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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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08-21-2019, 09:36 PM | #1 |
Take a breath!
Join Date: 04-11-18
Location: Metro Detroit, MI
Name/Nickname : Scott
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Making rib/BBQ glaze at home ?!?!?!
HI Brethren,
I love using a lot of the commercially available glazes on the market. I use them a lot on my ribs and pork. I've mainly used the Triple Nine Swine products and their Apple Cherry Glaze is the best thing I've put in vanilla ice cream in years. I know that other companies have their own glazes etc, but I'm looking to try and make my own (Ex. Kosmos, Rib Candy, BBQSuperstore) and I'm not looking to steal anyone's commercial recipe. I'm just looking to start playing with flavor profiles at home. Do I just start with a bottle of corn syrup and add flavor additives?...or....Do I go with a simply syrup base and go from there?....Pure Cane Syrup? What about flavor or color additives? Any help and/or shared experience is appreciated. TY
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WSM 18.5" - Broil King Signet 320B - ThermoWorks Smoke - ThermoPop - ThermaPen (Operation BBQ Ed) KCBS Certified Judge Member KCBS & GLBBQA Competition BBQ Cook !!!Welcome to the BBQ REVIVAL!!! |
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08-22-2019, 12:11 AM | #2 |
is Blowin Smoke!
Join Date: 02-17-10
Location: San Antonio, TX
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Lots of ways to go here... just depends on what kind of flavor you're looking for. Last time I made bbq sauce I started with ketchup, Worcestershire sauce, brown sugar, apple cider vinegar, honey, bbq rub.. etc.. I think starting with a pure sweet base like corn syrup may be a little too sweet IMO.
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Thanks from:---> |
08-22-2019, 08:31 AM | #3 |
is Blowin Smoke!
Join Date: 03-21-19
Location: Johnsonville, SC
Name/Nickname : Joedy
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Yeah starting with ACV or White Vinegar is what a lot of ppl do to make homemade sauces. How sweet you want it can be controlled by white sugar or brown sugar added in with other creative measures (fruit juices, soft drinks, honey among money other things). Also, depending on the desired thickness you can add commercial sauces to the mixture. If you look at youtube you can some base recipes to start with and just add what you want to make your own. No 2 sauces will be the exact same.
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Thanks from:---> |
08-22-2019, 09:14 AM | #4 |
Take a breath!
Join Date: 04-11-18
Location: Metro Detroit, MI
Name/Nickname : Scott
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Thanks for all the tips. Great advice for building a solid BBQ sauce. What I'm looking to make is different than a standard "sauce" or event a well-balance "glaze". I'm looking to make a flavorful "sugar"-based liquid that is packed with flavor.
Triple Nine Swine makes a variety that they used in their competition BBQ (http://www.thebbqsuperstore.com/prod...gs-sce-a07.htm). Another example would be Kosmo's line (https://kosmosq.com/barbecue-sauce/rib-glazes/) or Texas Rib Candy (https://www.texaspepperjelly.com/rib-candy/). I'm looking to start experimenting with these type liquids at home and looking for someone who may have made them before etc. Kosmo does give an ingredient list for his... cane sugar, water, apple juice concentrate, cherry juice concentrate, vinegar, modified food starch, habanero mash (habanero peppers, salt), citric acid, xanthan gum Thanks for the help.
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WSM 18.5" - Broil King Signet 320B - ThermoWorks Smoke - ThermoPop - ThermaPen (Operation BBQ Ed) KCBS Certified Judge Member KCBS & GLBBQA Competition BBQ Cook !!!Welcome to the BBQ REVIVAL!!! |
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08-22-2019, 09:51 AM | #5 |
Knows what a fatty is.
Join Date: 08-13-19
Location: S.D
Name/Nickname : -
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I substitute the sugar content to 1/2 brown sugar for a better flavor profile.
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08-22-2019, 09:57 AM | #6 |
On the road to being a farker
Join Date: 04-22-14
Location: Perrysburg, Ohio
Name/Nickname : Dan
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Something that I have done in the past is to start with a 2-liter of pop (I really like to use root beer for this) and boil it down to a syrup and use that as a base. You might try something like that with a cherry coke or some such and see where that takes you.
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08-22-2019, 10:56 AM | #7 |
On the road to being a farker
Join Date: 08-23-18
Location: Riverside, Ca.
Name/Nickname : Bill
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On my spares I will wrap them after about 3 hours. I will wrap with butter brown sugar bbq sauce and honey. After about 2 hours I will unwrap and dump the liquid glaze on the ribs and let them go another 30 min to set the glaze. I do not even need sauce when done. I put a hot rub on and a sweet rub. They will be sweet with a bit of heat.
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08-22-2019, 10:58 AM | #8 |
On the road to being a farker
Join Date: 04-05-19
Location: Angier, North Carolina
Name/Nickname : Mike
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Commercial products usually have xanthan gum as a thickener but I have used corn starch to thicken my sauce for a glaze. Heat the sauce and mix the corn starch in cold water then whisk it into the heated sauce.
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08-22-2019, 11:18 AM | #9 |
Full Fledged Farker
Join Date: 02-03-18
Location: Lafayette La
Name/Nickname : Rob
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Get creative!!
Grab a jar of your favorite jelly, I use pepper jelly. Dump 1/2 a jar in a pot and a little water to thin it out while it warms up. You can adjust the consistency with water, bbq sauce, hot sauce, Coke, Dr pepper, vinegar, beer or anything you like then add your favorite rub and season it to taste. You can always cook it down if you add too much liquid so it's hard to mess up. |
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08-22-2019, 12:35 PM | #10 |
On the road to being a farker
Join Date: 03-28-19
Location: Birthplace of Kermit the frog
Name/Nickname : Randy
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If you haven't read this post I would recommend it: https://www.bbq-brethren.com/forum/s...d.php?t=119670
I have made it several times and it goes over well. Sometimes I use all apple juice instead of water.
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08-22-2019, 12:58 PM | #11 |
Babbling Farker
Join Date: 02-28-11
Location: Savannah, Georgia
Name/Nickname : Chad
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If you have a bottle of the glaze, take a look at the ingredients. If I remember correctly, Texas pepper jelly is literally fruit jelly with some vinegar added. From there it's just about getting the ratios how you like it so it's thinner or thicker.
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08-22-2019, 01:07 PM | #12 |
Take a breath!
Join Date: 04-30-18
Location: Northern California
Name/Nickname : Paul
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When I've experimented at home i'll start with equal parts ketchup and vinegar as a base. Then I add sugar, spices, thickeners etc to get the flavor and consistency where I want it.
Another thought is to find a baseline recipe online that sounds good . Make the recipe but modify it to your liking. Take notes of what you added, left out and it will be easy to remember what you did or change to get it right next time. |
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