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In Reply to: Foiling posted by Dave from Pitt on July 01, 2013 at 06:45:23:
I think it comes down to preference. I took Myron's class and he does use aluminum pans (real aluminum pans, not foil). Difference between how he cooks and how I cook..is that he has a crew of about 6 people that can wash up all the pans when they are finished. I prefer to throw things away! Pan cooking is faster and easier and you would just need to see if it makes any difference in your profiles/tenderness/meat consistency.
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