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Rocky Mountain BBQ Association Forum > General Category > Judge's Tent > Parboiling Question
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Author Topic: Parboiling Question  (Read 480 times)
PeacepitBBQ
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« on: March 09, 2010, 07:00:34 AM »
Hi,
I was wondering what constitutes parboiling.  If you put a product in foil with liquid on the smoker, is that concidered parboiling?  Or are they talking about putting ribs etc. in boiling water before they go on the smoker.  Or are these the same thing.  Is using a Texas crutch with liquids also concidered parboiling?
Thanks
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Steve in Denver
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« Reply #1 on: March 09, 2010, 07:38:13 AM »
Parboiling is precooking the meat in a pot of water.  Foiling with juice is not.  Texas crutch is legal.
Steve
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Steve
"Never let the truth get in the way of a good BBQ story"
God Bless the USA and BBQ Cookers!
PeacepitBBQ
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« Reply #2 on: March 09, 2010, 07:56:14 AM »
How about an aluminum pan with water or broth covered in foil? The water or broth will boil inside of the pan. 
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jim
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« Reply #3 on: March 09, 2010, 08:42:33 AM »
Steve -- what's aTX Crutch? Just can't keep up with all the slang
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Steve in Denver
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« Reply #4 on: March 09, 2010, 09:51:44 AM »
Wrapping meat in foil to hold moisture and speed up cooking.

Steve
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Steve
"Never let the truth get in the way of a good BBQ story"
God Bless the USA and BBQ Cookers!
Steve in Denver
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« Reply #5 on: March 09, 2010, 09:59:39 AM »
Quote from: PeacepitBBQ on March 09, 2010, 07:56:14 AM
How about an aluminum pan with water or broth covered in foil? The water or broth will boil inside of the pan. 
If you start raw meat as you described that could/would be considered parboiling.
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Steve
"Never let the truth get in the way of a good BBQ story"
God Bless the USA and BBQ Cookers!
jim
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« Reply #6 on: March 09, 2010, 11:19:11 AM »
Steve -- I have cooked lobster and tamales using the TX Crutch
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PeacepitBBQ
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« Reply #7 on: March 09, 2010, 02:45:14 PM »
Thanks,
That's what I thought.  It works well to keep skin on chicken but I don't want to get disqualified.
MMM lobster and tamales.
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N2DABLUEBBQ
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« Reply #8 on: March 11, 2010, 08:58:24 PM »
funny thing... i am from Texas and never heard of this crutch till i started chatting and reading things in other states' forums. matter of fact, most of the folk i know that foil are not from Texas or never lived there.

correction.. all the folks i know that foil are not from there. oh well Smiley
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Steve in Denver
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« Reply #9 on: March 12, 2010, 06:03:49 AM »
Paul Kirk uses the term in his cook books.
Steve
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Steve
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God Bless the USA and BBQ Cookers!
onehipmex
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« Reply #10 on: March 12, 2010, 10:36:10 AM »
Learn from my mistake too much liquid in tin pan will (par)boil the product making the protein tough. Better off with foil but  in due time you need to ween yourself away from using foil while smoking. Use post smoke to wrap up and set in cooler. Smiley
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"I'm not trying to set the world on fire...I'm just trying to keep my nuts warm" Earnest Borgnine
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