Sauce/Glaze application question
I've been running into the issue lately that when I go to apply my rib glaze or chicken sauce that the rub sticks to the brush and comes off. I've tried both brushing it on and "dabbing" at it with the sauce to try and get the rub to stay.
I don't remember this being an issue last season, but so far my practice cooks have been coming up bad with splotchy looking food. Am I forgetting a step that I didn't know I did? Thoughts? First comp is coming up in a couple weeks and I'd like to make a good showing.
Seems like such an elementary problem, I'm just coming up empty.
-Lazy Bones BBQ
-Custom competition trailer with an offset and a cabinet. And a kettle or two.