Parkay vs. Butter

motoeric · Sep 26, 2013

Hi,

I recently saw clarified butter for sale at a very reasonable price at Trader Joes.

I was wondering if that would be an upgrade to the margarine used in chicken and ribs in competitions.

Any thoughts?

Eric

Q-Dat · Sep 26, 2013

I vote butter all the way. Parkay is basically thickened whipped up vegetable oil with butter flavoring.

frankH · Sep 26, 2013

Agreed.

CBQ · Sep 26, 2013

Does it need to be clarified? Not sure BBQ gets hot enough to worry about burning the milk solids.

landarc · Sep 26, 2013

Did you smell the clarified butter? Some pre-clarified butters smell not so good. Just a thought.

Crash · Sep 27, 2013

During experiments in years past, we tried the clarified butter on ribs only. We didn't care for it at all.

akoda · Sep 27, 2013

Can you comment more? I was planning to try it this weekend on briskets. Did you not like the taste or was it something else? I have never done either on my ribs.

Crash said:
During experiments in years past, we tried the clarified butter on ribs only. We didn't care for it at all.

cpw · Sep 27, 2013

Slight hijack, but has anyone ever tried Whirl? http://www.stratasfoods.com/Products/Foodservice/Branded-Oil-Products/Grilling-Sauteing/Whirl.aspx

It's butter flavored oil,but in a liquid form. Thinking it might work well for "butter baths" for chicken.

dano · Sep 27, 2013

Butter all the way...Parkay just a little too rich for me.

Parkay vs. Butter

motoeric

Babbling Farker

Q-Dat

Babbling Farker

frankH

Knows what a fatty is.

CBQ

is One Chatty Farker

landarc

somebody shut me the fark up.

Crash

is Blowin Smoke!

akoda

is one Smokin' Farker

cpw

Babbling Farker

dano

is one Smokin' Farker

Similar threads