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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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01-22-2012, 10:01 AM | #1 |
Knows what a fatty is.
Join Date: 11-06-07
Location: Arcadia Florida
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Danny Gaulden's Rib Glaze
This use to be talked about a lot a few years back, anyone still use this?
Danny Gaulden's Rib Glaze - 1 cup brown sugar 1/4 - 1/3 cup mustard 1/4 - 1/3 cup apple cider vinegar KC |
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01-22-2012, 10:15 AM | #2 |
Moderator
Join Date: 09-17-05
Location: Mooresville, NC
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It's good stuff...I haven't made it in a few years, but it's simple & different and I like it a lot... Need to use it again soon.
Danny Gaulden is a member here (aka Danny).. and has occasionally posted too. Might want to also check out Donnie's rip off... umm, I mean tribute to, the Gaulden glaze with his take called the "Big Mable's Candy Glaze" (see the reference at 3:54 mark)..... Pitmaster T Series - Big Maybelle's Candy Glaze - YouTube
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XL BGE (#2) & Performer Platinum Former owner: Jambo Backyard, Klose BYC, Lonestar Vertical offset w/ Insulated Firebox, Medium Spicewine, Pitts & Spitts, XL BGE (#1) & (2) Medium BGE's, 22" WSM & (2) 18" WSM's, 18" & 22" Weber Kettles Last edited by MilitantSquatter; 01-22-2012 at 10:39 AM.. |
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01-22-2012, 01:38 PM | #3 |
Full Fledged Farker
Join Date: 06-30-09
Location: seatle,wa
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i made something similar but while i was at safeway picking up the mustard i noticed safeway had their own brand and one of them was their sweet and spicy mustard so a made two batches one with reg mustard and one with sweet and spicy. the sweet and spicy was by far the best everyone loved it.
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[URL]http://www.facebook.com/tastyribs[/URL] 1. Gas UDS 1. charcoal UDS 2. Big gassers 2. 22.5 kettles a torch and weed burner in case the others fail, or i just want to burn somthin. B-O-B 206-999-0962 [EMAIL="[email protected]"][email protected][/EMAIL] [URL="http://www.ribolator.com/"]http://www.ribolator.com[/URL] [URL]http://www.bungeeclips.com[/URL] |
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06-03-2012, 05:49 PM | #4 |
Moderator
Join Date: 09-17-05
Location: Mooresville, NC
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Finally got around to what I wanted to try
I liked Gaulden's Rib Glaze but Donnie's tweak that he called Big Maybelle Candy Glaze seemed good too and needed to test it out.. so here's what I did 1C Brown Sugar 1/3C Apple Cider Vinegar 1/4+C Yellow Mustard 1/4C Chopped Maraschino Cherries 1/8C+ Worcestershire Sauce Shake of Rub This was real good applied to a hot rack of spares... though I might make a few tweaks if I try it again, but not by much.
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XL BGE (#2) & Performer Platinum Former owner: Jambo Backyard, Klose BYC, Lonestar Vertical offset w/ Insulated Firebox, Medium Spicewine, Pitts & Spitts, XL BGE (#1) & (2) Medium BGE's, 22" WSM & (2) 18" WSM's, 18" & 22" Weber Kettles Last edited by MilitantSquatter; 06-03-2012 at 06:32 PM.. |
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06-03-2012, 07:37 PM | #5 |
Babbling Farker
Join Date: 04-03-11
Location: Texas
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When the stuff sticks and if you use the weep method when those cherries lock on the meat and sort of dehumidify....
I call them clitocherrifiouses. They are like little puffy nipples of cherry exploding in your mouth. sometimes, its is so good, you often will take the dripping sticky little spares and spread them apart and just suck the little cherry clitori off of the meat, leaving the outer meat intact.
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I could care less if you pay attention - my 15 years of threads are here for the historical record before my impending death. Edict. |
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06-03-2012, 07:48 PM | #6 |
Babbling Farker
Join Date: 07-04-10
Location: Rancho Cucamonga, CA
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That sounds so good and soooo bad at the same time!!
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Used to have more stuff... thinned the herd Happy with what I have Life is good |
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