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View Full Version : Parkay Spray for Comps?


T.K.
09-03-2009, 08:58 PM
Does anyone use parkay for a pork spray or mix it with AJ?

Does parkay brown the meat orcan you spray it during the cook?

Thanks

BBQ Grail
09-03-2009, 08:59 PM
http://www.bbq-brethren.com/forum/showthread.php?t=6731

T.K.
09-05-2009, 03:55 PM
Thanks BBQ Grail. I'm not sure how much benefit you woud get as far as flavor by spraying it on during the cook but I heard of people spraying on before they close their clamshell.

Any advice if parkey or butter squeezes a little extra flavor out of pork, beef, or chicken?

Thanks

MilitantSquatter
09-05-2009, 04:23 PM
I've never used Parkay but have used melted butter (with some added salt) if additional moisture was needed on pork at boxing time...not necessarily for flavor. Just a light rubbing of the melted butter and before sauce added.

Many teams also spray PAM cooking spray onto final products to give a last minute shine/wet look. The pump spray on the Parkay can be a bit clumpy compared to PAM. I'd be careful.

Good Luck !

Ford
09-05-2009, 04:37 PM
ICBINB spray. Just on the big cuts. Now blue bottle that does not spray, well that goes on everything.

Lake Dogs
09-05-2009, 05:41 PM
There are guys that swear by it and use it frequenty, on nearly everything, for
moisture, glisten look, and taste. I'm in the other camp. To me, Parkay has
a noticable taste, one that I dont personally care for. While it may help with
that shine/glisten, I've not had a need to add anything to make it moist. Giving
the high weighting on taste over appearance, I go without it.

All in all, it's whether you like the taste or not. 90% of the time, when deciding,
go with what you prefer on taste.

Best of luck.