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Butcher paper question
kbutler84
Posts: 140
I bought some butcher paper from hobby lobby (only place local that had it). It says food safe. However I was reading on some other forums and many were saying the butcher paper they use does not have a shiny/waxy side, whereas this stuff does. Am I good since it says it's good safe? Don't want any weird flavor imparted to my brisket.
http://shop.hobbylobby.com/products/jack-richeson-30-x-50-butcher-paper-roll-250837/
http://shop.hobbylobby.com/products/jack-richeson-30-x-50-butcher-paper-roll-250837/
Comments
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The paper that you have is safe for wrapping and preserving food be it cooked or raw. However it is NOT what you want for cooking food. The wax will melt onto your food from the heat of the oven or smoker. For cooking purposes, you want uncoated/unwaxed paper my friend.
Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
Thanks SGH, guess I'll have to order some online for next time. Since I don't have any butcher paper, would you recommend using foil or uncovered? This is only my second brisket cook.
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I wrapped my last brisket in brown paper grocery bags. It worked pretty well in a pinch.
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kbutler84 said:Thanks SGH, guess I'll have to order some online for next time. Since I don't have any butcher paper, would you recommend using foil or uncovered? This is only my second brisket cook.
Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
I just got some butcher paper at sam's club for $16. It was 1000 ft x 18".XL, Small, Mini & Mini Max Green Egg, Shirley Fab Trailer, 6 gal and 2.5 gal Cajun Fryers, BlueStar 60" Range, 48" Lonestar Grillz Santa Maria, Alto Shaam 1200s, Gozney Dome, Gateway 55g Drum
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DoubleEgger said:I wrapped my last brisket in brown paper grocery bags. It worked pretty well in a pinch.
Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
kbutler84 said:Thanks SGH, guess I'll have to order some online for next time. Since I don't have any butcher paper, would you recommend using foil or uncovered? This is only my second brisket cook.
Try cooking it unwrapped and pull it off when it's done. Let it cool on the counter for an hour or wrap after letting it cool a lil and hold for later.
All that waxed butcher paper will be good for food prep so don't overlook using it that way.Just a hack that makes some $hitty BBQ.... -
Thanks for the tips everyone
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kbutler84 said:Thanks SGH, guess I'll have to order some online for next time. Since I don't have any butcher paper, would you recommend using foil or uncovered? This is only my second brisket cook.In Maryland
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YetiBob said:kbutler84 said:Thanks SGH, guess I'll have to order some online for next time. Since I don't have any butcher paper, would you recommend using foil or uncovered? This is only my second brisket cook.Just a hack that makes some $hitty BBQ....
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saluki2007 said:Just a hack that makes some $hitty BBQ....
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cazzy said:YetiBob said:kbutler84 said:Thanks SGH, guess I'll have to order some online for next time. Since I don't have any butcher paper, would you recommend using foil or uncovered? This is only my second brisket cook.XL, Small, Mini & Mini Max Green Egg, Shirley Fab Trailer, 6 gal and 2.5 gal Cajun Fryers, BlueStar 60" Range, 48" Lonestar Grillz Santa Maria, Alto Shaam 1200s, Gozney Dome, Gateway 55g Drum
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Thatgrimguy said:cazzy said:YetiBob said:kbutler84 said:Thanks SGH, guess I'll have to order some online for next time. Since I don't have any butcher paper, would you recommend using foil or uncovered? This is only my second brisket cook.
One thing I left off above is the most obvious, but having a true indirect fire makes a huge difference too.Just a hack that makes some $hitty BBQ.... -
cazzy said:YetiBob said:kbutler84 said:Thanks SGH, guess I'll have to order some online for next time. Since I don't have any butcher paper, would you recommend using foil or uncovered? This is only my second brisket cook.
Now, to be serious, you're 100% correct though Caz. Some folks feel that they spent ample money on an Egg that they have it all and is the best tool, but not so much. It's a great cooker, love mine to death, but not the best at smoking and getting a great smoke profile.------------------------------
Thomasville, NC
My YouTube Channel - The Hungry Hussey
Instagram
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Thatgrimguy said:cazzy said:YetiBob said:kbutler84 said:Thanks SGH, guess I'll have to order some online for next time. Since I don't have any butcher paper, would you recommend using foil or uncovered? This is only my second brisket cook.------------------------------
Thomasville, NC
My YouTube Channel - The Hungry Hussey
Instagram
Facebook
My Photography Site -
I was under the impression he wrapped in paper to hold primarily at the business, not to cook all of the time. The video is a little misleading if you are not familiar with him. I think he was trying to make the point that you should not get too nuts about it, but the paper gets a better result overall......
as for TarheelMatt - I have had my Egg long enough (20 years this winter) to know what it is good at and what it is great at. I am a gear head (it is an illness), I have a smokin it #3 smoker, a Superior SS2 gravity fed monster, a gasser weber, a kettle weber and a full blown Pizza Oven. I have no particular cultish fondness for any of them. I love them all! I am just saying I have made spectacular brisket with no foil, paper wrap or anything other than during my multi hour hold time in the Cambrio. As i die hard foodie, I just love it when it comes out right.In Maryland -
YetiBob said:I was under the impression he wrapped in paper to hold primarily at the business, not to cook all of the time. The video is a little misleading if you are not familiar with him. I think he was trying to make the point that you should not get too nuts about it, but the paper gets a better result overall......
as for TarheelMatt - I have had my Egg long enough (20 years this winter) to know what it is good at and what it is great at. I am a gear head (it is an illness), I have a smokin it #3 smoker, a Superior SS2 gravity fed monster, a gasser weber, a kettle weber and a full blown Pizza Oven. I have no particular cultish fondness for any of them. I love them all! I am just saying I have made spectacular brisket with no foil, paper wrap or anything other than during my multi hour hold time in the Cambrio. As i die hard foodie, I just love it when it comes out right.
At his restaurant, paper is part of his recipe and wraps towards the end of the coom. after he pulls it off and it cools, he holds the briskets in a CVAP at 140ish till they're served.Just a hack that makes some $hitty BBQ.... -
cazzy said:Right now, paper is "the thing" after his book,
Large and Small BGECentral, IL -
YetiBob said:I was under the impression he wrapped in paper to hold primarily at the business, not to cook all of the time. The video is a little misleading if you are not familiar with him. I think he was trying to make the point that you should not get too nuts about it, but the paper gets a better result overall......
as for TarheelMatt - I have had my Egg long enough (20 years this winter) to know what it is good at and what it is great at. I am a gear head (it is an illness), I have a smokin it #3 smoker, a Superior SS2 gravity fed monster, a gasser weber, a kettle weber and a full blown Pizza Oven. I have no particular cultish fondness for any of them. I love them all! I am just saying I have made spectacular brisket with no foil, paper wrap or anything other than during my multi hour hold time in the Cambrio. As i die hard foodie, I just love it when it comes out right.
------------------------------
Thomasville, NC
My YouTube Channel - The Hungry Hussey
Instagram
Facebook
My Photography Site -
cazzy said:... The egg is a good all around cooker, but it is not better at doing what an offset was designed to do...smoke with sticks. I'm not talking about a **** $100 offset from the grocery store. I'm referring to a well designed offset with a thick wall. Ease of use is spot on, but it is not a FAR better smoker....
Large BGE, Small BGE, KJ Jr, and a Cracked Vision Kub.
in Smyrna GA.
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It's not all about just the quality of the food smoke flavor for me. I gave my KLOS offset smoker to my wife's kids when I got the egg XL because I was tired of having to fool with all the wood and keep the fire correct when cooking in wind or rain. Also, my wife does not like heavy smoke so the egg is perfect unless I need more cooking space for company cooks. However, I agree that for pure low and slow smoking the KLOS offset could cook better smoke and bark flavor if managed correctly. Each has his own idea like which is better Ford or Chevy?I XL and 1 Weber Kettle And 1 Weber Q220 Outside Alvin, TX-- South of Houston
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SmyrnaGA said:cazzy said:... The egg is a good all around cooker, but it is not better at doing what an offset was designed to do...smoke with sticks. I'm not talking about a **** $100 offset from the grocery store. I'm referring to a well designed offset with a thick wall. Ease of use is spot on, but it is not a FAR better smoker....Just a hack that makes some $hitty BBQ....
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GoldenQ said:It's not all about just the quality of the food smoke flavor for me. I gave my KLOS offset smoker to my wife's kids when I got the egg XL because I was tired of having to fool with all the wood and keep the fire correct when cooking in wind or rain. Also, my wife does not like heavy smoke so the egg is perfect unless I need more cooking space for company cooks. However, I agree that for pure low and slow smoking the KLOS offset could cook better smoke and bark flavor if managed correctly. Each has his own idea like which is better Ford or Chevy?
Definitely a lot more work to run an offset so I understand why many don't want to tinker with it anymore.Just a hack that makes some $hitty BBQ.... -
tarheelmatt said:
You going to have a built-in for an Egg still or have you ditched that concept?I'm ordering a Shirley in the next 2 weeks. It'll lay waste to my egg!!
Like this guy. but with higher side walls on the non ramp sides.
XL, Small, Mini & Mini Max Green Egg, Shirley Fab Trailer, 6 gal and 2.5 gal Cajun Fryers, BlueStar 60" Range, 48" Lonestar Grillz Santa Maria, Alto Shaam 1200s, Gozney Dome, Gateway 55g Drum -
Thatgrimguy said:tarheelmatt said:
You going to have a built-in for an Egg still or have you ditched that concept?I'm ordering a Shirley in the next 2 weeks. It'll lay waste to my egg!!
Like this guy. but with higher side walls on the non ramp sides.------------------------------
Thomasville, NC
My YouTube Channel - The Hungry Hussey
Instagram
Facebook
My Photography Site -
"Just wheel" an XL up the ramp.
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Sorry if I missed it in this thread. Will parchment paper we use in the oven for baking work instead of butcher paper?
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NoI XL and 1 Weber Kettle And 1 Weber Q220 Outside Alvin, TX-- South of Houston
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