2 x resealable ziplock 50 packs of OREN FDA PINK BUTCHER PAPER COMP PREP SHEETS 24"x24". 100 Sheets will be sent folded in a $13 Post Satchel to any Postcode! We can offer flat sheets on pickup from our Carrum Downs Warehouse. Good size for wrapping Ribs, Pork, or Fish.
Use these inexpensive convenient disposable tough FDA approved Prep Sheets for BBQ Comps, Food Trucks, Pop Up Events, Functions, & Restaurants, where there is a shortage of water & clean up facilities that prevents washing standard Cutting Boards. Place on cutting board or counter top for a fresh clean surface every time.
Much cheaper than the 18"x24" Cut & Toss or Smoky Mountain Smokers Disposable Cutting Boards.
Convenient pre-cut 24" x 24" Rib size sheets of PINK BUTCHER PAPER. No need to buy a large Roll.
N.B. Our long 150ft or 1,000ft heavy Rolls can only be sent via Courier to Metro Postcodes, so this is your answer to get 200ft of convenient sized sheets to non Metro areas.
OREN COUNTERKRAFT PINK / PEACH SMOKER PAPER. Made in the U.S.A.
The original Texas style Meat Smoking Paper.Other smoking Butcher Papers do not have FDA Food & Drug Administration Certification for safe use with Food.
Wrap Brisket, Pork, or Ribs, 2/3 through the cook to get up to internal Temp, and to Rest.
Unlike tinfoil, it doesn't steam and soften Bark, allows smoke through, absorbs fatty oils, and stays strong.
Don't be fooled by imitations, this is 100% FDA Approved CounterKraftTM 40# 65 GSM Pink Butcher Paper and is safe to store, cook, serve, wrap and to Smoke & Rest meats.
Pink paper is porous to allow smoke in yet provides excellent holdout against grease and juices, it protects meat to keep every cut juicy while letting enough moisture out to retain that delicious Bark you created.
S Smoking Guru Aaron Franklin uses Pink Butcher paper to wrap his world famous BBQ briskets:-
“The briskets need to stay covered so that the bark doesn’t get ripped off of them when they’re being thrown around. We also wrap them once we know we’ve gotten a certain amount of smokiness. I started using paper because it was cheaper than foil. Foil also gets things real steamy. I think foiled briskets end up a little pot-roasty for my taste, and the paper breathes a little better… It’s really there for protection, but an added side effect is that it helps retain moisture and good Bark.”