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Acidic Marinades and Aluminum Foil

[Deleted User]
[Deleted User] Posts: 0
edited November -0001 in EggHead Forum
Dudes and Dudettes,[p]I think my first post about this was maybe not as clear as it needed to be. I am using WMK's Hawaiian Marinade for baby backs. This marinade contains Pinapple juice (acidic, approx pH = 4). They are marinated in a large zip-lock bag. A portion of the marinade is reserved to be added to the foil in part two of a 3-2-1 cook. The first time we did them, we added a little of the reserved marinade and a touch of pinapple juice to the foil before we sealed it. They turned out EXCELLENT![p]However... we are about to do them again, and I am wondering about the acid in the marinade and pinapple juice reacting with the foil. Even if I dont add marinade and juice to the foil, there is still marinade on and in the meat that will come out as it cooks.[p]One solution, if in fact this is a problem, would be to use thin stainless steel foil, however I cant find any on the Internet. Gold would also work (melting point 1064.43 °C), but obviously too expensive. Anodized Aluminum foil might work as well, but not sure about this either.[p]Could I use some kind of glass vessel, such as a lasagna dish, with just foil to tightly cover? If the idea is to have a high moisture environment during stage two of 3-2-1 it would seem like this might work.[p]Yes, I'm a newbie poster, but I have been lurking for quite a while on .net, and I do appreciate the expertise the forum offers.[p]Again, thanks in advance.[p]
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