Parkay Chicken

motoeric · Feb 23, 2011

Hi,

If you are one of those people that uses parkay with their competition chicken, what is your process? Do you smoke the chicken first and then finish it in the parkay? Do you cook it entirely in the parkay? Do you go from smoker, to parkay, to grill to tighten it up after the parkay?

How long do you cook it in the parkay?

Thanks!

Eric

Big Ace · Feb 23, 2011

http://www.bbqbug.com/forums/bbq-contests/894-award-winning-competition-chicken.html

Dan - 3eyzbbq · Feb 23, 2011

You didn't say "please"

sharks_guy · Feb 23, 2011

1 hour +- pan and parkay.... then...
^ 1 hour Right on grate, tightening up and getting some sauce love at the end

motoeric · Feb 23, 2011

sharks_guy said:
1 hour +- pan and parkay.... then...
^ 1 hour Right on grate, tightening up and getting some sauce love at the end

Thanks Dan. So your chicken is about a 2 hour process (as far as the cooking goes)? That is much longer than what I had anticipated.

And Big Ace, I appreciate the link. I love Pickled Pig. I've read that over numerous times over the last few weeks. It's a great tutorial. Strangely, their total cooking time is about 50 minutes.

Eric

sitnfat · Feb 23, 2011

Using parkay is a myth....

sharks_guy · Feb 23, 2011

motoeric said:
Thanks Dan. So your chicken is about a 2 hour process (as far as the cooking goes)? That is much longer than what I had anticipated.

And Big Ace, I appreciate the link. I love Pickled Pig. I've read that over numerous times over the last few weeks. It's a great tutorial. Strangely, their total cooking time is about 50 minutes.

Eric

Yup, it really depends on conditions.
Wind and cold prevent the WSM from really getting up in temp so I need to build in a bit more time. If it is hot and not windy, then it is easier and the time might be a bit less.

Jeff_in_KC · Feb 24, 2011

sitnfat said:
Using parkay is a myth....

Exactly! Parkay is the wrong brand!

big brother smoke · Feb 24, 2011

"if you think it's butter":laugh:

Dale P · Feb 24, 2011

Pickle juice is the key.

Crash · Feb 24, 2011

The last time we got a nice call in CHX, there was no parkay, margarine or butter involved.

We don't compete anymore, so take what I say with a grain of salt.

Smokin' Hicks · Feb 24, 2011

why does everyone use that parkay crap? there has got to be a reason why you use parkay and not clarified butter....any help with why parkay over clarified butter would be appreciated

Ford · Feb 24, 2011

motoeric said:
Hi,

If you are one of those people that uses parkay with their competition chicken, what is your process? Do you smoke the chicken first and then finish it in the parkay? Do you cook it entirely in the parkay? Do you go from smoker, to parkay, to grill to tighten it up after the parkay?

How long do you cook it in the parkay?

Thanks!

Eric

It's one of those things were it's best to take a class and find out exactly how another does then go home and eat chicken twice a week for 2 months to get your process right. At least that's how I did it. And you can do searches on this Forum and read thousands of posts and you can put most peoples process together. I know mines there.

sitnfat said:
Using parkay is a myth....

You learned well grasshopper. See you in Mobile.

Smokin' Hicks said:
why does everyone use that parkay crap? there has got to be a reason why you use parkay and not clarified butter....any help with why parkay over clarified butter would be appreciated

there is a reason. Actually a couple. salt content and squeezable. If somebody makes a salted clarified squeezable butter and can sell it for the same price as Parkay then I'd try it.

monty3777 · Feb 24, 2011

Smokin' Hicks said:
why does everyone use that parkay crap? there has got to be a reason why you use parkay and not clarified butter....any help with why parkay over clarified butter would be appreciated

Butter burns at lower temps than alternatives. Also has a lower smoke point.

Just Pulin' Pork · Feb 24, 2011

Dale P said:
Pickle juice is the key.

Worked for me 2 years ago, 2nd place call :-D

wormdrink67 · Feb 24, 2011

"parkay" method pulled us 5th place out of 50+/- teams in franklin NC last year. We used that method in our last 4 comps of the year and never placed lower than 16th. Not bad for a new method we weren't familiar with....then.

WhiskeyBentBBQ · Feb 25, 2011

Parkay is a good one but there are two other "butter-ish" items that we use instead. There are plenty of great starting points for your chicken cook method. Just give them a try and find out what works for you

musicmanryann · Feb 25, 2011

monty3777 said:
Butter burns at lower temps than alternatives. Also has a lower smoke point.

Not certain kinds of butter, and clarified butter is one of those kinds. :wink:

motoeric · Feb 25, 2011

Duck Fat?

Has anyone tried duck fat instead of margarine?

Eric

Ford · Feb 25, 2011

monty3777 said:
Butter burns at lower temps than alternatives. Also has a lower smoke point.

smoking point or when it burns does not come into play in my method. As the chicken is less than 160F when covered there's no chance of burning. When covered the juice from the chicken is added to the butter so it again raises the point for burning and the chicken is still less than 190F so the liquid does not even boil.

So the burn temp does not really come into play. Like I said earlier the key to Parkay is a semi solid substance that sets up nicely around the chicken during the night in the fridge.

Parkay Chicken

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