BBQ Pitmasters & Butter
- Thread starter Jim Ver
- Start date
K Kruger
TVWBB 1-Star Olympian
I use it (unsalted butter) in sauce and in reheating but not cooking. Since I HH briskets I don't add anything to the foil for that stage as they throw off copious liquid (water and renderings), so I don't really see the point. It's not a flavor I want dominant, but a little is great, imo.
Chris Bjork
TVWBB Fan
Ive done a little experimenting when it comes to butter and chicken. I had read that the old regular "blue container" parkay was what everyone was using. Well all was fine and dandy but I just couldnt place this wrong flavor at first but it was from the Parkay. I switched to butter and it improved the flavor but I just never got much from it with chicken. I could maybe see trying to use it with butts to influece the fat flavor of the pork.
Dave Russell
TVWBB Honor Circle
I use it quite often under poultry skin, but I hear that butter can blacken after too much heat, even if in foil. I suppose that's why a lot of guys use squeeze margarine instead.
Travis D
TVWBB Member
I've used Tuffy Stone's competition rib recipe a few times. It calls for a mix of butter, honey and brown sugar when foiling ribs. It gives the ribs a really thin caramel like layer between the bark and the meat. My wife loves ribs sweet and sticky. So this is her favorite method.
James Harvey
TVWBB Pro
Butter adds a nice richness and sheen to reductions and sauces but I've never used it in BBQ.
Margarine doesn't seem appealing at all.
Margarine doesn't seem appealing at all.
K Kruger
TVWBB 1-Star Olympian
Agreed. What an utterly horrid flavor.
Butter 'blackens' like anything, especially if sticky or oily, where smoke particulates adhere. Its lower burn point means that it can burn more readily than, say, a fat with a higher burn point. This usually is not a problem because either the temps aren't high enough to be a concern and/or it runs off (but can burn in a pan if a pan is used).
Butter 'blackens' like anything, especially if sticky or oily, where smoke particulates adhere. Its lower burn point means that it can burn more readily than, say, a fat with a higher burn point. This usually is not a problem because either the temps aren't high enough to be a concern and/or it runs off (but can burn in a pan if a pan is used).
Mark B (azmark)
TVWBB Member
I've tried buttering and really dislike the taste and look. Likely I haven't tried it enough.
To get the caramelized look and better taste I cover the ribs with light brown sugar then let it sit for an hour while I get the cooker going and prep. Surprisingly enough it doesn't really add much sweetness but the ribs sure look pretty.
To get the caramelized look and better taste I cover the ribs with light brown sugar then let it sit for an hour while I get the cooker going and prep. Surprisingly enough it doesn't really add much sweetness but the ribs sure look pretty.