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Ham and Potatoes - Drip pan

edited 4:37PM in EggHead Forum
I am considering cooking a bone-in ham on the BGE and envision using a plate setter with drip pan and grid.[p]I think sliced potatoes in the drip pan should make some tasty potatoes.[p]I am wondering if I should expect the potatoes to just turn into a big mess instead of the great tasting things I envision.[p]Any thoughts will be appreciated.

Comments

  • BlueSmokeBlueSmoke Posts: 1,678
    KL,
    Sounds like an interesting and delicious experiment. I think thick slices of potato, with a little dilute ham stock in the drip pan, would work very well.[p]Let us know how it works.[p]Ken

  • NessmukNessmuk Posts: 251
    KL,
    Anything that drains should be evacuated. My Traeger has a tray that drains all drippings to a bucket on the outside. My family & I like that process.[p]Never cook or use marinades or drippings.[p]

  • JSlotJSlot Posts: 1,218
    I think it would work fine, KL. Drippings are perfect flavoring agents (aus jus comes to mind). They are also the "secret" ingredient in many award winning BBQ sauces. My standard indirect setup uses the upside down plate setter with a drip pan sitting between the legs. However, when I want to use the drippings for gravy or sauce, I place the meat on the v-rack and the drip pan underneath. Any liquid tends to burn when it sits directly on the heat deflector.[p]Jim
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