Using aluminum foil to clean pans...

[Mister Obvious]

OMG you GOTTA try it!!!

It's right up there with using mayo to clean copper!!!

[somethingelseishere]

I can't get that cool wax-free pink butcher paper over here that a lot of BBQ'ers use
stateside [crazy triple priced shit on Amazon] so I have to use foil every now and then
but I mostly use it to wrap cooled food up to put in the fridge. That and I ball it up
and scrape down my Weber grill grates once they're good and hot. Works like a charm!

I know you probably already know this, but aluminum foil off-gases super toxic shit
into anything it's near once heated. Bad stuff amigo!

[somethingelseishere]

And if you've got rusted metal; try sprinkling on a good coating of
baking soda and let it sit for an hour. Then, wet it and scrub it clean.

I did it on my hand-axe and it worked pretty good!

[Guest]

I know you probably already know this, but aluminum foil off-gases super toxic shit
into anything it's near once heated. Bad stuff amigo!

Meh. There's bad shit everywhere. The only way to get brisket up to 200+ degrees is to wrap it in foil near the end of a smoke.

[somethingelseishere]

Meh. There's bad shit everywhere. The only way to get brisket up to 200+ degrees is to wrap it in foil near the end of a smoke.

That pink butcher paper works just as good and it helps to keep your bark intact.
Given the choice I'd never use foil again, but I have to once in a while. I'm sure
there's other things I use/do that are just as toxic. Certainly no elitist, just trying
to do what I can to edge out as much toxicity as possible. I'm sure the hours I spend
sitting in front of this machine right here does far more damage than my wrapping
a rack of ribs for a couple hours.

*whispers* Don't tell nobody but I only smoke my ribs for 3 hours on the Weber
and then wrap & finish in the oven. Saves on charcoal.

[Guest]

I didn't know that about the butcher paper. I would certainly try it.

[Mister Obvious]

Ya parchment paper.

[Mister Obvious]

It's for baked goods and stuff too, I dunno what else you can use it with.

I use foil cuz I feel like why not, we could all be hit by a bus or fall over dead tomorrow.

Sure it causes heavy metal poisoning and dementia...

We might as well live life on the razor's edge.

[Mister Obvious]

https://www.google.com/search?&q=aluminum+foil+alternatives

[Mister Obvious]

Ya, see, parchment paper.

They also say silicone mats though which is just dumb as shit, way dumber than even foil is.

[Mister Obvious]

You couldn't pay me enough to cook on a damn silicone mat.

[Mister Obvious]

I'm appalled by the mere notion.

[Mister Obvious]

But anyway...

I wonder if you can bake on wood.

It sounds like something that would be gourmet as fuck if you cooked it with special wood.

[Guest]

I used socks to wipe my butt today , how handy is that ladies ?

[Mister Obvious]

There are things I could say, but I... just won't.

[somethingelseishere]

But anyway...

I wonder if you can bake on wood.

It sounds like something that would be gourmet as fuck if you cooked it with special wood.

Never done it, never thought of doing it. But, my thoughts now...

I'd use the mildest hardwood possible, as far as flavor goes.
So probably alder or maybe a white oak? I'm just thinking in
terms of smoking woods. Alder is pretty mild and oak is somewhat
neutral. I know you wouldn't be catching these woods on fire [we hope, lol]
but I'm guessing they'd run a small chance of imparting their flavors
into/onto whatever you'd be cooking on them.

I've always been freaked out by people that smoke salmon on those
cedar planks. Gaaah, it just doesn't compute for me! But, tons of people
do it with no complaint so... Rock out with your lox out.

[Mister Obvious]

Oh fuck yeah @ smoking salmon on wood...

Dunno that I'd use cedar re: flavor, but if they're doing it then it must be a good match.

[Mister Obvious]

I'd use cherry wood or some kinda crazy shit like that.

[Mister Obvious]

Like from a cherry tree.

[somethingelseishere]

I'd use cherry wood or some kinda crazy shit like that.

That's my favorite add-on fruit wood. When I blend/mix woods.
Chicken usually gets either cherry straight up or a mix of pecan & cherry.
Beef, I usually go mesquite, mesquite-cherry, mesquite-pecan or all three.
Pork, hickory. Hickory-apple, hickory-cherry, mesquite for pork ribs. 
You can really use any and all on pork, just whatever you like.

And yes, I DO use mesquite on chicken too. Not much, cuz it only takes a little.