Parkay Chicken

motoeric · 02-23-2011, 07:43 PM

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 · 02-23-2011, 08:18 PM

http://www.bbqbug.com/forums/bbq-con...n-chicken.html

Dan - 3eyzbbq · 02-23-2011, 09:15 PM

You didn't say "please"

sharks_guy · 02-23-2011, 09:33 PM

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

motoeric · 02-23-2011, 09:51 PM

Quote:

Originally Posted by sharks_guy

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 · 02-23-2011, 09:54 PM

Using parkay is a myth....

sharks_guy · 02-23-2011, 10:47 PM

Quote:

Originally Posted by motoeric

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 · 02-23-2011, 11:53 PM

Quote:

Originally Posted by sitnfat

Using parkay is a myth....

Exactly! Parkay is the wrong brand!

big brother smoke · 02-24-2011, 12:56 AM

"if you think it's butter"

Dale P · 02-24-2011, 03:05 AM

Pickle juice is the key.

Crash · 02-24-2011, 03:57 AM

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 · 02-24-2011, 08:23 AM

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 · 02-24-2011, 08:54 AM

Quote:

Originally Posted by motoeric

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.

Quote:

Originally Posted by sitnfat

Using parkay is a myth....

You learned well grasshopper. See you in Mobile.

Quote:

Originally Posted by Smokin' Hicks

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 · 02-24-2011, 09:01 AM

Quote:

Originally Posted by Smokin' Hicks

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 · 02-24-2011, 09:19 AM

Quote:

Originally Posted by Dale P

Pickle juice is the key.

Worked for me 2 years ago, 2nd place call

02-23-2011, 07:43 PM	#1
motoeric Babbling Farker Join Date: 08-07-06 Location: huntington, ny Downloads: 0 Uploads: 0	Parkay Chicken 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 __________________ Smoke Signals Current Issue A BBQ Brethren Publication 2 Thessalonians 2:15 Exodus 12:9

02-23-2011, 09:15 PM	#3
Dan - 3eyzbbq is one Smokin' Farker Join Date: 10-10-07 Location: Owings Mills, MD Downloads: 0 Uploads: 0	You didn't say "please" __________________ Dan Hixon - Pitmaster 3 Eyz BBQ www.3eyzbbq.com Cooking Class June 8-9 (details @ http://3eyzbbq.com/rubsales.htm) Extreme BBQ Trailer, Backwoods Competitor, Backwoods Party, WSM, Traegar 124, Yoder YS640 Thanks to our sponsors: The BBQ Guru, Grizzly Coolers, The Ingredients Store (FAB), Yoder Smokers, 1st Mariner Mortgage, Big Poppa Smokers (Elite Team)

02-23-2011, 09:33 PM	#4
sharks_guy Knows what a fatty is. Join Date: 04-25-10 Location: Olathe, KS Downloads: 0 Uploads: 0	1 hour +- pan and parkay.... then... ^ 1 hour Right on grate, tightening up and getting some sauce love at the end __________________ Dan D. DanD BBQ 22" WSM, 18"WSM, Traeger Jr. Mazda 3 Hatchback, Copper Red [COLOR=lime](2) Green Thermapens[/COLOR] KCBS CBJ#54284 [URL]http://www.facebook.com/DanDBBQ/[/URL] [URL]http://operationbbqrelief.org[/URL]

02-23-2011, 09:54 PM	#6
sitnfat is one Smokin' Farker Join Date: 10-06-09 Location: Centerville TN Downloads: 0 Uploads: 0	Using parkay is a myth.... __________________ Rub Won Out BBQ Team,Brisket 180 club

02-24-2011, 12:56 AM	#9
big brother smoke somebody shut me the fark up. Join Date: 05-03-06 Location: Ventura, CA Downloads: 0 Uploads: 0	"if you think it's butter" __________________ Peace and Smoke, BBS https://www.bigpoppasmokers.com/stor...nufacturer=314 My Weapons: Custom rig - Kandi, UDS; Bubba Keg; 22.5 WSM x 2; 18.5 WSM; BWS extended party; BWS Gator and an Onyx Oven; 29' ft Coachmen Leprechaun (Lola); Avatar by Grillman. Dan Chambers get well soon, so we can tell you to "Shut up Chambers"

02-23-2011, 08:18 PM	#2
Big Ace Full Fledged Farker Join Date: 08-04-10 Location: Orange County Downloads: 0 Uploads: 0	http://www.bbqbug.com/forums/bbq-con...n-chicken.html

02-24-2011, 03:05 AM	#10
Dale P is One Chatty Farker Join Date: 12-28-06 Location: Porkbutt Ky Downloads: 0 Uploads: 0	Pickle juice is the key. __________________ Spicewine Turbo 2007 model Perry Brothers & Sons Bar-B-Q

02-24-2011, 03:57 AM	#11
Crash is one Smokin' Farker Join Date: 10-29-08 Location: Kailua, HI (Oahu) Downloads: 0 Uploads: 0	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. __________________ Crash - HIBarbeque.com

02-24-2011, 08:23 AM	#12
Smokin' Hicks On the road to being a farker Join Date: 01-24-11 Location: Imperial, MO Downloads: 2 Uploads: 0	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 __________________ Big Poppa--4000 Lbs. Off Set Stick Burner, Custom Built Chicken Destroyer, STOKER, Black Thermapen

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