[forgop]

Originally Posted by OLS

REEEEAAAaaaallll butter!

Just use this stuff-it's what they use in all the competitions for more flavor.

I did enjoy this critique of the BBQ Pitmasters from this season from the guy that runs amazingribs.com. http://www.huffingtonpost.com/craig-...b_1585354.html

Trigg's secret ingredient is to slather everything in sight in Parkay Squeeze from a blue squeeze bottle, which he blithely refers to as "butter" several times. Heck, this stuff isn't even labeled margarine. For the record, butter is made from fresh cream and maybe a little water and salt. Parkay Squeeze is made from liquid soybean oil, water, salt, hydrogenated cottonseed oil, vegetable monoglycerides, soy lecithin, potassium sorbate, sodium benzoate, artificial flavor, phosphoric acid, beta carotene, and vitamin A palmitate.

I don't want to sound like a snob and slam butter substitutes which have their place, but somehow I hold out the hope that champion cooks will be able to make great dishes with a minimum of processed foods. Sadly, this technique has become popular on the circuit as wannabes copy the winners like Trigg, and now that we have seen how much he loves the squeeze bottle, I fear an outbreak of carpal tunnel syndrome in other cooks.

I must admit it's great stuff for sweet corn though.