N2Q
Knows what a fatty is.
- Joined
- Apr 30, 2012
- Location
- The Lonestar State
The other day I cooked ribs and my son home from college swore he could taste a metal taste to the meat after I had wrapped in foil. I've never noticed this. But it had me thinking, would butcher paper be better for wrapping ribs, briskets and butts??? If so, where is a good resource to find it. Thanks