Butchers Paper

thirdeye said:

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.....

Click to expand...

thirdeye said:

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.....

Click to expand...

scotts1919 said:

Speaking of butcher paper, which one of these would you recommend? Or if none of these, where do you get your butcher paper?

http://www.webstaurantstore.com/24-x-800-peach-treated-butcher-paper-roll/43324PEA.html

http://www.webstaurantstore.com/24-x-800-white-butcher-paper-roll/43324TAR.html#review_6909

Click to expand...

scotts1919 said:

Speaking of butcher paper, which one of these would you recommend? Or if none of these, where do you get your butcher paper?

http://www.webstaurantstore.com/24-x-800-peach-treated-butcher-paper-roll/43324PEA.html

Click to expand...