Was reading through posts and found this by Gizmo
in " Time to cook vs. amount of food in the smoker"
QUOTE " Poultry is not recommended for FTC. "
Explain it to me Lucy ?? did my turkey at thanksgiving seemed to help a lot ..
Is it a bacteria issue ? or what other issue ? gonna brine some Pheasant parts today to smoke on Wednesday , want to be sure of what happens .Don't need a trial and error FUDGE UP on this one. got about 15 pounds and half are my brothers .lol .......... My general thought was to FTC as soon as they get to temp to try and keep them from drying out, and just let the naturaly cool that way. in the cooler outside in a 18-25f air temp . I assume about 36 hours .
Please any expirence once again is greatly appreciated .... REMEMBER pheasant parts ! no skin . just filleted breasts and hips
it may be a rubber skin deal he was refering to... i dont know...
the skin is tricky on the giant bird... it is my opinion that ftc of the giant bird will help keep it moist but the skin will have to be disposed of...
i throw the skin out after smoking anyway... ftc or no ftc...
ftc skin maybe uneatible... no ftc skin maybe eatible...
im just guessing...
you gotta eat...
owrstrich
WOW thanks for the Quick reply ..... my skin was decent at thanks giving after ftc of my turkey .... no worse then the chicken on the chinese buffet in town . lol I just always have issues about PARTS with no skin for getting too dry .
I have smoked chicken twice. One FTC and one not. Results were similiar with regard to skin. FTC was just a little more rubbery. You can eat it, but it is better to dispose of skin. Of course you can always improve the skin in the broiler or on the grill.
For me FTCing poultry really ruins the skin texture, if you are going to discard the skin I guess it would not matter. A lot also depends on how the chicken was processed at the plant; was it wet or dry processed. Most chickens are wet processed and that adds more water to the skin.
FTC you are prolonging the cooking time, I just loosely tent foil. Grilling or broiling improves the texture some what, but the worse the skin is to start off with, there will be less of an improvement. But bottom line is personal preference, what is acceptable to one may not be for another.
These guys had it right, the FTC will rubberize more than not. I also finish poultry on the grill or under the broiler for better skin results. Most of my family doesn't like the skin (on traditional cooking methods as well) but that is where I find all the flavor, so prefer to have it nice and crisp.
WHEW . thanks giz for the reply ........Iam one who always worries about temps and bacterias ......... good to know it was just a crisp skin thing .. thanks for the broiler idea will do that with my next turkey ;D
Some you nice guys are making the FTC thing way too complicated. It is been very interesting to see how FTC'ing has been bantered around and how it has been portrayed. I know it sounds like I am patting myself on the back, truly I am not, but being the guy that introduced this to this forum it has been funny and very cool to see how folks have adapted this to their own needs. I MUST GIVE CREDIT TO...BIG SMOKER (I think I have that right...forgive me if I don't)...(by the way where has he been) he was the one that came up with the anacronym for this, and must say the rest is history. But may I say, it's just as simple as it sounds...I have always said it is just a way to give your end product a "Little Grace" if things have not gone so well in the smoking process and if they have it will just make your end product much better. It basically started off with butts to insure moisture and the ability to fall apart and being the great and ingenious folks the Bradley owners are have developed this thing into something I don't think any one of us could do without. Now that deserves a pat on the back...I have not done a search yet but it would be neat to find out how FTC has spawned outside this forum....Just another point why this is really the best place on the web for smoking.
I originally saw this on the AZBBQ Association web site from a guy named "Jiarby" and he only used it for butts...
To me with poultry it's a preference issue. I do not do it...I always finish my chicken on the grill if the skin is a issue and typically it is.
To me with poultry it's a preference issue. I do not do it...I always finish my chicken on the grill if the skin is a issue and typically it is.
Yeppers. ;)
I must say that i've really got into the FTC habbit now, it's become standard procedure with a lot of the things i smoke/cook, except for poultry ::)
So i want to say a big thank you to BigSmoker & MallardWacker (http://www.emotipad.com/newemoticons/Cheers.gif)
Also would like to thank whoever is responsible for beer! (http://www.emotipad.com/newemoticons/Beer-Chug.gif) ;D ;)
QuoteAlso would like to thank whoever is responsible for beer!
Apparently, that would be Belgian Monks. Anybody know any?
Malc
Quote from: Malc on January 04, 2007, 04:50:17 PM
QuoteAlso would like to thank whoever is responsible for beer!
Apparently, that would be Belgian Monks. Anybody know any?
Malc
I know the Egyptian Pharaohs were drinking beer, because archaeologists have found a recipes for beer in the tombs. I remember a few years back, a brewery was trying to duplicate that recipe, but never found out if they were able to do it. They were either not able to duplicate the recipe, or were successful but it turned out terrible.
Quote from: Habanero Smoker on January 05, 2007, 03:24:31 AM
I know the Egyptian Pharaohs were drinking beer, because archaeologists have found a recipes for beer in the tombs. I remember a few years back, a brewery was trying to duplicate that recipe, but never found out if they were able to do it. They were either not able to duplicate the recipe, or were successful but it turned out terrible.
I remember that. There was also a recipe from China that a company tried to duplicate. I think it is the same brewery that makes Anchor Steam Beer, but I could be wrong. They are famous for "archaeological brewing."
Anchor Steam Beer rings a bell. I believe that is the company. I didn't know they were trying other ancient brewing recipes. They sound interesting, I'll have to look them up and see if they have a website.
Hey guys that's interesting what you're saying about who actually introduced beer/alcoholic drinks.
I didn't know about the belgian monks, i did hear something about egyptians, and also ancient greeks, but i found this:
http://www.msnbc.msn.com/id/6661424/
Now that's a good vintage! ;D ;)
Quote from: LilSmoker on January 05, 2007, 09:08:16 AM
Hey guys that's interesting what you're saying about who actually introduced beer/alcoholic drinks.
I didn't know about the belgian monks, i did hear something about egyptians, and also ancient greeks, but i found this:
http://www.msnbc.msn.com/id/6661424/
Now that's a good vintage! ;D ;)
This was a thread that was started a little while back. http://forum.bradleysmoker.com/index.php?topic=4398.0 I had posted about this very finding. It is pretty interesting. In the Discover article they talk about how they tried to re-create the recipe. Interesting reading. If I get a chance I will post the link, but I think you have to be a subscriber to view it on-line.
Edit: Here it is: http://www.discover.com/issues/nov-05/features/stone-age-beer/?page=1
Apparently there have been a couple of breweries that have attempted this sort of thing.
Malc
Thanks Malc, i'll read up on that post, i have a mate that makes his own beer, he really has become quite skilled at it now, and we've had some great evenings testing his various brews ;D
A good few years ago when he first started brewing, he held a party, and lot's of us were drinking his home brewed stuff, well it tasted like dishwater!, but kicked like a mule!, but the more we drank, the better it tasted ::) ;D
Well i can honestly say that the next day, my brother and me had the worst hangovers we've ever had in our lives, and we were not 100% for a couple of days!.
I always take it easy nowdays with the home brewed stuff, no more rocket fuel for me! ;D ;)
One possible reason for that hangover is that homebrew is a live beer. That yeast sediment at the bottom should stay there. It won't kill you, but a lot of it could give you that feeling the next day. Most Commercial brews are force carbonated, hence no live yeast sediment. BTW, that Discover link works for all.
Malc
Looks like an interesting article. I'll read it latter.
Hi everyone brandnew to the forum. My DBS just came out of the box. So i'm doing a lot of reading right now, lots of good info here. But I keep seeing FTC? Can somebody please explain. Thanks
Welcome to the forum pirate. FTC stands for Foil, Towel, Cooler. After smoking and while it is still hot, if you will do this to your meat, it will keep it hot/warm until time to eat. More importantly if you do this to some of your meat, especially brisket, ribs, butts, etc., the beast will continue to break down the connective tissues making it more tender. This process also helps in the beast being moist when it is time to eat. Some things can be FTC'd for 4 to 6 hours. Do some more reading on the forum. Somewhere there is at least one post that talks about this.
thanks for the explanation. sure alot to learn, can't wait to try my first one.
You are welcome. All members here try to help each other. I would suggest you keep it simple and easy to start off with. I started with chicken and then to ribs. Just do not be in a hurry. I also recommend that you get a Maverick. It can monitor the box temp and the internal meat temp at the same time. I have found that the Bradley's box heat sensor is off by 15 degrees on my Stainless Original. This kind of inaccuracy can alter your smoking results. As I said, do some reading here and feel free to ask questions. ;)
Whoa... I've been Following The Chicks all this time.
Arcs_n_Sparks
Quote from: Arcs_n_Sparks on January 19, 2007, 06:51:35 AM
Whoa... I've been Following The Chicks all this time.
Arcs_n_Sparks
That works too, but some of them get kinda cold don't they? ;D