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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 10-23-2012, 07:05 PM   #16
slackdogbbq
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Good stuff, thanks.
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Unread 10-23-2012, 08:23 PM   #17
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Quote:
Originally Posted by JP7794 View Post
I had a butcher sell me a roll of seafood wrap paper for $10. It is not plastic lined but it did not seem to hold up very well. Should I have used two sheets maybe?
That's a good question!
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Unread 10-23-2012, 08:25 PM   #18
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Originally Posted by neuyawk View Post
I used some butcher paper with my short ribs this past saturday. I feel like there's less moisture loss this way vs foil. Did you find the same? I had it wrapped for a good 2 hours and the only thing that happened was the paper got a bit greasy but not wet. Contrast the foil I end up with a good amount of the Au Jus.
It appears that the paper absorbs the juices and keeps them in contact with the meat during the cook rather than just running out and off the meat like foil.
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Unread 10-23-2012, 08:57 PM   #19
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Thanks for this Post Boshizzle. Just when I thin k I've made a good brisket, You Pro's are pushing it to the next level!

That's a Good Thing!
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Unread 11-07-2012, 09:41 AM   #20
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So are we talking butcher paper, or the lined butcher freezer paper with one shiny side and one dull side?

If the latter which one does the meat touch, shiny or dull?
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Unread 11-07-2012, 09:48 AM   #21
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Wondered if using brown paper bags would give the same effect as butcher paper? I have a lot of those...
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Unread 11-07-2012, 10:12 AM   #22
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how does the paper hold up to high heat...350 + ?
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Unread 11-07-2012, 11:35 AM   #23
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I wish I woulda bought stock in butcher paper a few months back.
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Unread 11-07-2012, 12:01 PM   #24
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I just read an article that indicated temperatures over 375-400 could be a problem with butcher paper. Haven't tested this, just reporting what I read.
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Unread 11-07-2012, 12:24 PM   #25
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Quick one, Bo: did JMuellers stack the wrapped briskets on top of each other on the same shelf?

Great post, as always. thanks.
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Unread 11-07-2012, 12:42 PM   #26
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Just picked up a 24" wide roll a couple of weeks ago, haven't had a chance to try it yet... thanks for the post!
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Unread 11-07-2012, 04:41 PM   #27
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Quote:
Originally Posted by rabeb25 View Post
So are we talking butcher paper, or the lined butcher freezer paper with one shiny side and one dull side?

If the latter which one does the meat touch, shiny or dull?
Butcher paper. Both sides are dull.
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Unread 11-07-2012, 04:42 PM   #28
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Quote:
Originally Posted by Cloudsmoker View Post
Quick one, Bo: did JMuellers stack the wrapped briskets on top of each other on the same shelf?

Great post, as always. thanks.
Probably, I got there late in the day and they were kust about out of meat, so I can't say for sure.
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