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View Full Version : Run on Parkay?


Buster Dog BBQ
08-20-2009, 04:30 PM
Was in two large grocers here in town and both of them were completely sold out of Parkay in the blue bottle. Anyone else having this issue?

Scottie
08-20-2009, 04:40 PM
is Lotta Bull or Johnny in town?

The Pickled Pig
08-20-2009, 04:51 PM
Use the tub. It's cheaper than the bottle.

HawgHeaven
08-20-2009, 04:55 PM
Okay, I'm fairly new to competing, and I have never used Parkay... what's the story?

Diva
08-20-2009, 04:59 PM
Nope. Went to my local HyVee two weeks ago....standing in the checkout forgot the Parkay, told the gal I had to get 1 thing. Go back there, they've got it on sale for 99. Bought all they had.

Buster Dog BBQ
08-20-2009, 05:06 PM
Nope. Went to my local HyVee two weeks ago....standing in the checkout forgot the Parkay, told the gal I had to get 1 thing. Go back there, they've got it on sale for 99. Bought all they had.
Hy Vee was one of the stores I was at. They are never out of anything.

HawgHeaven
08-20-2009, 05:11 PM
Is Parkay used for a baste? Can ya' help a brother out, or is this a secret? :confused:

BBQ Grail
08-20-2009, 05:15 PM
Is Parkay used for a baste? Can ya' help a brother out, or is this a secret? :confused:

One of the more popular drinks on the comp circuit is Hot Buttered Rum. But due the high cost of competitions most have switched to Hot Parkay'd Rum. It's cheaper.

HawgHeaven
08-20-2009, 05:22 PM
One of the more popular drinks on the comp circuit is Hot Buttered Rum. But due the high cost of competitions most have switched to Hot Parkay'd Rum. It's cheaper.
Yeah, I'm on board with that...:rolleyes:

Thanks.

Norcoredneck
08-20-2009, 05:36 PM
It's the new Rush
http://sidesalad.net/archives/EasyBakeOvenThanksgivingH.jpg

BBQ Grail
08-20-2009, 05:42 PM
You could try this:

http://www.preparedfoods.com/PF/2002/04/Files/Images/95359.jpg

HawgHeaven
08-20-2009, 05:56 PM
It's the new Rush
http://sidesalad.net/archives/EasyBakeOvenThanksgivingH.jpg
Now that right there is scarey!! :eek: Prolly makes ya' pretty regular the next day though...

ThomEmery
08-20-2009, 08:18 PM
one of the more popular drinks on the comp circuit is hot buttered rum. But due the high cost of competitions most have switched to hot parkay'd rum. It's cheaper.

lol lol lol

Exe-que-tioner
08-20-2009, 08:52 PM
I tried the "fun-squeeze", not as good as the original. :frown: I gotta quit this stuff before it gets out of control! :shock:

McClung
08-20-2009, 08:54 PM
I'll send you mine, it dont work up here!

Diva Q
08-21-2009, 05:19 AM
It's the new Rush
http://sidesalad.net/archives/EasyBakeOvenThanksgivingH.jpg


roflmao

Brian in So Cal
08-21-2009, 05:31 AM
It's the new Rush
http://sidesalad.net/archives/EasyBakeOvenThanksgivingH.jpg

That is to funny!!

Lake Dogs
08-21-2009, 06:34 AM
HawgHeaven, Not sure anyone answered your question. The first time I saw Parkay
used was when I was judging. Many will rub it into their pork butts and brisket, some
even slather it on their ribs, and I'm sure there's a guy our two out there putting that
on his chicken.

That I recall, against very average competitors, he didnt fair well.

Jeff Hughes
08-21-2009, 07:44 AM
HawgHeaven, Not sure anyone answered your question. The first time I saw Parkay
used was when I was judging. Many will rub it into their pork butts and brisket, some
even slather it on their ribs, and I'm sure there's a guy our two out there putting that
on his chicken.

That I recall, against very average competitors, he didnt fair well.


Well, I know some not so average competitors that use a lot of it...

Jorge
08-21-2009, 08:04 AM
Well, I know some not so average competitors that use a lot of it...

Absotively.

ThomEmery
08-21-2009, 08:06 AM
The Blue Bottle has been known to walk

Ford
08-21-2009, 08:10 AM
The Blue Bottle has been known to walk
Sure helped me get me a whole bunch of 1st place chicken calls. Of course I think the Slabs rubs and sauces help out too.

Poker Smoker
08-21-2009, 08:11 AM
Welcome to Disinformation Nation .... :lol:

Scottie
08-21-2009, 09:25 AM
Sure helped me get me a whole bunch of 1st place chicken calls. Of course I think the Slabs rubs and sauces help out too.


Maybe try it on your brisket? :eek:

ModelMaker
08-21-2009, 10:34 AM
C'mon Rod, It's sweetcorn time here in Iowa. Wada'ya thinking?
I've got three bottles in the fridge.
Ed
ModelMaker

Buster Dog BBQ
08-21-2009, 10:52 AM
I got 5 bottles at a different Hy Vee last night only after I had to ask if they had more as the shelf was empty. As Steph said, the 99 cent sale cleaned them out. But Ed, you would think the two biggest Hy Vee's in the state would have them on the shelf,

SmokeInDaEye
08-21-2009, 12:26 PM
I use it as a tanning lotion while I'm competing.

http://i393.photobucket.com/albums/pp15/SmokeInDaEye/sunburn_fat_guy.jpg

Skip
08-21-2009, 01:02 PM
Welcome to Disinformation Nation .... :lol:


Seriously!:lol::lol:

Is this used similar to butter to shine it all up? I may be wrong but here in the NE I think that would turn a few judges off. I'm probably wrong. lol

Jacked UP BBQ
08-21-2009, 01:55 PM
Parkay is disgusting. I am not sure the reason they use this instead of butter. I know a lot of big teams use it, even around here. I use to use butter on chicken and did great, I tried this stuff around here and have been bombing. BACK TO BUTTER I GO!!!

Lake Dogs
08-21-2009, 02:03 PM
Seriously!:lol::lol:

Is this used similar to butter to shine it all up? I may be wrong but here in the NE I think that would turn a few judges off. I'm probably wrong. lol

Speaking from a judges perspective, Parkay has a particular taste, this is noticable. I'm sure it adds some *glisten*; I'm sure it adds some moisture.

IMHO, as a judge, many times the product has too much shine/shimmer and
looks like its been polished rather than attractive as FOOD. But, that's up
to the individual...

I, for one, dont like salty, can taste some of the off-the-shelf liquid smokes
and find them terrible, can taste Parkay and dont like its flavor, etc.

Me; I'd stick with straight up old fashioned butter, but so far I've not had
the need to add extra moisture...

I would like to see someone respond as to precisely WHY they like to use
it.

BBQ Grail
08-21-2009, 02:17 PM
Parkay is disgusting.

Standbye
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Here it comes...
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It's worth the wait...
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I agree with OC!!!!

Jacked UP BBQ
08-21-2009, 02:20 PM
HOLY CHIT!!!!!!!!!

WOW!!! Something in life I am not wrong about.

The Pickled Pig
08-21-2009, 03:34 PM
I would like to see someone respond as to precisely WHY they like to use
it.

I use it precisely because the judges like it.

KC_Bobby
08-21-2009, 03:54 PM
I'm a judge and I hated what it did for my competition chicken. Although it was probably more of a problem with the cook then the product.

Lake Dogs
08-21-2009, 04:34 PM
Ok, any judges out here that like it? We've heard from multiple judges who dislike it.....