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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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Old 11-22-2010, 04:18 PM   #1
Babbling Farker

Join Date: 08-30-09
Location: Nashville, TN
Default Looking for some foiling learnin's

Sometimes there are nuances to the basics that you never consider. I'm curious if anybody's acquired any foiling wisdom -- briskets, ribs, veggies -- that they feel might be worth sharing.
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Old 11-22-2010, 05:36 PM   #2
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Join Date: 12-01-05
Location: Universal City, Texas

For best results when foiling BBQ meats, wrap them as tight as you can without breaking the foil. Try to eliminate as many air pockets as possible between the surface of the meat and the foil. This will slow down vapor to liquid conversion.
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Old 11-22-2010, 05:44 PM   #3
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I have known some people to consider the use of foil in BBQ as a Crutch. But if it's used in the making of a hat for better reception then it is of a viable method.
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Old 11-22-2010, 06:02 PM   #4
Mister Bob
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Join Date: 06-15-09
Location: Scituate, RI

I used foil to make a crutch once. I bent...I fell!
Foil does not make a good crutch!

However, for BBQ it can be a valuable tool if used correctly, the purists be damned.

Some tips:
* Like ZILLA says, wrap as tightly as possible.
* Add a little apple juice for pork butt or ribs, or beef broth for brisket.
* Double wrap and handle carefully so you don't get leaks.
* Fold, then fold the fold, then fold the seam again for a nice tight seal.
* You can use this method to make a double wide for extra large cuts.
* Use heavy duty foil, commercial size.
* Wrap when your butt or brisket reaches 165 internal, or when the bark looks the way you like it.
* Shiny side out (ONLY because it looks better that way!)
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Old 11-22-2010, 06:38 PM   #5
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Join Date: 12-03-08
Location: Pearl River LA

I take butts low and slow all the way through the stall. Then I foil em and run the temp up to 325-350 til the meat reaches 200. When you take it out of the foilthere will be alot of juice. DO NOT pour this out IMHO. Add it back to the meat with a little sauce mixed in. You will be very happy.
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Old 11-22-2010, 06:48 PM   #6
somebody shut me the fark up.
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Join Date: 05-10-06
Location: Overland Fark, KS

I've foiled everything at some point or other I think. I don't wrap much BBQ in foil any more (other than veggies), but here's my advice for whatever it's worth.

Brisket and Butts - Foil when you hit the stall to speed through the stall faster. Remove from foil after your are through the stall to firm up the bark, or leave it in there, your choice.

Chicken - When your chicken is done, one trick for bite through chicken skin is keeping it warm in a foil tent or covered foil pan with a little sauce. It really softens up that skin making it easily bitten through, no rubbery skin at all.

Ribs - I found spares liked foil better than BB's, but either one can be foiled. Basically the 3-2-1 kind of method. Just a tiny bit of juice is all that needed, don't put a lot in. Really, a good spritzing on each side can also be as efficient for the amount of liquid. Some butter and sugar can also work a lot of magic in the foil, along with maybe some sweet-hot sauces.

Potatoes - Potatoes love foil. Put some sliced red potatoes in some foil with a little butter and some seasonings and cook it until it's tender, or maybe toss in some cheese instead of butter to make some cheesy potatoes. Halve up some Russets and foil them and cook them over direct heat while grilling up some food (turning occasionally) to soften them up and then scoop them out to make twice baked style potatoes, or just make baked taters with them.

Vegetables - Pretty much the same as potatoes above, but times vary depending on the veggie. Foil packet veggie cooking is awesome. Just add some butter and seasoning to dang near any vegetable combination in a foil packet and enjoy it.
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Old 11-22-2010, 06:53 PM   #7
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I like to spiral wrap raw bacon around an ear of corn, wrap in foil and throw it on the grate for 20-30 min. Sometimes dust it with plowboys also.

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Old 11-22-2010, 07:02 PM   #8
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Make clean up easy anymore I been using alum pan that sure make life easy.
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Old 11-22-2010, 07:13 PM   #9
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Ditto to what Mister Bob said - works well for both competitions & backyard use. I would add make sure to use the wide heavy duty foil and double wrap everything to prevent leaks.
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