In reviewing the Ultimate Turkey technique (an annual thing!) I couldn't help but think that Meathead is missing a simple technique to not have the stainless steel pan used for drippings getting stained by the smoke.
Wrap the OUTSIDE of the pan with foil, wrapping to the inside and down to the bottom. When the cook is done, just remove the foil, toss it out and the inside of the pan just needs a simple wash. Outside has no smoke stain.
I think I remember from Boy Scouts that if you coat the outside of your pan / pot with soap before putting over a fire the smokey residue would just wash off when finished.
> Weber Genesis EP-330
> Grilla Grills Original Grilla (OG) pellet smoker with Alpha/Connect
> Pit Barrel Cooker (gone to a new home)
> WeberQ 2000 (on "loan" to a relative (I'll never see it again))
> Old Smokey Electric (for chickens mostly - when it's too nasty out
to fiddle with a more capable cooker)
> Luhr Jensen Little Chief Electric - Top Loader circa 1990 (smoked fish & jerky)
> Thermoworks Smoke
> 3 Thermoworks Chef Alarms
> Thermoworks Thermapen One
> Thermoworks Thermapen Classic
> Thermoworks Thermopop
> Thermoworks IR-GUN-S
> Anova sous vide circulator
> Searzall torch
> BBQ Guru Rib Ring
> WÃœSTHOF, Dalstrong, and Buck knives
> Paprika App on Mac and iOS
Mr. Bones, I always hold them up to the light to search for pin holes. Wifey still looks at me like I'm crazy when I do it. She may be on to something.
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