On 27-Mar-2005, "BOB" > wrote:

> "Brick" > wrote in message

<snip>

>
> > Maybe the Kamado
> > folk will tell us how they'd to it in their big flower pots. <g>
> >
>
> Like I said in another post, I don't have any use for sauce on ribs,
> unless I over-cooked them and dried them out...
>
> BUT, when I cook a tender beef roast and want an "au-jus" I will put a
> heat deflector (pizza stone wrapped in foil) on either the lower
> bracket or the main grill with a drip pan sitting on the stone. The
> meat goes on a grill over the drip pan while the drip pan collects the
> juices, like in your idea. BUT, don't leave the drippings in for the
> entire cook or they will become too "smokey" and can possibly burn.
>
> BOB

Sounds like a plan BOB. It probably should be pointed out for the
uninitiated that the Kamado folks employ multiple grill levels in
various configurations. And those yummy drippings don't have
to be used to make a sauce for the meat. They make damned
good gravy too or sauces for vegetables. (Heed BOB's warning
about leaving the drippings in the cooker too long. Burned
drippings are worthless.)

Brick (Keep the shiny side up)

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