- Joined
- Jan 3, 2014
- Location
- Detroit...
I searched a bit yesterday. couldnt find an exact smoke point for margarine. It seems to be very close to butter though
Johnny Triggs method. A ton of comp cooks do it now. Parkay for (high heat) brown sugar, Honey, tiger sauce. then wrap. Won him several awards.
Makes ribs into candy one bite wonders!
I searched a bit yesterday. couldnt find an exact smoke point for margarine. It seems to be very close to butter though
Lately I prefer the natural pig butter like in this close-up...
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No! This thread is about butter. Stay on topic. Nice pig butter btw.Paul are we talking pig honey?
The milk solids in butter brown well below the smoke point, so it can darken ribs even before it burns/smokes. Margarine doesn't have those same milk solids, so it won't darken the ribs the same way.
That said, for comps and sometimes at home I use butter. Fark that margarine chit. :boxing::becky: