Quote:
Originally Posted by cpw
So most likely the biggest difference is that yours are food grade. I'm sure whatever trash bags I have at home are full of all kinds of good chemicals. 
In terms of pan liners, I know a lot of teams use these types of liners: http://www.webstaurantstore.com/full...72PTL3418.html But these aren't big enough to tie up afterwards. So they're good for rubbing and injecting, but not for rubbing and injecting and then storing in the cooler. |
Ok - I checked out that product. I'll make you a deal.... Pm me your address, and I'll send a sample of something that I think will do what you need it to do with a full size pan. You then use it, and review it here. If it works and you like it, I'll start selling it. You then have to tell everyone how I changed your life 
__________________
Matthew Stark
Twisted Brisket BBQ Team - CBJ
[B]Disposables [I]By STARK[/I]
[/B]Disposable Cutting Boards on a Perforated Roll, 5 gl Bucket Liners, Steam Pan Liners, Cooler Liners, Stark Naked BBQ Pit, Probe & Grill Cleaner, Stark Kitchen Food Grade Surface Cleaner
[url]www.starkboards.com[/url]
|
