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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 09-26-2013, 06:57 PM   #1
motoeric
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Default Parkay vs. Butter

Hi,

I recently saw clarified butter for sale at a very reasonable price at Trader Joes.

I was wondering if that would be an upgrade to the margarine used in chicken and ribs in competitions.

Any thoughts?

Eric
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Unread 09-26-2013, 07:44 PM   #2
Q-Dat
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I vote butter all the way. Parkay is basically thickened whipped up vegetable oil with butter flavoring.
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Unread 09-26-2013, 07:51 PM   #3
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Agreed.
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Unread 09-26-2013, 10:35 PM   #4
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Does it need to be clarified? Not sure BBQ gets hot enough to worry about burning the milk solids.
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Unread 09-26-2013, 10:37 PM   #5
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Did you smell the clarified butter? Some pre-clarified butters smell not so good. Just a thought.
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Unread 09-27-2013, 12:26 AM   #6
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During experiments in years past, we tried the clarified butter on ribs only. We didn't care for it at all.
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Unread 09-27-2013, 07:51 AM   #7
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Can you comment more? I was planning to try it this weekend on briskets. Did you not like the taste or was it something else? I have never done either on my ribs.

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During experiments in years past, we tried the clarified butter on ribs only. We didn't care for it at all.
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Unread 09-27-2013, 08:11 AM   #8
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Slight hijack, but has anyone ever tried Whirl? http://www.stratasfoods.com/Products...ing/Whirl.aspx

It's butter flavored oil,but in a liquid form. Thinking it might work well for "butter baths" for chicken.
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Unread 09-27-2013, 12:27 PM   #9
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Butter all the way...Parkay just a little too rich for me.
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