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Parkay on Ribs, A blind taste test.

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  • #16
    Originally posted by curious aardvark View Post
    There's something very wrong there lol
    Well..the reason is you gotta make them SOOO "tasty" they tend to be overboard, Alex. Dan has taught me a few things about that. Itend to cook what I like. Not that that's killed me. Got a couple ribbons on that...but never a #1 yet. That's one of the secrets... GRAB THE JUDGE'S TONGUE!
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    • #17
      On the same note as the margine. a national BBQ winner told me that foiling was not a good idea. and instead of foiling, to (at the point the foil would go on) spray the meat with pam,crisco (non alcohol based type spray release)
      and with that technique you would recieve more flavor and it would help dryin out.
      now with the margrine I would imagine injecting it would be like the same as you have done sparying it on foil. but know it has eneterd the meat better. The ribs would be hard to inject. but can be done very carefully with margine.
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      • #18
        Originally posted by ThunderDome View Post
        But after seeing Johnny Trigg use it religiously, I'm sure I'll keep it in fridge as well from now on
        According to the show, he only does it for comps. Going along with what Dan was saying, even Johnny Trigg says he's not crazy about the taste of his comp ribs. He said in an early episode he prefers them with a little salt, pepper, and some smoke.

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        • #19
          So true captain....Folk who dont compete have a hard time wrapping the old brain around one bite etc...The tenderness/texture still has to be spot on,but i wouldnt eat a 1/2 pound of comp injected brisket either...





          Originally posted by Capt Dan View Post
          It is margarine, which is mostly vegetable oil.

          Being fairly new to the comp thing, we do use it. I think it helps put a little crust on the outside of the ribs(meat side), but we use about 2-3 times that much, and double the honey and brown sugar. The judges seem to like very sweet ribs, at least up here they do.

          I wouldn't do that for normal eating though. Remember we are trying to wow the judges with just one bite. Most comp cooks don't like to eat much of their comp food, thats why they give as much of it away as possible.

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          • #20
            Very interesting I've never heard of this before.
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            • #21
              Originally posted by minnbill View Post
              Very interesting I've never heard of this before.
              Me either. I do use some butter when grilling or broiling steaks.

              Great thread, Adam. Both sets of ribs look like winners to me.
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              • #22
                i also do the pat of butter when i do steaks. is really good with elk. when i first started reading this thread i talked about the control slab, then the parky etc slab... i was expecting a third slab using butter instead of parkay. i can understand there bein a difference in the control slab and the parkay. but how about parkay and butter??? hmmm something to try i guess. nice job adam, starting a research project for us!!! i havent been able to see the pitmaster shows yet, spose will have to wait for the late night marathon...
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                • #23
                  I believe the reason parkay is the trick, is due to it's oil content. I guess it's higher than regular butter

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