Texas Crutch is the term given to the technique of wrapping protein mid cook in aluminium foil or peach paper (pink butchers paper). There are a number of advantages and disadvantages to be gained from wrapping meat during the cook.
Wrapping can trap in heat which can help speed up the cooking process, allowing your meat to power through the stall, shortening your overall cooking time. Wrapping can give you a more tender, melt in the mouth end product by trapping in the moisture, keeping the protein juicy. You can use wrapping as a method to control how much smoke is imparted into the meat. Adding some liquid to your wrap: such as beef stock, fruit juice, even beer or wine can allow you to fine tune the flavours for the desired end result.
Wrapping can effect the bark and stop it becoming that dark crispy holy grail all pit masters strive for. Texture can be affected by steam, making the protein mushy and giving it a pot roast type taste.
It is important to allow your meat plenty of time to take on the delicious smoke flavour and also develop the rich dark bark before wrapping. As a guide you should look to smoke unwrapped for two thirds of the total cooking time. Wrap tightly preventing any pockets of air being trapped in which will allow steaming to take effect. Double layers of foil is handy to use when wrapping bone-in proteins such as ribs or shoulders to avoid the foil being punctured. Peach paper is also a great option for wrapping meats as it allows the meat to breathe therefore creating less steam and building a better bark.
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The Ozpig is the clever Aussie invention created by the Shepherd family whose passion for great food and time spent with friends and family bought the concept to life, with a focus on real fire, real flavour and real heat. The Ozpig is more than just a grill. This is the ultimate in outdoor cooking and heating.
Compact and Convenient
Been using my Ozpig now for around 8 years, both at home and while travelling. I like the compactness, the ability to break it down for travel and the convenience to cook just about anything at all. I wouldn’t be without it. Derek Bullock - Camp Oven Cooking In Australia
Derek Bullock
Loving the Smoker
Bought my pig a few weeks ago after seeing my nephew set up. Borrowed his smoker when I went camping a few weeks ago to give it a try before I went and bought my own and it was awesome. So I obviously bought it as well. Every thing is so compact and easy to set up. I would recommend these products to anyone.
Peter Kuhnert
Brings the family together
We purchased our Pig from the caravan and camping show a couple of years ago. We use it at home and when camping. We love that it is compact, easy to use and brings the family together to try new recipes and enjoy delicious food! We recommend the OzPig all the time
London Toulouse
Big Pig " Very well made "
Received A Big Pig as a work anniversary gift. Very well made and brilliant as an ‘off the ground’ fireplace. The standard inclusions allow you to cook in a frypan or saucepan on top of the fire. Bought the smoker attachment as well as grate and solid bbq plate for direct cooking on the fireplace. These additional items are not cheap but they are well made. Well made and so far a great piece of gear.
Tim
9 years and it’s gone everywhere with us
Had mine for 9 years and it’s gone everywhere with us, from Whyalla to Uluru to coffin bay to Fraser Island and now it’s in Brisbane best thing my wife has bought me. Ive been trying to convince her to let me get the big new one u do and even the smoker love your products keep up the great work
Josh
