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View Full Version : Parkay vs. Butter


motoeric
09-26-2013, 06:57 PM
Hi,

I recently saw clarified butter for sale at a very reasonable price at Trader Joes.

I was wondering if that would be an upgrade to the margarine used in chicken and ribs in competitions.

Any thoughts?

Eric

Q-Dat
09-26-2013, 07:44 PM
I vote butter all the way. Parkay is basically thickened whipped up vegetable oil with butter flavoring.

frankH
09-26-2013, 07:51 PM
Agreed.

CBQ
09-26-2013, 10:35 PM
Does it need to be clarified? Not sure BBQ gets hot enough to worry about burning the milk solids.

landarc
09-26-2013, 10:37 PM
Did you smell the clarified butter? Some pre-clarified butters smell not so good. Just a thought.

Crash
09-27-2013, 12:26 AM
During experiments in years past, we tried the clarified butter on ribs only. We didn't care for it at all.

akoda
09-27-2013, 07:51 AM
Can you comment more? I was planning to try it this weekend on briskets. Did you not like the taste or was it something else? I have never done either on my ribs.

During experiments in years past, we tried the clarified butter on ribs only. We didn't care for it at all.

cpw
09-27-2013, 08:11 AM
Slight hijack, but has anyone ever tried Whirl? http://www.stratasfoods.com/Products/Foodservice/Branded-Oil-Products/Grilling-Sauteing/Whirl.aspx

It's butter flavored oil,but in a liquid form. Thinking it might work well for "butter baths" for chicken.

dano
09-27-2013, 12:27 PM
Butter all the way...Parkay just a little too rich for me.