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Old 12-14-2009, 01:19 PM   #2
somebody shut me the fark up.
Westexbbq's Avatar
Join Date: 09-02-05
Location: Rockin' Lake Ronfarkoma, Hinterlands of BBQ .

Up or down is the debate for decades but a lot depends on the cooker; I go fat down on my stickburner since I know the hot spots etc. but every now and then do one fat up just for old times sake.
Not sure about the Texas crunch but some folks refer to the use of foil as a "crutch".
Again, that is purely a preference thing with diametric schools of thought.
Lots of good threads that have popped up recently re the hot and fast method which might be worth a look for your purposes.
Turninado is also known as sugar in the raw but if you can't find any, try using brown sugar.
And that's all I have to say about that.
Illuminated, circa 1967.
KCBS CBJ-Texas Transplant.
Texas Smokemaster offset, Well-cured NB Silver Smoker, Santa Fe grill (retired). glory bee gasser.
Texas International Pop Festival, Labor Day 1969.
IMBAS Certified.
Just roll me up and smoke me when I die.
Always remember, no matter where ya go,
there you are.
I wanna tell you 'bout Texas radio and the big beat.
Someday, I hope to visit Penelope.
Hondo Crouch, Famous Late Mayor of Lunkenbach, Texas who advocated a 'dillo diet: "You can eat nothing but armadillos for a month, but you will have to run down and catch all the armadillos you eat and it can really take the weight off!"

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