Originally Posted by thirdeye
Oh, and paper is not just for meats.... (my notes in blue
list the time and oven temps mentioned most often when cooking in paper... starting hot then ramping down the oven for the average times listed in the charts)
You can do sort of a hybrid cook with some foil on the bottom of the paper pouch, or even a foil pan wrapped in paper. If the fat cap is down, the bark on top will still be better preserved than if you were wrapping entirely in foil.....
The temps at the top of the page referenced in blue are in C* and not F*...correct?
In regards to using paper vs. foil, try the paper, I think that you'll like it. I tried BP a few months ago and haven't used foil since. You still get plenty of juice retained in the paper, but I do recommend putting what you're cooking in a foil pan to catch the juice if you want to use them later...just in case the paper breaks open.
“Travel is fatal to prejudice, bigotry, and narrow-mindedness, and many of our people need it sorely on these accounts.” - Mark Twain
- Beautiful family
- Home made trailer mounted reverse flow offset w/ vertical chamber, Weber OTG and an ECB