How to use Grilling Papers
Grilling Papers have become one of the latest crazes in grilling; it is a technique that is a variation of plank grilling that will add a smoked flavor to your delicate foods. Grilling Papers are great for grilling Fish, Shrimp, Fruits and Vegetables. Your food will steam inside the rolled papers while absorbing the smoke flavor from the wood.
Selecting the proper type of Grilling Paper:
Each type of grilling paper adds its own unique flavor to your foods. Below you will find a list of each type of paper that we offer and their primary uses. This does not mean that you shouldn’t experiment outside the primary uses. Cedar is the most versatile of the three.
Cedar has a medium smoke flavor and is primarily used for fish, beef, pork, seafood and chicken.
Cherry has a medium strong smoke flavor, primarily used for poultry, pork or beef.
Maple is the sweetest smoking wood, and is primarily for red meats.
Step 1:
Take a square piece of Tupperware or a baking pan slightly larger then you grilling papers and add a half an inch of water (you may substitute wine, beer, or other non-flammable beverage). Place your grilling papers in the water, and place a weight on top of them to submerge the sheets (we use a small saucer) add more liquid if necessary to cover the papers. Let soak for 10 to 15 minutes.
Step 2:
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Remove the grilling papers one sheet at a time from the water, allowing the excess liquid to run off each sheet, and then place the sheets onto a flat surface. Place an even layer of your food on the center of the sheet, parallel to the grain of the sheet, if you go against the grain the sheet may crack when rolled. Try to avoid covering more than 1/3 of the sheet, this will allow you to close the paper. Fold the sides of the paper one at a time onto the top of your food. Set the end of a spoon on top of the paper to hold it closed. Slide a piece of butchers twine under each end of the roll and tie shut. If you are cooking one large item you may be able to get away with just tying it once in the center. Repeat this process for each sheet.
Step 3:
You can cook using your grilling papers in any of the following ways. You do not need to turn your food when it is wrapped with grilling papers.
Grilling Over Direct Heat:
If you are cooking with your grilling papers over direct heat, your grill should be set on medium high (about 400 degrees). With the lid closed the food should be ready in 5 to 8 minutes, with an open lid 9 to 12 minutes.
Grilling Over Indirect Heat:
If you are cooking with your grilling papers with indirect heat, your grill should be set on medium (about 350 degrees). With the lid closed the food should be ready in 12 to 15 minutes.
In the Oven:
Cook at 400 degrees for 8 to 10 minutes.
Serving:
You can serve your food directly on these sheets just cut the strings, lay the sheet flat and serve. If you have some time before serving just leave them rolled up, this will hold in the heat.
Selecting the proper type of Grilling Paper:
Each type of grilling paper adds its own unique flavor to your foods. Below you will find a list of each type of paper that we offer and their primary uses. This does not mean that you shouldn’t experiment outside the primary uses. Cedar is the most versatile of the three.
Cedar has a medium smoke flavor and is primarily used for fish, beef, pork, seafood and chicken.
Cherry has a medium strong smoke flavor, primarily used for poultry, pork or beef.
Maple is the sweetest smoking wood, and is primarily for red meats.
Step 1:
Take a square piece of Tupperware or a baking pan slightly larger then you grilling papers and add a half an inch of water (you may substitute wine, beer, or other non-flammable beverage). Place your grilling papers in the water, and place a weight on top of them to submerge the sheets (we use a small saucer) add more liquid if necessary to cover the papers. Let soak for 10 to 15 minutes.
Step 2:
Step 3:
You can cook using your grilling papers in any of the following ways. You do not need to turn your food when it is wrapped with grilling papers.
Grilling Over Direct Heat:
If you are cooking with your grilling papers over direct heat, your grill should be set on medium high (about 400 degrees). With the lid closed the food should be ready in 5 to 8 minutes, with an open lid 9 to 12 minutes.
Grilling Over Indirect Heat:
If you are cooking with your grilling papers with indirect heat, your grill should be set on medium (about 350 degrees). With the lid closed the food should be ready in 12 to 15 minutes.
In the Oven:
Cook at 400 degrees for 8 to 10 minutes.
Serving:
You can serve your food directly on these sheets just cut the strings, lay the sheet flat and serve. If you have some time before serving just leave them rolled up, this will hold in the heat.