This came in the mail today. It's about time too, all my other cooling racks don't fit inside the baking sheet.
![$IMG_1931[1].jpg](https://xfdata.badgerandblade.com/attachments/400/400190-68fb420b680e32e8ad7738458b6591c3.jpg "$IMG_1931[1].jpg")
Mess Hall Acquisitions
- Thread starter Scotto
- Start date
May I ask what is up with the butcher paper? Is it a nostalgia thing? I know I remember back in the old days (early 80's 
) that my grandmother got most of the groceries at the grocery store, but all the meat came from the butcher. I always found the butcher's to be a magical place of awesome.
) that my grandmother got most of the groceries at the grocery store, but all the meat came from the butcher. I always found the butcher's to be a magical place of awesome.
Except for the rib post last week, he has been eerily quiet. That probably means something good is coming. Chance of drooling at his pictures- 99.73%
May I ask what is up with the butcher paper? Is it a nostalgia thing? I know I remember back in the old days (early 80's
yeah the old butchers were cool, they always gave the kids a slice of luncheon sausage or a saveloy.
Now they pack the meat I little plastic bags.
I do believe the paper is wrapping the meat instead of foil when smoking a brisket etc.
May I ask what is up with the butcher paper? Is it a nostalgia thing? I know I remember back in the old days (early 80's
yeah the old butchers were cool, they always gave the kids a slice of luncheon sausage or a saveloy.
Now they pack the meat I little plastic bags.
I do believe the paper is wrapping the meat instead of foil when smoking a brisket etc.
Give that man a cigar. Owen, Franklin BBQ 101 in his book.
Oh. Is their an advantage to using paper instead of foil?
It depends on your cooking goal. The paper allows some moisture to escape where as the foil does not. Each have their own uses. The foil speeds cooking up, somewhat, as in the name "Texas Crutch."
Indeed we have some sharp minds at work here. The peach paper is / can be used in the BBQ for some low and slows on bigger pieces. At 700 feet the roll lasts a long time. One of the big advantages is that your bark does not get effected as much as it would with foil.
I got tired of running out of butchers twine so i got a 5lb spool. I make a lot of roasts and debone lots of chickens and turkey so it is a nessesity for me.
I got tired of running out of butchers twine so i got a 5lb spool. I make a lot of roasts and debone lots of chickens and turkey so it is a nessesity for me.
Oh i do have a little packer Brisket on ice for next week.
Getting ready to get serious about trying to make homemade pizza...
A pizza steel/baking steel made by Nerd Chef...
and...
a cherry wood pizza peel.
If the homemade pizza thing doesn't workout....
..... the pizza steel will make a nice heatsink for the oven and the peel makes for some nice wall art.
A pizza steel/baking steel made by Nerd Chef...
and...
a cherry wood pizza peel.
If the homemade pizza thing doesn't workout....
..... the pizza steel will make a nice heatsink for the oven and the peel makes for some nice wall art.
Nice Connie. I'm sure you will put it to good use for making some killer pizza but the peel sure does make nice a wall art.
Thanks Chris!
I'm not so sure about the killer pizza thing...
I'm having some scary visions of what's going to happen to my carefully topped pizzas when I try and move them from the peel to the steel. They ain't pretty!
I just knew that if this from scratch pizza thing was going to work at all, I'd need a peel and there's really no good place for one in my cupboards.
Thanks Chris!
I'm not so sure about the killer pizza thing...
I'm having some scary visions of what's going to happen to my carefully topped pizzas when I try and move them from the peel to the steel. They ain't pretty!
I just knew that if this from scratch pizza thing was going to work at all, I'd need a peel and there's really no good place for one in my cupboards.
Don't worry Connie, I made mine last night and the bar will be set low for next weekend. I'm sure you and others will step over it no problem.
I could have done with a peel but made do with a second baking sheet instead, as I said the bar is low from me.
Don't worry Connie, I made mine last night and the bar will be set low for next weekend. I'm sure you and others will step over it no problem.
I could have done with a peel but made do with a second baking sheet instead, as I said the bar is low from me.
Well, I did read that the pizza steels can make even a store bought pizza taste wayyyyy better! So I have a back up plan.
I've never heard of a Baking Pizza Steel...but I can't wait to see what Connie pulls off it.
I did some research about the pizza stones vs. pizza steel and found some good articles out there about them. This one from "Serious Eats" clinched it for me:
http://slice.seriouseats.com/archives/2012/09/the-pizza-lab-the-baking-steel-delivers.html
That said, I went with "Nerd Chef" verses "Baking Steel" because the price was better for the Nerd Chef and the holes in theirs should make moving a 15 to 16 lb. hunk of steel easier.
[MENTION=7330]Intrigued[/MENTION]
Would you believe, I just finished reading that article and book marking it.
I see a Pizza Steel in our future. We bake enough pizza pies, the odd bread and calzones to warrant at least looking in to one.
I bet you could do a quesadilla on there too, we do on our stones. Maybe even nachos?
Would you believe, I just finished reading that article and book marking it.
I see a Pizza Steel in our future. We bake enough pizza pies, the odd bread and calzones to warrant at least looking in to one.
I bet you could do a quesadilla on there too, we do on our stones. Maybe even nachos?
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I have been looking at baking steel for a couple years, I really like the new baking steel griddle. just not the price. http://www.seriouseats.com/2015/06/baking-steel-griddle-has-arrived.html
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