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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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Unread 08-30-2011, 07:56 PM   #1
GreenDrake
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Default Quick question on finishing glazes

Feel free to PM me if it is too esoteric to share publicly but I am curious how you guys are mixing your comp glazes up. I am blending sauce and glaze but have seen some extremely glossy turn ins on the bbqcritic site, like this one...how on earth is THAT accomplished.

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Unread 08-30-2011, 08:06 PM   #2
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Corn syrup!
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Unread 08-30-2011, 08:10 PM   #3
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Funny you say that, I was adding that in my test runs this last weekend. I just didn't like the ultra sweet it left me with, but then again, I taste for me but cook for judges....oh the challenge of it all.
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Unread 08-30-2011, 08:41 PM   #4
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Cider vinegar and hot sauce cut the sweetness a bit. You don't get that ultra sugar taste. But who am I to talk. Still trying things out my self.
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Unread 08-30-2011, 08:51 PM   #5
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you do not need that look to score well. keith
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Unread 08-30-2011, 09:42 PM   #6
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Quote:
Originally Posted by GreenDrake View Post
how on earth is THAT accomplished.
Blues Hog
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Unread 08-30-2011, 09:53 PM   #7
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Corn syrup, molasses, honey, and oh yeah...a little sauce too!
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Unread 08-31-2011, 07:34 AM   #8
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Yep. That pic definitely has the look of a Blues Hog sauce.
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Unread 08-31-2011, 08:01 AM   #9
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Quote:
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you do not need that look to score well. keith
It sure doesn't hurt though.
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Unread 08-31-2011, 08:26 AM   #10
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anyone working with gelatin or pectin to get this look? sometimes i try to get it with melted down apple jelly with some salt, pepper, adobo, and hot sauce in it to cut the sweetness.
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Unread 08-31-2011, 08:35 AM   #11
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Butter to thin it and honey for the shine.
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Unread 08-31-2011, 08:43 AM   #12
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Yep, to me this one looks straight up Blues Hog Original.
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Unread 08-31-2011, 08:50 AM   #13
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Quote:
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anyone working with gelatin or pectin to get this look? sometimes i try to get it with melted down apple jelly with some salt, pepper, adobo, and hot sauce in it to cut the sweetness.
Haven't tried those yet, but I have considered trying a corn starch mixture to add some shine.
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Unread 08-31-2011, 09:26 AM   #14
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pouring gets this look better than brushing. i use a big foil lined pan with a grate that fits in it. you have to use alot of sauce and thin it too a pourable consistancey, then pour it over the chicken, that has been arrainged on the grate, from a flat edged vessel like a cake tin to get a waterfall effect. you then can get the sauce out of the pan and reuse it for another coat. i got this idea while watching donuts being iced on a television show. i don't know if anyone else uses it.
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Unread 08-31-2011, 10:03 AM   #15
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To me it looks like Blues Hog and then something clear was used to get that extra shine. Wish I knew what because that looks damn good.
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