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-   -   Texas Crutch (http://www.bbq-brethren.com/forum/showthread.php?t=36842)

leanza 01-28-2008 08:44 PM

Texas Crutch
 
My dear Brother Bentley introduced me to a new cooking term, "Tx Crutch". Never heard of it before today so, I Google'd it and was educated. I would like to know the Brethern's feeling on the subject. How about a poll?

Westexbbq 01-28-2008 08:48 PM

I have been known to use the crutch from time to time.

BBQ Grail 01-28-2008 08:54 PM

You say crutch!

I say technique!

MilitantSquatter 01-28-2008 09:00 PM

check out this thread on the Texas Crutch for answers.

http://www.bbq-brethren.com/forum/sh...t=texas+crutch

Bentley 01-28-2008 09:03 PM

I don't leave home without it!

Spell my name right Beach! :)

leanza 01-28-2008 09:07 PM

Wait...Wait, wait. Bentley, I thought for it too truely be the Tx Crutch, you need a liquid to braise whach ever you got going on inside that foil???
What's a true crutch here?:eusa_clap:eusa_clap:eusa_clap:eek:

txschutte 01-28-2008 09:30 PM

Gotta have it. Use it like mad on the ribs and butts. Shiny side to food. That side has the coating on it. Shiny side out when making martian anti-mind reading hats, too.

Azinine 01-28-2008 09:34 PM

I voted yes, but it depends on what I have a hankering for. I usually crutch because I want super moist and tender meat (gay woodpile mod), but I sometimes go sans crutch if I'm in the mood for a nice, tasty bark.

Meat Burner 01-28-2008 10:16 PM

Quote:

Originally Posted by trp1fox (Post 547700)
You say crutch!

I say technique!

What he said! Sometimes your technique varies....yes, no, maybe, lookin to make the best we can. I do sometimes and not others. :wink:

bbqbull 01-28-2008 10:20 PM

Depends on my situation. Are we eating the food where I cooked it or am I going to have to transport it 25 miles.

I do it both ways, not saying whats rite or wrong!

The guy in the red shirt would probably kick my arse but there are more than one way to accomplish a mission.

Paul is a good friend of mine.................Hope he doesnt see this post from me.

Bentley 01-28-2008 11:05 PM

Quote:

Originally Posted by Azinine (Post 547722)
but I sometimes go sans crutch if I'm in the mood for a nice, tasty bark.


The ole crutch does mess with the bark, only thing I dont like about it!

Jaberwabee 01-29-2008 12:49 AM

This crutch bullsh1t is just that "BULLSH!T" . Foil is a tool, just like pelletts, lump charcoal, a rub, a mob, a glaze, and a cooler. It has its advantages and disadvantages....You won't win a contest because of it, or lose without it. If you want to use it, use it.

Sawdustguy 01-29-2008 03:55 AM

We find it next to impossible to cook a contest without it.

swamprb 01-29-2008 03:58 AM

I took the PK class last year and cooked the brisket on my UDS. It was done way before everyone else. I didn't know about coolering at the time, and was really nervous about it drying out. Knowing his disdain for said aluminum product, I asked a few experienced cooks what to do, a couple Thermopens confirmed its degree of doneness, I asked PK what I should do? He asked if my thermometer was calibrated, and it was, so he had me double wrap it in Foodservice wrap, foil and place it in my small cooler until turn in. I took 4th Place for brisket. His approach was to cook without it. Depends what cooker I'm using if I Texas crutch it or not.

Sawdustguy 01-29-2008 04:14 AM

My wife took Paul Kirks cooking class and he used foil also. Don't let him kid you.


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