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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 07-14-2012, 02:22 PM   #1
Theresa B
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Default Glossy/glazed meat

I need some input here...how do you gloss/glaze your ribs/chicken before turn in? Mine come out very matte looking.
Theresa
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Unread 07-14-2012, 02:36 PM   #2
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Quote:
Originally Posted by Theresa B View Post
I need some input here...how do you gloss/glaze your ribs/chicken before turn in? Mine come out very matte looking.
Theresa
Blues Hog Original + 15% Honey... give it a try. You'll get all the glaze you can handle.
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Unread 07-14-2012, 02:39 PM   #3
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Oh, and based upon your profile, you'll love this stuff:

Locally grown!
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Unread 07-14-2012, 07:42 PM   #4
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A little karo syrup, agave necter, apple jelly, butter, honey or simple syrup will do it.
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Unread 07-14-2012, 07:47 PM   #5
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Meant. to say mixed with your sauce before hand. Works like a charm 15-30 percent
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Unread 07-14-2012, 10:57 PM   #6
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Any sugar in your sauce. Agave, honey, jellies...even corn syrup. Just be sure to give it enough time to set in the smoker at the end or you end up with a gooey mess that judges will not reward you for.
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Unread 07-14-2012, 11:08 PM   #7
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Just keep in mind, chicken should not be as sweet as ribs. Over and out.
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