Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.


In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Does this happen to anyone else? Drip Pan Photos

SmokinSoCalSmokinSoCal Posts: 145
edited 4:38AM in EggHead Forum
This is my drip pan from my pulled pork. 20 Hours

Started with just apple juice in it. Rub was John Henery's Pecan Rub. It happens every time and I worry it changes the taste of my pork bark. It's ROCK SOLID STYROFORM after it cools.... I am sure it has to do with the sugar but I want to try and avoid this from happening.

img20110106155833.jpg
«1

Comments

  • WessBWessB Posts: 6,937
    Seen that many times...thats why those pans are called "disposable"...
  • FlaPoolmanFlaPoolman Posts: 11,675
    create an air gap between the plate setter and the drip pan. Might not eliminate it but it will slow it down. another option is to keep filling the drip pan
  • SmokinSoCalSmokinSoCal Posts: 145
    Ya, I see it all the time as well. But is there a way to avoid it? Is it affecting the way my food taste? This stuff smells NASTY!
  • Carolina QCarolina Q Posts: 12,859
    LOL! Cool! :laugh: Nope, not here. I just put an empty drip pan on the platesetter. No liquid. I wind up with a lot of drippings, but they sure don't look like that!

    I hate it when I go to the kitchen for food and all I find are ingredients!

                                                                …Unknown

    Michael 
    Central Connecticut 

  • 2Fategghead2Fategghead Posts: 9,623
    I just got a 2 butt pack today. My drip pan will be similar very soon. Tim ;)
  • SmokinSoCalSmokinSoCal Posts: 145
    Carolina Q wrote:
    LOL! Cool! :laugh: Nope, not here. I just put an empty drip pan on the platesetter. No liquid. I wind up with a lot of drippings, but they sure don't look like that!

    Gonna try the no liquid route next time. I'll post my finished photos later. It's resting till dinner. My friends always laugh when I bring my camera to the dinner table.... :woohoo: :woohoo: :woohoo: :woohoo:
  • ResQueResQue Posts: 1,045
    Does your food taste bad because of it? I get that every time I cook multiple butts and they still taste great!
  • SmokinSoCalSmokinSoCal Posts: 145
    Jagermeister wrote:
    Does your food taste bad because of it? I get that every time I cook multiple butts and they still taste great!

    The food taste AMAZING!!!!! However, I don't really have anything to compare it to. No one ever posts photos of their drip pans..... Just making sure things are on the right path. Even though I have been cooking them this way for over a year....
  • Richard FlRichard Fl Posts: 8,239
    I try to keep enough water in the pan to avoid the drying and burning effect.
  • SmokinSoCalSmokinSoCal Posts: 145
    Thanks WESS! I can see it here also ;)
    DSC00041cr.jpg
  • Carolina QCarolina Q Posts: 12,859
    Hell, I laugh when I take pics of my food. That's why I do it so infrequently!

    I hate it when I go to the kitchen for food and all I find are ingredients!

                                                                …Unknown

    Michael 
    Central Connecticut 

  • Little StevenLittle Steven Posts: 28,817
    SmokinSoCal,

    See if you can find a cheap two handled, non-stick pan. Take the plastic handles off and space it off the platesetter. You may still need to put a bit of stock or wine in every so often but you will save that beautiful source of flavour. Another option is to use two foil pans with some small aluminum foil balls in the lower one. You can put a bit of liquid in around the foil balls. Still use some spacers under the bottom one.

    Steve

    Steve 

    Caledon, ON

     

  • Carolina QCarolina Q Posts: 12,859
    I am cooking a butt this weekend. Will post a pic of my drip pan for your viewing enjoyment. :)

    I hate it when I go to the kitchen for food and all I find are ingredients!

                                                                …Unknown

    Michael 
    Central Connecticut 

  • smbishopsmbishop Posts: 1,959
    LOL, being new and everything, I am sure my neighbors are wondering why I keep taking photos of this big green thing in my driveway!
    Southlake, TX, Cowhouse Creek - Gatesville, TX
  • thirdeyethirdeye Posts: 7,428
    4641d6d3.jpg

    I use a couple of pieces of angle iron (with the point up ^) on the plate setter... then just set my drip pan on it. I gives enough air space so any drippings don't burn as easily.

    If I'm cooking lasagna or something else in a pan, I use them too. If you have enough room you can use the little green feet too.

    DSC09789a.jpg
    Happy Trails
    ~thirdeye~

    Barbecue is not rocket surgery
  • Spring ChickenSpring Chicken Posts: 10,246
    If it smells bad, then it smells bad to the meat too. It works just like smoking wood. I try to keep water in it. Doesn't always work but I try.

    Some of the ideas suggested above seem to work too.

    Spring "Burnt To A Crispy" Chicken
    Spring Texas USA
  • WessBWessB Posts: 6,937
    Add some extra liquid before it turns to lava..
  • thegrillsterthegrillster Posts: 348
    Lower the temp below the boiling point, i.e. around 205 to 210. Your liquid will then steam instead of boiling away.

    Downside is the cook will take much longer. Not necessarily a downside if you plan and time appropriately.
  • thegrillsterthegrillster Posts: 348
    Speaking of drip pans. I don't recall seeing competion teams using drip pans. Why do we need drip pans in the first place?
  • CrimsongatorCrimsongator Posts: 5,795
    Egret's brownies. It sure looks similar :ohmy:
  • jbennyjbenny Posts: 147
    I just throw some aluminum foil in the shape of a drip pan and have never had an issue.
  • Carolina QCarolina Q Posts: 12,859
    Hahaha! Good man, yourself, Jack! That's all I ever did til I found a place that sells disposable drip pans for 25¢ or so. :) Otherwise, I'd still be doin' it!

    I hate it when I go to the kitchen for food and all I find are ingredients!

                                                                …Unknown

    Michael 
    Central Connecticut 

  • TurkTurk Posts: 114
    You could also try using a spacer under a pan with water with the drip pan above that. One of the nice options with the adjustable rig.
  • SmokeyPittSmokeyPitt Posts: 9,820
    Someone mentioned adding sand to the drip tray. Sounds kind of crazy but that might work.

    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

  • stikestike Posts: 15,597
    me too. leave it in while it cools and pitch it in the trash the next day
    ed egli avea del cul fatto trombetta -Dante
  • ForniaFornia Posts: 451
    I'm with a few of the others, no liquid in the drip pan.

    I've never had butts that turned out dry from lack of liquid. There is normally just some black grease in the bottom, not that mass of mess.
  • Florida Grillin GirlFlorida Grillin Girl Posts: 4,692
    I know this throws a wrench in everybody's way of doing it, but for the 12 years I egged without a platesetter, I cooked the butt right in the pan. I saved the delicious drippings, de-fatted them, and poured the pork juice over the pulled pork. Wha-La... problem solved. And yes, I throw the pan away after, no stinkiness whatsoever. I still cook it in the pan to this day, even though I have finally acquired a platesetter.

    CIMG2840.jpg
    Happily egging on my original large BGE since 1996... now the owner of 6 eggs. Call me crazy, everyone else does!
     
    3 Large, 2 Smalls, 1 well-used Mini
  • Mr. & Mrs PotatoheadMr. & Mrs Potatohead Posts: 2,037
    Yes!! Happens often, but I have never had a bad taste because of it.
    Gotta' ask...You say the gunky drip pan smells bad, and yes they can....BUT...It that right away, or when you clean up??
    I'm thinking that would make a big differance.
  • Mr. & Mrs PotatoheadMr. & Mrs Potatohead Posts: 2,037
    Faith:
    Speaking of a "wrench".... :ohmy:
    I've had my butt in the pan more than once. Even lost a job or two :whistle: :whistle:
    Really though...That looks good and cooking in a pan on the Egg is Okay in my book!
  • WoodbutcherWoodbutcher Posts: 1,004
    I like that idea Faith. Thanks for the tip!
Sign In or Register to comment.
Click here for Forum Use Guidelines.