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**The Sauce Blog**
December 12th, 2014, 9:06 pm
#1
* Abilene ** Abilene *
  • Joined: September 26th, 2014, 5:57 pm
  • Posts: 32
  • Location: Australia

26 racks in total!

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Also managed to squeeze in two dozen jalapeno poppers while they were foiled

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It was an epic cook, turned out pretty well.

I don't think i'll try do 26 racks again unless i go the whole cook without foiling them.

Will have to try next time!

December 12th, 2014, 9:38 pm
#2
* Kingman ** Kingman *
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  • Joined: August 16th, 2014, 7:43 pm
  • Posts: 299
  • Location: NORTH

I hear that man,,, I had to get serious last time I had to foil 12 half racks...

epic indeed!!!
get yer pellets worth on that'un...

~All that is gold does not glitter ~ Not all those that wander are lost~
~20" Yoder "Swiss Army Knife" Stick Burner~
December 12th, 2014, 10:31 pm
#3
* Abilene ** Abilene *
  • Joined: August 24th, 2014, 8:17 am
  • Posts: 38
December 12th, 2014, 10:50 pm
#4
* Durnago ** Durnago *
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  • Joined: May 10th, 2014, 12:33 pm
  • Posts: 576
  • Location: Sitting Near a Yoder Smoker, Smelling Sweet Blue
December 13th, 2014, 12:26 am
#5
* Wichita ** Wichita *
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  • Joined: August 16th, 2014, 10:02 pm
  • Posts: 246
  • Location: Iowa

Poppers and ribs, some of my favorite foods! Nice job!!!

December 13th, 2014, 7:38 am
#6
Site AdminSite Admin
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  • Joined: April 18th, 2014, 3:12 pm
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Now that is the way to do it!

Yoder_Herb
December 13th, 2014, 5:28 pm
#7
* Cheyenne ** Cheyenne *
  • Joined: November 28th, 2014, 12:53 am
  • Posts: 91

Impressive, most impressive.

January 4th, 2015, 6:23 am
#8
* Abilene ** Abilene *
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  • Joined: January 3rd, 2015, 5:54 pm
  • Posts: 17
  • Location: South Mountain, Ontario, Canada

So tell me, why are you guys foiling your ribs? Just to keep them moist? Only ask because I had never done this before. On my propane BBQ, I only did indirect cooking of ribs, no foil, just some sauce near the end and a full smoker box over the one burner.

Yours turned out looking awesome, I bet they taste equally as good too! Look forward to doing ribs on my Cheyenne!

Yoder Cheyenne
Is there really anything better than BBQ?
January 4th, 2015, 10:52 am
#9
* Durnago ** Durnago *
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  • Joined: May 10th, 2014, 12:33 pm
  • Posts: 576
  • Location: Sitting Near a Yoder Smoker, Smelling Sweet Blue

Some foil to add flavors like brown sugar, honey, apple juice, etc. Some foil to speed up a cook if the meat is running behind in a timeline. Some foil because they don't run a clean fire (doesn't apply to pellet pits) and don't want to "over smoke" the meat, but that's just a band-aid as the result of a bad fire. Some foil because they saw cooks on BBQ Putmasters use foil for everything.

When competing, foil is almost always used because it can be a tool to add more flavors to the meat. When I'm cooking at home, the only time I use foil is if I'm running behind and need to speed things up. This usually ends up being the case for me with brisket and pork because I have a hard time getting my lazy butt out of bed in time to start the cook when I should. :lol:

If you've never fouled before, there is no need to start now unless you feel the desire to try something different. But be prepared for a faster cook time, otherwise the food can get overcooked easily if you aren't paying attention.

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