"Kent" > wrote in message
...
>
> "TFM®" > wrote in message
> . com...
>>
>>
>> "Kent" > wrote
>>
>> placing a large foil drip pan
>>> under the meat on top of the lower grate. This catches the drippings for
>>> deglazing.
>>
>> That's a new one for the culinary world, deglazing aluminum foil. Do
>> tell...
>>
>> TFM®
>>
> More trolling.
> You catch the meat drippings in a foil pan underneath what you're cooking.
> Add water to the pan. Heat to a simmer to deglaze the drippings. Strain,
> then remove fat in a separator funnel. Reduce deglazing liquid optionally
> to degree of saltiness and/or flavor. Use as stock or braising liquid.
>
>
>

I suppose I was wrong with my assumption that you were using foil instead of
a foil pan.

Get bent, cocksucker.

No matter what you do or say, you're the laughing stock of the group. Learn
to live with your status.

TFM® (hugs Kent by the neck until dead...)