Sunday
Jan112009
Tip: Have a BBQ Backup Plan
Sunday, January 11, 2009 at 10:13AM
Often times when BBQing, I'm trying to have the meat ready for a particular event or time. I plan as best as I can, but I also try to at least have a backup plan in the event that I run into a problem.
If you're cooking butts or briskets, you can alwasy use the Texas Crutch (aluminum foil) to speed things along. The finished product is still pretty darned tasty and you really only sacrafice a little bark (unless you have time to unfoil and put 'em back on the cooker for a bit).
Temperature control is another area where it helps to have a plan. In fact, this is what prompted me to write this post. 1.5 hrs. into yesterday's cook, I realized that my thermomter in the dome of my Big Green Egg wasn't working. In fact, it was reading too low by almost 100°. Luckily, I had my Maverick ET-73 with a probe for measuring the cooking temp and I was able to use it till my ribs were done.
What other backup plans do you use to keep things on track? Drop me a comment and let me know.
Cheers,
Braddog
If you're cooking butts or briskets, you can alwasy use the Texas Crutch (aluminum foil) to speed things along. The finished product is still pretty darned tasty and you really only sacrafice a little bark (unless you have time to unfoil and put 'em back on the cooker for a bit).
Temperature control is another area where it helps to have a plan. In fact, this is what prompted me to write this post. 1.5 hrs. into yesterday's cook, I realized that my thermomter in the dome of my Big Green Egg wasn't working. In fact, it was reading too low by almost 100°. Luckily, I had my Maverick ET-73 with a probe for measuring the cooking temp and I was able to use it till my ribs were done.
What other backup plans do you use to keep things on track? Drop me a comment and let me know.
Cheers,
Braddog
tagged BBQ, Texas Crutch in BBQ, Tip
BBQ, Texas Crutch in BBQ, Tip
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