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Old 09-24-2008, 05:30 PM   #11
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Super! So it has been done!

Thanks. It's obviously something I need to get over (lol). I may not make gravy tonight, but I'm going to save the juice in a tupperware container for later!
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Old 09-24-2008, 05:31 PM   #12
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LOL, I have 3 of them... just in case I ever have a gravy cravin'.
DH wouldn;t let me save 1 more.....
big meanie.
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Old 09-24-2008, 05:40 PM   #13
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I'm all out of my pork juice containers, Suzi. My father brought me over some sliced pork from a roast last week. I looked at them and thought, what am I going to do with these without any gravy? I put them in the freezer a couple days later, waiting for the day I cooked something I could make gravy with and then I'll use them for an open faced sandwich.
So IMO, you can't have enough of those containers tucked away in your fridge or freezer.
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Old 02-18-2011, 01:53 PM   #14
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I toss the excess liquid from my beer chicken. I worry about contamination.
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Old 02-18-2011, 01:54 PM   #15
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Contamination from what? It's been cooked.
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Old 02-18-2011, 01:58 PM   #16
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If the drippings are dripping into a pan underneath the bird they may not be thoroughly cooked. Chicken blood in a pan. I am leary. But, to each his own.
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Old 02-18-2011, 01:59 PM   #17
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Why wouldn't they be cooked? The drippings are even closer to the heat source than the bird in the case.
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Old 02-18-2011, 02:08 PM   #18
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Contamination? You have to bring gravy to a boiling point, right?
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Old 02-18-2011, 02:32 PM   #19
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Boy, this is an oldie.

Yeah, if there isn't contamination from roasting it in the oven, why would there be contamination from "roasting" it on top of a grill with the lid down? It's basically the same method.

That said, I still don't pour the juice from a beer can chicken into a pan and make gravy from it. No idea why not. I don't use the drippings from a smoked Italian chuck roast either. Maybe some day
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Old 02-18-2011, 02:34 PM   #20
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Quote:
Originally Posted by LAJ View Post
If the drippings are dripping into a pan underneath the bird they may not be thoroughly cooked. Chicken blood in a pan. I am leary. But, to each his own.
If there is blood in the drip pan, the bird isn't done. I believe most folks us an indirect cooking method and an instant read thermometer. If the chicken is done, the drippings are as well. Plus the fact that your thickener won't reach full potential until it boils.

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