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No more burnt gravy! - Calphalon roasting pan

But it seems hard to believe that gravy can't be made in this roasting pan - I mean it seems like a nice quality roasting pan? Is it just common knowledge that gravy can't be made in a non-stick roasting pan?

Nov 23, 2009
johnandscooter in Cookware

No more burnt gravy! - Calphalon roasting pan

Hi,
I used to be able to make a nice gravy - that is until I recieved a Calphalon non-stick roasting pan as a wedding gift. For some reason for the past few years now that I have this roasting pan my turkey drippings burn in the bottom of my calphalon non-stick roasting pan.

Any thoughts or suggestions as to why this is happening? I wonder if the non-stick surface has something to do with it? It shouldn't be too hot - I have done 375 degrees. It looks as if the fats and oils really separate on the bottom of the pan and burn. My gravy has been burnt tasting and gross ever since I've started using this pan.

John

Nov 23, 2009
johnandscooter in Cookware

Slicing Ribeye roast for philly cheese steak

Thanks for all your input. I did it and it was OUTSTANDING.

We bought about 10 lbs of ribeye roast from Costco. We sliced it thin on a meat slicer.
For the rolls, we found a Amoroso roll distributor within 10 miles of our house, so we bought a box of 48 for only $18! And of course the whiz and onions.

We did this for a tailgate. We've all been to philly and we love philly cheesesteaks. These were identical to Jims. So there we have it. Ribeye is awesome... and I cut some of fat off before slicing, but not all of it.

A+ on my scale!

Sep 08, 2008
johnandscooter in Home Cooking

Slicing Ribeye roast for philly cheese steak

Well a friend has a meat slicer, so I got that taken care of. Now I guess i'll buy the roast and slice it. I'll keep ya posted.

And I went to three grocery stores around my area, none will slice meat! Either they are lazy or they don't have the slicer. Oh well.

Sep 06, 2008
johnandscooter in Home Cooking

Slicing Ribeye roast for philly cheese steak

Does anyone have any tips on how to make homemade philly cheese steaks.

I was going to buy a 5-6 lb ribeye roast from costco and then thinly slice it. The problem is how to slice it.

I have read online that if I freeze the roast for an hour or so, then I should be able to slice it with a knife. However, i'm afraid this won't be as thin as an authentic Jim's steak, for example. I'm wondering if I need to go buy a slicer?

Also, I was looking at the Ribeye roast in the store and I notice that it's heavily marbled with fat. Do I include the fat?

Thanks!

John

Sep 06, 2008
johnandscooter in Home Cooking

Cut pork shoulder into smaller pieces for smoking?

another pic, from the grill. This was a few hours into it.

Apr 27, 2008
johnandscooter in Home Cooking

Cut pork shoulder into smaller pieces for smoking?

It turned out very well! Thanks so much for everyone's input.

I started the pork at 7:30 am and it finished resting at 8pm.

It was delicious. It pulled apart so easily. We made an eastern carolina style sauce which was pretty good.

For future reference and so we could learn from our mistakes, we decided to video tape a little bit of the BBQ. I posted it on you tube. I'd love any comments you guys have about our method: http://www.youtube.com/watch?v=6xJig7...

We didn't do the fuse method but we were really interested in it. We used those charcoal containers and spread them out on each side of the grill.

In order to keep the temperature, we had to add about 3 or 4 charcoals every 1.5 hours. Each time we added 1 or 2 more wood chunks.

Apr 27, 2008
johnandscooter in Home Cooking

Cut pork shoulder into smaller pieces for smoking?

fantastic!

I will give it a try with 3 nice size chunks. Now how long will 3 chunks last? Surely not the entire time?

I am planning on a carolina style sauce, i will consider yours.
alright, i need to head to bed. the smoking begins tomorrow at 7:30!

ill keep you posted, hopefully with a great picture of a nice smoked butt!

Apr 25, 2008
johnandscooter in Home Cooking

Cut pork shoulder into smaller pieces for smoking?

So is there an agreement on roughly how many wood chunks to add over the course of an 8-10 hour smoke?

In my previous attempts, i apparently have been oversmoking. Now I see how it is possible to keep the lid closed for a long time!

I was adding wood chunks (maybe 2 or 3 of the 3 in high by 5 in wide chunks to my charcoal per hour).

You guys are helping me out quite a bit. I thank you!

Apr 25, 2008
johnandscooter in Home Cooking

Cut pork shoulder into smaller pieces for smoking?

Your picture brings up a good point. I see three wood chunks? Is that your only smoke source for the 6 hours? I was adding a few chunks each hour to keep the smoke rolling out.

I guess the question is: how much smoke is enough?!

Apr 25, 2008
johnandscooter in Home Cooking

Cut pork shoulder into smaller pieces for smoking?

That's a really clever idea. I will give that a try!

Apr 24, 2008
johnandscooter in Home Cooking

Cut pork shoulder into smaller pieces for smoking?

Thanks!
Yes, I mean butt. I'm very new at this. I have a weber performer and this will be my 4th time smoking. I've done ribs twice and a pork butt. My first time with the 3 hours and then the crock pot, well that was just to see if i could even get the charcoal grill smoking. it was a test!

yes, friday night rub.

ill take your advice!

Apr 24, 2008
johnandscooter in Home Cooking

Cut pork shoulder into smaller pieces for smoking?

I saw a recipe somewhere where the instructions are to cut the pork shoulder into 4 small pieces to cut down on the smoking times.

Can anyone comment on the downside of this? Wouldn't 4 small pork pieces get to a higher temperature faster than one big shoulder?

This saturday I am planning my second attempt at smoked pulled pork. For the first time, I smoked the entire shoulder for about 3 hours then finished it off in a crock pot. I would like to do the entire thing in the smoker.

Is it possible to do this within 6-8 hours in the smoker, or should it be transfered to the oven to finish the temperature off?

I'm using a charcoal grill as a smoker so i'm afriad its going to be difficult to do anything more than 6-8 hours.

Advice?

John

Apr 24, 2008
johnandscooter in Home Cooking