zenit > wrote in news:89pdp096eobuh1jroa0h7k6mjebiagpjm5
@4ax.com:

>
> 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...!

Well, you've covered all the bases, haven't you? No critics need apply?
I'd say you're prematurely on the defensive. No need to be in such a huff.

I have no need of your All-Clad Lasagna Pan, as I'm quite content with my
Le Creuset enameled cast iron roasting pan. I've had it for years, and
it'll probably outlive me.

As for those disposables from Wal-Mart or anywhere else, they're still
great for those occasions where you want or need to take something
somewhere and would rather not return home with a pan.

--
Wayne in Phoenix

*If there's a nit to pick, some nitwit will pick it.
*A mind is a terrible thing to lose.

zenit > wrote in news:89pdp096eobuh1jroa0h7k6mjebiagpjm5
@4ax.com:

>
> 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...!

Well, you've covered all the bases, haven't you? No critics need apply?
I'd say you're prematurely on the defensive. No need to be in such a huff.

I have no need of your All-Clad Lasagna Pan, as I'm quite content with my
Le Creuset enameled cast iron roasting pan. I've had it for years, and
it'll probably outlive me.

As for those disposables from Wal-Mart or anywhere else, they're still
great for those occasions where you want or need to take something
somewhere and would rather not return home with a pan.

--
Wayne in Phoenix

*If there's a nit to pick, some nitwit will pick it.
*A mind is a terrible thing to lose.

>zenit writes:
>
>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...!

For the price it's no bargain (even at half that price it's no bargain, 'cause
it's a piece of Crap... got them horrid loving cup ear handles sticking out
(the only thing All-Crap about it are those fercocktah handles), and at only
12" X 15" it's pretty puny for roasting a turkey... and those large diameter
corners are kinda stupid too, simply makes for so much less volume. Here's a
better picture of that design abortion:
http://www.cutleryandmore.com/lasagna.htm

A far, far better choice at less than half the price, and more than twice the
pan (20" X 13") is the Farberware roasting pan... long time proven design makes
for an extremely ridgid pan, no racking/warping means no accidents.
http://tinyurl.com/4k6mz


---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

"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

You certainly do not want a solid stainless pan for roasting. Stainless is a
****-poor heat conductor and while this won't matter in the oven it
certainly will on the stovetop when you are deglazing the pan, making gravy,
etc. I have a Calphalon roaster and it is great - while I generally do not
like this style of cookware it is good for this purpose. Conducts heat well,
indestructable surface, not too heavy. Not dishwasher safe, tho. For lasagna
the best pan I have ever seen is from le Creuset.


--
Peter Aitken

Remove the crap from my email address before using.

On Sat, 13 Nov 2004 23:23:10 -0600, zenit
> scribbled some thoughts:

NOTE: Best viewed in a fixed pitch font

>
>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


What about a glass pan? Nah, I just looked at my pan, and
probably a chicken would fit, or a duck or goose. Probably
not one of the domesticated, probably human growth hormone
birds/force fed bird found in the supermarket.

What about an ostrich? THAT would be something! Got an
oven big enough, or would it be an open pit scenario?

http://www.samcooks.com/flavor/NewMeats.htm

--
Sincerely, | (©) (©)
| ------ooo--(_)--ooo------
Andrew H. Carter | /// \\\
d(-_-)b |

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

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

zenit > wrote in news:lh7fp05k2s2avde2iuger86rfchoovbdep@
4ax.com:

> One thing absolutely predicable about this group is its absolute
> predictability... With the right bait, one can catch trout in a toilet
> bowl... Laffin'...
>
> <! -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- >
> zenit

I never criticized your choice.

You're just an ass trying to find a place to display itself. What better
place to do so than here, where people clearly see you for what you are.

You've never contributed an original thought or anything useful yet. Why
would we expect you to do so now.

<plonk>

--
Wayne in Phoenix

*If there's a nit to pick, some nitwit will pick it.
*A mind is a terrible thing to lose.

zenit wrote:
>> ````````````
>
> And trout #2 rises to the bait and takes it with his usual sociopathic
> gusto... Do you paint your face before posting...?
>
> <! -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- >
> zenit

So you *DO* admit that your original post was just a troll? Thought so.

zenit wrote:
>> ````````````
>
> And trout #2 rises to the bait and takes it with his usual sociopathic
> gusto... Do you paint your face before posting...?
>
> <! -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- >
> zenit

So you *DO* admit that your original post was just a troll? Thought so.

> intended to get a rise out of some of the more opinionated in
>the group... Just a bit of fun and no one should take it seriously...
>
>zenit

You're the one thinks only your opinion carries weight, and you're the only one
taking yourself seriously... and you're not funny, you're sad.


---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

> intended to get a rise out of some of the more opinionated in
>the group... Just a bit of fun and no one should take it seriously...
>
>zenit

You're the one thinks only your opinion carries weight, and you're the only one
taking yourself seriously... and you're not funny, you're sad.


---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

Wayne Boatwright > wrote:
<snip>
: I have no need of your All-Clad Lasagna Pan, as I'm quite content with my
: Le Creuset enameled cast iron roasting pan. I've had it for years, and
: it'll probably outlive me.

<sigh> I'd love one of those. One of their big casseroles would do me
well too. Some day...

: As for those disposables from Wal-Mart or anywhere else, they're still
: great for those occasions where you want or need to take something
: somewhere and would rather not return home with a pan.

My mother got one of the big alumininum roasting pans at the dollar store
for the T-Day turkey. She decided that, this year, she wants dinner to be
as easy for HER as possible, and I say good on her! She also went with
paper plates this year. I told her I'd gladly, if nervously, do the
dishes just to use the 'ancestral' china, but she was adamant.
30-people, oi! It was a relatively stress-free day all the way around
which, in my fam, is unusual :-) She made the turkey and the potatoes,
auntie and I did the rest.

Next year, I think I'll take on the job, and then it will be completely
stress-free for mom :-)

Tammy
Sacramento, California

TammyM wrote:

> My mother got one of the big alumininum roasting pans at the dollar store
> for the T-Day turkey. She decided that, this year, she wants dinner to be
> as easy for HER as possible, and I say good on her! She also went with
> paper plates this year. I told her I'd gladly, if nervously, do the
> dishes just to use the 'ancestral' china, but she was adamant.
> 30-people, oi!

I see your mom's point, yet I can't bring myself
to spend money on disposables that will not only
fill the overly stressed landfills but...and are
just depressing (to me) to eat off. I'd rather
wash dishes. The real question is-how did you seat
that many?? lol
Goomba

TammyM wrote:

> My mother got one of the big alumininum roasting pans at the dollar store
> for the T-Day turkey. She decided that, this year, she wants dinner to be
> as easy for HER as possible, and I say good on her! She also went with
> paper plates this year. I told her I'd gladly, if nervously, do the
> dishes just to use the 'ancestral' china, but she was adamant.
> 30-people, oi!

I see your mom's point, yet I can't bring myself
to spend money on disposables that will not only
fill the overly stressed landfills but...and are
just depressing (to me) to eat off. I'd rather
wash dishes. The real question is-how did you seat
that many?? lol
Goomba

> Goomba38 writes:
>
>TammyM wrote:
>
>> My mother got one of the big alumininum roasting pans at the dollar store
>> for the T-Day turkey. She decided that, this year, she wants dinner to be
>> as easy for HER as possible, and I say good on her! She also went with
>> paper plates this year. I told her I'd gladly, if nervously, do the
>> dishes just to use the 'ancestral' china, but she was adamant.
>> 30-people, oi!
>
>I see your mom's point, yet I can't bring myself
>to spend money on disposables that will not only
>fill the overly stressed landfills but...and are
>just depressing (to me) to eat off. I'd rather
>wash dishes. The real question is-how did you seat
>that many?? lol
>Goomba

Disposable aluminum pans are handy for when traveling with a dish, no need to
be concerned with the return of a good pan, but they are dangerous for roasting
heavy pieces of meat. I know some people are too lazy to clean a pan so they
use disposables but if the turkey is placed on a rack and a 1/4" of water is
placed into the pan then clean up is a breeze, and so is making gravy.


---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

Goomba38 wrote:
> TammyM wrote:
>
>> My mother got one of the big alumininum roasting pans at the dollar
>> store for the T-Day turkey. She decided that, this year, she wants
>> dinner to be as easy for HER as possible, and I say good on her! She also
>> went with paper plates this year. I told her I'd gladly,
>> if nervously, do the dishes just to use the 'ancestral' china, but
>> she was adamant. 30-people, oi!
>
> I see your mom's point, yet I can't bring myself
> to spend money on disposables that will not only
> fill the overly stressed landfills but...and are
> just depressing (to me) to eat off. I'd rather
> wash dishes.
Whatever happened to the 'hippie' inspired slogan "reduce re-use recycle"?
To look at what is offered in your average supermarket there is no such
thing!
Sure - there are those cute symbols ( al little triangle made up of arrows)
that, in the long run, mean nothing!We have been co-opted by the
corporstions that profess to sell us good food but only offer crap and only
think about profit. Health? HaH. Get your goods from the producer if and
while you can. Do not feed your children with the chemical crap that fills
all the market shelves today.
The modern version of the 'black death' is in the wings. Just wait.

On topic:
Steet and sour garlic beef;
!/2 pound beef tenderloin - best (or any fine grained beef - NOT stew
beef!)
OR - pork tenderloin (it would now become garlic pork S & S )
2 Tbsp veg oil (Canola recommended)
1 pound white onions
1 pound fresh brocolly
1 pound fresh tomatoes
1 pound sweet green peppers
!/4 cup white vinegar
1/8 cup cider vinegar
2 Tbsp soy sauce.
1 Tbsp Worchester sauce
1/8 cup country honey (never use white sugar for this)
1/2 cup water
1 Tbs corn starch (or to achieve thick sauce)\
4 to 6 garlic cloves (minced). Best are locally produced garlic cloves - the
Chineese stuff doesn't have the necessary kick..
Prep:
Chop all veggies into 1/2 inch pieces.
Steam onions, brocolly and peppers until 'al dente'. set aside.
Sear beef in really hot skillet. (or wok if you know how to use one of
those). Do not be tempted to flour the meat.
Beef shoulde be rare at this point.
Combine garlic, honey, vinegars, soy Worcherter water and starch in
separate container. Stir vigorously before using.
When beef is lightly browned (and rare) add all other ingredients and cook
until sauce thickens - usually just after it boils.
Fresh ground pepper to taste.(optional).
5 spice to taste (optional).
Serves 2.
Increase beef to serve up to four.
Serve with rice.
Be strong.
Declare that there are no seconds!
What happens after this I am not responsible for.
As I am not responsible for spelling errors!
Enjoy.
Ken.

--
http://www.rupert.net/~solar
Return address supplied by 'spammotel'
http://www.spammotel.com

Goomba38 wrote:
> TammyM wrote:
>
>> My mother got one of the big alumininum roasting pans at the dollar
>> store for the T-Day turkey. She decided that, this year, she wants
>> dinner to be as easy for HER as possible, and I say good on her! She also
>> went with paper plates this year. I told her I'd gladly,
>> if nervously, do the dishes just to use the 'ancestral' china, but
>> she was adamant. 30-people, oi!
>
> I see your mom's point, yet I can't bring myself
> to spend money on disposables that will not only
> fill the overly stressed landfills but...and are
> just depressing (to me) to eat off. I'd rather
> wash dishes.
Whatever happened to the 'hippie' inspired slogan "reduce re-use recycle"?
To look at what is offered in your average supermarket there is no such
thing!
Sure - there are those cute symbols ( al little triangle made up of arrows)
that, in the long run, mean nothing!We have been co-opted by the
corporstions that profess to sell us good food but only offer crap and only
think about profit. Health? HaH. Get your goods from the producer if and
while you can. Do not feed your children with the chemical crap that fills
all the market shelves today.
The modern version of the 'black death' is in the wings. Just wait.

On topic:
Steet and sour garlic beef;
!/2 pound beef tenderloin - best (or any fine grained beef - NOT stew
beef!)
OR - pork tenderloin (it would now become garlic pork S & S )
2 Tbsp veg oil (Canola recommended)
1 pound white onions
1 pound fresh brocolly
1 pound fresh tomatoes
1 pound sweet green peppers
!/4 cup white vinegar
1/8 cup cider vinegar
2 Tbsp soy sauce.
1 Tbsp Worchester sauce
1/8 cup country honey (never use white sugar for this)
1/2 cup water
1 Tbs corn starch (or to achieve thick sauce)\
4 to 6 garlic cloves (minced). Best are locally produced garlic cloves - the
Chineese stuff doesn't have the necessary kick..
Prep:
Chop all veggies into 1/2 inch pieces.
Steam onions, brocolly and peppers until 'al dente'. set aside.
Sear beef in really hot skillet. (or wok if you know how to use one of
those). Do not be tempted to flour the meat.
Beef shoulde be rare at this point.
Combine garlic, honey, vinegars, soy Worcherter water and starch in
separate container. Stir vigorously before using.
When beef is lightly browned (and rare) add all other ingredients and cook
until sauce thickens - usually just after it boils.
Fresh ground pepper to taste.(optional).
5 spice to taste (optional).
Serves 2.
Increase beef to serve up to four.
Serve with rice.
Be strong.
Declare that there are no seconds!
What happens after this I am not responsible for.
As I am not responsible for spelling errors!
Enjoy.
Ken.

--
http://www.rupert.net/~solar
Return address supplied by 'spammotel'
http://www.spammotel.com

Goomba38 wrote:
> TammyM wrote:
>
>> My mother got one of the big alumininum roasting pans at the dollar
>> store for the T-Day turkey. She decided that, this year, she wants
>> dinner to be as easy for HER as possible, and I say good on her! She
>> also went with paper plates this year. I told her I'd gladly, if
>> nervously, do the dishes just to use the 'ancestral' china, but she
>> was adamant. 30-people, oi!
>
>
> I see your mom's point, yet I can't bring myself to spend money on
> disposables that will not only fill the overly stressed landfills
> but...and are just depressing (to me) to eat off. I'd rather wash
> dishes. The real question is-how did you seat that many?? lol
> Goomba
>
sooner or later you come to teh conclusion that maybe it's better to
just have the meal catered or go to a restaurant

keeps the stress level down

goomba usteen

TammyM wrote:
> Wayne Boatwright > wrote:
> <snip>
> : I have no need of your All-Clad Lasagna Pan, as I'm quite content with my
> : Le Creuset enameled cast iron roasting pan. I've had it for years, and
> : it'll probably outlive me.
>
> <sigh> I'd love one of those. One of their big casseroles would do me
> well too. Some day...
>
> : As for those disposables from Wal-Mart or anywhere else, they're still
> : great for those occasions where you want or need to take something
> : somewhere and would rather not return home with a pan.
>
> My mother got one of the big alumininum roasting pans at the dollar store
> for the T-Day turkey. She decided that, this year, she wants dinner to be
> as easy for HER as possible, and I say good on her! She also went with
> paper plates this year. I told her I'd gladly, if nervously, do the
> dishes just to use the 'ancestral' china, but she was adamant.
> 30-people, oi! It was a relatively stress-free day all the way around
> which, in my fam, is unusual :-) She made the turkey and the potatoes,
> auntie and I did the rest.
>
> Next year, I think I'll take on the job, and then it will be completely
> stress-free for mom :-)
>
> Tammy
> Sacramento, California
it might get worse

problem is is that in many familyies the only time the women in the
family has any credibility is at at the table ( doubt she ever sat down
to eat--mom--please sit down and eat!!--never happens)

defusing stess ( or even hostility--the table is teh best place for
this) can lead to other madness--the table sceen in Fredrico Fellini's
felinies Amercord is the best

fwit ( for what it's worth)

goomba ustein

ilaboo wrote:


> sooner or later you come to teh conclusion that maybe it's better to
> just have the meal catered or go to a restaurant
>
> keeps the stress level down

No, I can't say I've ever hit that point on a meal
that is so important to me. I am just about
positive that mine would taste better than a
catered do.
Goomba

ilaboo wrote:


> sooner or later you come to teh conclusion that maybe it's better to
> just have the meal catered or go to a restaurant
>
> keeps the stress level down

No, I can't say I've ever hit that point on a meal
that is so important to me. I am just about
positive that mine would taste better than a
catered do.
Goomba

In rec.food.cooking, zenit > wrote:

> It's made of 18/10 stainless (no aluminum core)

You're better off with solid aluminum, preferably anodized.

Solid stainless will burn the drippings (absent careful watching) when
you are making gravy.


--
In the councils of government, we must guard against the
acquisition of unwarranted influence, whether sought or unsought,
by the military-industrial complex. The potential for the
disastrous rise of misplaced power exists and will persist.
-- Dwight David Eisenhower

In rec.food.cooking, PENMART01 > wrote:

> For the price it's no bargain (even at half that price it's no bargain, 'cause
> it's a piece of Crap... got them horrid loving cup ear handles sticking out
> (the only thing All-Crap about it are those fercocktah handles), and at only
> 12" X 15" it's pretty puny for roasting a turkey... and those large diameter
> corners are kinda stupid too, simply makes for so much less volume. Here's a
> better picture of that design abortion:
> http://www.cutleryandmore.com/lasagna.htm

> A far, far better choice at less than half the price, and more than twice the
> pan (20" X 13") is the Farberware roasting pan... long time proven design makes
> for an extremely ridgid pan, no racking/warping means no accidents.
> http://tinyurl.com/4k6mz

Sheldon's right. If you are buying a solid stainless roasting pan, then
get one that's properly sized and reasonably priced.

$70 for a small lasagna pan is just silly. And he's right about the
rounded corners.

As far as the handles go, the reason for handles sticking out like that
is to make them cool enough to grasp without using potholders. Given
that your handles will be oven temperature, having them stick out like
that is just silly. All they do is take up space. Other manufacturers
make them stick UP, and not OUT, so they don't waste space.

The whole thing is silly and overpriced. Either get a cheap stainless
roasting pan or a good aluminum one.

--
In the councils of government, we must guard against the
acquisition of unwarranted influence, whether sought or unsought,
by the military-industrial complex. The potential for the
disastrous rise of misplaced power exists and will persist.
-- Dwight David Eisenhower

In rec.food.cooking, zenit > wrote:

> I too am not a big user of sauces or gravies, as most of my heavier
> cuts are smoked using lump and wood chunks chosen to enhance what I'm
> smoking... As a native Texan, I grew up on brisket and beef ribs...
> When I left the state, I was quite surprised to find other folks 'cued
> pork and poultry... We just fried that stuff...

In the summer, I grill or Q everything. In the winter, I more often
saute or roast. Temperature isn't the issue, its available light.

Sauces and gravies are fun and delicious.

--
In the councils of government, we must guard against the
acquisition of unwarranted influence, whether sought or unsought,
by the military-industrial complex. The potential for the
disastrous rise of misplaced power exists and will persist.
-- Dwight David Eisenhower