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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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11-06-2005, 04:49 PM | #1 |
is One Chatty Farker
Join Date: 07-19-05
Location: Long Island NY
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Apple Juice in the water pan...
Has anyone tried using apple juice (or anything other fluid) instead of water in the water pan?
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11-06-2005, 06:01 PM | #2 |
somebody shut me the fark up.
Join Date: 01-04-05
Location: Pleasant Hill, MO
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I've only used water but I have seen some discussion of it here. From what I personally gathered, it's about 50/50 as to whether there is a significant increase in flavor imparted by having anything other than water in the pan.
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KCBS Member #14287
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11-06-2005, 06:06 PM | #3 |
Babbling Farker
Join Date: 04-03-05
Location: Marietta, GA
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Water and beer. It works as a great excuse when my wife asks why I'm getting beer out of the ice box so early in the morning!
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Noah \#/ Nauti-Que BBQ Team Pitmaster and KCBS CBJ & CTC Lang 60 Marie Laveau Deep South Single Chamber Glenda WSM 22.5 Asmarelda 22.5 OTG Samantha Weber Genesis Mocha |
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11-06-2005, 06:46 PM | #4 | |
Babbling Farker
Join Date: 07-08-05
Location: Ocoee, Fl
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Quote:
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11-06-2005, 07:03 PM | #5 |
Moderator
Join Date: 09-17-05
Location: Mooresville, NC
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I just used apple juice in the water pan a few weeks back for the first time. I always used water mainly out of convenience as it was one less thing I needed to be sure to buy. The brisket and ribs turned out pretty good but I can't honestly say it had a noticeable effect on the BBQ. I often use apple juice in the spray bottle so this can be a partial reason as to not noticing a substantial difference.
Moving forward, I think I'll go back to using plain old water but may try some different combinations down the road.
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XL BGE (#2) & Performer Platinum Former owner: Jambo Backyard, Klose BYC, Lonestar Vertical offset w/ Insulated Firebox, Medium Spicewine, Pitts & Spitts, XL BGE (#1) & (2) Medium BGE's, 22" WSM & (2) 18" WSM's, 18" & 22" Weber Kettles Last edited by MilitantSquatter; 11-06-2005 at 08:56 PM.. |
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11-06-2005, 07:37 PM | #6 | |
Quintessential Chatty Farker
Join Date: 02-06-05
Location: Southern Minnesota
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Quote:
Noah, you are a genius. Don't know if I spelled that right, but I like your way of thinking.
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Kevin |
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11-06-2005, 08:22 PM | #7 |
Quintessential Chatty Farker
Join Date: 09-14-05
Location: Vernon, Connecticut
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I don't think it does much other than wasting apple juice. I have tried it in my Silver Smoker and Chargriller with and without something added to the water and could never tell the difference.
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Guy (Pitmaster) BBQ Team: Lawn Guyland Smokers Stupidity for Dummies …because sometimes, you just can’t dumb it down enough… |
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11-06-2005, 08:53 PM | #8 |
Babbling Farker
Join Date: 04-03-05
Location: Marietta, GA
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The apple juice needs to be activated with some bourbon, preferably Jim Beam!
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Noah \#/ Nauti-Que BBQ Team Pitmaster and KCBS CBJ & CTC Lang 60 Marie Laveau Deep South Single Chamber Glenda WSM 22.5 Asmarelda 22.5 OTG Samantha Weber Genesis Mocha |
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11-06-2005, 09:27 PM | #9 |
Babbling Farker
Join Date: 07-08-05
Location: Ocoee, Fl
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Then it needs to be injected into the cook, not poured into the waterpan.
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qman Para Bellum |
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11-06-2005, 10:04 PM | #10 |
is One Chatty Farker
Join Date: 08-26-03
Location: Fall River, Kansas
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I have tried many things in my water pan. Apple juice, water, beer, wine, and there does not seem to be much difference in taste with any of them. I have also sliced apples, onions, and oranges in the liquid, again with no noticable difference. injecting does seem to make a difference but I rarely do that any more either. Now I mostly use water. The primary purpose of the water is to act as a heat sink that helps hold the temperature constant rather than providing moisture and flavor. I think that the primary sources of flavor are the strong spices use in rubs and the smoke flavor, and these two seem to over power the more subtle flavors of liquids in the water pan. I cover most pork that I BBQ with at least a 1/4 inch coating of yellow mustard over the top of the rub that it has marinated in for several hours. Pretty strong spice under normal circumstances but when the meat is done you cannot tell it was ever there except for the wonderful juicy moisture that it somehow seems to provide.
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11-06-2005, 10:59 PM | #11 |
somebody shut me the fark up.
Join Date: 01-04-05
Location: Pleasant Hill, MO
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Wayne (or anyone), ever use spicy brown mustard rather than yellow mustard? I haven't but I like the spicy brown better than yellow on sandwiches and brats.
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KCBS Member #14287
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11-07-2005, 05:52 AM | #12 |
somebody shut me the fark up.
Join Date: 10-21-03
Location: Bandera Owner in Missouri
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I have done apple juice in the water pan. I've also used sliced apples and pears in the water pan. Gives the same effect, more aroma, IMO, than really penetrating the meat, but it sure smells good!
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Mr. Kick ------------------------------------------------ Belly Brothers BBQ Team "Sister Flame" Spicewine Trailer Smoker,Modified Bandera, Uni-Flame Chicken Cooker with a Spicewine Thermometer mod,Kingsford Barrel cooker and a super fast RED thermapen KC always said "fat cap up!! |
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11-07-2005, 05:56 AM | #13 |
is One Chatty Farker
Join Date: 05-16-04
Location: Colonial Heights, Virginia
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I've done it didn't seem to change or impart anything additional but :
http://www.virtualweberbullet.com/index.html this people talk about it all the time
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11-07-2005, 10:46 AM | #14 |
is One Chatty Farker
Join Date: 08-11-03
Location: Coldwater, MS (just south of Memphis)
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I used to try other stuff like apple juice, beer, etc. but now I just use plain water. What I like to do is wait until I see the neighbors outside and then slice up an onion and put it in the firebox. Never takes them too long to come over and see what's cookin.
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Richie Perfect Smoke BBQ Team Pork Me Baby BBQ Team Coldwater, MS (just south of Memphis) KCBS CBJ #7595 NB Bandera Mod E Custom Drum Smoker 18" Weber Smoky Mountain Weber Kettle One Touch Silver |
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11-07-2005, 11:08 AM | #15 |
Babbling Farker
Join Date: 07-10-04
Location: Los Angeles, CA
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I only use water in the pan, but like the idea of the 1/4 can of beer. Using up the other 3/4 of the can is a good idea. Also the reason I like beer can chicken. season chicken, drink 1/2 can of chicken, stuff beer can into chicken. drink 2nd can of beer. put bird on grates. drink 3rd can of beer.... you get the idea.I have the OL convinced that these things must be done in order to make a good chicken. My brother bought a 30 pack of beer to do a pork butt for pulled pork. He never lit the fire, but we enjoyed the beer. I love the tradition.
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