I didn’t always foil, used to go straight out 5 hours, smoke, and had SOME successes. Went to a few comps. and talked to a lot of competitors. Started seeing a LOT of foil for the ribs competitions. Most stated they didn’t really do it to prevent drying out, as like you said, the internal fats, etc., will keep it moist, and you can water bowl it, if you don’t mind sacrificing some of the bite in your bark, but said it was an easy, guaranteed way to add more profiles to the finished product.
After a few attempts, (even after I figured out how long was TOO long in the foil), I started to see what they were talking about. Pushes up the tenderizing a bit, but I add another layer of rub, some butter, brown sugar, honey, and a splash of apple juice (Johnny Trigg) , and even when completely done, that step (foiling, and adding seasoning elements) did/does add to the richness when it’s all said and done.
Considering a pellet grill next year, as always used a bullet smoker. But I think I will probably stick with a bullet smoker and just upgrade my current ProQ. I have nearly always cooked everything at 225F and apart from having to have a bit of patience with the extended stalls on the bigger pieces of meat at that temp. Usually been very happy with the finished results.
I love experimenting with different wood chunks for the smoke and they all impart a different flavour in the finished meat.Also especially wood dust imparts some wonderful flavours when cold smoking Salmon, cheese or bacon (UK style bacon)
For pork I like Apple Cherry or Lilac and Beef, Hickory Silver Birch or Oak
I have bought a Smartfire temperature controller for my smoker that helps maintain 225F and extend the life of the cook by blowing air into the smoker over the charcoal basket usually a basket of charcoal can last up to up to 20 hours + and gives me peace of mind on the longer cooks and all controlled via the phone and cloud. A real godsend it has been. There are adaptors for UDS that this and other brands offer and an investment that maybe worth considering in the future? No more messing with vents trying to control the temp or worrying whilst you are out getting on with your daily life or sleeping through the night.
I can do a regular grill and my brother and I love to do a open bonfire.
He is going to teach me how to do jerky on a bonfire this fall!
We love all kinds of seasonings, including pecan, hard apple, mesquite and hickory…
Yes, I honestly laughed out loud. I’m sure my wife thinks I’ve gone to never, never land. I’m not a bit concerned as right now the hot topic is flavors here in Michigan. I’m more concerned about the secret flavor popo kicking in my door in the middle of the night. Regardless, broth it shall be!!! To answer your question, politicians have pissed me off but I won’t eat those sachs of shit. So let’s just say it came from an anonymous donor.
As I do not have a garden, we do not do bbq, but here I put the “paella marinera” which is a rice with seafood, typical of the small towns of the Mediterranean coast of Catalonia and Valencia. There are many ways to do it, here I show you one, the ingredients and the result
Just preordered the new Weber EX4 Smokefire for delivery in March. My first ever pellet grill, excited to get it and hope the production models live up to the hype of some of the demonstration model reviews, that are out at the moment.
Okay BBQ guy (and we usually cook out every weekend LOL) have you tried this one? This was my favorite BBQ recipe of all time it’s a PITA to make but worth every delicious bite http://www.bbqaddicts.com/recipes/pork/bacon-explosion/ and to keep it vape related… pick up your favorite Bourbon mix and eat, vape be happy!
Got the new Weber Smokerfire EX4 yesterday, assembled it before the heavens opened up, so hoping to do the update and burn in today and cook something simple for tea tonight on it
First time I have ever smoked a turkey, only a 3kg crown, but super juicy and a much milder smoke flavour than I am used to with charcoal when compared to the Smokefire, but dare I say better for it
