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from SANTA CLARA, CA
Looks great. What is the bright orange/reddish area?
Yeah the shadow effect caused the red highlight. Yes, we trim our own spares.
We take a few things from brother Carwash....the oversized drip pan being the most important-IMO.
Yeah the shadow effect caused the red highlight. Yes, we trim our own spares. We take a few things from brother Carwash....the oversized drip pan being the most important-IMO.
The oversized drip pan is simply a turkey roasting pan (with blunt ends). This creates added protected (protected from intense heat) space in the large BGE. The added protected space allows you to cook oversized loads without worry of heat exposure. Carwash Mike used to use one of these and we quickly adopted it as well.
When you cook one single pork butt, the protected area created by the platesetter is enough, once you add a second pork butt you then have too much meat hanging in the heat zones....thus the oversized drip pan can add protection to allow both to cook indirectly with out heat exposure.
We buy these disposable pans in the local grocery stores, the rounded ends don't fit as well as the blunt ends.
Those look marvelous! Do you ever flip them? How do you get them so shiny and perfect-looking?
We only go meat side down in the foiling process. We tend to use Blues hog in our sauce mix as we also feel the varnishing characteristics are nice to the eye.
Applied carefully with a silicone brush. The sauce will level out with some heat (we only heat for 5 minutes).
We're still playing with a few things on our ribs. We use 5 different layers of flavor on each slab throughout the cooking process.
These took 9th last week...we're getting close.