In the modern era, many types of paper are produced for our convenience. The selection process is complicated with each type offering unique benefits and drawbacks that require consideration before making a purchase. Each will have different advantages associated to them in certain applications, but there’s no clear winner when it comes to this debate between butcher paper and parchment paper: they can both be used successfully in the right situations.

“Butcher paper vs. Parchment Paper” is a question that many people are curious about. There are some instances where each type of paper would be better for certain projects, but the difference between them is not always clear-cut. This article will explore the differences between these two types of papers and how to use them in different situations.

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When you buy meat from a butcher, it will almost certainly be wrapped in Paper for Butchers. Although Paper of Parchment may be used to wrap products, it is generally employed in baking to keep baked goods from sticking to the pan or cookie sheet.

What role does this play in your grilling plans? We’ll look at the differences between them first, then evaluate whether one of them is suitable for grilling.

What’s the Difference Between Butcher and Paper of Parchments?

Paper of Parchment


Paper of Parchment is a much thinner paper that is non-stick in nature because it has been treated with silicone. You can get it unbleached or bleached and it is used to keep foods from sticking while baking or cooking. It is confused sometimes with wax paper but they are entirely different.

Wax paper has been covered with paraffin wax for its non-stick appeal but it cannot be used in the oven as it will melt. Paper of Parchment comes in small rolls in boxes similar to plastic wrap where it can be torn off as needed or it is also available in convenient pre-cut sheet sizes that you can pull right out of a box.

Paper of Parchment can be used in grilling (ideas listed below) and it can be used to line a sheet pan so you can cut down on a mess while outdoors. And good news for those who use a George Foreman Grill.

Take a large piece of Paper of Parchment and put it on the grill. Put your meat on the bottom and pull the top piece of Paper of Parchment over meat to sandwich it in. Close the lid, grill as usual, then toss the paper and the mess!

One of my all time favorite uses for Paper of Parchment is pizza on the Big Green Egg. Cornmeal can be tricky to get right but with Paper of Parchment you can easily make this Pepperoni or Pulled Pork Pizzas!

Paper for Butchers


Paper for Butchers originated from Kraft pulp which makes it a durable and resilient paper that doesn’t tear easily. Its primary use has been to wrap fish and meats that were purchased from a butcher shop.

It comes in white or brown and, in addition to being used to wrap goods, it is also utilized in craft projects at hobby stores and in school art programs. It’s usually affordable, and it comes in a huge roll that can be ripped off at the exact length needed.

Paper for Butchers cannot be used directly on the grill but it can be used to keep your grilled meats and fish warm. But wait, there is actually something new on the horizon. Check out the newest type of Paper for Butchers and how it is used in grilling.

If you are smoking meats, then Paper for Butchers is a great alternative to using tin foil. For cooking things like my favorite Baby Back Ribs, Pulled Pork or even Brisket, Paper for Butchers is a great alternative.

Peach Paper is the newest grilling trend.

If you really want to impress your friends the next time you are grilling a nice brisket, pull out your box of pink Paper for Butchers and wrap the meat so it will stay nice and juicy while you are waiting to serve it.

This process was indeed utilized in the past, but Aaron Franklin revived it. Franklin knows his way around a barbecue, winning the James Beard Award for his incomparable brisket.

Aaron began wrapping his brisket in a pink/peach colored Paper for Butchers to keep it moist and juicy. Switching from regular white-bleached Paper for Butchers to the pinkish/peach colored paper caught everyone’s attention and grilling enthusiasts joined the trend. “Peach” is just the color of the paper and it is not scented in any way.

Paper for Butchers is used to stop the meat from cooking any further. Foil stops meat from cooking any further as well but it does keep the food hot so it can actually cook a little bit more while wrapped.

The Texas Crutch is a technique used by true grilling lovers to keep their pork ribs warm.

You can find authentic Peach Barbecue Paper for Butchers at several places online. Amazon is an easy option and you can get it there relatively inexpensive.

Grilling with Paper of Parchment

Grilling mostly involves direct heat giving your meats and seafood that delicious smoky flavor that we love. But Paper of Parchment can deliver a twist on grilled foods when they are wrapped up and then placed on the grill.

Here are some suggestions for the next time you cook outside.

Grilled Fish in Paper of Parchment (Fish en Papillote)


The fish will be more steamed than grilled when cooked this method, but the seasonings you add to it will make a delightful seafood entrée that you will make again and again.

Take a nice piece of your favorite thick white fish – sole, haddock, cod – and place it on a piece of Paper of Parchment. Some people like to place slices of yellow squash and/or zucchini on the bottom and put their fish on top of them.

You can season it any way you like – salt, pepper, dill, lemon juice, a little olive oil – and top it with thin slices of lemon. Pull the Paper of Parchment up and fold it over on top and on the sides so you create an envelope for the fish.

Cook the fish for 10 to 12 minutes on the colder side of your grill since it is still fragile.

Potatoes or Vegetables on the Grill Using Paper of Parchment

This is a clever method to prepare and forget your vegetables or potatoes while you prepare the rest of your picnic.

Take peeled and cubed potatoes, or a mixture of vegetables that are cut into bite- sized pieces and place on a sheet of Paper of Parchment. Drizzle with olive oil then season with salt and pepper and any other seasonings you like.

Wrap each bunch of vegetables of potatoes in a bunch so you are making individual packets. Pull the Paper of Parchment up and twist it around on top.

It’ll take a while to cook, possibly an hour on the cooler side of your grill, but the prep work is already done, and your visitors can just pick up their vegetables when they’re ready.

Grilling success!

Parchment paper is a type of paper that is made from cotton and linen fibers. It’s commonly used for cooking, because it doesn’t burn easily. You’ll want to use parchment paper when you’re cooking meat on the grill or in the oven. Reference: parchment paper instead of butcher paper for brisket.

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