Abbreviations, FTC, TTC, etc.

[HCT]

Being new here these abbreviations leave me at a loss at times.
Would someone be kind enough to explain their meanings, why and when they're used?
Remember, I'm a newbie, so I'm gonna be asking tons of questions.
TIA.

Mickey

[psdubl07]

FTC stands for Foil, Towel, Cooler and is a method of resting/steaming meat after it is pulled out of the smoker before serving.  
Wrap the meat in foil, then towels, then into a styrofoam cooler for an hour or two.  If the meat is properly wrapped, it can be left for hours with not much of a drop in internal temp.  You can also put a spritz of Apple Cider/Cider Vinegar on before wrapping to add moisture.

TTC I have not seen.
Two-Ton Cow?
Ten Toe Count?
Tie The Chicken?

Thinking it could be a mistype for FTC?

[HCT]

Thanks ps, I prolly misread the other one. TTC

[Chez Bubba]

When I was in High School, TTC was a code word amongst my buddies for "Time To Chew", meaning smokeless tobaccy.[:D]

For those of us who have never tried the FTC method, but agree with its' core message, I have suggested an alternate explanation of the abbreviation that ends in "The Cooler"![;)][}:)][:D][:D][:D]

Kirk

http://www.chezbubba.com
Ya think next time I check into a hotel & they ask "Smoking or Non?" they would mind?

[Oldman]

Mickey don't feel bad. I'm 55 and I started smokin' foods with my Grandfather when I was about 8.  I had to ask the same question as you last year---LOL! I was asking myself just what the Hell is FTC???  <b><font color="green">That almost sounds like something out of a spy movie</font id="green"><font color="red">..."Hey Charlie, Charlie come in! He just FTC... quick hit the red button!" "Did Sucker Die!"</font id="red"></b>

What is even funnier is I have used that type of method for years! Only I did not call it FTC. I called it passive cooking which really is what it is. Your food will continue to cook...passively. When I was a kid working short order this older guy *cough cough* about my age now--LOL--showed me how to use passive cooking for hard scrambled eggs. Instead of the eggs looking smashed all up they looks nicely whole scamble. However, when you cut into them they were as dry as any egg could get.

When I do my main prime rib at Christmas, it is passively cooked at least one hour. I will pull it around 130-135 F place it in a cooler and cover it with my hot HO-made Au jus. An hour or so later and I've got a nice med-rare rib.  Not to mention how all of those flavors now mell together.

The moral of this story is you don't have to be a nOOb (newbie) to ask questions. BTW there are no wrong questions nor can you ask to many questions here on these forums. [^]

EDIT: TTC is Time To Clean... as when your food leaks past your foil, towel and gets all over the cooler! As in "Hey Martha, don't forget to TTC the FTC... <b>my meat broke out of its containment and ....!"</b>

<b>*<font color="blue">Opps I see a Chez coming again</font id="blue">*</b>
Olds

[Chez Bubba]

[:D][:D][:D]

Who's Martha?[;)][}:)][:0]

http://www.chezbubba.com
Ya think next time I check into a hotel & they ask "Smoking or Non?" they would mind?