Yeah, I can believe it's not butter

[JLeonard]

I've tried Parkay. Wasnt impressed. Will still with my good ole stick butter.
Jim

 

[forktender]

View attachment 490729

I like Lionel about as much as I like Parkay. LOL
About as close to Lionel as I'll get is this= (real butter/Ghee). LOL



Sorry about the Hijack. hahaha.

 

[chef jimmyj]

like Lionel about as much as I like Parkay. LOL

Hey now!....Mr. RICHIE's, 8-Tracks and later Cassettes, shortened the road to Paradise by the Dashboard Light, many a time for this young Buck! That smooth voice? Like Butta'!...JJ

 

[gmc2003]

Hey JJ wasn't that Meatloaf your remembering:



Parkay isn't readily available around these parts. At least not that I've seen. So I've always used butter.

Chris

 

[chef jimmyj]

Yes the song was by Meatloaf. But I was using the Title as a euphemism for the Fun to be had in the front or back seat of my roomy '70 Dodge, often facilitated by the music of Lionel Richie..JJ

 

[Hamdrew]

Artificial butter flavoring - Wikipedia

en.wikipedia.org

stuff makes a mean spritz for lean pork and poultry

 

[chef jimmyj]

Ive not tried Popcorn Butter but, at least back in the day, it was pretty tasty. Closer to Butter than Parkay.
I used this stuff in a few restaurants. Flavor wasnt bad...JJ

 

[SmokinEdge]

Ive not tried Popcorn Butter but, at least back in the day, it was pretty tasty. Closer to Butter than Parkay.
I used this stuff in a few restaurants. Flavor wasnt bad...JJ

In talking old school popcorn, don’t forget the coconut oil to pop the corn. Makes all the difference.

 

[chef jimmyj]

Margarine was what my Mom grew up eating, with Butter for special occasions and Holidays. After marriage to my Father, from a more well to do family, Dad insisted on the Butter he grew up eating. So I had both growing up. When Dad made Popcorn, he would cover it in a ridiculous amount of melted Butter and Salt! That was great Popcorn!
In my house, butter is king, with the store brand butter for cooking and Premium Land o' Lakes as a Spread...JJ

 

[olecrosseyes]

Artificial butter flavoring - Wikipedia

en.wikipedia.org

View attachment 490852
View attachment 490853

stuff makes a mean spritz for lean pork and poultry

There is a thought when oil is stated in a recipe, browned clarified "Kerry Gold" would be another thought.

 

[Bigheaded]

I must be missing something. Is it just to make it shiny, like the meat equivalent of car wax? It's incredibly unhealthy lab created fake food and in my never so humble opinion tastes like it came out of the North end of a South bound farm animal. Margarine tastes as close to butter as textured vegetable protein tastes to ground chuck.

While I'll agree with you on it's fake and not healthy, the YT videos I've seen where it's used, they put like a teaspoon size line on each side of the ribs. At that amount, it's not enough to worry about how unhealthy it is. And even the videos where they use a considerable amount more, you'd still have to eat like an entire rack for it to matter. And by point you have bigger health worries than Paykay being bad for you lol. While I am with you, I've also seen Malcolm Reed do it on a video, and he's a BBQ legend. So I don't know what to believe.

With that said I don't think either butter or Paykay are used for flavoring at all, I've had ribs made with both and I couldn't tell either were there.

 

[Hamdrew]

There is a thought when oil is stated in a recipe, browned clarified "Kerry Gold" would be another thought.

buddy,i made a great madras curry last week, but i didnt brown wallmart kerrys gold lol. love good irish butter, but the higher sugar content doesnt brown as clean IMHO. if ur buy an indian market, you can buy excellent stuff. im sure its somewhere in the amazon, too.

they are different flavors. just about everything has it's purpose

 

[Hamdrew]

Margarine was what my Mom grew up eating, with Butter for special occasions and Holidays. After marriage to my Father, from a more well to do family, Dad insisted on the Butter he grew up eating. So I had both growing up. When Dad made Popcorn, he would cover it in a ridiculous amount of melted Butter and Salt! That was great Popcorn!
In my house, butter is king, with the store brand butter for cooking and Premium Land o' Lakes as a Spread...JJ

I grew up on Imperial. Damn-near a quality European-style margarine used in restaurants everywhere, but its $1. lol

 

[Hamdrew]

Ive not tried Popcorn Butter but, at least back in the day, it was pretty tasty. Closer to Butter than Parkay.
I used this stuff in a few restaurants. Flavor wasnt bad...JJ

that darker thicker stuff like that, and Phase, really gunk up a cheap spray bottle and scorch easier (i.e. great for garlic breads and wing sauce im guessin u have made at least one with.. lol). but a nice orange clear, wrap ur ribs with that sometime instead of butter and ooo man i gotta stop givin away other people's secrets

 

[forktender]

While I'll agree with you on it's fake and not healthy, the YT videos I've seen where it's used, they put like a teaspoon size line on each side of the ribs. At that amount, it's not enough to worry about how unhealthy it is. And even the videos where they use a considerable amount more, you'd still have to eat like an entire rack for it to matter. And by point you have bigger health worries than Paykay being bad for you lol. While I am with you, I've also seen Malcolm Reed do it on a video, and he's a BBQ legend. So I don't know what to believe.

With that said I don't think either butter or Paykay are used for flavoring at all, I've had ribs made with both and I couldn't tell either were there.

Not true at all, the people that do well in most comps lay that plastic butter crap on thick.
This guy has won a few comps in his day check out the amount he uses for two racks of ribs.

Jonny Trigg's competition ribs.

• Two racks of fresh pork spareribs (five to six pounds)
• 1/4 to 1/2 cup brown sugar (firmly packed)
• One cup of your favorite dry rub
• "1/4 to 1/2 cup of softened butter or Parkay squeezable margarine".
• 1/4 to 1/2 cup of honey
• Three ounces of Tiger Sauce ( 3/4 of a five-ounce bottle)
• Your favorite barbeque sauce ( one and 1/2 cups)
• Apple juice
• Garlic powder
• Salt
• Sugar
• Paprika
• Onion flakes
• Red pepper
• Black pepper
• Corn syrup
• Molasses
• Tomato sauce
• One teaspoon hot-pepper sauce (Use according to your taste)
• Pecans
• Cherries

Watch Darian at the 50 second mark of this video Darian has been known to win a few comps as well.

 

[Fueling Around]

I've never intentionally used any form of margarine.
My daughter used to get butter? on her popcorn at the theater.
Daughter worked at theater and saw the slop that goes in the butter machine.
Her popcorn is naked these days.

forktender Are you going for the parkay or not? 2 conflicting posts.
I agree with your first post that ghee is a better choice. I need to make another batch.

 

[forktender]

I've never intentionally used any form of margarine.
My daughter used to get butter? on her popcorn at the theater.
Daughter worked at theater and saw the slop that goes in the butter machine.
Her popcorn is naked these days.

forktender Are you going for the parkay or not? 2 conflicting posts.
I agree with your first post that ghee is a better choice. I need to make another batch.

Hell no, I can't stand the stuff it smells like fish to me and taste like plastic.
Ghee or nothing for me 100% of the time. LOL I actually don't hardly wrap ribs these days, so I don't have to worry about adding butter or sugar. If there was a conflicting post made by me, it was a mistake due to sleep deprivation or beer.

 

[forktender]

I've never intentionally used any form of margarine.
My daughter used to get butter? on her popcorn at the theater.
Daughter worked at theater and saw the slop that goes in the butter machine.
Her popcorn is naked these days.

forktender Are you going for the parkay or not? 2 conflicting posts.
I agree with your first post that ghee is a better choice. I need to make another batch.

Not true at all, the people that do well in most comps lay that plastic butter crap on thick.
This guy has won a few comps in his day check out the amount he uses for two racks of ribs.

Jonny Trigg's competition ribs.

• Two racks of fresh pork spareribs (five to six pounds)
• 1/4 to 1/2 cup brown sugar (firmly packed)
• One cup of your favorite dry rub
• "1/4 to 1/2 cup of softened butter or Parkay squeezable margarine".
• 1/4 to 1/2 cup of honey
• Three ounces of Tiger Sauce ( 3/4 of a five-ounce bottle)
• Your favorite barbeque sauce ( one and 1/2 cups)
• Apple juice
• Garlic powder
• Salt
• Sugar
• Paprika
• Onion flakes
• Red pepper
• Black pepper
• Corn syrup
• Molasses
• Tomato sauce
• One teaspoon hot-pepper sauce (Use according to your taste)
• Pecans
• Cherries

Watch Darian at the 50 second mark of this video Darian has been known to win a few comps as well.

I assume that you are talking about this post if so I was just pointing out that a lot of great competition rib Q'ers slather that crap on their ribs..... not me, it's ghee or nothing!!!

 

[SlickRockStones]

Butter on Linda Carter > catsup on Meatloaf.

 

[Jersey Jimbo]

Am I understanding this real butter is better for wrapping ribs, but squeezable butter is for comp ribs. Squeezable butter is oil based, not dairy so is it that your just using butter flavored oil.