Beat the stall and save the bark! Create perfect ribs and brisket at home every time.
Inspired by Aaron Franklin.
Aaron Franklin is renowned in Texas USA as a grilling master and a champion at Low and Slow cooking on the grill.
Many of us know that a big part of great results with the Low and Slow cook is in the wrapping. Traditionally the wrapping has been done with foil, but if you have done this you know that the nice crust that you achieved during the first part of the cook will go soggy and you end up with a pool of juices in the bottom of the foil wrapping.
The paper allows the crust to stay firm, the juices will stay in the meat and it won’t dry out. As low and slow cooking is done at low temperatures, especially towards the end of the actual initial cooking time (which is when you wrap it) the bag won’t burn either.
Many grill masters and competition winners prefer to use Peach Paper or Red Butchers paper as it is referred to in many forums. Have a read online and watch Aaron Franklin on You Tube and you will see proven results and more details on when to and when not to wrap your meat.
We have been asked to source this paper and as we are not known to let our customers down, we finally found a product that actually takes it one step further.
We now stock it in bags, which we researched and tested thoroughly. Our findings proved that the bag actually holds the moisture in better and you don’t get the juices running out the bottom as you move it around. It is easy to slide your meat into the wide opening of the bag and simply roll the top over or clip it with a wooden peg or staples.
They don't drip, the juices are absorbed by the bag. They are not too hot to touch when taken out of the grill.
The bags are totally food grade, manufactured in Australia and regulated by the Australian Food Authority to be safe to use with all foods, including meat.
This listing is for a 10 pack of bags.
VERY STRONG THICK FOOD GRADE GUSSETED PAPER BAGS / 34cm W X 44cm L