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  #20  
Old 02-08-2010, 07:19 PM
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Very interesting I've never heard of this before.
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  #21  
Old 02-09-2010, 09:31 AM
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Quote:
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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Old 02-09-2010, 12:59 PM
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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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Old 02-09-2010, 04:17 PM
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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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