Poll
Question:
I would appreciate it tremendously if someone could tell me what FTC means. I have seen it throughout this web-site
Option 1: FTC
votes: 1
Option 2: FTC
votes: 0
Thank you.
http://forum.bradleysmoker.com/index.php?topic=3061.0 (http://forum.bradleysmoker.com/index.php?topic=3061.0)
oak... that ftc really feaks me out... this is why...
after removing the beast from the smoker... when imediately wrapped in foil... then imediately wrapped in a towel... then imediately placed in a cooler...
the temperature of the beast will keep rising a bit even with no other heat source than its internal breaking down of tissue...
it will then maintain and slowly lose temperature as the foil and towel are insulators and the cooler prevents its heat from escaping...
some folks call it a resting period when all the juices googillate...
i will ftc a 185 deg brisket for 6 to 10 hours and when i unftc it will still be warm and sometimes hot to the touch... all of its juice retained and ready to slice and serve...
i will ftc a 185 deg pork butt for 6 to 10 hours and when i unftc it will still be warm and sometimes hot to the touch... all of its juice retained and ready to shred and serve...
i will ftc a 145 deg porkloin for 4 to 8 hours and when i unftc it will still be warm and juicy... ready to slice and serve...
i will ftc a 130 deg rib roast for 4 to 8 hours and when i unftc it will still be hot and juicy... ready to slice and serve...
some folks dont ftc everything like me... like the prime ribb... well there is one thing i dont ftc... bachezchic rolls... cause they are wrapped in backen...
so you can smoke... then ftc... then serve... you gotts to figure in ftc time when planning grubb time... you can use ftc time as a buffer for grubb time... reduces any time commitment stress...
photo and link to bachezchic rolls...
http://susan.rminor.com/forums/forumdisplay.php?f=35
(http://www.susanminor.org/Rayeimages/food/chicken3.jpg)
you gotta eat...
owrstrich