Texas Crutch?

daedalus · 05-15-2009, 01:48 PM

There was some talk on another tread about this thing that has become know as the "Texas Crutch", which essentially means to wrap your meat in foil for part of its cooking time. I didnt want to hijack that thread, but I thought that this was an interesting topic.

Personally, I have never understood the reference to wrapping in foil as a "Crutch". In my opinion, unless a person is doing bbq by draping meat over a rudementry support system of roughly hewn sticks over a pit dug in the ground full of wood that has been burned down to embers, then they are using crutches. Our fancy metal welded "pits"(half of which are tuned to the point that they may as well be ovens), are crutches. Our thermometers are crutches. I doubt that our ansesters gloved up before slicing a brisket with a knife sharpened by a laser on plastic cutting board resting on a stainless steel table. Personally, I LIKE crutches as they relate to bbq...they make things safer,cleaner, easier, and most importantly, more accessible to more people. If the only way to create great Q was to undergo years of exhaustive apprenticeship, there would be a lot less great food out there.

thillin · 05-15-2009, 02:04 PM

I don't cook or compete without it!

bigabyte · 05-15-2009, 02:10 PM

Nothing wrong with foil. Sometimes i use it, sometimes i don't. It is a tool.

willkat98 · 05-15-2009, 02:12 PM

I think a little bathroom reading will shed some knowledge on this subject:

(Courtesy of BackYardChef)

http://www.bbq-brethren.com/forum/sh...t=Texas+Crutch

Dale P · 05-15-2009, 02:52 PM

I only use foil whenever I bbq.

The Pickled Pig · 05-15-2009, 02:57 PM

You have a laser knife sharpener?

G$ · 05-15-2009, 03:06 PM

Quote:

Originally Posted by willkat98

I think a little bathroom reading will shed some knowledge on this subject:

(Courtesy of BackYardChef)

http://www.bbq-brethren.com/forum/sh...t=Texas+Crutch

I think it is funny how BYC first joined in 2004 and posted that in October of 2005 and said he was "new here". Times change.

As to the foil thang, as a comparison, I wonder what % of BBQers inside and outside the state of Texas use foil. I am guessing the numbers are the same.

I use it, often.

snoqualmiesmoker · 05-15-2009, 03:16 PM

Another of the great debates... Use whatever works for you.

I never have used it. Paul Kirk calls it the Texas Crutch, too. I never understood the need for it. Not a fan of braising or steaming my meat, which is what happens in that foil pouch. Reminds me too much a local BBQ restaurant.

I wrap in foil when they are done, but I don't cook with it. 5-6 hours until they are done.

But, again, do whatever works for you.

Dale P · 05-15-2009, 03:24 PM

Thats right. Use what you want.

big brother smoke · 05-15-2009, 03:33 PM

Here we go again! Use what ever makes your Q worthy.

Just do it: pellets, sticks, gas, sauce, rub, 3 2 1, 2 3 .5, minion method, weed burner, chimmney Just do it.

Don't Use: boiling meat, lighter fluid, use four year old briskets

05-15-2009, 01:48 PM	#1
daedalus Full Fledged Farker Join Date: 08-31-08 Location: Kansas City, MO Downloads: 0 Uploads: 0	Texas Crutch? There was some talk on another tread about this thing that has become know as the "Texas Crutch", which essentially means to wrap your meat in foil for part of its cooking time. I didnt want to hijack that thread, but I thought that this was an interesting topic. Personally, I have never understood the reference to wrapping in foil as a "Crutch". In my opinion, unless a person is doing bbq by draping meat over a rudementry support system of roughly hewn sticks over a pit dug in the ground full of wood that has been burned down to embers, then they are using crutches. Our fancy metal welded "pits"(half of which are tuned to the point that they may as well be ovens), are crutches. Our thermometers are crutches. I doubt that our ansesters gloved up before slicing a brisket with a knife sharpened by a laser on plastic cutting board resting on a stainless steel table. Personally, I LIKE crutches as they relate to bbq...they make things safer,cleaner, easier, and most importantly, more accessible to more people. If the only way to create great Q was to undergo years of exhaustive apprenticeship, there would be a lot less great food out there. __________________ "Bacon is the gateway meat." - Chef Ryan Farr Carpe Lardum! Dark Horse BBQ Competition Team KCBS Master CBJ Certified Moink Baller Good One "Open Range" Smoker, WMS (Cirqa 1983), Rescued NB offset, Modified ECB, No-name Charcoal Grill, Perfect Flame Gasser, Weber 22.5" One Touch Silver

05-15-2009, 02:04 PM	#2
thillin somebody shut me the fark up. Join Date: 07-21-04 Location: Keller, Texas Downloads: 0 Uploads: 0	I don't cook or compete without it! __________________ Med Spicewine-adopted 3/13/10 *CL Score* 2 Large BGEs(pimped out w/Thirdeye Eggcessories)-hatched 6/4/07 & 4/20/11 Med BGE-adopted 2/2/08 *CL Score* -SOLD Mini BGE-adopted 1/31/08 *CL Score* Traeger 075-adopted 12/3/11 CL Score Weber 1 touch *CL Score* Weber Spirit 500 *CL Score* Weber Smokey Joe Silver *CL Score* BLUE & RED Thermapens Klose 20x42-SOLD Paddlin Pigs BBQ Ty

05-15-2009, 02:10 PM	#3
bigabyte somebody shut me the fark up. Join Date: 05-10-06 Location: Overland Fark, KS Downloads: 1 Uploads: 1	Nothing wrong with foil. Sometimes i use it, sometimes i don't. It is a tool. __________________ 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

05-15-2009, 02:12 PM	#4
willkat98 somebody shut me the fark up. Join Date: 08-11-03 Location: Chicago Western Burbs, but always south of Madison Downloads: 0 Uploads: 0	I think a little bathroom reading will shed some knowledge on this subject: (Courtesy of BackYardChef) http://www.bbq-brethren.com/forum/sh...t=Texas+Crutch __________________ . Bill-Chicago "Everyone has a plan until they get punched in the mouth." - Jack Reacher Bandera, M-BGE, WSM, Gold Kettle, Kenmore Gasser, 36Qt Turkey Fryer, ECB, Dutch Oven

05-15-2009, 02:52 PM	#5
Dale P is One Chatty Farker Join Date: 12-28-06 Location: Porkbutt Ky Downloads: 0 Uploads: 0	I only use foil whenever I bbq. __________________ Spicewine Turbo 2007 model Perry Brothers & Sons Bar-B-Q

05-15-2009, 02:57 PM	#6
The Pickled Pig is One Chatty Farker Join Date: 06-21-07 Location: Overland Park, KS Downloads: 0 Uploads: 0	You have a laser knife sharpener? __________________ Paul Ostrom The Pickled Pig Twitter - @ThePickledPig CBJ, WSM, UDS Cookers, Weber Gasser, Weber One Touch Gold Kettle,

05-15-2009, 03:16 PM	#8
snoqualmiesmoker is one Smokin' Farker Join Date: 06-01-04 Location: Snoqualmie, wa Downloads: 0 Uploads: 0	Another of the great debates... Use whatever works for you. I never have used it. Paul Kirk calls it the Texas Crutch, too. I never understood the need for it. Not a fan of braising or steaming my meat, which is what happens in that foil pouch. Reminds me too much a local BBQ restaurant. I wrap in foil when they are done, but I don't cook with it. 5-6 hours until they are done. But, again, do whatever works for you. __________________ Large Big Green Egg Weber Kettle Blue 22 Weber Smokey Joe Weber Gold Genesis (Sadly, this did not come with a long keyboard solo) 1 ~ 3-year old Princess 1 ~ 1-year old Caveman 1 Chihuahua Wife [url]http://jimmysbigegg.blogspot.com/[/url]

05-15-2009, 03:24 PM	#9
Dale P is One Chatty Farker Join Date: 12-28-06 Location: Porkbutt Ky Downloads: 0 Uploads: 0	Thats right. Use what you want. __________________ Spicewine Turbo 2007 model Perry Brothers & Sons Bar-B-Q

05-15-2009, 03:33 PM	#10
big brother smoke somebody shut me the fark up. Join Date: 05-03-06 Location: Ventura, CA Downloads: 0 Uploads: 0	Here we go again! Use what ever makes your Q worthy. Just do it: pellets, sticks, gas, sauce, rub, 3 2 1, 2 3 .5, minion method, weed burner, chimmney Just do it. Don't Use: boiling meat, lighter fluid, use four year old briskets __________________ Peace and Smoke, BBS https://www.bigpoppasmokers.com/stor...nufacturer=314 My Weapons: Custom rig - Kandi, UDS; Bubba Keg; 22.5 WSM x 2; 18.5 WSM; BWS extended party; BWS Gator and an Onyx Oven; 29' ft Coachmen Leprechaun (Lola); Avatar by Grillman. Dan Chambers get well soon, so we can tell you to "Shut up Chambers"

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