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hogzgonewild
02-15-2013, 09:54 AM
GBAer's,

I'm still trying to get a wrap on pork loin.....Do you guys glaze with a BBQ sauce, like a sweet sauce used for chicken and ribs, or do you guys use an actual "glaze" that is more clear and thin?

Also, would you say it's more of a fruity profile? I cant seem to get peach, apple, or apricot out of my head when thinking about a glaze for pork loin.

DawgPhan
02-15-2013, 09:59 AM
GBAer's,

I'm still trying to get a wrap on pork loin.....Do you guys glaze with a BBQ sauce, like a sweet sauce used for chicken and ribs, or do you guys use an actual "glaze" that is more clear and thin?

Also, would you say it's more of a fruity profile? I cant seem to get peach, apple, or apricot out of my head when thinking about a glaze for pork loin.


It's bbq...treat it like you treat everything else. Loin is more about the cooking than the sauce.

Lake Dogs
02-15-2013, 01:50 PM
From a judges perspective, I've seen sauced and unsauced come across the table; savory, sweet, etc. The top 3 every time have 1 thing in common; they're cooked to perfection, tender and moist, not dry, not tough, and not mushy. This is easier said than done, because what goes in a clamshell often is different than what's judged 15 minutes or so later...

I've seen heavy thick, and very thin. I dont know of any one profile that seems to do better than another.

olewarthog
02-15-2013, 09:06 PM
as Hance said, tenderness is the key. hitting that small window between undercooked & overcooked is vital. A lite glaze that compliments the pork & smoke flavor does well. you are on a good track with peach, apricot. Just don't overdo it.