Finishing sauce or glaze?

rkoener · 06-21-2011, 03:24 PM

For those of you that don't mind sharing... What do you put on your meat before turn in? A glaze or finishing sauce of some kind? Do you use the same for everything or does it differ. I am just learning and was curious what most people are doing.

Thanks in advance for your help!

boogiesnap · 06-21-2011, 06:47 PM

what do you use for your Q?

start from there and work your way around.

for KCBS, i think everything gets something to finish. a sauce, finishing sauce, or glaze i'd consider the same thing, more or less. or even, anything liquid applied onto the meat towards the end of the cook would be considered any of the above. at least i don't know the technical differences.

a straight sauce i'd suggest is for dipping.

poke around, your question is a little to broad to be answered in one post, really, i'm honestly not trying to be cryptic.

good luck!

Sledneck · 06-21-2011, 08:47 PM

Slabs.com. Amazing glaze

Alexa RnQ · 06-21-2011, 08:50 PM

I think you're going to find answers in "all of the above". We make our own sauce, and there are a lot of really good commercial ones available. No doubt a lot of people add a little something to a bought sauce to put their own spin on it. As long as your end profile is well balanced and complements the meat, you're golden.

JD McGee · 06-21-2011, 10:02 PM

Both...we use a glaze for our ribs and chicken...and a finishing sauce for our pork butt and brisket...

rkoener · 06-22-2011, 07:09 AM

I guess I should clarify. I know that most everyone uses some sort of finishing sauce or glaze, but I would like to know what they consist of if anyone would share. I would guess that some of the finishing sauces are simply a thinned down version of their BBQ sauce (but what do you thin it down with). I have seen some glaze recipes, but I was hoping to find out what is most popular before I just start trying several different ones. I guess I am just looking for a good starting point.

Thanks very much!

bover · 06-22-2011, 07:51 AM

Blues Hog Original makes for a pretty final product and it tastes phenomenal as well.

Harmony BBQ · 06-22-2011, 08:45 AM

Use your sauce with some jiuce to thin, apple is very common, I've also seen white grape, peach and pineapple used. You could also add butter, honey, some sort of fruit jelly, maybe a couple dashes of hot sauce to your liking. Experiment with what you like.

There is also a glaze recipe out on the internet, I believe it is from Danny Goulden (sp). He uses yellow mustard and brown sugar mixed into a paste and applies it right before the ribs come off the smoker. I've never done this but have heard it makes the ribs look really nice.

Good luck!

boogiesnap · 06-22-2011, 09:17 AM

Quote:

Originally Posted by Harmony BBQ

Use your sauce with some jiuce to thin, apple is very common, I've also seen white grape, peach and pineapple used. You could also add butter, honey, some sort of fruit jelly, maybe a couple dashes of hot sauce to your liking. Experiment with what you like.

There is also a glaze recipe out on the internet, I believe it is from Danny Goulden (sp). He uses yellow mustard and brown sugar mixed into a paste and applies it right before the ribs come off the smoker. I've never done this but have heard it makes the ribs look really nice.

Good luck!

this is very tasty, but don't compete with it, or even a variation....don't ask me how i know.

Sawdustguy · 06-22-2011, 09:19 AM

Quote:

Originally Posted by Sledneck

Slabs.com. Amazing glaze

+1 This is great stuff...

boogiesnap · 06-22-2011, 09:34 AM

Quote:

Originally Posted by Sledneck

Slabs.com. Amazing glaze

sled, where do you order from?

Brewer · 06-22-2011, 10:04 AM

http://www.theslabs.com/

SteerCrazy · 06-22-2011, 10:04 AM

Quote:

Originally Posted by Sledneck

Slabs.com. Amazing glaze

+1 as well, switched to the amazing glaze this year and had some great results....so far!

Lake Dogs · 06-22-2011, 10:43 AM

Depending on what we're doing we thin with either apple juice, water, or drippings.

Sledneck · 06-22-2011, 11:10 AM

Quote:

Originally Posted by boogiesnap

sled, where do you order from?

Either from kcbbqstore or haw eyes, other vendors sell it

06-21-2011, 03:24 PM	#1
rkoener Knows what a fatty is. Join Date: 06-17-11 Location: Morton,IL	Finishing sauce or glaze? For those of you that don't mind sharing... What do you put on your meat before turn in? A glaze or finishing sauce of some kind? Do you use the same for everything or does it differ. I am just learning and was curious what most people are doing. Thanks in advance for your help! Last edited by rkoener; 06-21-2011 at 04:25 PM..

06-21-2011, 06:47 PM	#2
boogiesnap Babbling Farker Join Date: 04-22-10 Location: NEW ENGLAND	what do you use for your Q? start from there and work your way around. for KCBS, i think everything gets something to finish. a sauce, finishing sauce, or glaze i'd consider the same thing, more or less. or even, anything liquid applied onto the meat towards the end of the cook would be considered any of the above. at least i don't know the technical differences. a straight sauce i'd suggest is for dipping. poke around, your question is a little to broad to be answered in one post, really, i'm honestly not trying to be cryptic. good luck! __________________ [SIZE="3"][B][COLOR="Blue"][I][FONT="Lucida Sans Unicode"][/FONT]"YAWN"[/I][/COLOR][/B][/SIZE]-[COLOR="Red"][SIZE="2"]In memory of a friend.[/SIZE][/COLOR] avatar by grillman. patent pending. :mad2::becky:

06-21-2011, 08:47 PM	#3
Sledneck is one Smokin' Farker Join Date: 12-04-05 Location: Wantagh, NY	Slabs.com. Amazing glaze __________________ [SIZE="3"][B][COLOR="Blue"][URL="http://bbqilluminati.blogspot.com"]BBQ Illuminati Blog[/URL][/COLOR][/B][/SIZE] [B][COLOR="Blue"][B]Disclaimer: The poster does not take any responsibility for any bad feelings or sense of exclusion that the reader of this post may have-whether real or imagined. Reading threads poses inherent risks. The poster of this thread would like to also remind readers to make sure they have a functional sense of humor before they visit any discussion board.[/B][/COLOR][/B]

06-21-2011, 08:50 PM	#4
Alexa RnQ is Blowin Smoke! Join Date: 09-12-07 Location: the Ninth Ring of Hell, cleverly disguised as Phoenix	I think you're going to find answers in "all of the above". We make our own sauce, and there are a lot of really good commercial ones available. No doubt a lot of people add a little something to a bought sauce to put their own spin on it. As long as your end profile is well balanced and complements the meat, you're golden. __________________ . Don't practice until you get it right; practice until you can't get it wrong. Don't overthink or undercook. [url=http://www.rhythmnque.com]Rhythm 'n QUE[/url]

06-21-2011, 10:02 PM	#5
JD McGee somebody shut me the fark up. Join Date: 06-28-07 Location: Duvall, WA	Both...we use a glaze for our ribs and chicken...and a finishing sauce for our pork butt and brisket... __________________ "The team formerly known as "Wine Country "Q"... PNWBA "Team of the Year" 2011, 2012, 2013, 2014, 2016, 2017... We cook on MAK Grills and Bullets...

06-22-2011, 07:09 AM	#6
rkoener Knows what a fatty is. Join Date: 06-17-11 Location: Morton,IL	I guess I should clarify. I know that most everyone uses some sort of finishing sauce or glaze, but I would like to know what they consist of if anyone would share. I would guess that some of the finishing sauces are simply a thinned down version of their BBQ sauce (but what do you thin it down with). I have seen some glaze recipes, but I was hoping to find out what is most popular before I just start trying several different ones. I guess I am just looking for a good starting point. Thanks very much! __________________ BBQ Daydreamin' Morton, IL. 2 - 22.5" WSMs (stoked), 1 - 22.5" readhead performer

06-22-2011, 07:51 AM	#7
bover is one Smokin' Farker Join Date: 01-19-11 Location: Lee's Summit, MO	Blues Hog Original makes for a pretty final product and it tastes phenomenal as well. __________________ "If I were just a bit more humble, I'd be perfect"

06-22-2011, 08:45 AM	#8
Harmony BBQ Full Fledged Farker Join Date: 12-01-09 Location: Lodi WI Name/Nickname : Mike	Use your sauce with some jiuce to thin, apple is very common, I've also seen white grape, peach and pineapple used. You could also add butter, honey, some sort of fruit jelly, maybe a couple dashes of hot sauce to your liking. Experiment with what you like. There is also a glaze recipe out on the internet, I believe it is from Danny Goulden (sp). He uses yellow mustard and brown sugar mixed into a paste and applies it right before the ribs come off the smoker. I've never done this but have heard it makes the ribs look really nice. Good luck!

06-22-2011, 10:04 AM	#12
Brewer is one Smokin' Farker Join Date: 01-26-10 Location: Fall City, WA.	http://www.theslabs.com/ __________________ Phil [COLOR="Red"]Damn Straight BBQ Team[/COLOR] [url]http://www.facebook.com/DamnStraightBBQ[/url] KCBS & PNWBA Member, PNWBA CBJ Superior SS-2 Backwoods Fatboy Primo XL Weber Ranch Kettle

06-22-2011, 10:43 AM	#14
Lake Dogs Quintessential Chatty Farker Join Date: 07-14-09 Location: Lake Sinclair, GA Name/Nickname : Hance	Depending on what we're doing we thin with either apple juice, water, or drippings. __________________ Hance - MiM/MBN/GBA CBJ and comp cook Lake Sinclair, GA (strategically about an hour from darn near anywhere) My competition daze are probably behind me now; I pretty much cook for family, friends, and frankly the peace and solitude I get from smokin' on an offset... Was Lang 84DX, now Bubba Grills 250R and many Weber grills