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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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Unread 02-23-2011, 07:43 PM   #1
motoeric
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Default 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
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Unread 02-23-2011, 08:18 PM   #2
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http://www.bbqbug.com/forums/bbq-con...n-chicken.html
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Unread 02-23-2011, 09:15 PM   #3
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You didn't say "please"
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Unread 02-23-2011, 09:33 PM   #4
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1 hour +- pan and parkay.... then...
^ 1 hour Right on grate, tightening up and getting some sauce love at the end
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Unread 02-23-2011, 09:51 PM   #5
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Quote:
Originally Posted by sharks_guy View Post
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.


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Unread 02-23-2011, 09:54 PM   #6
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Using parkay is a myth....
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Unread 02-23-2011, 10:47 PM   #7
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Quote:
Originally Posted by motoeric View Post
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.
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Unread 02-23-2011, 11:53 PM   #8
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Quote:
Originally Posted by sitnfat View Post
Using parkay is a myth....
Exactly! Parkay is the wrong brand!
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Unread 02-24-2011, 12:56 AM   #9
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"if you think it's butter"
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Unread 02-24-2011, 03:05 AM   #10
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Pickle juice is the key.
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Unread 02-24-2011, 03:57 AM   #11
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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.
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Unread 02-24-2011, 08:23 AM   #12
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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
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Unread 02-24-2011, 08:54 AM   #13
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Quote:
Originally Posted by motoeric View Post
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 View Post
Using parkay is a myth....
You learned well grasshopper. See you in Mobile.

Quote:
Originally Posted by Smokin' Hicks View Post
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.
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Unread 02-24-2011, 09:01 AM   #14
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Quote:
Originally Posted by Smokin' Hicks View Post
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.
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Unread 02-24-2011, 09:19 AM   #15
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Quote:
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Pickle juice is the key.
Worked for me 2 years ago, 2nd place call
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