Started by waynerto, August 07, 2020, 09:27:59 AM
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Quote from: Habanero Smoker on August 08, 2020, 02:37:38 AMI believe waynerto is planning to use the butcher paper to wrap the meat during the cooking period (Texas crutch) instead of using foil. There are a fair amount of barbecue competitors that use this method. Some don't like foil coming into contact with the meat, but most use it because you get a better bark then using foil. For this reason it is best to get the uncoated butcher paper. It is usually called Pink Butcher paper, but you need to be careful, because I've seen pink paper that is coated. If your purpose is to improve the bark, parchment paper is coated with silicon, and would be the same as using foil Also I've never seen it come in wide enough rolls that would make it easy to wrap the meat. Butcher paper has the same ignition point as parchment paper.
QuotePink Kraft Butcher Paper Roll - 18 Inch x 175 Feet (2100 Inch) - Food Grade FDA Approved – Peach Wrapping Paper for Smoking Meat of All Varieties – Made in USA – Unbleached, Unwaxed and Uncoated
Quote from: AlikerStone on May 09, 2022, 05:41:47 PMYou will waste time and money looking for a specialized place where the paper will be sold. If you want to replace the foil, I advise you to purchase parchment paper. In the case of cooking meat, there is no special paper.If you are going to cook macaroons, you will need silicone-coated parchment paper. For the rest, anyone will do. I recently ordered Mediterranean food catering for my wife's birthday celebration. We used foil to transport meat because it does not leak. Therefore, think before buying parchment paper. Good luck!
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