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Unread 05-04-2009, 01:11 PM   #49
barbefunkoramaque
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Quote:
Originally Posted by HeSmellsLikeSmoke View Post
I think one of you Central Texas Brothers ought to go on over to Lockhart or Taylor to specifically check out the butcher paper usage. Ask some questions like where do they get it? do they use it to wrap while cooking ever? or to hold? Do they use a liner to keep it from wicking like they seem to do at Luling City Market?

I know this is a lot to ask, but someone has to do it.

I just didn't pay enough attention to that aspect when I was there.
I could swear we have been over this already.

ANSWERS ARE

Pink
A local paper products distributor
yes (some do)
yes
a wax paper barrier is used at times

Now foil can cause Alzheimers from the heavy metals interacting with the food and salt.

I will warn... that your results will vary from temp style to temp style and pit to pit. All the people that use this technique for cooking after the stall are what you call in the hot and fast category. In addition, aside from keeping the meat from mushing up and ruining the bark, most of the benefits are going to be economic and convenience... like the fried chicken place that writes its orders on the same paper bag they dump your order in.
One thing I did not tell you was that foil can cause Alzheimer from the heavy metals interacting with the food and salt.
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