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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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11-25-2013, 01:10 PM | #1 |
Got rid of the matchlight.
Join Date: 11-24-10
Location: Washington, Mo
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Using Jellies as glaze
I'm wanting to use a pepper jelly as a glaze for my pork butt. I've seen threads/recipes saying to use it as-is, others say cut it with sauce/white wine/etc, and others that say cut it, then cook it down to re-thicken.
Is there a consensus? Am I over thinking it? Also- when do I glaze? I usually finish wrapped in foil, so how would that work? I've had an account since 2010 and this is the first time I've not found it already answered in a thread somewhere! |
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11-25-2013, 01:23 PM | #2 |
somebody shut me the fark up.
Join Date: 10-16-10
Location: Culver City, CA
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I can guarantee you there's no consensus.
I've used pepper jellies cut with Blues Hog with great results. I'm guessing you could use 'em uncut, but I've never tried that. I wouldn't foil after glazing for fear of messing up the glaze. If you foil, I'd take it out of the foil for the last part of the cook then glaze.
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11-25-2013, 01:47 PM | #3 |
Found some matches.
Join Date: 11-18-13
Location: Mechanicsville, Va
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I use some homemade jellies for some stuff and I preheat in the microwave first--if the consistency looks good, I go w/it as is, but if it looks thick, I'll cut it with water. I wouldn't cover unless you plan on leaving it on for a long time.
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11-25-2013, 01:50 PM | #4 |
is One Chatty Farker
Join Date: 09-22-11
Location: Edgewater, MD
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I've done both ways. Never on pork though. Just try it and see how it goes. I bet it won't suck.
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Keith Fat Maxine's BBQ Thanks to: Mojobricks, Make It Meaty, and In House Jewelers Humphrey's Battle Box WSM 22.5 GMG Davy Crockett |
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11-25-2013, 01:57 PM | #5 |
somebody shut me the fark up.
Join Date: 01-16-13
Location: USA
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Thank You. Next rib cook in my PBC I'm going to glaze with a mixture of Stubbs sweet and Spicy and a jalapeño jelly mixture. At least one rack anyway.
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Tiernan SOB34, Primo Oval XL, Oklahoma Joe's Bronco, Oklahoma Joe's Highland, Pit Boss Austin XL, Pit Boss Table Top |
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11-25-2013, 02:01 PM | #6 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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I tend to dilute it, as I find jelly alone is too intensely sweet and singe note. But, more so, if the texture is okay, I don't see why not to use it straight, it will be shiny then.
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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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11-25-2013, 02:09 PM | #7 |
Knows what a fatty is.
Join Date: 01-01-12
Location: St. Louis, MO
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On my ribs, I put some blue hogs on and then put a propane torch on them about 15 minutes before they are done.
My people seem to love that sweet and spicy (from the rub)... |
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11-25-2013, 02:16 PM | #9 |
Full Fledged Farker
Join Date: 09-16-13
Location: Palm City, Florida
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I dont know that it would matter but is it Pectin or corn syrup based?
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A WATCHED POT WILL EVENTUALLY BOIL BUT AN UNMANNED GRILL WILL BURN YOUR FOOD! |
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11-25-2013, 02:18 PM | #10 |
Babbling Farker
Join Date: 02-02-08
Location: Westfield,Ma.
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Is what?
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11-25-2013, 02:46 PM | #11 |
Full Fledged Farker
Join Date: 09-16-13
Location: Palm City, Florida
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Read the ingredients as some are corn syrup or pectin based as the thicken agents.It might even be gelatin based(more expensive).
__________________
A WATCHED POT WILL EVENTUALLY BOIL BUT AN UNMANNED GRILL WILL BURN YOUR FOOD! |
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11-25-2013, 03:13 PM | #12 |
somebody shut me the fark up.
Join Date: 08-13-03
Location: St. Peters MO: 38.786730,-90.642551
Name/Nickname : Mark
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Do a search on the term "habenero pepper jelly."
You will find extensive discussions
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11-25-2013, 03:45 PM | #13 |
Got rid of the matchlight.
Join Date: 11-24-10
Location: Washington, Mo
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You guys are awesome!
borntorun- Not sure, I'm still at school, but I will look when I get home. Is there an identifiable difference? Mark- thanks for the search term. I tried a bunch of different ones, didn't try that one. Skidder- Corn cob? Is that a brand name, or is actual corn cob involved? |
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11-25-2013, 04:37 PM | #14 |
is One Chatty Farker
Join Date: 03-07-05
Location: the best day ever
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if i'm glazing with jelly i typically go 50/50, jelly/water heated so that it becomes a syrup, but i apply it just warm enough that it flows. i pull the ribs about a 1/2 hour before i think they're done and horrors of horror, i finish them on a gas grill or in the oven to glaze. i can finish them on the smoker, but it means opening the door a lot and if i've got other things cooking i hate to lose the heat. most jellies have high sugar content and if you don't watch them over a low temp you stand a really good chance of going past glazed to burnt. i typically will apply the glaze three times with a brush and then watch for them to set. you can also glaze right before you serve if your ribs are done early and you're holding them. my experience with foiling or wrapping after glazing is that it makes a sticky mess. for me, the glaze is perfect if it isn't sticky to the touch has a nice shine, even coloration and adds to the flavor profile and texture of what i'm serving.
these were glazed with a raspberry preserve with my rib-rub and triple-sec added to taste. it also goes great on duck.
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11-25-2013, 06:53 PM | #15 |
Babbling Farker
Join Date: 02-02-08
Location: Westfield,Ma.
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