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View Full Version : Icbinb (I can't believe it's not butter) as coating


Bigmista
03-02-2007, 12:41 PM
Was going thru some old threads and saw that some people use ICBINB (I can't believe it's not butter) with their briskets. Does anyone still do this and if so, how do you apply it? Schmear it on before applying a rub? Melt it and add it to an injection? Dip slices in it before turn in?

backyardchef
03-02-2007, 12:49 PM
I've used it as a baste before, by itself and mixed with other ingredients. I don't think it brings much to the table in terms of flavor....at least by itself. But that's just me.....

MoKanMeathead
03-02-2007, 12:55 PM
I don't know about ICBINB but I have started using butter in a marinade that I put on the brisket when I wrap it. Still experimenting but it seems to work OK.

Bigmista
03-02-2007, 01:19 PM
Someone a while back said it makes the meat "shinier". Just wondering how that works.

chad
03-02-2007, 01:38 PM
Actually, I've seen Parkay squeezable used...when the ribs are about done the margerine is applied lavishly to the slab and brown sugar is then applied (again, lavishly)...the ribs then go back in the heat to melt the margerine and sugar...

Definately makes for rib candy!! Oh yeah, I've seen this done with chicken, too.

tony76248
03-02-2007, 01:54 PM
I saw Parkay used for the first time last weekend at the Irving Cook-Off. It appeared that everyone was using it on their ribs. They were applying it just prior to foiling.

Bigmista
03-02-2007, 02:11 PM
That's when I generally use honey.

The_Kapn
03-02-2007, 02:22 PM
I've seen butter (normally squeeze Parkay), honey, molasses, and who knows what else used.
Never really tried any, but need to someday.

Try some and let us know.

TIM

Moderator's Note--Thread title edited for clarity.

Bigjim4x
03-02-2007, 02:38 PM
I've seen the ICBINB used on chicken right at the end to add a shine

cmcadams
03-02-2007, 03:24 PM
Isn't that what Burt Reynolds wore in Striptease???

Dustaway
03-02-2007, 03:32 PM
Isn't that what Burt Reynolds wore in Striptease???

Now dat funny http://bestsmileys.com/lol/4.gif

Sledneck
03-02-2007, 09:44 PM
What about EVOO?

SP
03-02-2007, 09:50 PM
I know Mike Davis uses alot of parkay (hopefully we'll get some insite from Plowboy), but I don't know about brisket.

Sledneck
03-02-2007, 09:52 PM
How about "bbq love juice"

Plowboy
03-03-2007, 11:37 AM
I know Mike Davis uses alot of parkay (hopefully we'll get some insite from Plowboy), but I don't know about brisket.

Secrets for sale beginning March 18. :wink:

Actually, I wouldn't do that to Mike Davis.

Bigmista
03-03-2007, 06:51 PM
Gonna split a rack of ribs. Foil half with icbinb (actually Parkay) and the other half with honey.

Bigmista
03-03-2007, 09:41 PM
Just split the rack and put them in the foil. Here's where we are...http://www.thesurvivalgourmet.com/images/honeyribs1.jpg

http://www.thesurvivalgourmet.com/images/butterribs1.jpg

I will update when they come out of the foil...

SmokeInDaEye
03-03-2007, 09:43 PM
I will update when they come out of the foil...

Pleeeeeez do. SOON.

Bigmista
03-04-2007, 01:14 AM
Here are the pics I promised.

This is the ribs with honey coming out of the foil.

http://www.thesurvivalgourmet.com/images/honeyribs2.jpg

This is the butter (margarine) ribs coming out of the foil.

http://www.thesurvivalgourmet.com/images/butterribs2.jpg

This is both with sauce before going back in the smoker.

http://www.thesurvivalgourmet.com/images/honeyvsbutter.jpg

This is the honey ribs coming out of the smoker and sliced.

http://www.thesurvivalgourmet.com/images/honeyribssauced.jpg
http://www.thesurvivalgourmet.com/images/honeyribssliced.jpg

This is the butter ribs coming out of the smoker and sliced.

http://www.thesurvivalgourmet.com/images/butterribssauced.jpg
http://www.thesurvivalgourmet.com/images/butterribssliced.jpg


The verdict?

Damn! I make some good ribs!!!

Neil
03-04-2007, 05:31 AM
They both look mighty fine to me.

Sledneck
03-04-2007, 05:43 AM
so what was the final verdict?

Arlin_MacRae
03-04-2007, 06:41 AM
Interesting how the buttered ribs were more brown. I thought it would go the other way! Both LOOK great, Mista. What was the in-the-mouth verdict?

Muzzlebrake
03-04-2007, 09:43 AM
too hard for me to judge from the other side of the country.
please immediatley fed ex to...........
lol

Bigmista
03-04-2007, 10:28 AM
Actually I thought the ones with the butter had something different than just sweet that I thought was interesting even with the sauce. They were over cooked a bit even though I only cooked them 2.5/.75/.5. My temps were running about 250 even with only two holes open. BTW you can still have very tender ribs at higher temps.

These weren't the greatest ribs to begin with. Somebody was feeling stingy at the meat packing plant because some of the bones were poking thru. Still I think they were great "at home" ribs.

Bigmista
03-04-2007, 12:57 PM
I think I either need to lower the temp or cook them less so I can get clean cuts.

Plowboy
03-04-2007, 01:07 PM
Thanks for the experiment, Mista. The butter ribs looked better to me coming out of the foil, but after sauce, they look the same.

Kevin
03-04-2007, 02:44 PM
I tried the same thing as Mista today on 2 racks. The butter was interesting, but I already add butter to my glazing sauce. I preferred the honey.

SP
03-05-2007, 10:21 AM
I will mix spray butter wiht apple sauce for a baste. I hazve put butter in foil with ribs and butts. I dont notice any differnce in color and a very slight with flavor. It depends on what you mix with it how the flavor reacts.

Bigmista
03-06-2007, 07:36 PM
I think the butter and brown sugar go together nicely.

chad
03-06-2007, 07:46 PM
I know Myron Mixon has used it and I'm pretty sure Mike Davis and others have been doing the Parkay/brown sugar thing for a while...

At least they went through the "phase" -- you gotta get out all season to get a handle of what the top teams are doing...things "evolve" pretty quickly out on the circuit!

Kevin
03-06-2007, 08:12 PM
I know Myron Mixon has used it and I'm pretty sure Mike Davis and others have been doing the Parkay/brown sugar thing for a while...

At least they went through the "phase" -- you gotta get out all season to get a handle of what the top teams are doing...things "evolve" pretty quickly out on the circuit!

good info.