Dutch Oven Vs Foil

[Greg S]

As a learning chef, I am wondering if a dutch oven can be used instead of foil when recipes ask for the meat to be wrapped in foil and then liquid is poured into the foil. I have used the foil pans with foil wrap covering but I’m not keen on all the aluminum.

 

[Slimpicker]

foil pans with foil wrap covering

That's fine for lots of things like ribs, burnt ends, and pork steaks, but a brisket should be wrapped tight as possible and if you're not comfortable with foil then by all means use peach paper

What kind of dutch oven are you talking about?
And are you thinking indoors or in your Traeger? (BTW, I'd say indoors if it were me, by this time your meat doesn't need smoke, only heat)

(or maybe I didn't answer your Q)

 

[Greg S]

That's fine for lots of things like ribs, burnt ends, and pork steaks, but a brisket should be wrapped tight as possible and if you're not comfortable with foil then by all means use peach paper

What kind of dutch oven are you talking about?
And are you thinking indoors or in your Traeger? (BTW, I'd say indoors if it were me, by this time your meat doesn't need smoke, only heat)

(or maybe I didn't answer your Q)

Thanks. I’m referring to using the cast iron pots (which typically have a ceramic coating) on the Traeger. I assume it is not getting smoke if its wrapped in foil? Is peach paper the same as parchment paper?

 

[JamesB]

Thanks. I’m referring to using the cast iron pots (which typically have a ceramic coating) on the Traeger. I assume it is not getting smoke if its wrapped in foil? Is peach paper the same as parchment paper?

I used one of my wife’s Le Creuset white enameled cast iron dutch ovens on the Traeger, and that is a mistake I won’t make again. I figured it would get smoky, but thought it would be easy enough to clean. WRONG! It was covered in dark brown greasy smoke, and after a thorough cleaning with every cleaner known to man, is now light tan. Wife was not impressed.

Peach paper is not parchment paper. Many of us use peach paper for the wrap on brisket, chuck roasts, etc., instead of foil. It allows the meat to breathe and helps preserve a crusty bark, instead of steaming the meat like foil would.
https://www.amazon.com/dp/B0776JH66...abc_06T1TWWA2JAMG6CC7B1H?_encoding=UTF8&psc=1

 

[Murphy's Law]

I used one of my wife’s Le Creuset white enameled cast iron dutch ovens on the Traeger, and that is a mistake I won’t make again. I figured it would get smoky, but thought it would be easy enough to clean. WRONG! It was covered in dark brown greasy smoke, and after a thorough cleaning with every cleaner known to man, is now light tan. Wife was not impressed.

Peach paper is not parchment paper.
https://www.amazon.com/dp/B0776JH66...abc_06T1TWWA2JAMG6CC7B1H?_encoding=UTF8&psc=1

Try some PBW if you can get your hands on it. It's a cleaner commonly used in the brewing market and works wonders. I have used it on my wife's pots and pans before and they came clean.

 

[KraZ440]

Does color matter or is the important thing that it is 40# butcher paper?

 

[JamesB]

Try some PBW if you can get your hands on it. It's a cleaner commonly used in the brewing market and works wonders. I have used it on my wife's pots and pans before and they came clean.

Thanks! I just found it on Amazon, and looks like it might work. Says it’s good for carbonized or greasy baked on soils.

 

[JamesB]

Does color matter or is the important thing that it is 40# butcher paper?

Can’t use butcher paper, because it’s coated. I posted a link above

 

[KraZ440]

Can’t use butcher paper, because it’s coated. I posted a link above

Thanks for the partial clarification, but I'm still a little confused.

The link you posted was for "Pink Kraft Butcher Paper" (copied directly from the web page), that is why I called it butcher paper. The labels in the thumbnail photos on that web page just call it pink/brown/white butcher paper. Since the thumbnail photos show two other colors, I was wondering if pink was special.

 

[JamesB]

Thanks for the partial clarification, but I'm still a little confused.

The link you posted was for "Pink Kraft Butcher Paper" (copied directly from the web page), that is why I called it butcher paper. The labels in the thumbnail photos on that web page just call it pink/brown/white butcher paper. Since the thumbnail photos show two other colors, I was wondering if pink was special.

It’s uncoated butcher paper. The coated stuff is what butchers use, and what is generally referred to as butcher paper.
Most people call this peach or pink paper.

 

[KraZ440]

Thanks. I think I understand better.

I like having an option for sourcing stuff locally, so I wanted to make sure I understood the important features.

 

[JamesB]

Thanks. I think I understand better.

I like having an option for sourcing stuff locally, so I wanted to make sure I understood the important features.

I’ve seen it at Ace, Academy Sports, Lowe’s, Home Depot, H-E-B Grocery, just to name a few.

 

[Timmy]

The local walmart near me has Reynolds wrap pink paper.
Reynolds Kitchens Pink Butcher Paper with Slide Cutter, 75 square feet

 

[JamesB]

The local walmart near me has Reynolds wrap pink paper.
Reynolds Kitchens Pink Butcher Paper with Slide Cutter, 75 square feet

Ya, my local Walmart has it also...

 

[Murphy's Law]

I got a large roll at Lowes. It's labeled Oklahoma Joe's or what ever their brand name is for smokers. I think I paid around $28 or so if I remember correctly.

I also use it when I cook fish so it won't stick to the grates and get the grill nasty.