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Old 06-02-2010, 02:40 PM   #14
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Join Date: 02-27-07
Location: Northern VA

Originally Posted by jbiesinger View Post
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.
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