FTC and OTC

Started by pullinpork, August 14, 2008, 08:32:53 PM

Previous topic - Next topic

0 Members and 1 Guest are viewing this topic.

pullinpork

Someone please tell me what tese stand for???  :-\

West Coast Kansan


Click On Link For Our Time Tested And Proven Recipes and Register at this site for Tuesday Night Chat Room Chat is FUN!

NOW THAT'S A SMOKED OYSTER (and some scallops)

Gizmo

Foil Towel Cooler
Wrap product in foil after taking it out of the Bradley.  Wrap in towel and then place into a prewarmed (with hot water then drain) cooler.

Not sure what OTC is unless it is using the oven.

Variation to FTC is to place product into a foil pan with a little liquid in bottom, cover with sheet of foil, then place in a pre-warmed oven.

The FTC process allows you to cook food in advance of when they need to be done and hold them at temp until you are ready to eat.  It also helps tenderize meat adding to the low and slow.  Since smoking food is not a process of exact time and no two pieces of meat will cook at the same rate and one smoke will vary greatly in time compared to another, you will get to appreciate the FTC greatly.
Click here for our time proven and tested recipes - http://www.susanminor.org/

Smoking Duck

OTC = Over The Counter (which is usually where I go when the smart azz guy at McDonald's starts screwing up my order)  :D

Steeler....she's a keeper!

Who doesn't love lab puppies?


Click here for my blog: La Cosa Smokestra

pullinpork


pensrock