CajunSmoker
is One Chatty Farker
Curses, foiled again (Snidely Whiplash mod)
I voted yes:-D I love my foil NTTAWWT:icon_blush:
I voted yes:-D I love my foil NTTAWWT:icon_blush:
Texas Crutch
- Thread starter leanza
- Start date
gordo
Knows what a fatty is.
Hey, I live and cook in Texas, think I use it?
I like the shiny side out..:biggrin:..lol
I like the shiny side out..:biggrin:..lol
River City Smokehouse
is Blowin Smoke!
In the past while using my stick burner I used the Texas crutch. Now with the FEC 750 I don't need it. If I were cooking on a stick burner or something other than the FEC then I would use it every time.
B
Big-Country
Guest
I voted yes. I use the crutch on ribs and butts and would not change for anything. I have tried without and prefer the results with it.
ZILLA
is One Chatty Farker
Sometimes, but I don't think it's a crutch any more than using charcoal instead of logs is a crutch. You don't have to have it to make great BBQ but if you're unwilling to use it to your advantage then you may not achive success.
RichardF
is Blowin Smoke!
I'm the first thing that comes to mind with the mention of foil
I don't bring it up unsolicited - That being said, I'm a live and let live kinda guy. If you want to steam your meat and it works for you, go right ahead. For the period of time it's wrapped up, you might as well have it in one of these
:wink:
S
SP
Guest
I foil to hold, but rarly when its on the smoker. Made the fire for smoke flavor might as well use it.
P
Papa Hogg
Guest
I always use plastic wrap before foiling...it makes less of a mess & it keeps the juices cloeser to the meat.
Much like pellet cookers!
RichardF
is Blowin Smoke!
You sir are a shinning example of how to use foil :idea:
I always foil my ribs when I cook. But, I don't foil the brisket or butts since I want to form a good and crunchy crust on the outside. As others have said, you lose that cruch when you foil due to the steam factor. But with the ribs, the last step I do is to let them sit in a cooler and the foil helps hold the temps and it also helps keep the cooler clean.
BobBrisket
Moderator
I guess if it isn't banned in a competition then it's considered a tool. I've done foiled and unfoiled briskets. Like the foiled better.
Interesting where this thread has gone since yesterday. I hear hornets stirring!!
Interesting where this thread has gone since yesterday. I hear hornets stirring!!
michiana mark
is one Smokin' Farker
Put me down for foiling. As far as shiny side in or out, try this.http://www.alcoa.com/reynoldskitchens/en/faq_detail.asp?info_page_id=743&prod_id=1789&cat_id=1337
Bigmista
somebody shut me the fark up.
It's only a crutch if you can't cook without it.
I use it. I like the results.
IMHO, crunch bark is overrated. Beef=Tender, Fried chicken=Crunchy.
Do that and all is right in my world.
I use it. I like the results.
IMHO, crunch bark is overrated. Beef=Tender, Fried chicken=Crunchy.
Do that and all is right in my world.
ModelMaker
Quintessential Chatty Farker
It makes no difference which side you use. There is no coating, the only reason one side is shiny is because when it's being rolled the preassure roller causes it to become polished.
Now Reynolds "Release" foil has one side coated with a coating allowing it to become nonstick.
ModelMaker
Wayne
is Blowin Smoke!
I never foil my butt either, but I do wear a foil lined baseball cap so the UFOs cannot read my mind. As for a good and crunchy crust on my butt I will have to invoke my rights under the 5th Ammendment.
B
Bottles 'n Bones BBQ
Guest
Never foiled briskets or butts, except for Fitz's.
Me? No. I'm with Wayne. Foil's for hats...and ribs.....and the 5th amendment.
Me? No. I'm with Wayne. Foil's for hats...and ribs.....and the 5th amendment.
jsimonson0
Full Fledged Farker
For pork butts, absolutely. Helps me keep the food hot between cooking and serving.
Ribs or anything else, no way. Tried it once and didn't like how they came out. Almost akin to boiling-tender, which is not a good thing. Haven't done a brisket yet, may have to give the foil a go when I do that...
Ribs or anything else, no way. Tried it once and didn't like how they came out. Almost akin to boiling-tender, which is not a good thing. Haven't done a brisket yet, may have to give the foil a go when I do that...
Bentley
Babbling Farker
I am getting ready to put a Stoker on Louisiana Grill WholeHog pellet pit, I wonder if I will be shunded by the BBQ Qmunity?
Against The Grain
Full Fledged Farker
Never use foil but use food service plastic wrap. Meat continues to cook while wrapped hot. When reheating you can go up to 200 degrees. Foil seems to make the meat loose its smoke.
