Grilling & Recipes: OK. Here's Some Fodder. The Texas Crutch??
(Banks Lake Specific)
1 messages
Updated 5/13/2005 2:23:17 PM
Lakes Online Forum
64,009 messages
Updated 12/9/2019 6:29:33 PM
Lakes Online Forum
5,014 messages
Updated 10/28/2019 11:39:26 PM
(Banks Lake Specific)
1 messages
Updated 7/20/2008 8:32:00 PM
Lakes Online Forum
3,931 messages
Updated 12/5/2019 5:17:36 AM
Lakes Online Forum
4,172 messages
Updated 12/9/2019 10:06:09 AM
Lakes Online Forum
2,911 messages
Updated 11/14/2019 9:31:06 AM
Lakes Online Forum
77 messages
Updated 4/15/2019 10:08:33 AM
Banks Lake Photo Gallery

    
Welcome, Guest Select View Mode: [ classic | beta | recent ]
Name:   Ulysses E. McGill The author of this post is registered as a member - Email Member
Subject:   OK. Here's Some Fodder. The Texas Crutch??
Date:   8/30/2011 7:28:20 PM

It usually isn't needed for pork because of the fat content (as long as temperature is properly controlled and you have the time)...I prefer more bark and the tender fall off the bone meat, but that does require more time and basting. I sometimes use a two day cooking process (similar to the Texas crutch) that works well when time and availability to moniter is a factor. It's a good way to prevent dried out or under done meat, because you can use higher temperatures. To keep brisket moist and tender, the crutch is a good idea.
Other messages in this thread:View Entire Thread
OK. Here's Some Fodder. The Texas Crutch?? - Mack - 8/29/2011 8:03:12 PM
     OK. Here's Some Fodder. The Texas Crutch?? - Maverick - 8/29/2011 10:02:25 PM
     OK. Here's Some Fodder. The Texas Crutch?? - Tall Cotton - 8/30/2011 9:13:58 AM
     OK. Here's Some Fodder. The Texas Crutch?? - Ulysses E. McGill - 8/30/2011 7:28:20 PM

Quick Links
Banks Lake News
Banks Lake Photos
Banks Lake Videos

About Us
Contact Us
Site Map
Search Site
Advertise With Us
   
Banks.USLakes.info
THE BANKS LAKE WEBSITE

Copyright 2019, Lakes Online
Privacy    |    Legal