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 to Experience our World of Flavor™ at:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

Does this happen to anyone else? Drip Pan Photos

SmokinSoCal
SmokinSoCal Posts: 145
edited November -1 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
· Share on FacebookShare on Twitter
«1

Comments

  • WessB
    WessB Posts: 6,937
    Seen that many times...thats why those pans are called "disposable"...
    · Share on FacebookShare on Twitter
  • FlaPoolman
    FlaPoolman Posts: 11,677
    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
    · Share on FacebookShare on Twitter
  • SmokinSoCal
    SmokinSoCal 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!
    · Share on FacebookShare on Twitter
  • Carolina Q
    Carolina Q Posts: 14,831
    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!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

    · Share on FacebookShare on Twitter
  • 2Fategghead
    2Fategghead Posts: 9,624
    I just got a 2 butt pack today. My drip pan will be similar very soon. Tim ;)
    · Share on FacebookShare on Twitter
  • SmokinSoCal
    SmokinSoCal 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:
    · Share on FacebookShare on Twitter
  • ResQue
    ResQue 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!
    · Share on FacebookShare on Twitter
  • SmokinSoCal
    SmokinSoCal 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....
    · Share on FacebookShare on Twitter
  • Richard Fl
    Richard Fl Posts: 8,297
    I try to keep enough water in the pan to avoid the drying and burning effect.
    · Share on FacebookShare on Twitter
  • SmokinSoCal
    SmokinSoCal Posts: 145
    Thanks WESS! I can see it here also ;)
    DSC00041cr.jpg
    · Share on FacebookShare on Twitter
  • Carolina Q
    Carolina Q Posts: 14,831
    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!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

    · Share on FacebookShare on Twitter
  • Little Steven
    Little 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

     

    · Share on FacebookShare on Twitter
  • Carolina Q
    Carolina Q Posts: 14,831
    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!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

    · Share on FacebookShare on Twitter
  • smbishop
    smbishop Posts: 3,053
    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 and Cowhouse Creek - King, TX.  2 Large, 1 Small and a lot of Eggcessories.
    · Share on FacebookShare on Twitter
  • thirdeye
    thirdeye 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
    · Share on FacebookShare on Twitter
  • Spring Chicken
    Spring Chicken Posts: 10,255
    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
    · Share on FacebookShare on Twitter
  • WessB
    WessB Posts: 6,937
    Add some extra liquid before it turns to lava..
    · Share on FacebookShare on Twitter
  • thegrillster
    thegrillster 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.
    · Share on FacebookShare on Twitter
  • thegrillster
    thegrillster 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?
    · Share on FacebookShare on Twitter
  • Crimsongator
    Crimsongator Posts: 5,797
    Egret's brownies. It sure looks similar :ohmy:
    · Share on FacebookShare on Twitter
  • jbenny
    jbenny Posts: 147
    I just throw some aluminum foil in the shape of a drip pan and have never had an issue.
    · Share on FacebookShare on Twitter
  • Carolina Q
    Carolina Q Posts: 14,831
    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!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

    · Share on FacebookShare on Twitter
  • Turk
    Turk 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.
    · Share on FacebookShare on Twitter
  • SmokeyPitt
    SmokeyPitt Posts: 10,490
    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. 

    · Share on FacebookShare on Twitter
  • stike
    stike 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
    · Share on FacebookShare on Twitter
  • Fornia
    Fornia 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.
    · Share on FacebookShare on Twitter
  • Florida Grillin Girl
    Florida Grillin Girl Posts: 4,972
    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 5 eggs. Call me crazy, everyone else does!
     
    3 Large, 1 Small, 1 well-used Mini
    · Share on FacebookShare on Twitter
  • Mr. & Mrs Potatohead
    Mr. & 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.
    · Share on FacebookShare on Twitter
  • Mr. & Mrs Potatohead
    Mr. & 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!
    · Share on FacebookShare on Twitter
  • Woodbutcher
    Woodbutcher Posts: 1,017
    I like that idea Faith. Thanks for the tip!
    · Share on FacebookShare on Twitter

Categories