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Parkay on Ribs ?

Smokin' Nole
Smokin' Nole Posts: 20
edited November -0001 in EggHead Forum
I have seen some competition teams use Parkay/liquid butter on ribs... my questions are:[p]1. What does this do ?
2. How much to put on ?
3. When is it added ?[p]Anyone have any ideas, experience.. please let me know.[p]Thanks,[p]Chris
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Comments

  • BlueSmoke
    BlueSmoke Posts: 1,678
    Smokin' Nole,
    The idea behind using Parkay, etc., is to get a glossy surface without materially changing the taste. Put on a thin film, right before serving. [p]Ken
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  • stike
    stike Posts: 15,597
    BlueSmoke,
    wouldn't it taste like, um, faux butter?[p]why not spritz vegetable oil or even pam if you just want a gloss? when margarine melts you get oil anyway, and at least it wouldn't be synthetically flavored.[p]
    ed egli avea del cul fatto trombetta -Dante
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  • BlueSmoke
    BlueSmoke Posts: 1,678
    stike,
    None of it's hard and fast: some use Parkay (brand) some any neutral solid fat, some aerosol oil sprays, etc. The competitors are after the look, without interfering with the taste.[p]I don't know how things stand now in KCBS, but when I was familiar with their judging, appearance contributed 1/4 of the total points - one "extra" point in appearance can make the difference between first place and second, but you can't afford to lose that point on the taste side.[p]Ken
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  • stike
    stike Posts: 15,597
    BlueSmoke,
    i was initially thinking it was that goop-from-a-squeeze-bottle stuff, but it sounds like the spray is what you guys are talking about.[p]and i'd imagine that wouldn't add very much flavor
    ed egli avea del cul fatto trombetta -Dante
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  • Bobby-Q
    Bobby-Q Posts: 1,994
    BlueSmoke,
    Several folks use parkay as a flavor enhancer as well as adding some moisture via the oil. I don't know of anyone that is doing it for shine, you get that from the sauce. Of course I don't even pretend to know what everyone is doing.[p]Millions of bottles of parkay are sold every day so a lot of folks like the flavor which is the point of competition BBQ.
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  • Buster Dog BBQ
    Buster Dog BBQ Posts: 1,366
    BlueSmoke,
    I was at a seminar last weekend and the guy used that and brown sugar in foil stage. He was a former Jack Daniels champ so it must be right.
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  • BluesnBBQ
    BluesnBBQ Posts: 615
    What I'm wondering is if you do that, will you hear a voice say "Butter" every time you open the lid? :)
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