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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 03-28-2020, 08:59 PM   #1
AlanK
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Default Ribs wrapped with Butter?

Hi,

Curious to know if anyone wraps their competition ribs with Kerrygold Butter instead of Parkay? If so, does it five off that burnt brown butter taste or does it turn out good? If you do use it, how have you scored?

Thank you and be safe!

Alan
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Old 03-28-2020, 09:25 PM   #2
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I’ve always wrapped with butter. Do people really use Parkay?
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Old 03-28-2020, 09:34 PM   #3
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I’ve always wrapped with butter. Do people really use Parkay?
Johnny Trigg used Parkay, Tiger Sauce and brown sugar on his but that was probably ten years ago.
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Old 03-29-2020, 08:14 AM   #4
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I've done a few rib cookoffs and most guys were wrapping. I've seen quite a few "pro" teams use real butter, some used a few tablespoons others a whole stick
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Old 03-29-2020, 11:57 AM   #5
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Parkay, butter, ghee, and no telling what else over the years.
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Old 03-30-2020, 07:40 AM   #6
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I use regular butter
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Old 03-30-2020, 09:17 AM   #7
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butter bath ....
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Old 03-30-2020, 02:44 PM   #8
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i've used real butter, parkay and butter bath......the one I prefer the most is the butter bath, but mostly because of convenience rather than any definitive taste difference in the methods.
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Old 03-30-2020, 05:15 PM   #9
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My buddy uses butter at comps and he does fine. I have seen guys over the years use Parkay, but most use unsalted butter.

I actually use non dairy margarine. I had to try a few brands that didn't give an "off" taste/smell (some brands smell mildly fishy? after the foil)... but I have one now that has no discerning off flavor/aroma. Took 2nd out of 22 teams last year at the local CABBQ comp.

https://www.walmart.com/ip/Nucoa-Rea...6-Oz/192746839
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Old 03-30-2020, 06:01 PM   #10
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Butter....that’s like so 10yrs ago. The hot thing now sour cream
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Old 03-30-2020, 08:28 PM   #11
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Buddah...mmmm. Yes butter on the ribs, although please don't waste your nice Kerry Gold butter on wrapping ribs. Put that on a nice warm baguette. Just some average butter will do for the ribs. I use salted, regionally made butter. If you wanted to take it up a notch and its on sale, Land O Lakes is great.
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Old 03-30-2020, 08:38 PM   #12
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butter, sugar, and about 85 other different things
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Old 03-31-2020, 09:32 AM   #13
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Quote:
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Butter....that’s like so 10yrs ago. The hot thing now sour cream
uh oh.....is that the new nobody from nowhere secret technique being told out in the open now???????
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Old 03-31-2020, 10:08 AM   #14
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I use parkay.. not sure if I taste it or not.. being one of many ingredients that goes in the wrap. Then again we probably shouldn't taste it.. not much if anything.
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Old 03-31-2020, 06:42 PM   #15
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uh oh.....is that the new nobody from nowhere secret technique being told out in the open now???????
Cutting edge....
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