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| Competition BBQ *On Topic Only* Discussion regarding all aspects of Competition BBQ. Experiences competing or visiting, questions, getting started, announcements of events, Results, Reviews, Planning, etc. Questions here will be responded to with competition BBQ in mind. |
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09-03-2009, 07:58 PM
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#1 |
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On the road to being a farker
Join Date: 05-31-09
Location: Plant City, FL
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Parkay Spray for Comps?
Does anyone use parkay for a pork spray or mix it with AJ?
Does parkay brown the meat orcan you spray it during the cook? Thanks
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T.K. - PT's Sweet Heat |
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09-03-2009, 07:59 PM
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#2 |
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somebody shut me the fark up.
   
Join Date: 08-11-03
Location: Rocklin, CA
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09-05-2009, 02:55 PM
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#3 |
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On the road to being a farker
Join Date: 05-31-09
Location: Plant City, FL
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Thanks BBQ Grail. I'm not sure how much benefit you woud get as far as flavor by spraying it on during the cook but I heard of people spraying on before they close their clamshell.
Any advice if parkey or butter squeezes a little extra flavor out of pork, beef, or chicken? Thanks
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T.K. - PT's Sweet Heat |
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09-05-2009, 03:23 PM
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#4 |
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Moderator
 
Join Date: 09-17-05
Location: soon to be in Mooresville, NC
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I've never used Parkay but have used melted butter (with some added salt) if additional moisture was needed on pork at boxing time...not necessarily for flavor. Just a light rubbing of the melted butter and before sauce added.
Many teams also spray PAM cooking spray onto final products to give a last minute shine/wet look. The pump spray on the Parkay can be a bit clumpy compared to PAM. I'd be careful. Good Luck !
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Vinny 22" WSM & Kettle Former owner: Jambo, Klose BYC, Med. Spicewine, Pitts & Spitts, XL & (2) Med. BGE's, (2) 18" WSM's Last edited by MilitantSquatter; 09-05-2009 at 04:44 PM.. |
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09-05-2009, 03:37 PM
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#5 |
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is Blowin Smoke!
Join Date: 04-14-07
Location: Lakeland Florida
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ICBINB spray. Just on the big cuts. Now blue bottle that does not spray, well that goes on everything.
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Ford Owner/Head Cook/Chief Bottle Washer for Great Lakes BBQ & Feed Competition BBQ Team FBA Member, KCBS Member & KCBS Certified BBQ Judge Spicewine medium, weber kettle, gas grill |
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09-05-2009, 04:41 PM
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#6 |
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Babbling Farker
Join Date: 07-14-09
Location: Lake Sinclair, GA
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There are guys that swear by it and use it frequenty, on nearly everything, for
moisture, glisten look, and taste. I'm in the other camp. To me, Parkay has a noticable taste, one that I dont personally care for. While it may help with that shine/glisten, I've not had a need to add anything to make it moist. Giving the high weighting on taste over appearance, I go without it. All in all, it's whether you like the taste or not. 90% of the time, when deciding, go with what you prefer on taste. Best of luck.
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Hance - Lake Dogs Cooking Team - MiM/MBN/GBA CBJ and comp cook |
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