chicken bath for comp's

[dano]

Quick question. My team has been practicing chicken lately (hands down our worst category) and can't decide between a margarine or a butter bath.
We like the consistency of the chicken with butter but we prefer the flavor that the margarine has been giving us. Any thoughts?

[cpw]

I'd say it would depend on what temp you're smoking. Margarine has a higher tolerance for heat.

[dano]

I'd say it would depend on what temp you're smoking. Margarine has a higher tolerance for heat.

275 for 1 hr in the bath

[Fatback Joe]

I'd go with the better flavor.

[Balls Casten]

Quick question. My team has been practicing chicken lately (hands down our worst category) and can't decide between a margarine or a butter bath.
We like the consistency of the chicken with butter but we prefer the flavor that the margarine has been giving us. Any thoughts?

This seems backwards to me. I would think you would get more flavor from butter. ???

[bbq.tom]

This seems backwards to me. I would think you would get more flavor from butter. ???

Depends on what margarine you are using - to me, "I can't believe it's not butter" has better flavor than most butter, with a higher smoking temperature threshold.

[Q-Dat]

I have used this from Restaurant Depot the last few times and have been pleased with the results.

http://img.tapatalk.com/d/13/02/20/remy4ata.jpg

[Podge]

why would you want your chicken to taste like butter or margarine?

[Q-Dat]

why would you want your chicken to taste like butter or margarine?

Honestly to me it really doesn't pick up much butter flavor. It just seems to be a good medium to braise the chicken in and get the skin to the bite through stage(with no scraping whatsoever btw) without shrinking it much.

We started out doing it and the scores have been consistently high so we just kept at it.

[dano]

why would you want your chicken to taste like butter or margarine?
It's not that we want it to taste like butter or margarine. We just have noticed that the end result does taste slightly different is all.

[Swamp Donkeyz BBQ]

I'd say it would depend on what temp you're smoking. Margarine has a higher tolerance for heat.

+1^^ Butter will scorch at a lower temp than margarine, which will not leave behind a pleasant taste.

[Stoke&Smoke]

If you clarify the butter first, it has a much higher smoke point, (485F) and can even be used to deep fry.

[Smokedelic]

Quick question. My team has been practicing chicken lately (hands down our worst category) and can't decide between a margarine or a butter bath.
We like the consistency of the chicken with butter but we prefer the flavor that the margarine has been giving us. Any thoughts?
Have you tried using a combination of the two?

[big brother smoke]

My chicken has enough cholestrol and does not need more. :tongue:

[John Bowen]

Do you (or anyone for that matter) add any chicken stock to the butter bath????

[Red Valley BBQ]

to me, "I can't believe it's not butter" has better flavor than most butter

Parkay...

["Bone to Bark" BBQ]

Do you (or anyone for that matter) add any chicken stock to the butter bath????
Yep!

[CivilWarBBQ]

FYI: Clarified butter won't burn.

[Eggspert]

Try adding olive oil to butter. It reduces your risk of burning the butter.

Eggspert BBQ

[Q-Dat]

I have used pure unclarified butter plenty of times at 325-350 with no burning whatsoever. In fact not even a sign that I t wss anywhere close, and thats in a Bubba Keg with nothing between the fire and the pan.

[Rich Parker]

Maybe the kcbs BoD can change the chicken rule to state bite through skin is not a requirement.


Sorry going to my room now...

[dano]

I haven't had any burn issues with the butter either, just different results.