sotv Posted May 16, 2019 Share Posted May 16, 2019 Looking to try some Butchers Paper to see if it is any better than foil or parchment paper that I have used in previous cooks. Anyone had any experience of it and worth buying? Looks to be about £25 for a 50m roll. Does that seem about the right price, or better value to be had elsewhere? Quote Link to comment Share on other sites More sharing options...
Smokin Monkey Posted May 16, 2019 Share Posted May 16, 2019 It is expensive! Quote Link to comment Share on other sites More sharing options...
Icefever Posted May 17, 2019 Share Posted May 17, 2019 (edited) Just to give it a trial run what about this... https://www.fireflybbq.eu/products/peach-paper-500mm-x-750mm-pack-10 £6 with P&P??? Ice. Edited May 17, 2019 by Icefever 2 Quote Link to comment Share on other sites More sharing options...
sotv Posted May 17, 2019 Author Share Posted May 17, 2019 Thanks for that, I have seen the pre cut ones and they would be more cost effective, for a trial. Just not sure what sort and shapes and sizes of meat they would wrap up to, when pre cut? i am thinking like whole shin of beef, goats shoulders, legs of lamb and chuck roast types of cuts for them and they can be quite big and bulky. Quote Link to comment Share on other sites More sharing options...
sotv Posted May 26, 2019 Author Share Posted May 26, 2019 Got a feeling this was a to good to be true offer. But for a fiver thought it was worth the gamble, so grabbed the last one.😀 Ebay Quote Link to comment Share on other sites More sharing options...
Icefever Posted May 26, 2019 Share Posted May 26, 2019 Worth a punt at that price.... Ice. Quote Link to comment Share on other sites More sharing options...
sotv Posted June 19, 2019 Author Share Posted June 19, 2019 On 5/17/2019 at 6:43 AM, sotv said: Thanks for that, I have seen the pre cut ones and they would be more cost effective, for a trial. Just not sure what sort and shapes and sizes of meat they would wrap up to, when pre cut? i am thinking like whole shin of beef, goats shoulders, legs of lamb and chuck roast types of cuts for them and they can be quite big and bulky. It was too good to be true 😀 but got refunded. I have ordered a roll via Amazon Global, will hopefully be here by next weekend. 🤞 Quote Link to comment Share on other sites More sharing options...
sub333 Posted June 19, 2019 Share Posted June 19, 2019 Can you use baking parchment (or its equivalent) instead of butcher paper? Would it have the same effect? Interestingly, saw this Baby Back Maniac/T-Roy Cooks video where they try ribs unwrapped/foil wrapped/paper wrapped and the paper ones came out the worst of the three… Here 1 Quote Link to comment Share on other sites More sharing options...
Phlashster Posted June 19, 2019 Share Posted June 19, 2019 6 minutes ago, sub333 said: Can you use baking parchment (or its equivalent) instead of butcher paper? I have read that baking parchment has a silicon lining which gives it, its superior non-stick capability over greaseproof paper. It should be OK at smoking temps, but kind of takes away the benefit of using paper over foil. I think traditional old greaseproof might be the closest match. Most people seem to say that wrapping with paper allows the meat to lose some moisture so the bark texture is retained. Foil wrapped meat softens the bark. Lots say that for pulled pork or ribs, it matters less than say a brisket. I think foil is used just as much or more. I don't have any paper, it seems a ridiculous price. I will try some at some point if I can get it for a more reasonable price. Until then, foil or i might trial some greaseproof. Phil. 1 Quote Link to comment Share on other sites More sharing options...
Phlashster Posted June 19, 2019 Share Posted June 19, 2019 11 minutes ago, sub333 said: Interestingly, saw this Baby Back Maniac/T-Roy Cooks video where they try ribs unwrapped/foil wrapped/paper wrapped and the paper ones came out the worst of the three… There is also this one, which Aaron Franklin tries foil, paper and unwrapped briskets. Phil. 1 Quote Link to comment Share on other sites More sharing options...
sub333 Posted June 19, 2019 Share Posted June 19, 2019 Yes, I've seen that. Damn, the brisket looks so good in that video! *drools* Quote Link to comment Share on other sites More sharing options...
Phlashster Posted June 19, 2019 Share Posted June 19, 2019 3 minutes ago, sub333 said: Yes, I've seen that. Damn, the brisket looks so good in that video! *drools* Yep, he knows his craft. Quote Link to comment Share on other sites More sharing options...
sotv Posted June 19, 2019 Author Share Posted June 19, 2019 (edited) My main reason for wanting to try Butchers Paper is I like to leave things like Pork Shoulder, Brisket and more recently Goat once cooked in a cooler wrapped in it rather than foil or foil backed parchment paper and a couple of tea towels that I currently do. I tend to put my meats like this in a picnic cooler for 60-90 minutes hours after I have taken it off the smoker usually 5 °F under it's cooked temperature to rest and cook further and the juices to settle back before slicing/pulling. Foil works, but found the bark can come away after been wrapped then unwrapped again, hoping paper will stop this. I don't do much wrapping during cooking on the smoker. but will try it out as read that butchers paper can retain moisture quite well, so rather than keep spritzing the meat and lifting the lid to do it, paper could be an alternative for me? Whenever I try foil it has tended to leak a bit even if double wrapped. probably more my fault than the foil though 😀 I also like things like Kleftico dishes and butchers paper should hold the moisture better than parchment paper I have used previously and is untreated and no wax to affect flavour. I agree it is very expensive but got it nearly £20 cheaper than I could find it in the UK and wanted to give it ago. Not sure it will be a huge or noticeable difference, but worth ago!. Edited June 19, 2019 by sotv 1 Quote Link to comment Share on other sites More sharing options...
Justin Posted June 19, 2019 Share Posted June 19, 2019 I have a 16 ft roll here and will bring it to Billing Woodsmoke if anyone wants to try it Quote Link to comment Share on other sites More sharing options...
Phlashster Posted June 19, 2019 Share Posted June 19, 2019 @sotv you will need to let us know how you get on. You certainly have a couple of areas where it might help. I have found a UK supplier that can supply huge amounts. A 250 meter roll at 500mm wide for £51.90 delivered. But at least as a price per meter, that is realistic. Still, I don't think any of us could justify that much! Phil. Quote Link to comment Share on other sites More sharing options...
Justin Posted June 19, 2019 Share Posted June 19, 2019 (edited) I use it on lamb where there is juices galore and ribs too, I agree it leaves bark alone on brisket too. I cook it naked but wrap in paper for the rest int he cool box and it does not leak like foil can as it does not crinkle and no wax is good too . I agree with SOTV, go for it get a sample roll and try it out, see if you like it or not https://www.fireflybbq.eu/products/oren-pink-butchers-paper-peach-paper-roll-18-x-150ft-30m https://www.amazon.co.uk/Butcher-Paper-200Pcs-Non-Stick-Barbecue/dp/B07M9YNDBK/ref=asc_df_B07M9YNDBK/?tag=googshopuk-21&linkCode=df0&hvadid=310568534803&hvpos=1o2&hvnetw=g&hvrand=1010770633371213987&hvpone=&hvptwo=&hvqmt=&hvdev=c&hvdvcmdl=&hvlocint=&hvlocphy=1006555&hvtargid=pla-716319053189&psc=1 Edited June 19, 2019 by Justin Quote Link to comment Share on other sites More sharing options...
Justin Posted June 19, 2019 Share Posted June 19, 2019 Re T Roy bear in mind he cooks in the sub tropics, so his weather conditions he bbqs in bears little resemblance to here Quote Link to comment Share on other sites More sharing options...
Icefever Posted June 19, 2019 Share Posted June 19, 2019 2 hours ago, sub333 said: try ribs unwrapped/foil wrapped/paper wrapped and the paper ones came out the worst of the three… I've seen this one, and it makes you really think that sometimes we can over think the simple things, and just cook the bloody stuff & enjoy. Ice. 1 Quote Link to comment Share on other sites More sharing options...
sotv Posted June 19, 2019 Author Share Posted June 19, 2019 41 minutes ago, Justin said: I use it on lamb where there is juices galore and ribs too, I agree it leaves bark alone on brisket too. I cook it naked but wrap in paper for the rest int he cool box and it does not leak like foil can as it does not crinkle and no wax is good too . I agree with SOTV, go for it get a sample roll and try it out, see if you like it or not https://www.fireflybbq.eu/products/oren-pink-butchers-paper-peach-paper-roll-18-x-150ft-30m https://www.amazon.co.uk/Butcher-Paper-200Pcs-Non-Stick-Barbecue/dp/B07M9YNDBK/ref=asc_df_B07M9YNDBK/?tag=googshopuk-21&linkCode=df0&hvadid=310568534803&hvpos=1o2&hvnetw=g&hvrand=1010770633371213987&hvpone=&hvptwo=&hvqmt=&hvdev=c&hvdvcmdl=&hvlocint=&hvlocphy=1006555&hvtargid=pla-716319053189&psc=1 That firefly one is a good price delivered from the prices I have seen over here. 53 minutes ago, Phlashster said: @sotv you will need to let us know how you get on. You certainly have a couple of areas where it might help. I have found a UK supplier that can supply huge amounts. A 250 meter roll at 500mm wide for £51.90 delivered. But at least as a price per meter, that is realistic. Still, I don't think any of us could justify that much! Phil. Geez that's a lot, enough to decorate the house and enough leftover to cremate yourself lo&slo yourself when your time comes 😀 10 minutes ago, Icefever said: I've seen this one, and it makes you really think that sometimes we can over think the simple things, and just cook the bloody stuff & enjoy. Ice. Where would the fun be though if cooking lo&slo was standardised and followed a set procedure. Experimenting and trying different things and methods is all part of the fun for me. Quote Link to comment Share on other sites More sharing options...
Justin Posted June 19, 2019 Share Posted June 19, 2019 3 hours ago, sub333 said: Can you use baking parchment (or its equivalent) instead of butcher paper? Would it have the same effect? Interestingly, saw this Baby Back Maniac/T-Roy Cooks video where they try ribs unwrapped/foil wrapped/paper wrapped and the paper ones came out the worst of the three… Here I think the paper one come out best?, nice crunch, not too much not too less. It is down to personal taste and texture preference. there is no definite answer. Quote Link to comment Share on other sites More sharing options...
Phlashster Posted June 19, 2019 Share Posted June 19, 2019 We could just start cooking paper......lots of crunch then... 🤣 Quote Link to comment Share on other sites More sharing options...
Justin Posted June 19, 2019 Share Posted June 19, 2019 Do not use freezer paper, it has plastic in it! Quote Link to comment Share on other sites More sharing options...
Raptor72 Posted June 19, 2019 Share Posted June 19, 2019 Grease proof is also flammable above a lower temperature reynolds parchment paper is good Quote Link to comment Share on other sites More sharing options...
sotv Posted June 27, 2019 Author Share Posted June 27, 2019 It has arrived and cleared customs in this country, unfortunately don't think I am going to get it by the weekend 😟 Been watching Youtube to see if there is a recommended way of folding butchers paper with meat inside. There are many videos out there with varying rates of success and tidiness and neatness 😁 Which I am sure the poorer efforts will be like my attempts. 1 Quote Link to comment Share on other sites More sharing options...
sotv Posted June 28, 2019 Author Share Posted June 28, 2019 This should last me a while 😀 1 2 Quote Link to comment Share on other sites More sharing options...
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