageously provides a steam-type pressure to enhance penetration or absorption of flavor, spice, or other characteristics of the marinade into the meat such as the breast meat of poultry.  
      The liquid container  55  preferably includes an infusor body seat  58  associated with the outer walls of the liquid container  55  and substantially surrounding the liquid container  55  to seat a lower end of the meat infusor  60  thereon to substantially enclose and cover the liquid container  55 . This position advantageously allows the infusor body  62  to firmly sit on the liquid container  55  to force or orient the steam upwardly through the infusor body  62  and prevent the steam or boiling liquid from the liquid container to readily travel to other portions of the base  52  without first traveling upwardly through the infusor body  62 . Although other sizes and shapes are readily contemplated as would be understood by those skilled in the art, the liquid container  55  preferably holds about three to four ounces of liquid, such as marinades, beer, lemonade, water, wind, other alcoholic liquids, or other liquids which can be quickly heated to become steam for steam cooking the fowl. On the underside of the liquid container  55 , air pockets are located between the inner walls where the liquid is stored and the outer walls which form a peripheral wall for the liquid collecting cavity of the base  52  (see  FIGS. 7 and 36 ). This advantageously allows heat to surround the area where the liquid is held so that the liquid changes to a steam or vapor state much more quickly by attempting to maximize the exposure of the liquid container  55  to the underlying heat. As will be understood by those skilled in the art, this also allows much greater exposure to the fins or fowl supporting members  71 ,  72 ,  73 ,  74  as described further herein.  
      The base  52  of the apparatus  50  preferably surrounds the outer peripheries of the meat, e.g., fowl F, when positioned on the meat infusor  60 . This position of the base  52 , as well as preferably the material which forms the base  52 , e.g., stainless steel, aluminum, copper, silver, laminate layers or alloys of metals, or other types of metals, synthetics, or other cooking materials as understood by those skilled in the art with respect to the meat and the meat infusor  60  advantageously provides a shield or protector from the direct heat from the heat source so that the meat such as a fowl F is not readily charred. In effect, the base  52  provides protection from open flames or other direct heat and yet advantageously easily collects meat and steam drippings from the meat during the cooking process which otherwise often enhance the charring and flame damaging process. As shown in  FIG. 39 , the base  52  also advantageously provides a platform for cooking vegetables, garnishes, or other products at the same time the meat is cooking both with the roasting process and marinating or cooking with heated fluid from the fowl or other meat drippings and steam (see also  FIGS. 27-31 ). The base  52  can also even advantageously be used as a serving tray for a table, serving counter, or the like.  
      As illustrated, the infusor body  62  preferably has a proximal end portion with a greater circumference than the distal end portion to enhance insertion of the meat infusor  60  into an inner cavity of a fowl F to be cooked and enhance closing off of or sealing a lower end portion of the inner cavity with the proximal end portion of the infusor body  62  when the meat infusor  60  is inserted into the fowl main inner cavity. This closing off or sealing of lower end portions or a lower end opening of the main inner cavity of the fowl, e.g., where the internal organs of the fowl were once located prior to cleaning and/or dressing, is preferably a pressure type seal where outer peripheries of the inner cavity of the fowl F abuttingly contact outer peripheries of the infusor body  62 .  
      Accordingly, under pressure, i.e., steam pressure, the outer peripheries of the inner cavity of the fowl F can give or soften to allow some steam to pass between the respective outer peripheries of the inner cavity and the infusor body  62 . Nevertheless, the closing off of the lower end of the inner cavity can be quite advantageous in cooking the fowl with steam supplied to the inner cavity through more distal portions of the infusor body which extend into the inner cavity. The infusor body  62  preferably has a substantially dome-type shape according to some embodiments of the present invention (see  FIGS. 1-12 ). Nevertheless, other shaped infusor bodies, such as an hour glass shape (see  FIGS. 13-14 ), oval shape, elliptical, polygonal, and other shapes which preferably provide for closing off of the lower end of the inner cavity of the fowl, can be used as well, as understood by those skilled in the art and according to the present invention.  
      To further enhance this goal of having a fully closed or substantially closed inner cavity, the meat infusor  62  further includes at least one cavity opening support member  71 ,  72 ,  73 ,  74  connected to and extending outwardly from the infusor body  62  to thereby assist in maintaining the fowl cavity in an open position. This support member or members  71 ,  72 ,  73 ,  74  also provide a heat path for the more distal end portions of the inner cavity to contact, and preferably singe, or otherwise supply heat to these portions of the cavity through these support members  71 ,  72 ,  73 ,  74  (see  FIG. 7 ). The at least one cavity opening support member  71 ,  72 ,  73 ,  74  preferably is provided by a plurality of fin members connected to distal portions of the infusor body  42  and extending outwardly therefrom. When a fowl F, for example, is positioned on the meat infusor  60 , the fin members  71 ,  72 ,  73 ,  74  preferably extend upwardly from a horizontal support surface underlying the base  52 . Each of the plurality of fin members  71 ,  72 ,  73 ,  74  can advantageously be provided by a relatively thin plate formed integral with the infusor body  62  and extending upwardly and/or outwardly therefrom when the base  52  is positioned in a substantially horizontal plane as illustrated.  
      The fin members  71 ,  72 ,  73 ,  74  can also be wire frame members (see  FIGS. 17-19  and  37 - 38 ), a plurality of spike or prong members, or other shapes and configurations which preferably accomplish the function of enhancing opening of and support of the more distal ends of the main inner cavity of the fowl. The wire fin members  571 - 574 , for example, can be welded or otherwise connected to the infusor body along a connecting portion  577 , e.g., weld spot. The plurality of fin members  71 ,  72 ,  73 ,  74  are preferably spaced-apart and positioned substantially symmetrical around the infusor body  62  and extend upward from the infusor body  62  when the base  52  is positioned on a horizontally extending cooking surface as illustrated. This position advantageously allows steam from the heated liquid container  55  having liquid therein to rise into the inner cavity of the fowl F and more easily reach and assist in cooking these more distal portions of the inner cavity. The plurality of openings  55  of the infusor body  62  also are preferably positioned between each of the plurality of spaced-apart fin members  71 ,  72 ,  73 ,  74  so that the positioning of the fin members  71 ,  72 ,  73 ,  74  and the openings  64  enhance circulation and access of the steam to the entire inner cavity of the fowl F.  
      The infusor body preferably advantageously has a low profile for stability purposes and so that more space remains between the infusor body and the distal end opening or plug member so that more space is left for steam to infuse the meat through the inner cavity. Although the meat infusor is positioned in a medial portion of the base of the single infusor embodiments, the meat infusor could be positioned along the base in other areas as well and, although not preferable, could also be used without the base in some embodiments. Also, as shown in  FIGS. 20-23 , the meat plug member  75 ′,  75 ″ can also have one or more channels  81  formed in the sealing body  82  to engage or abuttingly contact the upper peripheral surfaces of the fin members  71 ,  72 ,  73 ,  74  to provide a heat flow path thereto. In this way, the plug member  75 ′,  75 ″ can be used to provide a temperature measuring device to measure the temperature of the fins of cavities. Additionally, even without the temperature, pressure, or time sensing capabilities (see  FIGS. 22-23 ), the channels  81  provide a tighter or secure fit for the plug member  75 ′,  75 ″. As shown in the embodiment in  FIG. 12 , and although advantageous, the meat infusor  260  of the apparatus  250  does not require the fin members. This embodiment, for example, can be advantageous where it might be difficult or awkward to clean the fin members or desired to use other cooking techniques. It would also be understood by those skilled in the art that the fin members could be formed to readily detach from the infusor body. This second embodiment of the apparatus  150  also has a base  252 , handles  254  connected or formed in the base, a plurality of openings  164  formed in the meat infusor  260 , and a meat plug member  175 . This meat plug member  175 , for example, has steam release openings  178  in a different location than the meat plug member  75  of the first embodiment. The meat plug member  375  could also be positioned to underlie the distal end opening of the fowl as shown in the embodiment of an apparatus  35  in  FIGS. 13-14 . This embodiment has a meat infusor  360  also has a plurality of openings  364  and has a different shape, e.g., hourglass type, positioned on or connected to the base  362 .  
      The apparatus  50  further preferably includes a meat plug member  75  positioned to insert into outer surfaces of meat, e.g., a fowl, when positioned on the meat infusor  60  and the base  52  to inhibit steam from the meat from readily escaping or rising from a meat cavity, e.g., the main inner cavity of the fowl. The meat plug member  75  preferably forms a distal-end cavity opening seal member positioned to substantially close a distal end opening of the inner cavity of the fowl and substantially prevent steam from readily escaping through the distal end opening. This plug can also advantageously include means for visually-indicating doneness of the meat, e.g., by temperature, time, pressure, or other indications as will be understood by those skilled in the art. The visual indicating means, for example, can be provided by a temperature sensitive membrane  77 , e.g., a liquid crystal or other sensors, or other device associated with an outer surface of the plug member  475  and which changes colors or otherwise indicates that a selected temperature has been reached as understood by those skilled in the art. Likewise, time sensitive elements or combinations of time, temperature, pressure or other indicators can be used as well (see  FIGS. 20-23 ). This meat plug member  75  preferably has steam vents  78 , passageways, or other paths for slowly releasing or allowing steam from the main inner cavity to pass thereby. The meat plug member  75  can also be positioned and sized to contact distal end portions of one or more, and preferably all, of the plurality of fin members  71 ,  72 ,  73 ,  74  to enhance a heat escaping path and heat conducting path for cooking the meat.  
      A complete seal or closing off by the meat plug member  75 , however, can also be used as well. Although the meat plug member  75  is preferably a device such as illustrated and shown in  FIGS. 8, 10 ,  12 , or  20 - 23  for positioning in a distal end opening in the inner cavity of a fowl, such as the opening adjacent the neck of the fowl where the head and/or neck have been removed, it will also be understood by those skilled in the art that other shapes and types of devices, e.g., even vegetables themselves such as onions or potatoes, can also be used as such a meat plug member  75 . In effect, this substantially or fully closing off of the main inner cavity advantageously allows the fowl or other meat to be cooked by at least two types of methods, namely roasting from the heat of the grill (see  FIG. 1 ), oven (see  FIG. 4 ), stove (see  FIG. 9 ), or other heat source and steam infusing from the steam generated and infused into the inner cavity from the heated liquid container  55  and through the infusor  60  (see  FIGS. 7-8 ).  
      The apparatus  50 ,  150 ,  250 ,  350 ,  450  as shown, can be for home or commercial use, but also an apparatus  650 ,  1150  as shown in  FIGS. 24-26 ,  37 - 38 , and  40  which has a plurality of meat infusors  660 ,  1160  for cooking a plurality of fowl or other meat at substantially the same time can be used as well, as shown in the drawings. These embodiments of the apparatus  650 ,  1150  can advantageously have a base with a liquid container for each meat infusor as shown with respect to the version for typical home use, e.g., one fowl at a time, can advantageously have a base  652  with channels  1143  between the plurality of liquid containers  1155 , or can advantageously have a base  1152  which acts as both the liquid container and the region for collecting drippings from the fowl or steam. The commercial embodiment also preferably has handles for the base  652 ,  1152 , but notably the plurality of meat infusors  660 ,  1160  can form a common unit or piece which covers the base  652 ,  1152  as illustrated. Each of the meat infusors  660 ,  1160  also preferably has a configuration and structure as described above with respect to the home use embodiment. The meat plug members can be used as well with these embodiments to provide a controlled vent, preset, or pressure build venting range of operations for sealing the distal end opening of the meat (i.e., preferably poultry).  
      As shown in the embodiments of  FIGS. 27-31 , the apparatus  750 ,  850  can also include a meat infusor  760 ,  860  that has a plurality of vents V formed in a lower base surface  90  thereof. These vents V, for example, enhance collection of drippings, liquid, or moisture from the meat so that the drippings, liquid, or moisture more readily collects in the underlying base  752 ,  852  as shown. These vents V can also enhance cooking of vegetables of the like when positioned there around. The vents V or openings can be integrally formed with or connected to the meat infusor  760 ,  860  such as in the lower base surface  90  or, alternatively, can be a separate grating member  91  which is supported by the lower surface  90 ′ of the meat infusor  860 .  
      As shown in the embodiment of  FIGS. 32-34 , one or more heat enhancing members  995  such as a plurality of spaced-apart strip members formed of copper or silver can be added to, connected to, or integrally formed with the base  952  of the apparatus  950 . These heat enhancing members  995  provide a path of travel to underlie the liquid container  955  to thereby more quickly heat liquid positioned therein. This quick heat in this region advantageously allows the meat to cook more quickly, but also allows more time for the marinade or other flavoring to penetrate the meat before the outside is finished roasting.  
      As shown in the embodiment of the apparatus  1050  in  FIGS. 35-36 , the heat enhancing member can also be a layer  1042  of copper or silver (or other heat enhancing material) that forms an underlying layer under the surface  1044  of the liquid container  1055  and in the air gap region of the base  1052  surrounding the liquid container  1055 . The meat infusor  1060  would still preferably overlie at least peripheral regions of the liquid container  1055  as well.  
      As illustrated in  FIGS. 1-40 , the present invention also advantageously provides a method of cooking meat. This method preferably includes substantially sealing both lower and upper openings of an inner cavity of a fowl F when positioned in a vertical position on a substantially horizontally extending cooking surface and supplying steam to the inner cavity through the lower end or proximal opening of the inner cavity to thereby increase the steam pressure within the inner cavity. As described and illustrated, this method also includes simultaneously supplying roasting heat to the outer surfaces of the fowl when the steam is supplied to the inner cavity when substantially sealed. The steam preferably includes a preselected flavor, e.g., a marinade, beer, lemonade, or other desired selection, and is created from a change of state of a corresponding flavored liquid positioned adjacent the lower opening of the inner cavity and preferably within a liquid container  55  such as shown and described. The method still also can include supplying heat to the flavored liquid to cause the flavored liquid to change states to the flavored steam.  
      Another method of cooking meat, namely fowl, is provided which preferably includes simultaneously supplying roasting heat to outer surfaces of a fowl and supplying steam to the inner cavity when the inner cavity is substantially sealed. The method can also advantageously include providing a meat infusor  60  to substantially seal a proximal end opening of the inner cavity of the fowl through which steam is supplied to the inner cavity and providing a meat plug member  75  to substantially seal a distal end opening of the inner cavity of the fowl.  
      Yet another method of cooking meat such as fowl is provided which preferably includes positioning a meat infusor  60  to substantially close off outer peripheries of a proximal end of a main inner cavity of the fowl and supplying steam through the meat infusor  60  to the inner cavity of the fowl. The steam is preferably provided by the step of heating a liquid underlying the meat infusor  60  with a heat source so that the liquid changes state to the steam. The method can also include supplying heat to outer surfaces of the fowl to thereby roast the fowl with the same heat source, e.g., grill, oven, stove, internal heat source, or other heating source, which heats the liquid that changes state to form the steam.  
      In the drawings and specification, there have been disclosed a typical preferred embodiment of the invention, and although specific terms are employed, the terms are used in a descriptive sense only and not for purposes of limitation. The invention has been described in considerable detail with specific reference to these illustrated embodiments. It will be apparent, however, that various modifications and changes can be made within the spirit and scope of the invention as described in the foregoing specification and as defined in the appended claims.