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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.


View Poll Results: Do You Use the Texas Crutch?
Yes, I use the crutch with great success! 110 88.00%
No, I'm not crutching when I'm cooking! 15 12.00%
Voters: 125. You may not vote on this poll

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Old 01-29-2008, 10:22 AM   #31
BobBrisket
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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!!
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Old 01-29-2008, 11:56 AM   #32
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Put me down for foiling. As far as shiny side in or out, try this.http://www.alcoa.com/reynoldskitchen...89&cat_id=1337
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Old 01-29-2008, 12:06 PM   #33
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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.
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Old 01-29-2008, 12:26 PM   #34
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Quote:
Originally Posted by txschutte View Post
Gotta have it. Use it like mad on the ribs and butts. Shiny side to food. That side has the coating on it. Shiny side out when making martian anti-mind reading hats, too.
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.
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Old 01-29-2008, 01:47 PM   #35
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I don't matter how it's fixed.......what matters is how it tastes. I seldom use foil but when I have it has not let me down. I still checked NO.......I got's a rep-a-ta-shon to ubhole.
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Old 01-29-2008, 01:53 PM   #36
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Quote:
Originally Posted by NCGrimbo View Post
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.
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.
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Old 01-29-2008, 02:44 PM   #37
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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.
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Old 01-29-2008, 03:15 PM   #38
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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...
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Old 01-29-2008, 03:15 PM   #39
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Quote:
Originally Posted by willkat98 View Post
Don't forget Guru/Stoker users

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?
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Old 01-29-2008, 03:29 PM   #40
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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.
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Old 01-29-2008, 03:45 PM   #41
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Dosent really matter whether you use foil or not. But if cant cook good Q with out it its a crutch. I used to tell people that you need to learn how to cook a good peice of meat. Then you can sauce rub foil etc to try and inprove it.
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Old 01-29-2008, 04:11 PM   #42
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I use it because clean up is easier. If you like your Q use whatever.
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Old 01-29-2008, 05:47 PM   #43
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Quote:
Originally Posted by Papa Hogg View Post
Holy missing post's I think we've been Moderated Batman!
And you're about to be moderated again, Mr. Unknown Comic

This is Q-talk. An On-Topic forum. Remember?
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Old 01-29-2008, 05:54 PM   #44
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I think Wife of HoDeDO once called it the BBQ'rs duct tape. It gets used on everything. I don't consider it a crutch, remember its the cook that's in control. If you consider it a crutch or not it is still something you have to know how to use and when to get the best results.
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Old 01-29-2008, 06:23 PM   #45
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Some house cleaning has been done here by the moderators my friends. Let's please try to keep it on topic in Qtalk. Thanks,
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