MMMM.. BRISKET..
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Competition BBQ *On Topic Only* Discussion regarding all aspects of Competition BBQ. Experiences competing or visiting, questions, getting started, Equipment, announcements of events, Results, Reviews, Planning, etc. Questions here will be responded to with competition BBQ in mind.


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Old 05-26-2009, 10:55 PM   #76
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I always wonder why people use parkay instead of real butter? I think parkay is gross.

I don't know the roots of using Parkay in BBQ contests. But I do know that BBQ sauce sticks better to margerine than it does to butter.
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Old 05-26-2009, 10:57 PM   #77
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I don't know the roots of using Parkay in BBQ contests. But I do know that BBQ sauce sticks better to margerine than it does to butter.
That is the first time I have heard it articulated that way. Thank you Paul!
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Old 05-27-2009, 07:58 AM   #78
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I don't know the roots of using Parkay in BBQ contests. But I do know that BBQ sauce sticks better to margerine than it does to butter.
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Originally Posted by musicmanryann View Post
That is the first time I have heard it articulated that way. Thank you Paul!
That's the first time I've heard that too...

All I know is that the next comp determines if I really hate chicken or not... Last comp was a 4th, if I can bring it up, I may actually have to like chicken..
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Old 05-27-2009, 08:46 AM   #79
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You're complaining about 4th? Unless that come only had single digit teams I'd be ecstatic.
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Old 05-27-2009, 08:48 AM   #80
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Nope, 15 teams... New receipe and I'm still 'Tweeking' it, but over-all, I'm not complaining...
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Old 05-27-2009, 08:50 AM   #81
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Nope, 15 teams... New receipe and I'm still 'Tweeking' it, but over-all, I'm not complaining...
Come'on hook a brotha up...Give me somethin....
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Old 05-27-2009, 09:00 AM   #82
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Come'on hook a brotha up...Give me somethin....
OK, OK. I just hate to see you suffer like this... It all starts with the chicken... starting with the 3rd week of life you have to start massaging it and feeding it beer.... Oops, wait that's my brisket (which at the same comp came in 10th out of 15)....
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Old 05-27-2009, 09:05 AM   #83
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Dang...I see how you are...
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Old 05-27-2009, 02:55 PM   #84
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OK, OK. I just hate to see you suffer like this... It all starts with the chicken... starting with the 3rd week of life you have to start massaging it and feeding it beer.... Oops, wait that's my brisket (which at the same comp came in 10th out of 15)....
Now thats funnyrubbing his chicken.
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Old 05-27-2009, 02:59 PM   #85
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Now thats funnyrubbing his chicken.
Come'on throw the brother a bone...We love your marinades, use them all the time..How bout some chix help..J
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Old 05-27-2009, 03:03 PM   #86
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Now thats funnyrubbing his chicken.
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Come'on throw the brother a bone...We love your marinades, use them all the time..How bout some chix help..J
Now THAT'S funny...
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Old 05-27-2009, 03:04 PM   #87
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Man....I really sound like I'm begging now...I really need some HELP!
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Old 05-27-2009, 03:31 PM   #88
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I'm not trying to hijack this thread. We have been using one ourself for about 4 to 5 contest and its doing fine. Still has a long way to go before production can start. Believe it or not maybe 8 months to a year. It took over a year for the brisket and an additional 9 months for the pork. Sorry about this but maybe some day I will learn about saying something before its ready, NOT.
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Old 05-27-2009, 03:35 PM   #89
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I'm not trying to hijack this thread. We have been using one ourself for about 4 to 5 contest and its doing fine. Still has a long way to go before production can start. Believe it or not maybe 8 months to a year. It took over a year for the brisket and an additional 9 months for the pork. Sorry about this but maybe some day I will learn about saying something before its ready, NOT.
Just out of curiosity are you sampling this yourself or are there others out there using it and providing feedback.
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Old 05-27-2009, 03:45 PM   #90
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I have done all testing and cooking with it.
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