Parkay vs butter?

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erichasaces
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Parkay vs butter?

Postby erichasaces » Thu Dec 18, 2014 9:30 pm

I'm gearing up for my first competition, and working on my recipes and techniques. The first question I have is why do all the competition videos and recipes I see use parkay on their ribs or chicken instead of butter? I'm assuming it's not smoke point, as you could just clarify it. Is it just ease of use in the squeeze bottle? Convenience? Price?
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Re: Parkay vs butter?

Postby BluDawg » Fri Dec 19, 2014 10:11 am

Go with Imperial at least you'll get a crown :queen: :laughing7: To be truthful I'm a Butter guy. :dont:
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Re: Parkay vs butter?

Postby js-tx » Fri Dec 19, 2014 3:04 pm

Parkay butter is basically thick butter flavored oil. Real butter has solids in it that need to be removed. Too much trouble for ribs IMO.. I try to avoid the buttered approach to ribs.. everybody else does it.
erichasaces
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Re: Parkay vs butter?

Postby erichasaces » Sat Dec 20, 2014 12:54 am

I just tried the standard parkay 3-2-1 ribs for the first time. Definitely the best ribs I've ever cooked. I was not expecting that to be the case. wish I had A/B tested them with ribs done with ghee or something though.
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Re: Parkay vs butter?

Postby Boots » Sat Dec 20, 2014 6:49 am

+1
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