Pulled pork
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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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