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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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01-24-2010, 12:34 PM
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#1 |
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On the road to being a farker
Join Date: 03-22-08
Location: Mauston, Wi
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First attempt at Glazing...another flavor profile?
My pork butt rarely has the crust I really want to get. So Im adding a little more to it.
Its near done now and I made up a glaze to try and put on towards the end. Just thought I would post it up, see if others have tried/done/ or can improve on it some. I put some clover honey in a small sauce pan, warmed it up some and added some smoked chilpolte tabasco type sauce with a little bit of brown sugar. mmmm mmmmmm.......it tastes good just off the spoon. I may have stumbled on something by accident I can use as a different sauce. Any comments or anything to add? |
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01-24-2010, 12:55 PM
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#2 |
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somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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It will be interesting to see how it works out on a butt. I glaze ribs, but, never glaze a butt.
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[COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE] |
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01-24-2010, 12:58 PM
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#3 |
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On the road to being a farker
Join Date: 03-22-08
Location: Mauston, Wi
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I think it will just add a bit to the crust flavor.
I think I didnt get it on fast enough. I just put it on and by the time I had a chance to do it again, it was ready to be pulled. Oh well....will know more next time. I havent ventured to ribs yet. Maybe soon. |
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