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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 02-19-2013, 08:46 AM   #1
dano
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Default chicken bath for comp's

Quick question. My team has been practicing chicken lately (hands down our worst category) and can't decide between a margarine or a butter bath.
We like the consistency of the chicken with butter but we prefer the flavor that the margarine has been giving us. Any thoughts?
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Unread 02-19-2013, 08:49 AM   #2
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I'd say it would depend on what temp you're smoking. Margarine has a higher tolerance for heat.
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Unread 02-19-2013, 08:51 AM   #3
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Quote:
Originally Posted by cpw View Post
I'd say it would depend on what temp you're smoking. Margarine has a higher tolerance for heat.
275 for 1 hr in the bath
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Unread 02-19-2013, 09:10 AM   #4
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I'd go with the better flavor.
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Unread 02-19-2013, 09:12 AM   #5
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Quote:
Originally Posted by dano View Post
Quick question. My team has been practicing chicken lately (hands down our worst category) and can't decide between a margarine or a butter bath.
We like the consistency of the chicken with butter but we prefer the flavor that the margarine has been giving us. Any thoughts?
This seems backwards to me. I would think you would get more flavor from butter. ???
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Unread 02-19-2013, 09:58 AM   #6
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Quote:
Originally Posted by Balls Casten View Post
This seems backwards to me. I would think you would get more flavor from butter. ???
Depends on what margarine you are using - to me, "I can't believe it's not butter" has better flavor than most butter, with a higher smoking temperature threshold.
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Unread 02-19-2013, 10:11 AM   #7
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Default Re: chicken bath for comp's

I have used this from Restaurant Depot the last few times and have been pleased with the results.

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Unread 02-19-2013, 10:40 AM   #8
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why would you want your chicken to taste like butter or margarine?
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Unread 02-19-2013, 10:50 AM   #9
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Default Re: chicken bath for comp's

Quote:
Originally Posted by Podge View Post
why would you want your chicken to taste like butter or margarine?
Honestly to me it really doesn't pick up much butter flavor. It just seems to be a good medium to braise the chicken in and get the skin to the bite through stage(with no scraping whatsoever btw) without shrinking it much.

We started out doing it and the scores have been consistently high so we just kept at it.
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Unread 02-19-2013, 11:28 AM   #10
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Quote:
Originally Posted by Podge View Post
why would you want your chicken to taste like butter or margarine?
It's not that we want it to taste like butter or margarine. We just have noticed that the end result does taste slightly different is all.
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Unread 02-19-2013, 11:50 AM   #11
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Quote:
Originally Posted by cpw View Post
I'd say it would depend on what temp you're smoking. Margarine has a higher tolerance for heat.
+1^^ Butter will scorch at a lower temp than margarine, which will not leave behind a pleasant taste.
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Unread 02-19-2013, 12:42 PM   #12
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Default Re: chicken bath for comp's

If you clarify the butter first, it has a much higher smoke point, (485F) and can even be used to deep fry.
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Unread 02-19-2013, 02:24 PM   #13
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Quote:
Originally Posted by dano View Post
Quick question. My team has been practicing chicken lately (hands down our worst category) and can't decide between a margarine or a butter bath.
We like the consistency of the chicken with butter but we prefer the flavor that the margarine has been giving us. Any thoughts?
Have you tried using a combination of the two?
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Unread 02-19-2013, 04:32 PM   #14
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My chicken has enough cholestrol and does not need more.
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Unread 02-19-2013, 04:37 PM   #15
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Do you (or anyone for that matter) add any chicken stock to the butter bath????
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