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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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12-08-2012, 11:39 AM
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#1 |
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is one Smokin' Farker
Join Date: 08-23-10
Location: Nebraska
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Resting pork tented
What is the difference between wrapping and coolering meat and just tenting with foil? Can someone show me the difference? I just took a pork loin off the drum. Wen you tent, should it be sealed?
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Charbroil gas, 22.5" Weber, UDS, Mav. ET-73, Thermapen, iQue 110, Weber Go Anywhere, Lg. BGE |
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12-08-2012, 11:44 AM
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#2 |
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somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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No, tented meat should just have the foil like a pup tent, not sealed. It is meant to allow the meat to breathe while retaining some heat. The foil should not touch the meat at all.
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[COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE] |
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