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View Full Version : Quick question on finishing glazes


GreenDrake
08-30-2011, 07:56 PM
Feel free to PM me if it is too esoteric to share publicly but I am curious how you guys are mixing your comp glazes up. I am blending sauce and glaze but have seen some extremely glossy turn ins on the bbqcritic site, like this one...how on earth is THAT accomplished.

http://www.bbqcritic.com/uploads/2/8/5/4/2854592/6266540.jpg?647

scm1226
08-30-2011, 08:06 PM
Corn syrup!

GreenDrake
08-30-2011, 08:10 PM
Funny you say that, I was adding that in my test runs this last weekend. I just didn't like the ultra sweet it left me with, but then again, I taste for me but cook for judges....oh the challenge of it all.

scm1226
08-30-2011, 08:41 PM
Cider vinegar and hot sauce cut the sweetness a bit. You don't get that ultra sugar taste. But who am I to talk. Still trying things out my self.

mobow
08-30-2011, 08:51 PM
you do not need that look to score well. keith

The Pickled Pig
08-30-2011, 09:42 PM
how on earth is THAT accomplished.


Blues Hog

JD McGee
08-30-2011, 09:53 PM
Corn syrup, molasses, honey, and oh yeah...a little sauce too! :twisted:

bover
08-31-2011, 07:34 AM
Yep. That pic definitely has the look of a Blues Hog sauce.

rweller
08-31-2011, 08:01 AM
you do not need that look to score well. keith

It sure doesn't hurt though.

rookiedad
08-31-2011, 08:26 AM
anyone working with gelatin or pectin to get this look? sometimes i try to get it with melted down apple jelly with some salt, pepper, adobo, and hot sauce in it to cut the sweetness.

WhiskeyBentBBQ
08-31-2011, 08:35 AM
Butter to thin it and honey for the shine.

Lake Dogs
08-31-2011, 08:43 AM
Yep, to me this one looks straight up Blues Hog Original.

bover
08-31-2011, 08:50 AM
anyone working with gelatin or pectin to get this look? sometimes i try to get it with melted down apple jelly with some salt, pepper, adobo, and hot sauce in it to cut the sweetness.

Haven't tried those yet, but I have considered trying a corn starch mixture to add some shine.

rookiedad
08-31-2011, 09:26 AM
pouring gets this look better than brushing. i use a big foil lined pan with a grate that fits in it. you have to use alot of sauce and thin it too a pourable consistancey, then pour it over the chicken, that has been arrainged on the grate, from a flat edged vessel like a cake tin to get a waterfall effect. you then can get the sauce out of the pan and reuse it for another coat. i got this idea while watching donuts being iced on a television show. i don't know if anyone else uses it.

musicmanryann
08-31-2011, 10:03 AM
To me it looks like Blues Hog and then something clear was used to get that extra shine. Wish I knew what because that looks damn good.

Just Pulin' Pork
08-31-2011, 10:20 AM
pouring gets this look better than brushing. i use a big foil lined pan with a grate that fits in it. you have to use alot of sauce and thin it too a pourable consistancey, then pour it over the chicken, that has been arrainged on the grate, from a flat edged vessel like a cake tin to get a waterfall effect. you then can get the sauce out of the pan and reuse it for another coat. i got this idea while watching donuts being iced on a television show. i don't know if anyone else uses it.

I love it that is one hell of an idea! Thanks for sharing!

boogiesnap
08-31-2011, 10:32 AM
i dunk.

57078



but you can see where my fingers were. pouring might be a better option.

CMALANGA
08-31-2011, 11:08 AM
I add honey or apricott jam thinned out with sauce and dunk or pour over as suggested in a earlier reply. You can also pritz with apple juice or water if it comes out looking lumpy or you end up having to brush some touchup on after its in the box. The spritz with smooth it out. Remember to leave your chicken low enough so all your work doesn't end up on the lid.

slowerlowerbbq
08-31-2011, 12:25 PM
i dunk.

but you can see where my fingers were. pouring might be a better option.

I dunk too, but use a pair of tongs to grip the thigh between the tongs. That sauce can get kinda hot. I couldnt find a picture of them, but the tongs are those old style ones that have about a 1" open ended loop for the tong ends.

Greendriver
08-31-2011, 01:34 PM
glaze like that looks great but that first and all important bite for the judges may not taste as good as if it's cooked on a bit more. it's like when you get that bite the sauce kinda gets separated from the meat and is gone - I'm a kinda wierd picky eater though.

ClayHill
08-31-2011, 02:09 PM
It sure doesn't hurt though.

I think judges are getting tired of it really.......The few comps I've judged every piece had the same taste and the same annoying coating that shalacked my lips(too much honey mabye).......

Its hard to hide blues hog, once you mix alittle in, the flavor is there.

Goddahavit
08-31-2011, 05:10 PM
I think judges are getting tired of it really.......The few comps I've judged every piece had the same taste and the same annoying coating that shalacked my lips(too much honey mabye).......

Its hard to hide blues hog, once you mix alittle in, the flavor is there.


I hear this comment all the time, but the scores show that every time i try a less sauced better tasting chicken I get hammered, last thing I want is a honey glazed chicken thigh but if that what scores then that's what people turn in.

Haten the chicken, lol I know im not alone....:crazy:

GreenDrake
08-31-2011, 08:02 PM
I am scared to death to dunk...my shrek hands would end up pinching the tongs too tight or the skin would wiggle...I do the waterfall effect to, however first sauce I have the thighs sitting in the pan that already has some sauce in it, to coat the bottoms, then use a cookie cooling rack to waterfall it. Great ideas guys, keep em coming.

bearnakedbbq
09-15-2011, 03:35 PM
So what glaze or sauce are you using on Brisket?

Greendriver
09-15-2011, 04:32 PM
So what glaze or sauce are you using on Brisket?

Maybe some "clean" meat drippings is all.

Brewer
09-15-2011, 08:00 PM
I spoon the sauce over chicken and let the excess fall through the grate, I brush on all other meats. I thin with water, karo syrup or butter depending on the sauce I'm using. I build shine with honey or karo syrup.

GreenDrake
09-15-2011, 10:16 PM
Troy, finger the fat from burnt ends onto the briskie slices. Just dip in and hand paint, for turn in. Here's my chicken glaze with a little karo from last weekend. Since I am scared to dunk, I waterfall.
http://img.photobucket.com/albums/v462/motorcade1/Food%20Porn/SAchickenturnin2011.jpg

Fat Freddy
09-16-2011, 10:02 PM
I usually dunk with so-so results but the one time I tried waterfall I did not get an even distribution of sauce and seemed to glob in areas. Is there something I was doing wrong or does it just take practice to get it right?

rookiedad
09-16-2011, 10:28 PM
I usually dunk with so-so results but the one time I tried waterfall I did not get an even distribution of sauce and seemed to glob in areas. Is there something I was doing wrong or does it just take practice to get it right?

keep it just thin enough to be pourable and use a flat sided pan to create a waterfall. pass this over the chicken in a continious motion. you really have to have a good amount of sauce to keep it pouring over a whole rack of chicken.

lazy butt
09-16-2011, 10:38 PM
Thanks for all the tips.

bdodd444
09-17-2011, 07:03 AM
I dunk using a pigtail food flipper. It is foolproof. Just google pigtail food flipper, or also easy hook brand. It is super fast and leaves no marks. Play around with it at home with steaks etc to get a feel for it. The first time you use it shouldn't be at 11:45am on a Saturday :-D. Good luck.

Pack-A-Smokes
09-17-2011, 09:55 AM
Just not a good day until I get my hands burned while dunking! The right gloves fixed that though.

BBQ Critic
10-16-2011, 01:50 AM
Feel free to PM me if it is too esoteric to share publicly but I am curious how you guys are mixing your comp glazes up. I am blending sauce and glaze but have seen some extremely glossy turn ins on the bbqcritic site, like this one...how on earth is THAT accomplished.

http://www.bbqcritic.com/uploads/2/8/5/4/2854592/6266540.jpg?647

I did ask the cook how they created this shine. They told me the process with the understanding I keep it a secret. All I can say is it is a relatively simple, yet smart process. ;-)

Diva Q
10-16-2011, 06:19 AM
I got a great tip from Ray Lampe years ago. Take two of the crystal clear plastic cutlery forks and break off the middle two tines from each of them. Then use the forks to pick up the thighs and dunk into sauce. The holes are so small there is no marking and its more sturdy than the pig tail flipper. No smudge marks from your hands and nicely glazed chicken.

IowaWildHogsBbq
10-16-2011, 01:26 PM
Do you waterfall in a pan then put back on smoker or grill to set the sauce?

boogiesnap
10-16-2011, 01:56 PM
i tried the waterfall.

waaay too saucy IMHO.

i let the sauce set on hot chicken as it is boxed and traveling to the judges.

Smokesman
10-20-2011, 10:59 AM
2 dunks! We use a thinned warm sauce/glaze (temp and consistency are very important to the amount of sauce that ends up on the chicken). One dunk flip to coat on to baking rack then back on cooker for 5 minutes. Second dunk onto clean rack excess runs off while we pick and choose those for box. The OP's picture IMO with that gloss looks candied and less appealing from an appearance standpoint. I'll bet the chicken though is tasty!

Sawdustguy
10-20-2011, 12:21 PM
So what glaze or sauce are you using on Brisket?

No glaze or sauce on Brisket, just aus jus from the Brisket itself mixed with a secret ingredient. For glaze I use the Slabs Amazing Glaze Rib Shine and Bone Polish. Dunking is the only way to get a nice even coat of glaze.