Pork Presentation Question

We always spritz with some hot water (or other mixture) right before we close the box. Gives a nice sheen to the meat.

Oil or rendered fat also work well and it does not evaporate. I have added a little bit of olive oil in the past to my sauce to give it extra sheen. Water evaporates and or drips off and it can leave your food looking dry, oils do not. I have also mixed bacon grease with near boiling bbq sauce and dipped my meat in that. It works well at smaller competitions but you run the risk of that fat turning back to a solid state prior to the judges seeing it. I just add a Tbs or two of something like olive oil or garlic oil per cup of bbq sauce I make and I have had good results with that.

Mix water with agave nectar and spritz it on.

kenthanson said:

Mix water with agave nectar and spritz it on.

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as stated or along the same lines is add some honey/agave necar to your finishing sauce. The honey add a nice shine that lasts, just let it mess up whatever flavor profile you are looking for.

John Bowen said:

On our next test run I will try that, but I would think I get the same affect by dipping in our finishing sauce mixture. Awhile back I had read about a mix with vineger. Has anyone tried something like that?

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Vinegar is a classic pork flavor, and I like it, but there is always a judge or two that won't, so I try to avoid it.

I do what you do. I think the trick is to keep it as hot as you can for as long as you can. Thedrippings are mostly fat anyway, so as long as it doesn't cool too muchit will stay nice and shiny.