Pan for catching drippings under roasting meat.
1Heavy-duty drip pan set between banks of charcoal Clean, oiled grate
2Heavy-duty drip pan set between banks of charcoal Clean, oiled grate on medium setting
3Clean the top, the ovens and removable drip pan frequently.
4Place breast skin side down on grill over drip pan.
5When coals are hot, arrange around drip pan filled halfway with water, close all vents.
6Place the beef tenderloin, fat side up, on the grill rack over the drip pan.
7Place a drip pan beneath the bird; the pan should be slightly larger than the bird.
8Heavy-duty drip pan set between banks of charcoal
9Test for medium-high heat above the drip pan.
10This deglazes extra flavor from the drip pan.
11Here's how to do it: Prepare your charcoal or gas grill for indirect heat using a drip pan.
12Put a drip pan in the middle of coals, then place turkey skin side up in center of grill.
13Should the builder want an entire hand-made stand, the drip pan may be beaten into shape from sheet brass or copper.
14Remove bundles and hang them on a pole with a drip pan beneath to catch the solution, which can be used again.
15A drip pan should always be used with fatty poultry to keep the fat from dripping directly into the fire and causing flare-ups.
16At the gas cooktop, he lifted one of the burner grates, set it aside, hesitated, and wiped his fingertips over the stainless-steel drip pan.