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Gravy
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. -- regards, mike piedmont, The Practical BBQ'r http://sites.google.com/site/thepracticalbbqr/ (mawil55) |
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