Links to the Oren site for lots of Butcher
Paper Information and useful Tips:
- How Pink Butcher Paper is Improving BBQ Worldwide
- Why Pink Butcher Paper Sheets are Perfect for Smoking Meats
- Using Food Grade Butcher Paper to Boost Safety & Marketing
- What is The True Difference Between Kraft Paper and Butcher Paper?
- 4 BBQ Experts Reveal Why Pink Butcher Paper is the Pit Master's Secret Weapon
* The above Link offers a 5mb pdf download interview with Jess Pryles, Rob Larman, Evan LeRoy, Jeff Knoch.
Butcher Paper Uses:
• ‘Insulating Wrap’ to protect and crank up internal temp of Meats, while continuing to Smoke and keep
the crusty Bark dry!
• Wrap delicate Fish, Oysters, Seafood, Veggies, Bacon, Beef Fatty Rolls, Burgers, to Smoke it all safe
and securely through the paper!
• Wrap raw or cooked meat for storage in the Fridge.
• Cut for sturdy Restaurant tray liners, will not soften up & stick to meats and be eaten by Customers.
• Make paper spirals to serve Hot Chips & Onion Rings.
• Line Chip & Seafood Baskets.
• Use as trendy hygienic tablecloth and eat food safely directly off it.
and amateurs alike love to use pink butcher paper to wrap meat while
it cooks or smokes. While this fantastic method of producing mouth-watering
barbecue was initially popularized by famous Austin, Texas pitmaster Aaron Franklin on his
numerous online broadcasts and discussions, it’s actually been used for years
by pitmasters across the country. A properly wrapped beef brisket, for
instance, can be cooked low and slow to the perfect interior consistency while
maintaining a gorgeous “bark” on the outside that renders sauce completely
While large commercial operations like Franklin’s Barbecue in Austin generally rely on 1,000 foot rolls of pink butcher paper to satisfy their demand, smaller 150-foot Pink Butcher Paper rolls are perfect for the at-home chef wanting the same authentic barbecue experience. In addition, conveniently sized individual 24"x24" Pink Butcher Paper sheets or 24"x36" Pink Butcher Paper sheets have become extremely popular for the average backyard pitmaster who may only do a handful of briskets a year.