Originally Posted by jbiesinger
I always interpreted the butter method as a take on confit. Am I incorrect?
To me it's more of a poach method. Let's face it - there isn't a lot of true dry heat BBQing going on in competition (at least around here) A lot of competitors poach their chicken in fat and braise their ribs, butts and briskets (sometimes even poach briskets). It's become more of an outdoor cooking event than a "true" BBQ event.