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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 03-02-2007, 12:41 PM   #1
Bigmista
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Default 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?
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Unread 03-02-2007, 12:49 PM   #2
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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.....
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Unread 03-02-2007, 12:55 PM   #3
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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.
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Unread 03-02-2007, 01:19 PM   #4
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Someone a while back said it makes the meat "shinier". Just wondering how that works.
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Unread 03-02-2007, 01:38 PM   #5
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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.
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Unread 03-02-2007, 01:54 PM   #6
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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.
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Unread 03-02-2007, 02:11 PM   #7
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That's when I generally use honey.
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Unread 03-02-2007, 02:22 PM   #8
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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.
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Unread 03-02-2007, 02:38 PM   #9
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I've seen the ICBINB used on chicken right at the end to add a shine
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Unread 03-02-2007, 03:24 PM   #10
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Isn't that what Burt Reynolds wore in Striptease???
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Unread 03-02-2007, 03:32 PM   #11
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Quote:
Originally Posted by cmcadams
Isn't that what Burt Reynolds wore in Striptease???
Now dat funny
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Unread 03-02-2007, 09:44 PM   #12
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What about EVOO?
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Unread 03-02-2007, 09:50 PM   #13
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I know Mike Davis uses alot of parkay (hopefully we'll get some insite from Plowboy), but I don't know about brisket.
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Unread 03-02-2007, 09:52 PM   #14
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How about "bbq love juice"
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Unread 03-03-2007, 11:37 AM   #15
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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.
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