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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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Old 07-22-2013, 11:39 AM   #1
gotbags-10
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So my wife is a teacher and they have 4 foot rolls of butcher paper they use for like bulletin boards and such. I'm just wondering if I could use this stuff to wrap my briskey in? Not sure if it would be considered food grade.
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Old 07-22-2013, 11:40 AM   #2
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If it really is butcher paper then it is food grade. If it is "art paper" it may not be food grade.
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Old 07-22-2013, 11:42 AM   #3
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I've never used the craft/butcher paper but my understanding is that the real difference between that and the stuff that the butcher uses is that one is approved by the FDA and the other isn't. If you've got it, give it a try!
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Old 07-22-2013, 11:55 AM   #4
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I've used kraft paper and real BP, the only difference I can see is the real BP hold up a lot better to moisture & grease coming off the product but either works. I've gon back to the real BP and just got a new 24"X1000' roll for $40 - I have a buddy that is a butcher & he gets it for me.
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Old 07-22-2013, 12:01 PM   #5
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You can buy the stuff at Sam's now also. At least my local one has huge rolls for sale.
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Old 07-22-2013, 12:37 PM   #6
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Might have to give it a try with the craft stuff first. I've never wrapped with paper before so I kinda want to try it first before I go spend 40 bucks on a roll.
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Old 07-22-2013, 12:52 PM   #7
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I'd use it and never think twice about it, ya ever ate BBQ cooked in an old oil drum?
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Old 07-22-2013, 01:03 PM   #8
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Other than avoiding the waxed butcher paper, kraft paper works just fine as a food wrap. At 225+ degrees, food grade shouldn't matter.
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Old 07-22-2013, 02:59 PM   #9
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I'd be worried about the colorful school papers...but hmmm...I do have access to this stuff when school starts back up. It'd be worth trying I guess before purchasing a roll.
Not sure though that the paper wouldn't burn on our Weber Kettle. I use the snake method when doing a brisket. So I'm a little leery of the paper wrap for that reason.
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Old 07-22-2013, 03:17 PM   #10
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Oh and what about just using parchment paper?? Has any one tried that?
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Old 07-22-2013, 03:28 PM   #11
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Quote:
Originally Posted by Angel Que View Post
Oh and what about just using parchment paper?? Has any one tried that?
its all I ever use.
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Old 07-22-2013, 03:35 PM   #12
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That looks awesome ButtBurner!
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Old 07-22-2013, 03:36 PM   #13
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My local Costco has " butcher paper" rolls, but they are white. Ive always been told you need to use that reddish brown butcher paper.. Is that true?
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