WSM 18.5
Weber Kettle
Weber Genesis Silver C
I guess it's a Weber backyard wonderland....
Maverick ET 732
ThermoWorks RT600C
Kingsford (blue bag, competition if it's on a good sale!)
Wine maker (lots of varieties)- goes good with meat!
WSM 18.5
Weber Kettle
Weber Genesis Silver C
I guess it's a Weber backyard wonderland....
Maverick ET 732
ThermoWorks RT600C
Kingsford (blue bag, competition if it's on a good sale!)
Wine maker (lots of varieties)- goes good with meat!
I leave chicken uncovered so the skin can desiccate and have a chance to get crispy. Everything else gets covered with plastic wrap. That's just my preference, and it's not a show stopper either way.
I always worry about the potential chemical reactions between foil and seasoning ingredients. I generally go with plastic bags or wrap or stainless steel hotel pans (a.k.a. insert pans or steam table pans).
I generally don't wrap anything. I like to have air contact when dry brining beef and chicken. I do elevate everything on a steel rack placed inside a rimmed baking sheet. Line the bottom with A-Foil to catch excess salt / rubs to make cleanup easier. --Ed
I do the same. I've heard some cooking shows say the raw meat has to be covered to prevent cross contamination of some bacteria. But that doesn't make sense since it's all stored side by side at any good butcher shop.
I wrap Pork in Plastic, usually put Beef or Chicken in a aluminum tin and cover with foil. Not sure why I do either, must have read something some where.
Smoker: PBC
Grill: A 20-year-old Webber 22.5" Kettle with a Slow and Sear
Thermometers: A Maverick ET732, A Thermapen, a few miscellaneous thermometers
Misc: I just seem to keep buying things.
I've worked for a few catering companies when I was much younger. Both places I worked had us wrap in both. They said plastic to make sure it stays as airtight as possible and no smells transfer in the fridge and foil to mark contents (you can write on foil) and use for reheating. Generally we used pans and just covered with plastic then foil and took plastic off before reheating. I also think they had concerns about the reaction between the foil and the food.
That is a good question. I always use plastic or glass for food prep but will store cooked food in anything. It goes back to my mom explaining that certain ingredients react with metal. I know that she was referring to acids and she didn't do any BBQing. When I was young I could never remember what I was and was not supposed to put in metal during prep so I just went with glass and/or plastic.
i dry brine everything and leave uncovered so the surface gets nice and tacky that it forms a "pellicle". it will attract more smoke and color this way.
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