No thanks, Donny,I don't like South Philly, deplore soggy rolls and I definitely don't want my roll dredged in water thin gravy. If I want a pot roast beef, I sure don't want it on a sandwich. I like my pot roast beef slow cooked with onions, potatoes, carrots, fresh garlic and a bit of parsley. When the beef and vegetables come out of the pot, the remaining juices, which is watery, is then thickened with corn starch, salt and pepper added to taste, and maybe a bit of beef cubes, just for added flavor.

Last night, I grilled some bacon and cheddar flavor Johnsonville Grillers on the gas grill, sauteed a mix of chopped Vidalia Onions and fresh mushrooms in an iron skillet, which was than used to smother the grillers. For seasoning on both, I used a combination of sea salt and white pepper while they were cooking. Added to that some Honey-Bourbon baked beans and a light salad. Hard to beat on a rainy, chilly, spring day - sure glad I had the forethought to build a covered deck so I could grill in nasty weather.

Tonight, it's Maryland style crab cakes and Salt Pond Oysters on the half-shell, along with some homemade potato salad mixed with minced celery and chopped, deviled egg. Love those Salt Pond Oysters!

Gary