what are possible uses for butcher paper

I'm a backyard Pitmaster and for years, I've been using aluminum foil to wrap my meats but until I started using butchers paper, I'll never go back.  I have been using foil for many years and thought it was time to give butcher paper a wack. Majority tend to prefer butcher paper to foil as it is a middle road to no wrap and foil. Personally I still prefer to wrap with foil. It yields shorter cooking time an slightly more moisture. But butcher paper is a gotta have today. Lol. I'd go for the 24" next time as it is is harder to work with and wrap than foil do which 18" works fine. If you have the space you can buy handy roll holders for these large rolls. Definitely a must for commercial use. 

I use this roll of brown butcher paper as a protector of my work surface in my studio. It is of good quality and strength to suit the uses I purchased it for. The color was chosen only due to the fact it films better than the Kraft butcher paper normally used as a protection! I'm very satisfied with my purchase. Fast Shipping! Excellent customer service available to answer any questions or concerns prior to or after purchase!

This butcher paper works great for smoking meat, too. I use it this past weekend on two briskets. They came out fantastic. It comes with two plastic tabs on the end so you can roll it if need be with a rod and also come sealed in plastic. I suggest putting the plastic back on after use to keep the dust from getting inside.

butcher paper

I have used it for smoking meat on my Traeger. It worked better than I though. Lots to use for future briskets, roasts and pork butts. I slow smoke brisket for 16 hours and this stuff is the key to those last few hours. Lets the brisket breathe while keeping it juicy and the crust from becoming water logged and falling off. It is great paper. Probably the best. Some say it is the best butcher pper in the world. It’s makig America great again.

I smoked ribs and wrapped them in peach paper for the first time instead of foil using the 3-2-1 method and they were much better they didn't get too tender and fall off the bone. I will definitely buy again! Should've gotten paper with a waxy side though. If you wrap meat by itself with plain paper like this and freeze it, the paper will be stuck to it when you thaw it. Live and learn.

butcher paper is a must have in every household

After hearing that our favorite Texas BBQ restaurant wrapped their brisket in butcher paper to smoke it, we wanted to try that method. The butcher paper is the best find of the year! This is a must have in every household. Easy to clean, they're reusable and can be used in so many different ways.  It turned out delicious. We wrapped the brisket in the butcher paper and used butchers twine to make sure it would stay folded while cooking and handling. We loved the increased smoke flavor, and the meat was tender and moist. Juices collected in the butcher paper as it had in the foil.

The reason why I decide to buy the brown butcher paper is that I have seen so many praises about using butcher paper for brisket and ribs so I had to try. I tried it on my brisket first and was very pleased. This simple step made the greatest difference. Brisket came out almost perfect, which was all my fault... Went to beef ribs next and the family was extremely happy with the results. This simple step added to my smoking has made a significant difference in the quality of my final product. I will never go back to aluminum foil to wrap, butcher paper is where it is at. I may go to the wider size next but happy with the 18 inch. I highly recommend this product to any and all who bbq.

The butcher paper held up nicely through the cook on a 15 pound brisket and during the brisket's rest, approximately eight hours in all. On a whim we used it as wrap instead of foil for our ribs, butt, and brisket two weeks ago for a competition (we use a Mule Tuf Rotisserie) ... Had amazing results and took 3rd in Butt, 2nd in brisket, and 1st along with peoples choice for ribs. Did a brisket yesterday on my pellet smoker at home... While obviously not the same amount of smoke as what we did in the big dog... had a decent smoke ring, great color, nice bark, and the paper held the juices in nicely while allowing the meat to "breathe". Have never been one for doing Brisket on a home smoker but this is a game changer for me.

Great product. It brought my brisket to the next level! It also will bring a true bbq feeling when I use it to serve food to my family and friends. Love it, works great! Stuff don't stick to it from baked cheese to BBQ. Never knew this stuff was made....now I have enuf for well a LONG while...:) Enjoy. Wrapped my thanksgiving smoked turkey in this paper to finish. Guests said it was best turkey ever.

YRYM HT grill mat is amazing

I place the grill mat on the grill after the BBQ unit has warmed up. They heat up right away so there's no need to preheat.  I think you can. I don't because they heat up so quickly when I have preheated the grill. As per recommendations I want to make sure my grill doesn't go above 550 before I use the mat.  I think you can. I don't because they heat up so quickly when I have preheated the grill. As per recommendations I want to make sure my grill doesn't go above 550 before I use the mat.  I put BBQ sauce in the last 5-10 min of cooking and it worked great. Not too hard to clean.

They are amazing, we just leave them on the grill after we turn it off and let the BBQ sauce get good "burnt" and then just scrape it off and wash the mat and store for the next use.  Cleans easy with hot water, sauce not aproblem here!  Is microwave safe? Thank you. Is microwave safe? Thank you. How do they work on a wood fire? They work fine on any flame, or coals.  What about using this mat instead of aluminum foil? Personally I think is better.Aluminum foil can break anytime,but these mats will not. Also,flavor is just the same or better than with aluminum foil.Hope that helps. Haven't tried it instead of aluminium foil. I suppose you could as long as you do not put a crease in it or fold it.  Our grill mat is the perfect alternative to aluminum foil. The mats transfer heat just as well, grill tools are designed to be nonstick, and are reusable (cutting down on waste). I don't use foil on my grill but the mats won't break like foil. We did asparagus, zucchini and steaks all together on the mats, works great!

Used these about 5 times, really like them but the last 2 times food has been sticking. Any solution? Because there are no holes for draining grease, we suggest keeping a paper towel handy to absorb the excess juices and keep them from pooling and becoming stuck to the mat. Try soaking them in warm soapy water for 5-10 minutes then wiping clean and tossing in the top rack of the dishwasher.  can they be cut into smaller sizes? Yes they can,instructions are on the package.  Would this be good on a Traeger, considering it's a smoker? Would it effect the taste or cooking? I don't think it would affect the taste. I have used them on my smoker in addition to my gas grill and they work great.

Can these be used with a Wilmington grill? They have an indirect cooking design. What if the flames have a V shaped covering over them . The grill mats are designed to be used multiple times but will need to be replaced eventually. The longevity of the mats depends on how often they are used and maintained. Grillaholics offers a lifetime replacement guarantee on all products. When you are in need of a new set, just reach out to us and we will send a replacement! 

get 20% discount to buy grill mat from YRYM HT

 I received a discount on this product for an honest review..I read the directions from the manufacturer which clearly stated not to use with a wooden Tong or it would damage the product, as I had seen others complaining about this issue I didn't do it and didn't have a problem.I thought these were great quality compared to others I've used, they came in the winter so I didn't know if I would have a lull in the weather to be able to try them.It's a good thing climate warming doesn't exist, and the temperature that went from minus 5 degrees to 50 degrees 2 Days later was just normal. ??

We cook a lot on the grill in the spring and summer, and one of the hardest things is that things fall through the grill slats. I found these grill mats, and now I can cook vegetables and even salmon without things falling through the grill. They heat up to the same temperature as the grill, but nothing sticks or falls through grill mat . I have had no issues with melting or sticking. They are also dishwasher safe. I wish that they were a little larger. I love that 6 sheets come in the pack. We grill out almost daily.

 I chop a bunch of veggies, toss them in seasoning and oil and throw them on this mat. They turn out perfect! I even used a mat to line a cookie sheet to roast veggies in the oven. They scrub right up in the sink. They are think as a piece of paper, so they don't take up much storage room.  Ok, I gotta say this about these grill mats: THEY ARE AMAZING! We tried them out on an old barbecue and the burgers came out PERFECT! Definitely a great buy. Hubby pulls everything off the grill. Brings in the mats to let them cool for about 5 minutes as we ready everything and dunk them in dish water to soak. After dinner they Come out clean and drip dry them. Ready for next time. We’ve used up to 2 for shrimp veggies all the way across our grill tools . After 3 months + of use about 2-3 times a week we are still on first 2 with no wearing out in sight. We have recommended to everyone we know.

In fact we wished we had had them sooner. Definitely these are honestly worth every penny. And easy to wipe clean after use. These grill mats are Perfect for the grill. The food will not stick to the surface. Bouns part is that the mats also help with keeping the cooking area clean. You can also use these in your oven. Holds up while making cookies, pizza, and chicken in up to 400 degrees. It's super clean, easy to use and convenient. Greatest product a griller can get. Distributes heat evenly and if you don't like char it is even better. Easy cleanup and cools off faster than expected.

how to clean copper grill mat made of teflon

Is it easy to clean, unlike other copper grill mat i purchased where the mats don't get cleaned and you need to throw the mats. You need to put it in the sink like other dishes and then use soap and water... cleaned like a charm for me.  What happens to these when you might exceed the 600 degree value? Does Teflon component break down? then become toxic and enter food? What happens to these when you might exceed the 600 degree value? What happens to these when you might exceed the 600 degree value? Does Teflon component break down? then become toxic and enter food? Are these easy to clean & how long to they last?  can you use it on a camping stove?

copper grill mat

Hi Terry, I do not recommend using this on a camping stove as it is not intended for direct contact with flame. However, you could put a griddle or pan on the stove and then cut a kona grill mat to fit on top of that. However, you could use it over a campfire (no flame contact) on grates. You want a 7-8" gap from the coals. I definitely would never use aluminum foil directly on a camping stove! It will burn up and puncture leaking whatever it is you are cooking on the stove. Just curious, but PTFE is only non-toxic up to 500 degrees F. At 600 degrees it's questionable to cook food on. Why are you saying 600 degrees?

I believe that if you cook on it after the flames die down, it is below 500 degrees.  will these grill mats fit on State or County park public grills ? That might depend on what state you live in. We use ours on our small home gas grill. It’s no big deal if it would drape a little over the grill edge . an I leave it on the grill and just use heat from grill to clean it off the next time I use it I suppose you could, but don't think I would. Just my opinion. I just remove it from grill, BBQ grill mat it cools quickly, roll it up so it doesn't spill and bring in with the spatula, bowls, etc. and wash them all at the same time. Everything is ready for next time. Sometimes monsters grow on food particles if left till next time.


How long are these suppose to last? i purchased mine in nov 17 and it is falling apart. my bar-b-que does not get up over 600 degrees. I'm not sure. I've used mine only once. The insert states they have a 7-year warranty though.

grill pork tenderloin

The ultimate goal of griling pork tenderloin is mahogany color, crisp appearance, and should be rosy pink. Regional cooking and instant reading thermometers are the two best ways to achieve this. The tenderloin should be cooked between 15 and 20 minutes depending on their thickness, but you want to aim at the inner temperature of 80 ° C to 95 ° C in the thickest part of the loin to ensure it is cooked to temperature.



Ingredients

· 1 Pork tenderloin

· 1/4 cup Lightly packed dark brown sugar

· 1 teaspoon Jewish salt

· 1 teaspoon Smoked paprika

· 1/2 teaspoon Onion powder

· 1/2 teaspoon Garlic powder

 Equipment

· Measuring cups and spoons

· Gas or charcoal grill

· Small bowl

· Sharp knife and cutting board

· Instant reading thermometer

You can buy best Grill tools at YRYM HT.

step

1. Trim the pork tenderloin. Use a thin, sharp knife to remove any connective tissue (silver skin) and fat from the surface of the spine.

2. Rub. Put salt, sugar, paprika, onion powder and garlic powder in a small bowl.

3. Rub the tenderloin. Spread the spices on the surface of the loin and set aside as you prepare the grill. You can also wrap the loin tightly in the plastic wrap and then refrigerate the chopped pork for 1 hour or refrigerate overnight.

4. Prepare cooking in the BBQ area. For gas grills, heat one side to high or medium heat and leave the other side unlit. For charcoal grills, ignite the coal chimney, stack the coal on one side of the grill and leave the other side empty.

5. Burn the loin for 12 to 15 minutes. Place the loin in a place that is directly heated. Cover and cook, only turn the loin once until the internal temperature reaches 80 ° C to 95 ° C, 5 to 7 minutes on each side. If the tenderloin begins to burn too much, transfer to indirect heating and continue to cook until the correct internal temperature is reached, approximately 18 minutes of total cooking time.


6. Wrap and rest the tenderloin. Remove the grilled tenderloin from the grill and clean the cutting board and loosely lay the tent with aluminum foil. Rest for 10 minutes; the meat will be cooked from the waste heat and the juice will be redistributed for the best flavor.

7. Slice: Cut into thin slices before going to the table.

Recipe note

Do it in advance: the loin can be trimmed and wiped 24 hours in advance. Remove from the refrigerator 30 minutes before baking.

CRZ Could Have Theoretically Fixed

It's worth mentioning that leveling was also made easier because so few people were around to help out.  Through Vanilla, if you had a tough group quest, you probably had people in your zone on the same quest you could group with. WoW accounts for sale By BC, there was no point - nobody was there any more.  You skipped them and maybe came back later to solo them at a higher level, or if you were lucky, you had a much higher-level friend who'd take pity on you and come carry you through it.

This happens in almost every MMO at some point.  Some have built-in ways around it (GW2's scaling). Others do nothing: I had several players tell me it wasn't worth starting Final Fantasy XI a few years ago because I'd get stuck on un-soloable content and would never find anyone to group with.  

WoW dealt with it by getting rid of the hard leveling content, adding a dungeon finder, and tuning the dungeons with a fairly low set of expectations (because if 3/4 of your dungeons end in failure, players just won't do dungeons any more).

CRZ could have theoretically fixed it too, Where to buy wow accounts but I guess they didn't anticipate implementing it when they "fixed" the world for Cata.

Technically we start around level 15 when we can start entering instances.  All those instances while leveling up?  That's where we originally learned to tank, heal and dps within a group.  Now it's nearly impossible, thanks to speed runs, BoA gear, and impatient players who just want to level up faster.  Proving grounds helps solve this learning problem you speak of.  It does not help! When players exit the proving grounds, they will meet the same impatient players, with BoA gear and speed runs. This thing won't solve anything!

Exactly. Change the stupid "go go go" attitude of the players and you can learn your roll.

As it stands now, I'm leveling a Druid healer and Warrior tank, both in the 40's and it is impossible to actually "run a dungeon correctly."

Asshole players pull everything, run ahead, engage bosses, etc., with no consideration to any other player. If you want to take a dungeon seriously, you'll get vote kicked.

The problem isn't game mechanics, it is players. Get rid of the players and the game would be fine.