I want to add I have been cooking the roux since I started this which means hours.
You simply can't screw up on the roux because you only have one chance at it.
A burned roux gravy is a despicable and horrible thing to place before loved ones.
A replacement roux is just that, a replacement that is not up to par because you have lost all the flavors you worked so hard for.
Trust me, I have tossed a lot of roux because I got side tracked and burned them slightly.
The roast is now on a 12 inch cast iron skillet resting on a baking rack with molasses hand rubbed on it.
So that makes four cast iron implements all together with this meal.
12 inch dutch oven.
10 inch dutch oven.
10 inch skillet.'
12 inch skillet.
The 12 inch dutch oven is washed, scrubbed, oiled and set on the front porch to remove all moisture possible.
Because it is 94 F and 44% humidity outside.
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