Butcher paper vs foil advice

[Rambo]

Nice Post PT

[OldUsedParts]

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WHAT HE SAID

[spacetrucker]

Papa Tom, good post...
we always do the new bbq joint comparison judging as well...
I hope nobody thought I was degrading comp cooking, I am not, without comp cooking we likely would not have the methods and variety of food and flavors we have today, its just not my bag of marbles

[Rambo]

Papa Tom, good post...
we always do the new bbq joint comparison judging as well...
I hope nobody thought I was degrading comp cooking, I am not, without comp cooking we likely would not have the methods and variety of food and flavors we have today, its just not my bag of marbles

I don’t think anyone took it that way Brother; I certainly did not

[OldUsedParts]

I agree with Rambo, Friend, I don't think that anyone got offended at all

[k.a.m.]

As a certified head judge I can say I have tasted a lot of good BBQ. The problem with competition BBQ is it is cooked with one thing in mind and that is a one bite blow you away pop.

This is done by commercial injections, marinades triple layers of seasonings. You do not really want to serve this at home with multiple plates in mind as it is full of phosphates and enhancers like MSG.

As a competition cook when I cook for friends or family I cook back yard BBQ. I keep briskets and ribs simple and this is what they expect. They have all tasted our Competition products but they know it isn't something you want to ingest a lot of.

I agree with Papa Tom I reserve Butcher paper for S&P. For the reasons I posted earlier.

[Smoking Piney]

As a certified head judge I can say I have tasted a lot of good BBQ. The problem with competition BBQ is it is cooked with one thing in mind and that is a one bite blow you away pop.

This is done by commercial injections, marinades triple layers of seasonings. You do not really want to serve this at home with multiple plates in mind as it is full of phosphates and enhancers like MSG.

As a competition cook when I cook for friends or family I cook back yard BBQ. I keep briskets and ribs simple and this is what they expect. They have all tasted our Competition products but they know it isn't something you want to ingest a lot of.

Thank you k.a.m!

I'm not a comp cook, but have been urged into it by a few friends. My roots are firmly in the back yard serving the best Q I can possibly cook to friends and family. No "one bite" involved.

That said, I use foil.