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ebuck
Starting Member
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 Posted - 08/21/2005 : 11:56:32
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I was reading about how to do barbecue "the right way" and it said that using foil just wasn't the way to do it. I'm new to all of this and I've only done ribs using foil. What's the benefit of not using foil other than it's the traditional way of doing it? I like the juicy result of the foil, but since I haven't (yet) tried to do it without foil I'm curious what folks opinion is. Same for shoulder - to foil or not to foil.
thanks a lot,
gman -- BBQ obsessed!! |
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Posted - 08/21/2005 : 12:43:18
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I've been known to foil and to not foil. It is easier to make a juicier product when you foil, but you lose the effectiveness of the bark because it gets soggy and most of the flavor washes out. That flavor goes into the meat, but if you want some tasty bark, then you don't want to foil.
I think it's a personal preference really. I don't think you can't call it BBQ when you smoke it and then foil it. Some say it's a crutch, and in a way, it is, but it's a good tasty end result. Choose what you like. Try doing it without foil once. When I foil, I cook it low in the smoker, like 180-210 for the first 12-16 hours, applying smoke the whole way through. Then I foil it and finish it in the oven at 200 until it is done. When you don't foil, take the temp higher, like the 225-250 range, applying smoke from beginning to end. If you don't trim the brisket and leave it fat-cap up, then you will not need to baste. If you trim it or flip it over, then you will want to mop every hour after the first 4 hours cooking.
- Chris Baker
- A BBQ Fan
- "If it ain't smoked, it could probably be better!" |
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Posted - 08/21/2005 : 16:34:31
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we always foil except chicken and have had a right tatey bark everytime,i find that the meat is alot more tender when you use foil and to get that good firm bark simply unwrap about 30-45 min before its time to remove from the cooker
Big Orange Smoker
"off the sauce cookers" |
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Posted - 08/21/2005 : 17:03:09
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gman, there are purists out there that say NEVER FOIL.
To me, do whatever creates the best product.
Foil is a tool, just like a spray bottle, a mop, etc. It is a tool to provide a desired effect.
I'd rather have great que that has been foiled than "blah" que that wasn't.
I say go with what works, and let the rest take care of itself.
Brad Morrell
BABY GOT RACK!
www.baby-got-rack.com |
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ebuck
Starting Member
6 Posts |
Posted - 08/21/2005 : 17:28:40
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Yeah, I was thinking along those lines. I was wondering if any purists would like to comment as well. For sure, I am going to do a test of both and see how I like the results for comparison. I could see how it might be more difficult to foil if I was q'ing for a whole bunch of people.
gman -- BBQ obsessed!! |
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Posted - 08/21/2005 : 20:19:09
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Gman-
I'm new at Q but,I agree with Brad. You have to go with what you think works best. Ask yourself this question. If after a Q did your family or guests tell you that the food was great? Do they care if it was wrapped in foil or not? All they know is it tastes great. Keep foiling if that works for you. Remember, the only reason George Washington didn't use foil in his Q's is because it wasn't invented yet.
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ebuck
Starting Member
6 Posts |
Posted - 08/21/2005 : 21:00:32
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Heh, I chuckled reading about that last line. Yeah all true. I guess sometimes I get all caught up in what the right way is and forget about just the results.
gman -- BBQ obsessed!! |
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Posted - 08/21/2005 : 21:05:34
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Hey, on ribs I always foil them. Brisket, too...
To me it depends on how long it will be Q and how big the item is, and what it is.
F'instnace, smoking peppers? Never use foil. Smokin' fish? Nah. Smokin ribs? Both yes and no. Brisket? You betcha!
The key to me is that if you are going to use foil, be sure to leave a good way for the extra flavor from the smoke and fire to get in to the meat...
If it's yummy it's in my tummy!
Paul "SPIKE" McDonald
KC Grill Man
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Posted - 08/22/2005 : 05:33:23
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3-2-1.........
Phattboys BBQ & Smokehouse
"Have Smoke-Will Travel" |
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Posted - 08/22/2005 : 07:30:45
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The key to good bbq is that there is no key to good Q. Give me 10 champion taem and you will find 10 diffent ways of cooking. If you want to talk tradition meat was smoked over and open fire and traditionaly it was cooked by black slaves who got the tough left over pieces of meat. So, all us non black people who cook in a metal pit are breaking tradition. As said before, what ever make good Q.
Clay
Chief Cook of
The Sauced Pigs
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Posted - 08/25/2005 : 09:43:00
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| Foil can help shorten the cooking time if you get behind if you don't over do it no body will know, otherwise go low and slow. Zilla |
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Bubba-Q
Member
Canada
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Posted - 08/26/2005 : 20:36:45
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GMAN, I'VE SEENFOLKS DO ALL KINDS OF CRAZY THING TO RIBS. THEY BAKE THEM,SOAK,INJECT,AND DEEP FRY THEM. THEY COOK THEM WITH APPLES, PEACHES, AND JELLY. THEY FOIL THEM AND BOIL THEM AND ANY OTHER WAY THEY LIKE THEM. ONLY THING I CAN SUGGEST IS TRY THEM ALL UNTIL YOU FIND ONE THAT POPS YOUR CORK. BY THAT TIME YOU'LL KNOW IF YOU SHOULD FOIL OR NOT, AND THAT IS THE QUESTION.... |
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Posted - 09/06/2005 : 12:24:24
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GMAN.
I HAVE A WAY FOR YOU TO MAKE RIBS SO GOOD YOU WILL NOT BELEIVE HOW EASY THEY ARE. MOST PEOPLE MAKE THE MAKING OF RIBS SUCH A BIG DEAL THEY OVER COMPLICATE AN EAST THING.. FIRST THE RIBS DO YOU LIVE CLOSE TO A COSTCO STORE? IF YOU DO I RECOMEND THE SPARE RIBS {NOT BABY BACK)
THESE ARE LARGE MEATY RIBS.THE COST IS ABOUT $18.00 FOR 2 VERY NICE SLABS. IF NO COSTCO MY LOCAL ALBERTSONS SELLS RIBS BY PACKED IN CRYOVAC AR FROM THE BUTCHER COUNTER. FIND YOUR FAVORITE...TAKE THEM HOME AND WASH THEM IN COLD WATER. WITH A GOOD SMALL KNIFE REMOVE THE SKIN FROM THE BACK OF THE BONES. YOU CAN DO THIS BY STARTING IN ONE CORNER AND PULLING ACROSS WIYH A TOWELL. CLEAN AND REMOVE AS MUCH FAT FROM THE FRONT AND BACK OF THE RIBS. NEXT IS THE SEASONING.. I USE GARLIC POWDER SALT AND PEPPER. AS WELL AS OLD BAY SEASONING (OLD BAY IS FOR FISH AND IS AVAILABLE AT ALL MARKETS) SEASON THEM GOOD AND YOU ARE READY TO COOK. IT DOES NOT MATTER WHAT TYPE OF BAR B Q YPU USE COAL OR GAS. PLACE THE RIBS BONE SIDE DOWN ON THE GRILL. I HAVE A GAS GRILL AND AFTER A FEW MINUTES I TURN THE HEAT DOWN UNDER THE RIBS AND TURN THE HEAT UP ON THE OTHER SIDE OF THE BAR B Q. THIS IS CALLED INDIRECT HEAT. YOU CAN DO THE SAME THING WITH COALS JUST MOVE THEM TO ONE SIDE OF YOUR GRILL. WATCH THE FIRE YOU DONT WANT LARGE FLAIR UPS. CONTINUE COOKING FOR ABOUT 15 OR 20 MINUTES. FLIP THE RIBS AND CONTINUE COOKING FOR ANOTHER 20 MINUTES OR SO, THIS TIME BEFORE YOU FLIP THE RIBS USE YOUR FAVORIATE BAR B QUE SAUCE. COOK AND FLIP AND SAUCE OVER INDIRECT HEAT FOR ABOUT 40 MINUTES LONGER. TIME WILL VARY DUE TO SIZE HEAT AND A MILION OTHER REASONS. JUST WATCH FOR FLAIR UPS. WHEN YOU FINISH COOKING REMOVE RIBS AND LET THEM RESA A FEW MINUTES ON A PLATE PRIOR TO CUTTING. ENJOY ENJOY. ENJOY!!! THIS MAY SOUND LIKE A LOT BUT ITS EASY AND GREAT TASTING. THIS WORKS WELL FOR CHICKEN TOO. THE MOST IMPORTANT THINGS ARE TO CLEAN THE RIBS VERY VELL, COOK ON INDIRECT HEAT, AND DONT USE BAR B QUE SAUCE UNTIL LATER. FEEL FREE TO EMAIL ME WITH ANY QUESTIONS I HAVE BEEN DOING THIS A VERY LONG TIME, AND WOULD PLACE MY RIBS ANGAIST ANYONES. |
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Posted - 09/06/2005 : 15:26:02
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Hey Chef
As they say.. to each his own.. I've done the ribs the indirect on the Weber ... pretty good ribs they are ... But lately I've been doing the 4-5-6 hour slooooooooooooooooooooooo cook since I got my smoker; and they , to me, are a lot more tender,tastier, and have that wonderful smokey flavor to them, than the indirect ... Thanks for sharing !!!! 
Bob
Aim for success, not perfection. |
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Posted - 09/06/2005 : 16:19:06
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Im with you bob a 3 1/2 hour babyback sounds alot better than a hour or so rib,but each to there own like you said i welcome chef to come try our ribs in fact at lincolin county fair in fayettville tn this comin weekend or Jack Daniels third weekend in Oct.
Big Orange Smoker
"off the sauce cookers" |
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Posted - 09/06/2005 : 23:22:03
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I KNOW YOU WANT ME IN "HERE". ONE OF MY FAVORITE FOODS IS FISH IN A PAPER BAG WITH VEGGIES..SOMETIMES THE BAG IS MADE OF TINFOIL..AND I REALLY ENJOY THE FISH IN A BAG ..BUT NEVER WOULD I CALL THAT A BARBECUE METHOD ....BUT I MIGHT CALL IT "STEAMING" .. IN FOIL ..
love ya ...billy |
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