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Competition BBQ *On Topic Only* Discussion regarding all aspects of Competition BBQ. Experiences competing or visiting, questions, getting started, Equipment, announcements of events, Results, Reviews, Planning, etc. Questions here will be responded to with competition BBQ in mind. |
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06-01-2010, 09:40 PM | #1 |
Full Fledged Farker
Join Date: 04-20-10
Location: Coeur d alene, Idaho
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Opinions Of this Finish?
Just curious what you guys, and gals think of this finish.
Thought this one might help too
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Sweet Blue Que Trailer'd LownSlo 48" x 20" with a Char-Broil Grill Hinged Dome UDS, Weber Kettle lid UDS Weber Performer [COLOR=red]Red (Super Lightning Fast)Lithium-Ion powered ThermoPen[/COLOR] 2 Modded ET-73's 2 stock '73's IGrill WSBA, PNWBA, KCBS, KCBS CBJ It's the I behind the Eye that see's |
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06-01-2010, 11:43 PM | #2 |
On the road to being a farker
Join Date: 08-10-09
Location: Whitfield Estates, TN
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That looks great to me. I'm no CBJ, but I'd give it a 9 for sure. Can you mail me a few bones so I can judge taste and tenderness?
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06-02-2010, 01:12 AM | #3 |
somebody shut me the fark up.
Join Date: 05-03-06
Location: Ventura, CA
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Looks of those BBs is outstanding!
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Peace and Smoke, BBS Powered by the West Coast Offense: Big Poppa Smokers and Simply Marvelous BBQ - "Walk with Us" My weapons: Humphrey's Smokers |
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06-02-2010, 06:18 AM | #4 |
Banned
Join Date: 03-16-10
Location: tampa,fl
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a little too much sauce for me, but they do look great
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06-02-2010, 07:33 AM | #5 |
is one Smokin' Farker
Join Date: 12-11-09
Location: Marshall MO
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Sauce looks a little globbed up on the right side but looks good other than that. keith
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06-02-2010, 01:47 PM | #6 |
somebody shut me the fark up.
Join Date: 09-23-07
Location: North Side of Chicago Illinois
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would have liked more of a glaze than a sauce but a solid 8
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Jeff CBJ# 23376 Stockcar BBQ Race Fast, Cook Slow, and Enjoy Life! If it don't come off a smoker, it's just a side dish! Lang 60 Patio (The Mistress), Black Stainless Lang 36 (Little Princess), Large BGE (Ramona), Big Green UDS (Cottage Cooker), Brinkman SnP Pro (Little Bubba-Retired), 8 Burner Gasser, 3 - 22.5" & 1 - 18" (circa 1975) Weber Grills, & a Weber Smoky Joe. |
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06-02-2010, 09:47 PM | #7 |
Full Fledged Farker
Join Date: 04-20-10
Location: Coeur d alene, Idaho
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All good stuf, thank you.
Actually they had a very thin brushing of sauce during the last 45 minutes of cooking, once per side, and 20 minutes or so to set each side, then I glazed them as soon as I pulled them. I think the photos, lighting, reflection gave the photos kid of a strange glow, made the sauce look much thicker than it actually was. I do thank you all for your input. This is the only forum that I would even ask such a question. Next finish will be a very light brush with the sauce and I will make certain that it doesnt pool up between the bones. Then glaze like I did these. I let many people sample these, and had some very positive results from all of them. I really liked the look of the glaze. Very shiny and even, no dull spots. Thanks again!
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Sweet Blue Que Trailer'd LownSlo 48" x 20" with a Char-Broil Grill Hinged Dome UDS, Weber Kettle lid UDS Weber Performer [COLOR=red]Red (Super Lightning Fast)Lithium-Ion powered ThermoPen[/COLOR] 2 Modded ET-73's 2 stock '73's IGrill WSBA, PNWBA, KCBS, KCBS CBJ It's the I behind the Eye that see's |
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06-02-2010, 11:24 PM | #8 |
is Blowin Smoke!
Join Date: 08-08-07
Location: Cartersville, GA
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I'd cook that glaze on more. You can always bring back the shine with a mist of hot water just before boxing, if needed.
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