Chow Town

May 16, 2013

Put down the foil and quit relying on ‘The Crutch’

The first barbecue cooks didn’t use aluminum foil. So put it away. Meat cooked without foil is tender and juicy, plus you get more smoke flavor and a nice bark on your butts, ribs and briskets.

Chow Town

The daily dish on Kansas City's food and drink scene

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