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motoeric
07-24-2012, 04:54 PM
Hi,

If you dunk your chicken and then put it on the smoker to let it set, do you ever do that multiple times to build up a 'shellacked' look?

How did that turn out for you?

Eric

SlugBug
07-24-2012, 05:11 PM
I just do one dunk and let sauce set. I only cook 2 or 3 contests a year, but got 4th place in chicken last 2 contests. Regards.

mobow
07-24-2012, 07:15 PM
I have tried it. I liked the look but did not care for the mouth feel of it. Keith

K-Train
07-24-2012, 08:03 PM
No dunk here, but I've been tempted.

GreenDrake
07-24-2012, 08:45 PM
I waterfall a thinned and "shined" sauce. I don't trust my tongs to dunk hanging onto the knuckles.