Welcome to my Blog...I Love to cook and when I say cook I mean GRILL!! Some people say that I am a Master Baster....Meaning my sauces are good.
Sunday, May 8, 2011
Water Pan Smoking
Let's face it Meat is better when it's cooked slow and low. Sometimes life gets in the way and we don't have time to smoke. Problem solved....Let me introduce Water Pan Smoking. Simply said it is using Indirect Heat and Water in the Main Part of the Grill to Smoke meat in half the time. What I do is place a metal pie pan (not disposable type) in the grill with water in it. It goes under the meat that is being cooked. On the other side I build my fire with coals like I do when grilling regular style except I add some smoking wood to the top of the coals. The water in the pan makes the meat juicier and the water helps regulate the temperature of the grill and keep it constant. As the Box heats up the water boils and the steam helps keep the temperature constant. For a unique flavor the water can be substituted with Beer, Red Wine, or any other liquid. Sometimes you can add onions, garlic, or other spices to impart different flavors into the meat you are cooking. In this example I am smoking a Tri-Tip sirloin. I basted it with some Mesquite Marinade every 30 minutes and smoked it for around 2 hours. I removed it from the smoker at about 170 Internal degrees. The basting was super easy with The Sauce Tool http://www.thesaucetool.com/