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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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04-04-2013, 10:21 PM | #16 |
is One Chatty Farker
Join Date: 05-23-11
Location: South, Texas
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04-04-2013, 11:04 PM | #17 | |
somebody shut me the fark up.
Join Date: 07-04-09
Location: Jonesboro,Tx
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04-04-2013, 11:07 PM | #18 |
somebody shut me the fark up.
Join Date: 03-22-04
Location: Allen, Texas
Name/Nickname : Charles
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Ditto. Have never used butcher's paper but y'all have convinced me i need to give it a try.
Gracias, Bludawg, for your advice there.
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The Texas BBQ Brethren 2024 Spring Bash Planning Thread (link) Large Big Green Egg "If you really care about this place, you'll show some respect for it." deguerre "Bludawg looks just like I thought he would. Frognot looks like Tuffy Stone's dad!" aawa " . . . which includes frognot, who is a SoCal Pharker by now" gtr |
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04-04-2013, 11:33 PM | #19 |
somebody shut me the fark up.
Join Date: 07-04-09
Location: Jonesboro,Tx
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De Nada
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I'm a Proxy Vegetarian> Cows eat grass & I eat cows. |
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04-05-2013, 06:42 AM | #20 | |
somebody shut me the fark up.
Join Date: 05-03-07
Location: New Baltimore, Mi.
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I was drunk posting last night and could have swore i read that you were roasting in the oven! I have used this method many times.
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Owner of Bubba's BBQ & Catering L.L.C. Beer Snob I cook the #bestbrisketnorthoftexas. Get over it. #detroitporkmafia BBQ Person of the Year 2013 |
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04-05-2013, 07:22 AM | #21 |
Knows what a fatty is.
Join Date: 02-06-13
Location: Salisbury, NC
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I am having a hard time finding the brown butcher paper. Has anyone tried using white butcher paper?
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04-05-2013, 08:37 AM | #22 |
is one Smokin' Farker
Join Date: 02-20-13
Location: Apopka FL
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Bludawg method it is. Sounds clean and low drama.
Ditto on the brown, or white paper question.
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Vision Kamado, Webber OTG, Webber Smoky Joe. I gotta update my signature! [B][SIZE=3][COLOR=blue]Just call me "The Fish"[/COLOR][/SIZE][/B] [B][SIZE=3][COLOR=#0000ff][/COLOR][/SIZE][/B] [B][SIZE=3][COLOR=#0000ff] [SIZE=1][COLOR=darkorange]or Ken works too.[/COLOR][/SIZE][/COLOR][/SIZE][/B] Ardent fan of Chris P. Bacon |
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04-05-2013, 09:06 AM | #23 |
Quintessential Chatty Farker
Join Date: 10-06-10
Location: Austin, TX
Name/Nickname : Roger
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I think the issue people have with white paper is it's been bleached to make it white. I'd think the brown or pink stuff is probably preferred.
There is a place here in Austin that sells the pink/red paper. ABCO paper company. Google it.
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Thanks from:---> |
04-05-2013, 09:46 AM | #24 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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I use white, it is fine. The pink is also treated. Doesn't matter for those two. I don't like the brown, I feel it parts a taste to the meat
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[COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE] |
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Thanks from:---> |
04-05-2013, 12:19 PM | #25 |
On the road to being a farker
Join Date: 04-04-12
Location: Dutchess County, NY
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They have brown butcher paper at amazon.com.
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[B]Marrs [/B] A New Mexican transplant smoking and spicing up a suburban New York neighborhood. WSM 22.5 modified, Mini WSM. 22.5 OTG. Genesis Silver. Flowerpot Tandoor 19. Proud Supporter of Operation BBQ Relief! |
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04-05-2013, 12:39 PM | #26 | ||
somebody shut me the fark up.
Join Date: 01-14-06
Location: At home on the range in Wyoming
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Option #3....... you don't have to seal the foil. A small opening on the top seam will prevent braising, still allow smoke flavor to get in, and won't soften the bark on top. This works on ribs, brisket, chuck roll and butts. Option #4 ....... making a shallow foil boat to hold juices, and using a paper over-wrap. Paper can get soggy. I've never had a pouch tear and once the paper gets saturated with some grease it will hold liquid for the most part.... but one of these days I can see one failing. Option 4A ...... placing your paper wrapped meats on a shallow foiled pan makes clean-up easier.
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04-05-2013, 12:42 PM | #27 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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If you're as careless as I am, that day comes real fast. And hot brisket drippings burn. And make a mess of the kitchen floor.
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[COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE] |
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04-05-2013, 12:49 PM | #28 | |
Quintessential Chatty Farker
Join Date: 04-12-10
Location: Jazzy Gerbil Land.
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I've used white butcher paper for years now. I've been buying big racks of the stuff from Sam's Club originally for finger painting, and then one day I ran out of foil when doing a cook of butts, and so I had a couple in foil, and a couple wrapped in butcher's paper because hey, why not? I enjoyed the butcher paper much more. Works fine for me. Use it for my briskets, and have been doing that for the past two years or so. Something like that anyway.
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