Chucky Side by Side Throwdown: Butcher Paper vs. Foil!

Clayfish said:

That's a great comparison, thanks for posting.

For those of us outside the US, is the paper waxed/siliconed or not, and/or can you provide a link to a retailer's description so we can find similar products where we live?

Click to expand...

Here is an entry on Wikipedia -

"Butcher paper is a kraft paper. Originally sold to butchers for the purpose of wrapping meat and fish, butcher paper is now used for a wide variety of purposes, notably in primary education where it is used for arts and crafts, such as hanging artwork.[1] Many high schools use butcher paper for posters of clubs, and upcoming events. It is a cheap but sturdy paper that is sold in large rolls. Butcher paper is usually white or reddish in colour, made from kraft pulp and is generally considered to have a density of between 30 lb/3000 sq ft (45 g/m²) and 50 lb/3000 sq ft (81 g/m²).
Removal companies use butchers paper to pack china, glass and other fragile items for safe transport. The use of printed paper, such as newspaper, could transfer ink onto the packaged item causing damage."


As I understand it, some fish & Chip stands are now using butcher paper to serve the fish and chips in instead of newspaper or line the newspaper with butcher paper.

Here is a link to a place that sells it online -

http://www.webstaurantstore.com/30-x-800-white-butcher-paper-roll/43330TAR.html

neuyawk said:

Did you find the fat rendered a bit better with the foil?

Click to expand...

I didn't notice a big difference.

Here is another sacrifice I made in the name of BBQ. This was part of my lunch. BBQ beef topped with hot sauce and cole slaw.



It's a tough job but I'm willing to sacrifice for the brethren.

sdbbq1234 said:

Thanks for sharing. Very nice looking indeed!

I picked up a roll of BP at RD a few weeks ago. Now, need to find time to work with it and seeing your post is motivating me to get going!

wallace

Click to expand...

Have fun! Check out this thread too. It has some tips on using BP from several brethren.

http://www.bbq-brethren.com/forum/showthread.php?t=146533