The Legendary Texas Crutch - Foil - Page 2

devious · 04-07-2011, 11:01 AM

I am sad reading this post by this Pitmaster T guy. Long live Barbafunkaramaque!! Maybe one day his funkiness will return to us

Brewer · 04-07-2011, 11:26 AM

Quote:

Originally Posted by Bamabuzzard

People need to lighten up a bit. This is bbq not frickin' Bible Theology.

Amen brotha!

jestridge · 04-07-2011, 11:35 AM

I actually don't wrap it in foil . I lay my but on it make clean up a lot easier. But here late I use alum pans for buttts 3 butts will fit in a large alum pan perfect

Pitmaster T · 04-07-2011, 12:09 PM

Quote:

Originally Posted by Bamabuzzard

Donnie, is this your new handle? The wife and I will be in Dickinson, TX Saturday. Are there any good BBQ joints you'd recommend for us? Thanks in advance.

Well... no. Themas in Houston, maybe Papa's BBQ. Too bad you are opt coming down 45.

Why are you coming here? I think I will be cleaning my pit at the church that day.

Bamabuzzard · 04-07-2011, 12:16 PM

Quote:

Originally Posted by Pitmaster T

Well... no. Themas in Houston, maybe Papa's BBQ. Too bad you are opt coming down 45.

Why are you coming here? I think I will be cleaning my pit at the church that day.

Looking to buy a vehicle for my wife. Renting a vehicle to drive down from Shreveport with anticipation of coming back with the new one.

leanza · 04-07-2011, 01:43 PM

No Texas Carpetbagger is gonna change MY ways!

Pitmaster T · 04-07-2011, 02:56 PM

Quote:

Originally Posted by leanza

No Texas Carpetbagger is gonna change MY ways!

This makes me sad. I am thinking of how Popdaddy would have called me up on the bagphone and told to type "Texas carpet...." as a response. Gosh I miss him. :-(

Boshizzle · 04-07-2011, 03:14 PM

I find your statement that there is more than one way to cook BBQ extremely dogmatic and closed minded. I am reporting this post to the mods.

Bamabuzzard · 04-07-2011, 03:18 PM

Quote:

Originally Posted by Pitmaster T

This makes me sad. I am thinking of how Popdaddy would have called me up on the bagphone and told to type "Texas carpet...." as a response. Gosh I miss him. :-(

Well if you are ever sitting around the weegie board channeling Popdaddy let him know that The FunkyBuzzard from Bama is about to try the Night Train brisket next weekend. I'm not going to waste hundreds of dollars on experimenting on my smoker when I can take a ride on The Night Train and have Funky Cold Medina going on up in my Baby......Stumps that is.

bigabyte · 04-07-2011, 03:21 PM

Foil is good here at my house.

landarc · 04-07-2011, 03:25 PM

I am going to start foiling to make my meat more shiny. I hears women are attracted to shiny brisket.

bigabyte · 04-07-2011, 03:27 PM

Don't forget sparkly. Huge bonus.

thirdeye · 04-07-2011, 03:50 PM

Sometimes, foil has it's place.

Dave Russell · 04-07-2011, 03:57 PM

As funky as I am, I appreciate the ease of typing "Pitmaster T" as opposed to "Barbequefunkaramique"(sp?) so thanks, Donny. (I know you'll stay funky.

)

Anyway, I've read much about tweaking rubs for different techniques, but I must've missed what these tweaks specifically are, with the exception of the never-ending debate about sugars and higher temps.

For instance, I had a 13 pound packer turn out pretty dern good after 12 hrs in my little wsm last friday night, but after a long rest in the foil, I had to put it in the oven for a good bit to get the bark back. By the way, this was the first time I've ever applied some of the ingredients you've shared (ie. Montreal SS, Lawry's), in a three stage fashion and everyone was pretty happy with the taste, so thanks.

I think one of my problems was that I just had too thick a layer on, but any tips would be really appreciated.

JCHjr55 · 04-07-2011, 05:48 PM

Good post Donnie!

Great Tool to have at one's disposal.

To Use or Not To Use is a cook's personal choice.

Great Q To ALL!

John

04-07-2011, 11:01 AM	#16
devious is one Smokin' Farker Join Date: 12-08-09 Location: Bellevue Nebraska Downloads: 0 Uploads: 0	I am sad reading this post by this Pitmaster T guy. Long live Barbafunkaramaque!! Maybe one day his funkiness will return to us __________________ Big Red Kenmore gasser, black shirt UDS

04-07-2011, 01:43 PM	#21
leanza Babbling Farker Join Date: 05-26-07 Location: Southern California Downloads: 0 Uploads: 0	No Texas Carpetbagger is gonna change MY ways! __________________ Tom

04-07-2011, 03:14 PM	#23
Boshizzle somebody shut me the fark up. Join Date: 01-26-10 Location: Virginia Downloads: 0 Uploads: 0	I find your statement that there is more than one way to cook BBQ extremely dogmatic and closed minded. I am reporting this post to the mods. __________________ Jambo Pit - UDS - Lang 60 (Sold) 18.5" & 22.5" Weber Kettles - Smokey Joe and Mini-WSM - Bubba Keg - #2 La Caja China Chargriller Outlaw Impeccably Accurate BLACK & RED Thermapens KCBS CBJ Operation BBQ Relief Founding Member I am Obsessive Compulsive about BBQ. Google it.

04-07-2011, 03:21 PM	#25
bigabyte somebody shut me the fark up. Join Date: 05-10-06 Location: Overland Fark, KS Downloads: 1 Uploads: 1	Foil is good here at my house. __________________ Chris Baker For great food and and an even better time join the BBQ Brethren Throwdowns *First ever recipient of the Silverfinger Award!* Yes, I own a whole bunch of BBQ crap also. *Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Get your MOINK Certification today!* The Secret Squirrel Society doesn't exist - Zero Club member

04-07-2011, 03:25 PM	#26
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: San Leandro, CA Downloads: 0 Uploads: 0	I am going to start foiling to make my meat more shiny. I hears women are attracted to shiny brisket. __________________ "perhaps...but then again...maybe not..." careful there son, those ribs are boiling hot... \_\|_/ (='.'=) Here there be bunnies... (")_(")ooo Pacific Rim BBQ Bob's Brew and Que

04-07-2011, 11:35 AM	#18
jestridge somebody shut me the fark up. Join Date: 12-28-07 Location: annville ky Downloads: 0 Uploads: 0	I actually don't wrap it in foil . I lay my but on it make clean up a lot easier. But here late I use alum pans for buttts 3 butts will fit in a large alum pan perfect

04-07-2011, 03:27 PM	#27
bigabyte somebody shut me the fark up. Join Date: 05-10-06 Location: Overland Fark, KS Downloads: 1 Uploads: 1	Don't forget sparkly. Huge bonus. __________________ Chris Baker For great food and and an even better time join the BBQ Brethren Throwdowns *First ever recipient of the Silverfinger Award!* Yes, I own a whole bunch of BBQ crap also. *Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Get your MOINK Certification today!* The Secret Squirrel Society doesn't exist - Zero Club member

04-07-2011, 03:50 PM	#28
thirdeye Quintessential Chatty Farker Join Date: 01-14-06 Location: At home on the range in Wyoming Downloads: 2 Uploads: 0	Sometimes, foil has it's place. __________________ ~thirdeye~ I Play With Fire and Smoke *KCBS - CBJ* Big Green Eggs, Big Drum Smokers, Big Chiefs, Weber Smokey Joe "Custom Tall Boy" Oil Patch Horizontal Visit my Cookin' Site by clicking HERE Barbecue is not rocket surgery

04-07-2011, 03:57 PM	#29
Dave Russell is One Chatty Farker Join Date: 01-06-10 Location: Lebanon, Tennessee Downloads: 0 Uploads: 0	As funky as I am, I appreciate the ease of typing "Pitmaster T" as opposed to "Barbequefunkaramique"(sp?) so thanks, Donny. (I know you'll stay funky. ) Anyway, I've read much about tweaking rubs for different techniques, but I must've missed what these tweaks specifically are, with the exception of the never-ending debate about sugars and higher temps. For instance, I had a 13 pound packer turn out pretty dern good after 12 hrs in my little wsm last friday night, but after a long rest in the foil, I had to put it in the oven for a good bit to get the bark back. By the way, this was the first time I've ever applied some of the ingredients you've shared (ie. Montreal SS, Lawry's), in a three stage fashion and everyone was pretty happy with the taste, so thanks. I think one of my problems was that I just had too thick a layer on, but any tips would be really appreciated. __________________ If you're lookin' you ain't cookin', but if you're overcookin' you might start lookin'!

04-07-2011, 05:48 PM	#30
JCHjr55 Knows what a fatty is. Join Date: 09-06-08 Location: Galveston, TX Downloads: 4 Uploads: 0	Good post Donnie! Great Tool to have at one's disposal. To Use or Not To Use is a cook's personal choice. Great Q To ALL! John

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