Need "Mini" V-Rack....

Fritz

We are doig a 2.75# pork butt today (like now) in the mini. The v-rack we have is too big dor the mini any suggestions on fashioning a makeshift one?[p]Thanks.[p]Fritz

YB

<p />Fritz,
I know you don't have time now,but when you do, get a 8 inch pie pan and a extra 9 inch grill from the egg store,makes a good drip pan and rack,i think a v-rack will be to tall.I took a lot of pictures in Fla.of the mini loaded to the gills,maybe Bryan will post them for me,i need to break down and buy a scanner.
YB

Fritz

YB,[p]Yeah, I do need to do that. Today I am taking a small aluminum foil drip pan and taking a few small sheets of aluminum foil, rolling them up to forfour short rods and one long one. I am then placing these in the drip pan and resting the meat on top. I think this is gonna work.[p]Fritz

VaDave

Fritz,
Good thinking....that's what the "real chefs" do. Professional chefs sometimes skip the fabricated metal rack altogether (another piece of single purpose equipment in a crowded kitchen, after all), and use the rolled-up/bunched up foil method. Basically, anything to elevate the butt off the bottom of the pan will do the trick, though as others have pointed out, if the pan has high sides you may need to turn it.