Pulled pork
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processhead pink or peach
twilliams is there a difference?
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I’m always interested in the foil vs paper debate. Unlike some of the debates that happen over and over, I don’t think there’s a right/wrong answer. It’s about preference. If you want a thicker, crunchier bark, run naked. If you want a more tender product, but virtually no crunch, run foil. If you want somewhere in between, run paper.
Personally, I’m a tenderness guy. I use foil for virtually everything.
Midwest_kc You are absolutely right. I like the in between, hence butcher paper. It’s all good if done right.
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Tex_77 between peach or pink, not sure. Be honest with you its probably the same thing.
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Midwest_kc You are absolutely right. I like the in between, hence butcher paper. It’s all good if done right.
Chef butcher paper has a wax coating on it where pink paper dont. Not sure if the wax creates any issues.
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Chef butcher paper has a wax coating on it where pink paper dont. Not sure if the wax creates any issues.
twilliams I believe they stopped using wax coatings on both pink and white butcher paper a long time ago. As both are going through a sizing process near the end of it’s production, I believe both are treated with a polypropylene, at least it was when I was in polypropylene manufacturing. Wax and Bakelite were replace in the late 60’s (seems like yesterday) when polymer production became more practical.
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Chef would that also apply to the translucent product on rolls sold in stores to consumers and marketed as wax paper?
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One of my favorite pork butt dishes is to chop up a pork butt after smoking and then take small quantities seasoned with salt, black pepper, cumin, cayenne, and a bit of lime juice, then brown it up in a hot skillet till crispy on the outside. That is my spin on carnitas for wrapping in a tortilla, eating with beans and rice or just to nibble on.
processhead In our household we do something similar. We brown up the leftover pulled pork with onions and mushrooms and then add shredded cabbage and egg noodles. Very much like the Polish/Czech dish Haluski/Halusky that my family ate growing up in Milwaukee.
Improvise, Adapt and Overcome! Semper Fi
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processhead In our household we do something similar. We brown up the leftover pulled pork with onions and mushrooms and then add shredded cabbage and egg noodles. Very much like the Polish/Czech dish Haluski/Halusky that my family ate growing up in Milwaukee.
Bob Stehlik said in Pulled pork:
processhead In our household we do something similar. We brown up the leftover pulled pork with onions and mushrooms and then add shredded cabbage and egg noodles. Very much like the Polish/Czech dish Haluski/Halusky that my family ate growing up in Milwaukee.
I think every culture has their own way of turning leftovers into something every bit as delicious as the original dish, and sometimes even better!
Here’s to leftovers!
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twilliams I believe they stopped using wax coatings on both pink and white butcher paper a long time ago. As both are going through a sizing process near the end of it’s production, I believe both are treated with a polypropylene, at least it was when I was in polypropylene manufacturing. Wax and Bakelite were replace in the late 60’s (seems like yesterday) when polymer production became more practical.
Since I started the ribs on this topic, thought I would just finish them here. I wrap my ribs when I first sight of a bone poking out.
I then apply a light coating of honey, topped with medium brown sugar and some additional dry rub.
Wrap. I go kind of by the 2:2:1 rule. 2 hours unwrapped, 2 hours wrapped, then 1 hour unwrapped, applying what every sauce every 15 minutes, being careful not to burn the sugars that are in many sauces.
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Chef would that also apply to the translucent product on rolls sold in stores to consumers and marketed as wax paper?
processhead That product still uses a wax coating. I could only guess that while some is used in the kitchen, a lot is used in arts and crafts because of the wax transfer, like when people do tee-shirts. Items can be cut out and then transfer the ‘wax’ to the cloth for different effects.
Most baking, candy making, and other kitchen uses now use parchment paper - two types: a silicon coated and a polymer coated.
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Do not use any of the waxed paper in BBQ.
I don’t care what color it is, food grade unwaxed is what is to be in use with Q.Denny O’s-Smokey Bones
I’d rather be sit’in in a boat and thinking about God,
Than sit’n in church and thinking about fish’in! -
Do not use any of the waxed paper in BBQ.
I don’t care what color it is, food grade unwaxed is what is to be in use with Q.@dennyo You are correct. That’s why we use either color butcher paper and never freezer or wax paper.
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@dennyo You are correct. That’s why we use either color butcher paper and never freezer or wax paper.
Chef ribs and butt looks great! Happy Easter
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YooperDog said in Pulled pork:
Chef ribs and butt looks great! Happy Easter
I on the other hand, I totally disagree, I think you should toss it into your garbage!!
(btw when is pickup?)
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I’m always interested in the foil vs paper debate. Unlike some of the debates that happen over and over, I don’t think there’s a right/wrong answer. It’s about preference. If you want a thicker, crunchier bark, run naked. If you want a more tender product, but virtually no crunch, run foil. If you want somewhere in between, run paper.
Personally, I’m a tenderness guy. I use foil for virtually everything.
Midwest_kc spot on! I like a good bark on mine! I usually run my pork butts naked and let them push through the stall on their own. I will not wrap in foil. I think you work too hard to achieve bark just to cover it in foil so it can get mushy! Just my 2 cents.
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Midwest_kc spot on! I like a good bark on mine! I usually run my pork butts naked and let them push through the stall on their own. I will not wrap in foil. I think you work too hard to achieve bark just to cover it in foil so it can get mushy! Just my 2 cents.
@ndmike that’s what’s great about it. So many ways to do it. I think bark is overrated, and tenderness is king, so I virtually always wrap in foil. The only wrong way to cook BBQ is the way your family and friends don’t like it.
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Midwest_kc spot on! I like a good bark on mine! I usually run my pork butts naked and let them push through the stall on their own. I will not wrap in foil. I think you work too hard to achieve bark just to cover it in foil so it can get mushy! Just my 2 cents.
@ndmike thats where the peach/pink paper comes in. Been told it keeps the bark on point while maintaining moisture. I have yet to try the paper
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@ndmike thats where the peach/pink paper comes in. Been told it keeps the bark on point while maintaining moisture. I have yet to try the paper
twilliams yep. I have some just haven’t used it yet. I was going to try it on some ribs but I always forget.
may be part of the problem about forgetting the pink paper!
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