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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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Old 03-10-2011, 03:05 PM   #1
Found some matches.
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Join Date: 02-05-11
Location: Santa Rosa, Calif
Default how to get glaze to adhear after basting with butter

I have been basting my comp thighs with a butter mix. Seems nice, the only problem is getting my glaze to adhear to the skin at the end of the cook. I usually have to put one coat of glaze on , let it set , then put a second coat of glaze on to fill in the holes. Is there a better way when using a butter baste to get the glaze to adhear in a nice smooth, full coverage?

Mark, Mark's Kitchen & Smokin' BBQ, We're Just Cookin' Here
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Old 03-10-2011, 04:00 PM   #2
The Pickled Pig
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Join Date: 06-21-07
Location: Overland Park, KS

Use margerine instead of butter.
Paul Ostrom
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Thanks from:--->
Old 03-10-2011, 08:38 PM   #3
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Gotta love The Pickled Pig...they have answers!
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