The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


Reply
Thread Tools
Unread 06-16-2013, 11:34 PM   #1
coastal
Full Fledged Farker
 
Join Date: 06-05-13
Location: Hilton Head, SC
Downloads: 0
Uploads: 0
Default wrap meat in plastic wrap vs foil

I have never wrapped in plastic wrap but one of the teams did tonight on bbq pitmasters.

Does anyone do this? The team said it protects the color and moisture without speeding up the cook time like foil does

The judges were skeptical but the guy has been winning championships sinve 1989 so its nothing new to him

I might give it a try..anyone have expierence with this?

My obvious concern would be the plastic melting. Not sure what temp he was cooking at
coastal is offline   Reply With Quote


Unread 06-16-2013, 11:48 PM   #2
marubozo
is one Smokin' Farker

 
marubozo's Avatar
 
Join Date: 06-25-11
Location: SW Michigan
Downloads: 0
Uploads: 0
Default

It's true that for the most part, plastic wrap won't melt at smoking temps. Typically you need to get closer to 375-400 degrees before that becomes a concern.
marubozo is offline   Reply With Quote


Unread 06-17-2013, 12:11 AM   #3
becksboy
Is lookin for wood to cook with.
 
Join Date: 08-27-11
Location: Nazareth PA
Downloads: 0
Uploads: 0
Default

I have used plastic wrap more for reheating/keeping temp than during an actual cook. The plastic wrap will hold as high as 275(I have not tested it higher) but I always have it farthest from the firebox. The wrap does seem to steam/ keep the meat moist.
becksboy is offline   Reply With Quote


Unread 06-17-2013, 12:13 AM   #4
coastal
Full Fledged Farker
 
Join Date: 06-05-13
Location: Hilton Head, SC
Downloads: 0
Uploads: 0
Default

I assume some plastic wrap is better than others for this? Or will any old cheap brand work?
coastal is offline   Reply With Quote


Unread 06-17-2013, 12:42 AM   #5
becksboy
Is lookin for wood to cook with.
 
Join Date: 08-27-11
Location: Nazareth PA
Downloads: 0
Uploads: 0
Default

I use the plastic wrap from Sam's Club catering size (nothing special). I would not go out and find the cheapest wrap made because I would not want to wreck a brisket or pork butt but I have not gone out and purchased something that is top of the line plastic wrap either.
becksboy is offline   Reply With Quote


Unread 06-17-2013, 09:09 AM   #6
columbia1
Full Fledged Farker

 
columbia1's Avatar
 
Join Date: 01-15-12
Location: Kalama Wa.
Downloads: 0
Uploads: 0
Default

If I am finishing my ribs at home in the oven I will plastic wrap and place on a cookie sheet just to keep the mess down.(and the wife happy)
__________________
"Tombstone BBQ"
PNWBA
KCBS
Custom 72" reverse flow smoker, 18" WSM, Weber Elite, ECB.
Tombstone BBQ on Facebook
columbia1 is offline   Reply With Quote


Unread 06-17-2013, 09:24 AM   #7
SmokeDiddy
On the road to being a farker

 
SmokeDiddy's Avatar
 
Join Date: 03-15-07
Location: Westminster, SC
Downloads: 0
Uploads: 0
Default

Since I use fire to smoke meats, there is no way I would use plastic wrap on any of my meat while cooking, especially if you have a low end smoker where there is a tendency for spikes in temps during the cooking process. I saw the team that used plastic as well, but I am always cautious about using a technique that isn't common. Additionally, it seems like that team may have used a pellet smoker (cannot remember) Yes, that team may win comps, but we don't know what steps might have been omitted when the filming took place. IMHO
__________________
Apocalypse Griller - "I love the smell of Kingsford in the morning!"

*BSKD
*Weber 22.5" OTS
*40" MES
*ECB (RIP)
*Weber Smokey Joe (RIP)
*Maverick ET-7
*Weber tongs and such, hd alum foil, chimneys, matches, wood and other misc doo-dads and thing-a-majigs
SmokeDiddy is offline   Reply With Quote


Unread 06-17-2013, 10:19 AM   #8
dobdabomb
Full Fledged Farker
 
Join Date: 06-01-13
Location: Huntsville, AL
Downloads: 0
Uploads: 0
Default

Wouldn't you just use butcher paper instead of the plastic? What am I missing here?
__________________
Team Smokin' Hot Racks, Assassin 28, 2 L BGE's/Weber 26.75/Guru DX2 & Wifi/Thermapen Orange!
dobdabomb is offline   Reply With Quote


Unread 06-17-2013, 10:38 AM   #9
Grimm5577
Full Fledged Farker
 
Join Date: 08-09-12
Location: Bucks County, PA
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by dobdabomb View Post
Wouldn't you just use butcher paper instead of the plastic? What am I missing here?
thinking the same thing.
Grimm5577 is offline   Reply With Quote


Unread 06-17-2013, 10:40 AM   #10
Stark-O-Rama
On the road to being a farker

 
Stark-O-Rama's Avatar
 
Join Date: 02-27-12
Location: Orange County, California
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by dobdabomb View Post
Wouldn't you just use butcher paper instead of the plastic? What am I missing here?
+1 - Butcher Paper
__________________
Matthew Stark
Twisted Brisket BBQ Team - CBJ
Disposables By STARK
Disposable Cutting Boards on a Perforated Roll, 5 gl Bucket Liners, Steam Pan Liners, Cooler Liners, Stark Naked BBQ Pit, Probe & Grill Stripper
www.starkboards.com
Stark-O-Rama is offline   Reply With Quote


Unread 06-17-2013, 12:07 PM   #11
Lytnin
On the road to being a farker
 
Join Date: 05-04-11
Location: Madison, WI
Downloads: 0
Uploads: 0
Default

Was watching Restaurant Impossible last night and saw Robert Irvine cooking baby backs in the oven at 250 wrapped in plastic wrap. Looked pretty fall off the bone when he pulled them out.
Lytnin is offline   Reply With Quote


Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 12:41 AM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts