Pitmaster T Video Series (2011 New!!) - Big Maybelle's "Candy" Glaze

Yeah... I noticed the original creator (shown) commented that the glaze, for all its sugar, detracts very little as it sits... so then I thought...why can't it? Just a little, and let me tell ya... to get a little chunk of cherry in ur mouth... just a little one, that is concentrated with that flavor.... mmmmm Makes me rethink the no glaze no sauce thing.

LOL I once did a rib and cooked it in the weber for only 15 minutes... It was like a crunchy outer candy like layer...

The instructions in the video say use proper glaze judgment (for loins and chix)... now I know that's kinda general but it means start at 5 minutes before and watch it like a hawk until you get the results you want.

Me personally? In my Hoochie Coochie loins vid I stated to lay it on at IT of 150 - to which you would keep cooking until 160 (note this was a stuffed loin so thats why I did not pull at 140-145. NOT an tenderloin!!!!

On RIBS I was specific... make sure ur ribs are hot, pull them and immediately glaze.. and rest... immediately! You can do this on the pit if you want the cherries to set more. But watch it...

Its the Guy I stole the base of this sauce from.

Smokin Mike said:

Thanks Donnie, I will have to try that this weekend:clap2:




here you go! Click Here!

Click to expand...

Whoo Hoo... You Win the Prize

R U Ready 4 The Laydown?