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motoeric
02-23-2011, 07:43 PM
Hi,

If you are one of those people that uses parkay with their competition chicken, what is your process? Do you smoke the chicken first and then finish it in the parkay? Do you cook it entirely in the parkay? Do you go from smoker, to parkay, to grill to tighten it up after the parkay?

How long do you cook it in the parkay?

Thanks!

Eric

Big Ace
02-23-2011, 08:18 PM
http://www.bbqbug.com/forums/bbq-contests/894-award-winning-competition-chicken.html

Dan - 3eyzbbq
02-23-2011, 09:15 PM
You didn't say "please" :-P

sharks_guy
02-23-2011, 09:33 PM
1 hour +- pan and parkay.... then...
^ 1 hour Right on grate, tightening up and getting some sauce love at the end

motoeric
02-23-2011, 09:51 PM
1 hour +- pan and parkay.... then...
^ 1 hour Right on grate, tightening up and getting some sauce love at the end

Thanks Dan. So your chicken is about a 2 hour process (as far as the cooking goes)? That is much longer than what I had anticipated.

And Big Ace, I appreciate the link. I love Pickled Pig. I've read that over numerous times over the last few weeks. It's a great tutorial. Strangely, their total cooking time is about 50 minutes.


Eric

sitnfat
02-23-2011, 09:54 PM
Using parkay is a myth....

sharks_guy
02-23-2011, 10:47 PM
Thanks Dan. So your chicken is about a 2 hour process (as far as the cooking goes)? That is much longer than what I had anticipated.

And Big Ace, I appreciate the link. I love Pickled Pig. I've read that over numerous times over the last few weeks. It's a great tutorial. Strangely, their total cooking time is about 50 minutes.


Eric

Yup, it really depends on conditions.
Wind and cold prevent the WSM from really getting up in temp so I need to build in a bit more time. If it is hot and not windy, then it is easier and the time might be a bit less.

Jeff_in_KC
02-23-2011, 11:53 PM
Using parkay is a myth....

Exactly! Parkay is the wrong brand!

big brother smoke
02-24-2011, 12:56 AM
"if you think it's butter":laugh:

Dale P
02-24-2011, 03:05 AM
Pickle juice is the key.

Crash
02-24-2011, 03:57 AM
The last time we got a nice call in CHX, there was no parkay, margarine or butter involved.

We don't compete anymore, so take what I say with a grain of salt.

Smokin' Hicks
02-24-2011, 08:23 AM
why does everyone use that parkay crap? there has got to be a reason why you use parkay and not clarified butter....any help with why parkay over clarified butter would be appreciated

Ford
02-24-2011, 08:54 AM
Hi,

If you are one of those people that uses parkay with their competition chicken, what is your process? Do you smoke the chicken first and then finish it in the parkay? Do you cook it entirely in the parkay? Do you go from smoker, to parkay, to grill to tighten it up after the parkay?

How long do you cook it in the parkay?

Thanks!

Eric
It's one of those things were it's best to take a class and find out exactly how another does then go home and eat chicken twice a week for 2 months to get your process right. At least that's how I did it. And you can do searches on this Forum and read thousands of posts and you can put most peoples process together. I know mines there.

Using parkay is a myth....
You learned well grasshopper. See you in Mobile.

why does everyone use that parkay crap? there has got to be a reason why you use parkay and not clarified butter....any help with why parkay over clarified butter would be appreciated
there is a reason. Actually a couple. salt content and squeezable. If somebody makes a salted clarified squeezable butter and can sell it for the same price as Parkay then I'd try it.

monty3777
02-24-2011, 09:01 AM
why does everyone use that parkay crap? there has got to be a reason why you use parkay and not clarified butter....any help with why parkay over clarified butter would be appreciated

Butter burns at lower temps than alternatives. Also has a lower smoke point.

Just Pulin' Pork
02-24-2011, 09:19 AM
Pickle juice is the key.

Worked for me 2 years ago, 2nd place call :-D

wormdrink67
02-24-2011, 09:08 PM
"parkay" method pulled us 5th place out of 50+/- teams in franklin NC last year. We used that method in our last 4 comps of the year and never placed lower than 16th. Not bad for a new method we weren't familiar with....then.

WhiskeyBentBBQ
02-24-2011, 11:20 PM
Parkay is a good one but there are two other "butter-ish" items that we use instead. There are plenty of great starting points for your chicken cook method. Just give them a try and find out what works for you

musicmanryann
02-25-2011, 11:39 AM
Butter burns at lower temps than alternatives. Also has a lower smoke point.

Not certain kinds of butter, and clarified butter is one of those kinds. :wink:

motoeric
02-25-2011, 11:42 AM
Has anyone tried duck fat instead of margarine?

Eric

Ford
02-25-2011, 11:45 AM
Butter burns at lower temps than alternatives. Also has a lower smoke point.
smoking point or when it burns does not come into play in my method. As the chicken is less than 160F when covered there's no chance of burning. When covered the juice from the chicken is added to the butter so it again raises the point for burning and the chicken is still less than 190F so the liquid does not even boil.

So the burn temp does not really come into play. Like I said earlier the key to Parkay is a semi solid substance that sets up nicely around the chicken during the night in the fridge.

monty3777
02-25-2011, 12:41 PM
Not certain kinds of butter, and clarified butter is one of those kinds. :wink:

Learn something new everyday! :thumb:

Southern Home Boy
02-25-2011, 03:22 PM
Hey, if you've got Duck fat just lying around, go for it.

But in that same vein, what about the subcutaneous fat scraped from the skin? Anyone ever thought of using that?

Just curious...

Jeff Hughes
02-25-2011, 04:11 PM
Has anyone tried duck fat instead of margarine?

Eric

No, but that sounds good

Duck fat french fries are awesome...