Discussion Thread -> "Candied or Glazed!" Throwdown (Entries and Quality ON TOPIC *CLEAN* Discussion Only)

I think that my short ribs are considered glazed. If it doesn't fall into the category of glazed, you can take me out of the throw down.





The cook thread.
http://www.bbq-brethren.com/forum/showthread.php?p=2729954#post2729954

I'd Graze......................er Glaze dat...............Yum.......get in my belly..........:thumb:

My entry Glazed Smoked Turkey. Glaze was honey, brown sugar, mustard and Rosemary................It was Excellent.............:thumb:

I think you fellers got it figured out. :thumb::thumb:

deguerre said:

I think you fellers got it figured out. :thumb::thumb:

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Used your glaze recipe Guerre. Modded with the rosemary and Dijon instead of mustard powder. So did't need the vinegar or the pineapple juice. And you are right 30 seconds in the wave and stir.........It Was Fabulous..........Thanks

Killer looking short ribs aawa!:thumb:

And Jon... I wouldn't mind getting a taste of your breast and legs. :eyebrows:

My official entry...

I liked the sound of this one from the start.

I like to mix sweet with hot, and I think it works best with pork.

So, I started with a thick bone-in pork chop, which I brined for a few hours.



For the heat and sweet glaze, I used real maple syrup, real butter, and some cayenne pepper.





While the pork chops were brining, I baked some red potatoes in butter, with a few sprigs of rosemary.



I tossed the chop onto the OTG, and brushed it with the sweet/hot glaze, flipping it constantly, until done.



Here is the finished product.



It was really farking good. The mix of sweet and heat was perfect on a pork chop. I had a feeling it would be good, and every once-in-a-while, I surprise myself by being right.

CD

Damn, CD! I just ate and now I'm drooling over here!

WOW that looks great! What is a OTG? :shock:

Nice way to celebrate the resurrection of Brian, I'd say, CD. :thumb::thumb:

charredapron said:

wow that looks great! What is a otg? :shock:

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moose said:

otg=weber one touch gold.

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ron_l said:

rtfal!

(read the farking acronym list)

:becky: :becky: :becky:

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rtfs :boink: :becky:

CharredApron's sig said:

backyard disasters are my specialty.
"tushka" the black warrior 24 x 50 offset by tuscaloosaq, "libby the lion" l5000 gasser, and "vanessa" my vision kamado pro iii & "ruprecht" my weber otg
member of the underground zero club, certified moink baller, closet weber lover!
Member kcbs, fba
pitmaster at "sultans of sting" bbq team it's soon to be a french thing!

So. Florida bash info here:http://www.bbq-brethren.com/forum/sh...73&postcount=1

http://www.charredapron.com

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Looks great

Mongo's official Glazed TD entry...

In case the title above is confusing, this is an official entry. :becky:

My latest zero has been getting pretty lonely as of late so I figured this was a good opportunity to get another one before the New Year. :thumb:

Without further ado, I present Mongo's Glazed Char Siu Pork Tenderloin.

First off the following players for the marinade / glaze.



A pinch of this, a dash of that, a tablespoon of various goodies and a full blast of you know what and on to the stove it goes to coalesce into a hot gooey marinade / glaze.



While the marinade / glaze was cooling I trimmed, cleaned and split two pork tenderloins.



Into a bag with about half of the cooled marinade / glaze and off to the fridge to rest for quite a while.



After the stars wheeled overhead and every day was as long as the life age of the earth (LOTR mod), I pulled them from the marinade (focus dammit ).



From there I tossed them on Traeger for a nice dose of smoke.



Once they were about 3/4 done I moved them over to the Performer to apply more glaze and give them a nice char over a bed of Balrog free lump. :loco:





And here we have them resting peacefully once done outside in the 30 degree weather (notice the tiny skiff of snow to the left of the Performer).



When it was all said and done, I sliced a couple up and plated them with some Chinese hot mustard, toasted sesame seeds, extra sauce and a bunch of snap peas.



Please use the pic below for the money shot.



This was my first try at Char Siu pork and overall I was pretty happy with the results. I erred on the side of not overcooking due to the lack of fat in the tenderloin. It certainly was tender and juicy, but not 100% what my taste buds were expecting. Next time I think I'll try a traditional pork butt or sirloin for a little more forgiveness on the cook time as well as a more robust flavor. All that being said, there probably won't be any leftovers by the time the weekend arrives. :hungry:

Thanks in advance for the zero! :becky:

Nice cook, Mongo! Can I get a doggie bag?