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Old 11-23-2012, 07:02 PM   #5
somebody shut me the fark up.
bigabyte's Avatar
Join Date: 05-10-06
Location: Overland Fark, KS

It really is the way to go. I also do this for chickens. Provided they fit in the pan, I just set them in the pan and smoke them.

I just pour all those drippings into a tall glass and skim the fat from the top and use the fat to replace some or all of the butter when making the roux. I use the liquid from the drippings as the liquid to make the gravy, usually adding a little cream and milk to give it body.

Best damn gravy ever in my opinion. Flavor matches the meat.
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