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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 02-01-2013, 11:30 AM   #1
Friscoag
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Default Red Butcher Paper in DFW

Anyone know of any place local in DFW area to get the red non-waxed butcher paper? I already tried Costco and they were out.

I'm needing local because I'm wanting to try this tomorrow.

Thanks
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Unread 02-01-2013, 11:35 AM   #2
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I just buy freezer paper one side is waxed one side is not. Whether there is a difference I have no idea never tried butcher paper but I get good results
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Unread 02-01-2013, 11:40 AM   #3
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Anyone know of any place local in DFW area to get the red non-waxed butcher paper? I already tried Costco and they were out.

I'm needing local because I'm wanting to try this tomorrow.

Thanks
Well at Sam's the big white rolls have "Food Safe" written all over them. I have some I used for easy clean up of my tables and i wrapped with it as well. No one has ever gotten ill.
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Unread 02-01-2013, 11:44 AM   #4
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What about parchment paper? I'm pretty sure we have freezer paper and parchment paper.

Freezer paper would have 1 side waxed, parchment have the silicone, which should I try?
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Unread 02-01-2013, 11:44 AM   #5
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I've never seen red butcher paper really. To be honest with you I called the butcher shop here in town asked him if they had it they said yes. He gave it to me and I didn't turn it away but it was the same paper I bought from walmart which was the white freezer paper.
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Unread 02-01-2013, 12:29 PM   #6
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I just buy freezer paper one side is waxed one side is not. Whether there is a difference I have no idea never tried butcher paper but I get good results
Interesting comment.

Freezer paper that butchers use has a 5 mil polyurethane coating on one side. To my way of thinking, this will negate the advantages of the more porous butcher paper be it red or white. Just as well use foil.
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Unread 02-01-2013, 12:43 PM   #7
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Originally Posted by HeSmellsLikeSmoke View Post
Interesting comment.

Freezer paper that butchers use has a 5 mil polyurethane coating on one side. To my way of thinking, this will negate the advantages of the more porous butcher paper be it red or white. Just as well use foil.
Hell I don't know. Worked pretty good for me with a HnF brisket. I've seen "red" butcher paper all over the Internet but never in store.
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Unread 02-01-2013, 12:48 PM   #8
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Actually, it is polyethylene, not polyurethane.

Who knows, HnF might get hot enough to melt the plastic coating?

I find that actual butcher produces a firmer bark than non-porus foil. I never have used freezer paper.

I just looked it up.

Polyethylene (LD) 325 deg f
Polyethylene (HD) 400 deg f
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Unread 02-01-2013, 12:51 PM   #9
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You could try the local Mex markets meat counter, I have used brown paper sacks in a pinch a little scissor action and Bobs your uncle.
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Unread 02-01-2013, 02:21 PM   #10
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I can't seem to find red butcher paper
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Unread 02-01-2013, 02:26 PM   #11
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Hell I don't know. Worked pretty good for me with a HnF brisket. I've seen "red" butcher paper all over the Internet but never in store.
I appreciate your take on it.

I bought my roll of red/pink butcher paper from City Market in Luling, TX. I figured, "why not ask, all they can say is no?". Drove that sucker back to Vermont along with three pieces of post oak he threw in the trunk.
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Red Thermapen, Maverick ET-732, EdgePro Apex Sharpener.

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