Most wood cooking wraps require soaking up to 8-10 minutes to get the wraps pliable enough to fold around the food without cracking. All woods (but especially cedar) can be very brittle. Just picking up a package off the shelf or removing from the package requires some care because of the brittle nature. But our "Smoked Wraps" are different. After our smoked wraps are cut paper thin they are then sent through a proprietary process that not only smokes in up to 25 different all natural smoked wood flavors but enough moisture to keep the wraps sufficiently pliable to, in most cases, to be ready to fold around your food immediately. If by chance they feel slightly brittle, all that is required is one mist spray on both sides of the wrap and you are good to go. Doing this retains the bold and robust flavor that is the result of this unique process.
Mesquite Smoked is my favorite. Believe it or not they go with just about anything. I use them for a Garlic Buttered Salmon recipe that is absolutely delicious and they also work wonderfully cooking chicken strips with just about any of your favorite rubs. I have come to thoroughly enjoy the Santa Maria flavors and the Mesquite Smoked Wraps work beautifully.
And of course the fruity flavors of apple, peach, cherry, and even maple add a delightful touch. They bring out the sweeter flavors in your seasoning/rub mixes. I use them for most anything as well. It depends upon what I am serving with the protein And often, I will even use the mesquite as mentioned above but then use the apple, peach, cherry, etc with the vegetable which can be a very nice complement. I don't over due the vegetable with seasoning but we often add a little lemon along with onion, some red or yellow peppers, some garlic, and even a few mushrooms in each wrap which can add some life to the meal.
As I have mentioned before, our smoked wraps are easy to cook with and the flavors of the food are retained along with the natural juices.every time. I cook at about 400 degrees whether in the oven or on the BBQ for about 15 min then checking with a meat thermometer to see if we are at the right temperature. In most cases at 15 min we are about right. But again, you don't soak these wraps. Just like smoking meat, the smoke itself adheres only on the thin surface and we have already taken that into account in our process. The light mist spray on each side is all you need if by chance you feel they need it. You can click below to learn more and see all of our flavors.
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