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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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Old 12-29-2012, 09:28 PM   #31
plethoraofpinatas
On the road to being a farker

 
Join Date: 10-29-09
Location: Arlington, VA
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Quote:
Originally Posted by okie smoker View Post
OK, next question...where do you usually buy butcher paper.
My local hardware store has two kinds, white and colored. I think colored is
traditional, I've only used the white.

I wrap the meat like I would a sandwich, turning the meat 90 degrees after the first wrap so it doesn't leak any juices.
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Old Blue BBQ

Coming soon! - Oyler 700
Lang 60 Deluxe
22.5" WSM (x2), 18.5" WSM, 22.5" OTS
Char Griller Smoker Pro w/ SFB, reverse flow mod
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