Pork loin tomorrow. Gonna try Meathead's pesto-crusted recipe. Question: the recipe in Meathead's book calls for wrapping in parchment paper because it allows some smoke into the meat. Does butcher paper (I have tons of it) form a barrier to smoke or would butcher paper do the same as the parchment paper in this case?
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Club Member
- Feb 2017
- 214
- CT
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I currently have 4 grills 2 gas (Weber spirit 700 and Weber 1000) 2 charcoal (Weber master touch 22 and PK360). I also have a cast iron hibachi and a joule Sous vide. I have multiple probe thermometers , MK4, Smoke, 2 chef alarm, ThermaQ and thermaK and a thermoworks IR with K probe port. for knives I love my Messermeister Olive elite and my TojironDP Gyutou. which I keep razor sharp using my edge-pro. I also have a weather station to keep an eye on good Grilling weather.
Not an expert, but I believe some butch paper can be treated with wax and parchment paper is treated with silicon to help it resist heat.
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