Peach paper vs. Foil

[Meatball]

Has anyone had better results using one over the other? Would love to hear opinions on which works better.... or if there is any difference.  Getting ready to stock up on supplies and a roll of one is on the list.
  Article link....  http://www.texasmonthly.com/food/the-importance-of-wrapping-brisket/

 

[old sarge]

Heavy duty foil is all I have ever used.

 

[Meatball]

Some decent prices for bulk foil...        http://www.webstaurantstore.com/429/aluminum-foil-food-wrap-rolls.html

 

[RG 2.0]

Peach Paper for me. I like what it does versus foil. It has benefits of foil without it turning the bark into complete mush. It breathes. I pretty much only use it on brisket and sometimes beef ribs. Rarely on pork and never on pork ribs. For pork ribs I use foil.

 

[Meatball]

Peach Paper for me. I like what it does versus foil. It has benefits of foil without it turning the bark into complete mush. It breathes. I pretty much only use it on brisket and sometimes beef ribs. Rarely on pork and never on pork ribs. For pork ribs I use foil.
Thanks RG  !!!!!!!!!!!

 

[Meatball]

Here is some info on the different types of butchers paper..........
http://www.webstaurantstore.com/blog/92/butcher-paper-faqs.html

 

[RG 2.0]

Here's an example of me using peach paper.

Be sure to order the 24" wide roll if you get some. 18" is fine for ribs but if you do briskets, you'll want the wider roll.

 

[Meatball]

Makes sense what you said about the foil vs the paper... guess it would make sense to have both on hand.

 

[RG 2.0]

Makes sense what you said about the foil vs the paper... guess it would make sense to have both on hand.

Yes sir. Tools of the trade. That's the thing about BBQ, it's ever evolving but sometimes we tend to overdo it don't we? The tried and true methods still reign supreme but guys like Aaron Franklin making the butcher paper so popular prove that an old dog CAN learn new tricks!

 

[Meatball]

I like to keep things as simple as possible and not overcomplicate the cooking process.. I leave the technical for when I am at work. I am sure many on here can relate.

 

[Meatball]

Is the peach paper coated or uncoated?

 

[RG 2.0]

Uncoated. You don't want coated, that's more like freezer type paper.

 

[rich b]

Uncoated. You don't want coated, that's more like freezer type paper.

According to this FAQ it is coated - http://www.webstaurantstore.com/blog/92/butcher-paper-faqs.html

 

[Meatball]

Can anyone suggest a source for uncoated peach paper? Thanks!

 

[baran3]

I just bought this and it was delivered today:
https://www.amazon.com/gp/product/B00NC5S6OM/ref=oh_aui_detailpage_o02_s00?ie=UTF8&psc=1
I'm certainly no expert on this stuff, but I can detect no coating on it whatsoever. Seems and feels like straight-up paper to me.

This link is to the 18-inch roll; after reading more carefully I then ordered the 24-inch roll which should be here tomorrow.

 

[Meatball]

Here is one view......    https://www.linkedin.com/pulse/what-natural-butcher-paper-3-things-you-need-know-alan-nesmith 

 

[Meatball]

After doing some research it seems most peach paper is treated with what is called " sizing". I would imagine the untreated paper is the way to go????

 

[Meatball]

I got this emailed to me from a company that makes peach paper.... states in the article what brand Aaron Franklin uses and where to buy it...    http://www.oren-intl.com/blog/why-is-pink-butcher-paper-the-best-choice-for-barbecue

 

[NDKoze]

Can anyone suggest a source for uncoated peach paper? Thanks!

I guess I am not sure what "Peach" paper is, but if you want good old non-coated/waxed butcher paper, Sam's Club has 18" X 1000' rolls for $17.98.

https://www.samsclub.com/sams/duro-bag-white-paper-roll-18/151200.ip

OK, I searched it out and found what Peach Paper is according to Webstaurant Store:

Unlike white butcher paper that shows blood and excess juices, this peach paper hides unwanted stains to keep food looking appetizing! This means that it's perfect for framing meats in your display case. Additionally, the paper is treated to improve wet strength and leak resistance while allowing the meat to breathe when packaged.

They sell it for $15.49, but $20 to ship it kind of kills that.
http://www.webstaurantstore.com/18-x-700-40-peach-treated-butcher-paper-roll/43318PEA.html

They are both 40# paper, and since you probably don't care about presentation in the paper, would the white uncoated paper work?

I don't really need this or plan on wrapping any of my meats in it, but just thought I would try to help a little with some info that I found.

Good luck!

 

[Meatball]

From what I have gathered from looking into the different types of paper is if the white paper is bleached it should be avoided.
Also, the peach/ pink paper allows the meat to breath better when its wrapped. If you look on the Franklin site, he sells a brand of untreated peach paper. I emailed them and asked for details about it. Waiting for a reply.