Not an expert on gravy and need advice, I got basically pure fat
drippings from my pork shoulder, I was thinking to dilute 1/2 cup of fat
with 1/2 cup of milk, then use that for gravy, am i off target, usually
I use dripping from a bird but the pure fat is throwing me off.
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regards, mike
piedmont, The Practical BBQ'r
http://sites.google.com/site/thepracticalbbqr/
(mawil55)