I do all my roasting in the ceramic BBQ, with roasts placed directly on the
grill and poultry on a vertical stand. Ribs go on a rib rack.

We're not big on gravy anyway, so I don't bother collecting the juices; the
tough, cheap (but flavorful) cuts used for BBQ, and the flavor imparted by
the charcoal and wood (and brines for poultry) result in roasts that don't
need gravy for flavor.

--------------------------------------------------------------------------------
Louis Cohen
Living la vida loca at N37° 43' 7.9" W122° 8' 42.8"


"zenit" > wrote in message
...
>
> It's made of 18/10 stainless (no aluminum core) with horizontal
> handles but at $69.95 and free shipping from amazon.com, it may be
> time to ditch those disposables from Wal-Mart... It'll handle a good
> sized bird and stand up to the deglazing and whisking required to make
> a decent gravy better than those non-stick versions we all have hidden
> in our cabinets...
>
> For those of you who wish to spout off about All Clad's prices,quality
> or necessity--buzz off... A turkey can be cooked on a stick but a nice
> roasting pan is an investment with a return that can't be measured by
> an accountant's calculator... Cook's Illustrated agrees... So
> there...!
>
> <! -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- >
> zenit