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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 03-10-2010, 10:58 PM   #16
bigabyte
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The sugar dissolves down quite a bit. I would measure it to see if it really is a quart, but I'm thinking it's just shy of a quart. Maybe cause I keep sampling it?
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Unread 03-10-2010, 11:02 PM   #17
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OK, time for me to take a nap. Farkin' sugar overload. Tasty stuff though, sticks like crazy to whatever it gets on.
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Unread 03-10-2010, 11:04 PM   #18
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calculating savings from my hit me fred with honey mixed in and I am at about a a 30 - 40 % savings Chris. PLUS if I make my own brown sugar its more like 50 of I by those damn 25 pound bags of sugar at sams... I need grandma;s molassas by the # 10 can and I am set at 50% I bet LOL

Honey is costing me 11 bucks a half gallon I think. maybe its a quart
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Unread 03-10-2010, 11:06 PM   #19
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Quote:
Originally Posted by bigabyte View Post
OK, time for me to take a nap. Farkin' sugar overload. Tasty stuff though, sticks like crazy to whatever it gets on.
Like my wife's scent in my goatee. or... whoever's goatee. Ouch!
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Unread 03-11-2010, 09:14 AM   #20
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Quote:
Originally Posted by barbefunkoramaque View Post
This sounds Incredible but its a glaze


who has tried it, Look at those decadent ratios!

http://www.amazingribs.com/recipes/B...BBQ_glaze.html

3 cups of damn brown sugar to 3/4 cups of those 2 other things... daham!

There is a little more explanation in this version from Danny's site.

http://www.dannysbbq.com/recipes.asp?rid=9

Danny was posting here last year, I haven't noticed him lately though.
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Unread 03-11-2010, 09:34 AM   #21
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Dayum. faved both recipes. Thanks guys!
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Unread 03-11-2010, 09:34 AM   #22
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Thanks for posting that Wayne. I'm curious to see what some ribs look like after doing it the way he suggests. This stuff is sweet and sour as he says, pretty good balance of flavors especially after adding rub and hot sauce. A little would definitely go a long way.
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Unread 03-11-2010, 09:35 AM   #23
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Quote:
Originally Posted by barbefunkoramaque View Post
Like my wife's scent in my goatee. or... whoever's goatee. Ouch!
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Unread 03-11-2010, 09:39 AM   #24
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what happens if you use ketchup instead is the first thing that comes to my mind... I am digging the option on the hot sauce, butter and my rub
it might catch on fire. and whatever you do DONT answer your phone first! please
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Unread 03-11-2010, 09:48 AM   #25
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it might catch on fire. and whatever you do DONT answer your phone first! please
Hope someone doesnt block the doors
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Unread 03-11-2010, 09:50 AM   #26
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I love this glaze, I use it several times per year. It does an awesome job of making the ribs pretty, and the flavour is pretty mild - one thing it does it COMPLEMENT THE PORK AND RUB FLAVOURS! I really wouldn't call it a mustard sauce, there is no mustard flavour on the ribs. I hate mustard and never hesitate to use this glaze.
It really is one of those recipes that seems to simple to be good, but it's awesome.
And I've had it in Danny's restaurant, it's even better there!
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Unread 03-11-2010, 10:19 AM   #27
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Thanks for the link. I will be all over that site tonight at work!

Sometimes simplicity is best.
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Unread 03-11-2010, 11:06 AM   #28
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Been using it for 5 years, only thing I put on ribs. I love it. I use dark brown sugar in mine gets me a deeper red color. Toss in some rub if you like. Great stuff. Last batch added a little honey and Jack loved it also. Simple and lets the rib flavor shine.
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Unread 03-11-2010, 11:40 AM   #29
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I have used this glaze with mustard and ketchup and like it very much.
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Unread 03-11-2010, 12:40 PM   #30
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Thanks for the recipe BBFQ.
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