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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 02-15-2013, 09:54 AM   #1
hogzgonewild
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Default GBA: Pork Loin Glaze

GBAer's,

I'm still trying to get a wrap on pork loin.....Do you guys glaze with a BBQ sauce, like a sweet sauce used for chicken and ribs, or do you guys use an actual "glaze" that is more clear and thin?

Also, would you say it's more of a fruity profile? I cant seem to get peach, apple, or apricot out of my head when thinking about a glaze for pork loin.
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Unread 02-15-2013, 09:59 AM   #2
DawgPhan
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Quote:
Originally Posted by hogzgonewild View Post
GBAer's,

I'm still trying to get a wrap on pork loin.....Do you guys glaze with a BBQ sauce, like a sweet sauce used for chicken and ribs, or do you guys use an actual "glaze" that is more clear and thin?

Also, would you say it's more of a fruity profile? I cant seem to get peach, apple, or apricot out of my head when thinking about a glaze for pork loin.

It's bbq...treat it like you treat everything else. Loin is more about the cooking than the sauce.
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Unread 02-15-2013, 01:50 PM   #3
Lake Dogs
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From a judges perspective, I've seen sauced and unsauced come across the table; savory, sweet, etc. The top 3 every time have 1 thing in common; they're cooked to perfection, tender and moist, not dry, not tough, and not mushy. This is easier said than done, because what goes in a clamshell often is different than what's judged 15 minutes or so later...

I've seen heavy thick, and very thin. I dont know of any one profile that seems to do better than another.
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Unread 02-15-2013, 09:06 PM   #4
olewarthog
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as Hance said, tenderness is the key. hitting that small window between undercooked & overcooked is vital. A lite glaze that compliments the pork & smoke flavor does well. you are on a good track with peach, apricot. Just don't overdo it.
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