I have cut down drastically on my use of foil over the last year or so but even with that I seem to go through a good amount of it. For instance last night I made chuckies and pork butts. When the butts hit 165 I pan them rather than foil to catch that liquid gold. Cover the pan with foil and back in the smoker to the 205. Pretty much the same routine with the chuckies only they skip the cooler.
Of course I am washing restaraunt pans much more often now and the bottoms get black grease on them from the pit grates so you have to be careful what you set them down on. So that method isn't without it's drawbacks either. Foil pans just get too costly when you use alot of them like I do.
Anyhooo I purchased a 500 ft roll of 18" hd foil from the Web Restaraunt store and the Tablecraft Kenkut 3 wall dispenser/cutter to go with it. The reviews from caters were all very positive. Paid $20.99 for the foil and $37.99 for the dispenser. The foil is about half the price if I were to purchase the same amount of HD Reynolds wrap. I'm always skeptical of "it's half the costs of the popular brand" deals so I'm hoping I'm not getting 500 feet of shiny paper.
Of course I am washing restaraunt pans much more often now and the bottoms get black grease on them from the pit grates so you have to be careful what you set them down on. So that method isn't without it's drawbacks either. Foil pans just get too costly when you use alot of them like I do.
Anyhooo I purchased a 500 ft roll of 18" hd foil from the Web Restaraunt store and the Tablecraft Kenkut 3 wall dispenser/cutter to go with it. The reviews from caters were all very positive. Paid $20.99 for the foil and $37.99 for the dispenser. The foil is about half the price if I were to purchase the same amount of HD Reynolds wrap. I'm always skeptical of "it's half the costs of the popular brand" deals so I'm hoping I'm not getting 500 feet of shiny paper.
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