February Newsletter 2016

Posted by on Feb 5, 2016 in Newsletter | 0 comments

The Crutch

In the BBQ world, there is a term called the Texas Crutch. It is a process that helps to prevent overcooking and ensures that meats are moist and tender. Think of it as a little trick to help cover some of the flaws that may come up in the process of barbecuing. Some circles are adamantly opposed to the process, as it negates the skill of the pit master. A real pro doesn’t need to wrap meat in foil to get the desired results. It steams the food and makes the meat a littler softer than if just left to rest, so it gets served at the peak of perfection. Timing is everything.

So I went back and read the book Franklin BBQ to see what they do and whether they use brown paper versus foil. They must know what they are doing, since they are ranked as the best BBQ in the country. For them-and especially for those brisket smokers out there-the Texas Crutch seems essential for success. Is this really a crutch, or is it a fundamental step in making one of tastiest things on the planet? Yes, there are bad versions of Texas briskets out there, but when done to perfection, they can be magical. So I started to think about other culinary crutches. Some, I get-like the addition of a little cream in a Buerre Blanc reduction or a little raw rice in my braised red cabbage to tighten up the juice. There are some I don’t really get, such as micro everything. Are these micros really a necessity, or are they just a way of covering up a missed opportunity, poor menu construction or poor plate design?

February Newsletter

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