Ordering Butchers Paper
 

Ok I'm ready to give the foil a break and try the paper. Before I end up with a ton of paper that I can't use I want to make sure this is what people are using and if not where are you guys getting it from?

http://www.pospaper.com/18pbp.html

I get mine from Costco. If you have a local butcher, ask him/her to sell you some. You don't need much.

Shipping is the killer when ordering the stuff. So, do everything you can to buy it locally.

Good luck!

I checked my Costco and they didn't have anything without wax or bleach. This link is for 1000ft to my door for $31. Now I've never bought BP before but I thought that was really good.

That's about 32 cents per foot. So. it's a bit cheaper than foil. Sounds like a good deal. But, keep looking for a local source that will save you shipping costs.

Appreciate the advice. Can you verify this is the style of BP that I need? Would hate to end up with 1000ft of packing paper.

Yep, that stuff is fine.

1000 feet/ $18 at restaurant depot.

Uh, price check on isle 9.... 1000' for $31 is just a hair over 3 cents a foot. At 32 cents a foot the roll would be $320.

I looked at that link, and when I pressed "add to cart" to see if they had any specials, a line appeared that said "product not orderable", I guess that means it's not in stock.

Because there are many choices,..... un-coated, sizing added, natural, red, white, etc., I'd call whoever and confirm. White will be easier to find locally, but lets face it..... real barbecuists use the red. :mrgreen: And it has tons of uses, from laying out on the counter when you are prepping food or cleaning fish...., to using for absorbing grease off things like fried fish or chicken, to baking in, to wrapping meats for resting, to serving on..... and so on.

Here is the difference between coated deli wrap (or steak wrap) and the plain red paper, the coating is on one side only. And usually the plain is heavier.... I think mine is called 40# paper.

http://img.photobucket.com/albums/v3...0-13005aaa.jpg

The plain red absorbs grease and liquid over time, but once it becomes saturated,.... it will hold liquids.... but you will always get bleed through. So be prepared for that. I like the 24" wide as you have less seams when wrapping things like ribs or brisket.... and 24" is the width of most kitchen counters, and I lay out a sheet to make clean-up easier. I'm not the neatest guy in the kitchen.

http://img.photobucket.com/albums/v3...0-13003aaa.jpg

http://img.photobucket.com/albums/v3...0-13016aaa.jpg

I buy mine from Sam's Club. It also works well for painting paper for the boys when they wish to do art.

the white is useless. good for crayons, crappy for food. get brown.

Thanks Thirdeye hadn't tried putting it in the cart yet. I know it has to be local somewhere but can't find it as of yet. Does anyone have somewhere online that has the brown paper in stock because I can only find the brown treated or waxed paper.

I use white paper all the time with out a problem.

Here's a few different ones I have come across. I'm not sure about the difference between Peach treated or dyed red though. If someon could explain that I am curious.

http://www.webstaurantstore.com/24-x.../43324PEA.html

http://www.pospaper.com/butcherpaper.html

Here's where I get mine from:

http://www.webstaurantstore.com/435/...per-twine.html

I recommend the 24" just because it's easier to wrap briskets, but 18" will work, just not as easily IMO.

That's my issue too. I get nervous when I see the word treated but maybe I'm over thinking it.