chicken bath for comp's

dano · 02-19-2013, 08:46 AM

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?

cpw · 02-19-2013, 08:49 AM

I'd say it would depend on what temp you're smoking. Margarine has a higher tolerance for heat.

dano · 02-19-2013, 08:51 AM

Quote:

Originally Posted by cpw

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

Fatback Joe · 02-19-2013, 09:10 AM

I'd go with the better flavor.

Balls Casten · 02-19-2013, 09:12 AM

Quote:

Originally Posted by dano

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. ???

bbq.tom · 02-19-2013, 09:58 AM

Quote:

Originally Posted by Balls Casten

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.

Q-Dat · 02-19-2013, 10:11 AM

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

Podge · 02-19-2013, 10:40 AM

why would you want your chicken to taste like butter or margarine?

Q-Dat · 02-19-2013, 10:50 AM

Quote:

Originally Posted by Podge

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.

dano · 02-19-2013, 11:28 AM

Quote:

Originally Posted by Podge

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.

Swamp Donkeyz BBQ · 02-19-2013, 11:50 AM

Quote:

Originally Posted by cpw

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.

Stoke&Smoke · 02-19-2013, 12:42 PM

If you clarify the butter first, it has a much higher smoke point, (485F) and can even be used to deep fry.

Smokedelic · 02-19-2013, 02:24 PM

Quote:

Originally Posted by dano

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?

big brother smoke · 02-19-2013, 04:32 PM

My chicken has enough cholestrol and does not need more.

John Bowen · 02-19-2013, 04:37 PM

Do you (or anyone for that matter) add any chicken stock to the butter bath????

02-19-2013, 08:46 AM	#1
dano Knows what a fatty is. Join Date: 02-09-11 Location: Trappe, PA. Downloads: 0 Uploads: 0	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? __________________ Assassin Smoker Blue Weber Performer

02-19-2013, 08:49 AM	#2
cpw is one Smokin' Farker Join Date: 02-28-11 Location: Savannah, Georgia Downloads: 4 Uploads: 0	I'd say it would depend on what temp you're smoking. Margarine has a higher tolerance for heat. __________________ ________________ Backwoods Fatboy Lang 84 Deluxe UDS Savannah, GA Yes, Dear BBQ on Facebook

02-19-2013, 09:10 AM	#4
Fatback Joe is One Chatty Farker Join Date: 01-07-08 Location: Hampden, MA Downloads: 1 Uploads: 0	I'd go with the better flavor. __________________ FBJ WSM Medium Spicewine Stumps GF223 KCBS, NEBS Member

02-19-2013, 10:11 AM	#7
Q-Dat Babbling Farker Join Date: 12-03-08 Location: Pearl River LA Downloads: 0 Uploads: 0	Re: chicken bath for comp's I have used this from Restaurant Depot the last few times and have been pleased with the results.

02-19-2013, 12:42 PM	#12
Stoke&Smoke Babbling Farker Join Date: 12-18-07 Location: Woodridge, IL Downloads: 1 Uploads: 0	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. __________________ 2 Skinny Cooks Competition Team http://2SkinnyCooks.blogspot.com KCBS CJ/TC #17139 Member ILBBQS Too many cookers to list

02-19-2013, 10:40 AM	#8
Podge is One Chatty Farker Join Date: 09-25-06 Location: Elk Creek, Ky. Downloads: 0 Uploads: 0	why would you want your chicken to taste like butter or margarine?

02-19-2013, 04:32 PM	#14
big brother smoke somebody shut me the fark up. Join Date: 05-03-06 Location: Ventura, CA Downloads: 0 Uploads: 0	My chicken has enough cholestrol and does not need more. __________________ 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"

02-19-2013, 04:37 PM	#15
John Bowen Full Fledged Farker Join Date: 01-09-13 Location: Tupelo, MS Downloads: 0 Uploads: 0	Do you (or anyone for that matter) add any chicken stock to the butter bath????