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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 09-03-2009, 07:58 PM   #1
T.K.
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Default 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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Unread 09-03-2009, 07:59 PM   #2
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http://www.bbq-brethren.com/forum/showthread.php?t=6731
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Unread 09-05-2009, 02:55 PM   #3
T.K.
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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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Unread 09-05-2009, 03:23 PM   #4
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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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Unread 09-05-2009, 03:37 PM   #5
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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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Unread 09-05-2009, 04:41 PM   #6
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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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