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Junebo
06-04-2012, 06:31 PM
I saw some brethren mention using colored toothpicks to help keep track of 'what is what' ( red = spicy, etc. ). However, the colored toothpicks end up leaving a stain on the meat. I saw some toothpicks that just a had a very small colored piece of plastic wrap at the top. I'm not sure if the little plastic wrap would melt with temps around 250.
Anyone ever use these.... or have any suggestions for "marking" ?

Happy Hapgood
06-04-2012, 06:33 PM
Make your own with a Sharpie.

Pyle's BBQ
06-04-2012, 06:34 PM
I use a different number of tooth picks for each type. 0 for plain, 1 for spicy, 2 for any different type filling.

ddweatherholtz
06-04-2012, 08:19 PM
I just like to surprise you with the spicy ones!

BobM
06-04-2012, 08:26 PM
Get colored plastic toothpicks.

Midnight Smoke
06-04-2012, 08:36 PM
Maybe it was the type of Toothpicks you had, I have not had the bleed off on the ones I use.

http://i85.photobucket.com/albums/k66/photolinks/Picture1798.jpg