Icbinb (I can't believe it's not butter) as coating

Bigmista · 03-02-2007, 12:41 PM

Was going thru some old threads and saw that some people use ICBINB (I can't believe it's not butter) with their briskets. Does anyone still do this and if so, how do you apply it? Schmear it on before applying a rub? Melt it and add it to an injection? Dip slices in it before turn in?

backyardchef · 03-02-2007, 12:49 PM

I've used it as a baste before, by itself and mixed with other ingredients. I don't think it brings much to the table in terms of flavor....at least by itself. But that's just me.....

MoKanMeathead · 03-02-2007, 12:55 PM

I don't know about ICBINB but I have started using butter in a marinade that I put on the brisket when I wrap it. Still experimenting but it seems to work OK.

Bigmista · 03-02-2007, 01:19 PM

Someone a while back said it makes the meat "shinier". Just wondering how that works.

chad · 03-02-2007, 01:38 PM

Actually, I've seen Parkay squeezable used...when the ribs are about done the margerine is applied lavishly to the slab and brown sugar is then applied (again, lavishly)...the ribs then go back in the heat to melt the margerine and sugar...

Definately makes for rib candy!! Oh yeah, I've seen this done with chicken, too.

tony76248 · 03-02-2007, 01:54 PM

I saw Parkay used for the first time last weekend at the Irving Cook-Off. It appeared that everyone was using it on their ribs. They were applying it just prior to foiling.

Bigmista · 03-02-2007, 02:11 PM

That's when I generally use honey.

The_Kapn · 03-02-2007, 02:22 PM

I've seen butter (normally squeeze Parkay), honey, molasses, and who knows what else used.
Never really tried any, but need to someday.

Try some and let us know.

TIM

Moderator's Note--Thread title edited for clarity.

Bigjim4x · 03-02-2007, 02:38 PM

I've seen the ICBINB used on chicken right at the end to add a shine

cmcadams · 03-02-2007, 03:24 PM

Isn't that what Burt Reynolds wore in Striptease???

Dustaway · 03-02-2007, 03:32 PM

Quote:

Originally Posted by cmcadams

Isn't that what Burt Reynolds wore in Striptease???

Now dat funny

Sledneck · 03-02-2007, 09:44 PM

What about EVOO?

SP · 03-02-2007, 09:50 PM

I know Mike Davis uses alot of parkay (hopefully we'll get some insite from Plowboy), but I don't know about brisket.

Sledneck · 03-02-2007, 09:52 PM

How about "bbq love juice"

Plowboy · 03-03-2007, 11:37 AM

Quote:

Originally Posted by SP

I know Mike Davis uses alot of parkay (hopefully we'll get some insite from Plowboy), but I don't know about brisket.

Secrets for sale beginning March 18.

Actually, I wouldn't do that to Mike Davis.

03-02-2007, 12:41 PM	#1
Bigmista somebody shut me the fark up. Join Date: 05-24-04 Location: Long Beach, CA Downloads: 0 Uploads: 0	Icbinb (I can't believe it's not butter) as coating. Pics added. Was going thru some old threads and saw that some people use ICBINB (I can't believe it's not butter) with their briskets. Does anyone still do this and if so, how do you apply it? Schmear it on before applying a rub? Melt it and add it to an injection? Dip slices in it before turn in? __________________ Wait! Bigmista wrote a cookbook? Exodus 29:18 Then burn the entire ram on the altar. It is a burnt offering to the LORD, a pleasing aroma, a food offering presented to the LORD. God loves BBQ! Bigmista Custom Spicewine Trailer - Olivia J. PIMA Large and Medium Spicewines Weber Ranch Kettle - E.T. Remembering Scott Last edited by Bigmista; 03-04-2007 at 12:56 PM..

03-02-2007, 12:49 PM	#2
backyardchef Babbling Farker Join Date: 11-05-04 Location: New York City Downloads: 0 Uploads: 0	I've used it as a baste before, by itself and mixed with other ingredients. I don't think it brings much to the table in terms of flavor....at least by itself. But that's just me..... __________________ Matt Fletcher's Brooklyn Barbecue The Hampton Smoker Blog: http://backyardchef.blogspot.com 7' Meadow Creek reverse flow w/ a 4' grill on the nose, named Large Marge 48" Klose Backyard Chef named Wubby Willy the Wonder Grill Weber Kettle named Georgiette ECB Spider Web Collector Model Char-Griller Smokin' Pro Firebrick Supremo

03-02-2007, 01:19 PM	#4
Bigmista somebody shut me the fark up. Join Date: 05-24-04 Location: Long Beach, CA Downloads: 0 Uploads: 0	Someone a while back said it makes the meat "shinier". Just wondering how that works. __________________ Wait! Bigmista wrote a cookbook? Exodus 29:18 Then burn the entire ram on the altar. It is a burnt offering to the LORD, a pleasing aroma, a food offering presented to the LORD. God loves BBQ! Bigmista Custom Spicewine Trailer - Olivia J. PIMA Large and Medium Spicewines Weber Ranch Kettle - E.T. Remembering Scott

03-02-2007, 01:38 PM	#5
chad somebody shut me the fark up. Join Date: 08-13-03 Location: Clearwater, FL Downloads: 0 Uploads: 0	Actually, I've seen Parkay squeezable used...when the ribs are about done the margerine is applied lavishly to the slab and brown sugar is then applied (again, lavishly)...the ribs then go back in the heat to melt the margerine and sugar... Definately makes for rib candy!! Oh yeah, I've seen this done with chicken, too. __________________ Dave Southern Brethren BBQ Competition Team "It's all about getting paid!" - Myron Mixon "I love being hated in my hometown!" - David Hair KingFisher Gator Rotisserie cooker, WSM, Stainless 5 burner with IR gas grill, Turkey Fryer, Weber JD Commemorative grill, slightly used Bandera chamber for future use as a cold smoker, Masterbuilt 40" insulated ELECTRIC smoker

03-02-2007, 01:54 PM	#6
tony76248 is One Chatty Farker Join Date: 09-10-06 Location: Fort Worth, TX Downloads: 0 Uploads: 0	I saw Parkay used for the first time last weekend at the Irving Cook-Off. It appeared that everyone was using it on their ribs. They were applying it just prior to foiling. __________________ "Grilla in the Pits" "IMAGRILLA" There's plenty of room for all of God's creatures. Right next to the mashed potatoes. Brinkmann Model 6668 Gasser Hibachi Grill Stumps GF223 w/ Stoker assist ECB that wins the $ Weber One-Touch Gold 22-1/2" #3 Komono Large BGE w/ Stoker assist 55 gallon Drum Smoker Wood Crate Cold smoker w/ smoke injector No need for certification, I already know good BBQ!

03-02-2007, 12:55 PM	#3
MoKanMeathead is One Chatty Farker Join Date: 05-02-05 Location: Grain Valley, MO Downloads: 0 Uploads: 0	I don't know about ICBINB but I have started using butter in a marinade that I put on the brisket when I wrap it. Still experimenting but it seems to work OK.

03-02-2007, 02:11 PM	#7
Bigmista somebody shut me the fark up. Join Date: 05-24-04 Location: Long Beach, CA Downloads: 0 Uploads: 0	That's when I generally use honey. __________________ Wait! Bigmista wrote a cookbook? Exodus 29:18 Then burn the entire ram on the altar. It is a burnt offering to the LORD, a pleasing aroma, a food offering presented to the LORD. God loves BBQ! Bigmista Custom Spicewine Trailer - Olivia J. PIMA Large and Medium Spicewines Weber Ranch Kettle - E.T. Remembering Scott

03-02-2007, 02:22 PM	#8
The_Kapn Moderator Emeritus Join Date: 04-08-04 Location: Marianna, FL Downloads: 0 Uploads: 0	I've seen butter (normally squeeze Parkay), honey, molasses, and who knows what else used. Never really tried any, but need to someday. Try some and let us know. TIM Moderator's Note--Thread title edited for clarity. __________________ "Flirtin' with Disaster" BBQ Team (RETIRED) FBA and KCBS Cook and Judge. Former owner of a WSM, a Smokey Joe, a Charbroil Commercial gasser (junk), and the legendary "StudeDera". Now cooking with a FEC100, a Traeger Lil' Tex, and a Fast Eddy PG500 Proud Pellet guy cooking on real wood.

03-02-2007, 02:38 PM	#9
Bigjim4x On the road to being a farker Join Date: 12-05-06 Location: Ville Platte LA Downloads: 0 Uploads: 0	I've seen the ICBINB used on chicken right at the end to add a shine

03-02-2007, 03:24 PM	#10
cmcadams Quintessential Chatty Farker Join Date: 02-15-06 Location: Waynesville, Ohio Downloads: 0 Uploads: 0	Isn't that what Burt Reynolds wore in Striptease??? __________________ Curt McAdams Livefire Blog Livefire Whisky CBJ, some comps, a few awards, Certified Artisan Steak Taster. XL Big Green Egg, Bubba Keg Convection Grill, Weber Kettle, Charbroil Infrared and mad livefire cooking skillz! :)

03-02-2007, 09:44 PM	#12
Sledneck is one Smokin' Farker Join Date: 12-04-05 Location: Wantagh, NY Downloads: 0 Uploads: 0	What about EVOO? __________________ BBQ Illuminati Blog Disclaimer: The poster does not take any responsibility for any bad feelings or sense of exclusion that the reader of this post may have-whether real or imagined. Reading threads poses inherent risks. The poster of this thread would like to also remind readers to make sure they have a functional sense of humor before they visit any discussion board.

03-02-2007, 09:50 PM	#13
SP is one Smokin' Farker Join Date: 05-20-06 Location: Kansas City Downloads: 0 Uploads: 0	I know Mike Davis uses alot of parkay (hopefully we'll get some insite from Plowboy), but I don't know about brisket. __________________ [COLOR=blue]Clay[/COLOR] [COLOR=blue]The Original Sauced Pigs BBQ Team[/COLOR] [COLOR=#0000ff]2 Homemade Smokers (1 for Sale) [URL]http://i49.photobucket.com/albums/f265/123sauced/Smoker.jpg[/URL][/COLOR] [COLOR=#0000ff]Weber Kettle[/COLOR] [COLOR=#0000ff]Brinkmann Smoke n Pitt[/COLOR] [COLOR=#0000ff]Charbroil Gasser[/COLOR]

03-02-2007, 09:52 PM	#14
Sledneck is one Smokin' Farker Join Date: 12-04-05 Location: Wantagh, NY Downloads: 0 Uploads: 0	How about "bbq love juice" __________________ BBQ Illuminati Blog Disclaimer: The poster does not take any responsibility for any bad feelings or sense of exclusion that the reader of this post may have-whether real or imagined. Reading threads poses inherent risks. The poster of this thread would like to also remind readers to make sure they have a functional sense of humor before they visit any discussion board.

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