Originally Posted by Hub
Making your sauce "wetter" is the most common way to achieve the glazed look. This can be done with lots of stuff -- honey, water, vinegar, evoo, etc., etc., -- but you want to be careful about any flavor change.
The two most common methods to achieve glazed appearance are (1) a fine mist of warm water sprayed over the bits in the box, and/or (2) for chicken and ribs, dipping the pieces in warmed sauce.
Warning: There is no KCBS requirement that the meat have a glazed appearance. This is just a trend that has sprung up, particularly on chicken.
I know it's not a requirement but seems all I've seen is shiny stuff...and correct don't want it to change the taste....I refuse to sauce it...oh well it's gonna be a good experience either way...and it's on my 50th B-Day...uh-oh