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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 03-01-2018, 06:25 PM   #1
holdenf92
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Default Parkay Squeeze Margarine on Ribs

I'm sure this has been addressed on here before, but I figured I'd bring it up anyway. I cannot for the life of me understand why it has become a thing to adulterate your pork ribs by slathering them in parkway margarine before wrapping. I understand this practice is very popular on the competition circuit. My question is, why? Wouldn't competition judges, who supposedly have these developed palates, be able to pick out the flavor it imparts pretty easily? I always thought that bbq and especially great bbq was about the wood, the technique of the pitmaster, and the flavor of the quality meat shining through. So why is it that every video I see on YouTube for competition ribs includes dousing the meat with copious amounts of fake butter, brown sugar, and enough honey to give your grandma diabetes? Plus, why would anyone who cares about the quality of the product they are producing want to use a product like margarine anyway? In 2018 we know it's a highly processed, unhealthy blend of chemicals, artificial flavors, and rancid vegetable oils. Anybody have a reasonable explanation? I'm all ears lol. Sorry for the rant but when I see someone ruin their great looking ribs with that pale yellow glue it makes me cringe.
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Old 03-01-2018, 06:28 PM   #2
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That's the comp world. They need one bite to wow judges. For home cooking we need flavors we can eat a pound of.

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Old 03-01-2018, 06:29 PM   #3
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You should see how much I put on my brisket
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Old 03-01-2018, 06:30 PM   #4
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Quote:
Originally Posted by Jason TQ View Post
You should see how much I put on my brisket
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Old 03-01-2018, 06:34 PM   #5
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This should get you started...

https://www.foodservicedirect.com/pr..._Margarine.htm
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Old 03-01-2018, 06:35 PM   #6
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Quote:
Originally Posted by pjtexas1 View Post
That's the comp world. They need one bite to wow judges. For home cooking we need flavors we can eat a pound of.

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I keep hearing that, but how exactly does margarine wow a judge? If I tasted that oil slick on my rib I'd gag and be angry.
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Old 03-01-2018, 06:38 PM   #7
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From what I've gathered, it's not about imparting flavor, that part is minimal if not non-existent. It increases the richness of the ribs and thereby enhances the taste of the other ingredients.

This is just what I've heard, I don't allow margarine on my property.
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Old 03-01-2018, 06:39 PM   #8
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Quote:
Originally Posted by holdenf92 View Post
I keep hearing that, but how exactly does margarine wow a judge? If I tasted that oil slick on my rib I'd gag and be angry.
It might not taste like an "oil slick" .
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Old 03-01-2018, 06:42 PM   #9
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Quote:
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It might not taste like an "oil slick" .
That's probably a good guess!
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Old 03-01-2018, 06:43 PM   #10
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To each his own I guess. But as for me, if I was going to use something like that, it would be melted ghee at room temperature.
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Old 03-01-2018, 06:45 PM   #11
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Maragine makes the ribs more “silky” in texture and when you mix it with brown sugar, honey, etc. in the foil, after 1-2 hours and after the ribs are glazed with a sweet, tangy, and spicy sauce, I guarantee you can’t taste it or distinguish it from butter. Now why is it used instead of butter? Higher burn point, which is especially important if you’re cooking hot and fast (300+).
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Old 03-01-2018, 06:52 PM   #12
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I love it so much, but been not using as much to keep it healthy here.
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Old 03-01-2018, 07:07 PM   #13
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I bet you'd like a competition rib if you ate one.
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Old 03-01-2018, 07:15 PM   #14
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I've never heard anyone say it tastes awesome. Even my competition cook friends said they use it to add moisture as PART of the flavor experience.

I think the primary answer is it's insanely practical.
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Old 03-01-2018, 07:19 PM   #15
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I use the cheap Kroger generic Parkay.

https://www.youtube.com/watch?v=nY8kfiQzOis
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