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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 10-19-2013, 09:53 AM   #1
Meat Burner
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Default Pork Glaze Suggestion Please

Think I'll fire up the rotisserie weber (charcoal) this evening and cook a hole pork loin. I didn't find a glaze recipe in the search section so would appreciate any of you farkers suggesting a good, not too sweet, glaze that will give a nice outside texture on the rotisserie. Thanks so much.
Meat.
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NB Bandera with mods
Weber 22 .5" x 2, 26.75" x 1
UDS x 3
KCBS CBJ
Created "The Great Spam Revelation of 2011."
www.bbq-brethren.com/forum/showthread.php?t=111155
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Unread 10-19-2013, 10:06 AM   #2
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I'm not much help meat? However I hope someone chimes in some good ones.....I'm all ears!!!
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Unread 10-19-2013, 10:09 AM   #3
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Apricot jam, honey, a little of your rub, thin it with rum or whisky
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Unread 10-19-2013, 10:11 AM   #4
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Yep, bludawg nailed it, doubt you'll get better advice
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Unread 10-19-2013, 10:16 AM   #5
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Quote:
Originally Posted by Bludawg View Post
Apricot jam, honey, a little of your rub, thin it with rum or whisky
Thanks Bludawg. I usually find a simple recipe to be the best and this one sounds like a winner. I will pickup some apricot jam later and give this a try. Thanks again bro.
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my avatar swiped fatties from the plate....look how sorry he is.
________
Meat.

NB Bandera with mods
Weber 22 .5" x 2, 26.75" x 1
UDS x 3
KCBS CBJ
Created "The Great Spam Revelation of 2011."
www.bbq-brethren.com/forum/showthread.php?t=111155
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Unread 10-19-2013, 12:01 PM   #6
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Hey Bludawg, I forgot to ask you something. I am using a brine Ron L, posted awhile back so when would you put the glaze on the loin during the cook? Thanks.
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my avatar swiped fatties from the plate....look how sorry he is.
________
Meat.

NB Bandera with mods
Weber 22 .5" x 2, 26.75" x 1
UDS x 3
KCBS CBJ
Created "The Great Spam Revelation of 2011."
www.bbq-brethren.com/forum/showthread.php?t=111155
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Unread 10-19-2013, 12:20 PM   #7
Bludawg
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15 min before pulling it.
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Unread 10-19-2013, 12:25 PM   #8
Meat Burner
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Thanks Bludawg, that was about what I thought but wasn't sure. Appreciate it. I will let you know later how it comes out.
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my avatar swiped fatties from the plate....look how sorry he is.
________
Meat.

NB Bandera with mods
Weber 22 .5" x 2, 26.75" x 1
UDS x 3
KCBS CBJ
Created "The Great Spam Revelation of 2011."
www.bbq-brethren.com/forum/showthread.php?t=111155
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Unread 10-19-2013, 09:41 PM   #9
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Bludawg, this was just outstanding. I was concerned about it being too sweet but it was perfect. My wife said it was just awesome, and that is a big positive. I did overcook the loin a little as I just got the rotisserie recently as a birthday gift from my wife and on a learning curve. Not overcooked much as it was very juicy and the glaze was excellent.
Thanks bro!
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my avatar swiped fatties from the plate....look how sorry he is.
________
Meat.

NB Bandera with mods
Weber 22 .5" x 2, 26.75" x 1
UDS x 3
KCBS CBJ
Created "The Great Spam Revelation of 2011."
www.bbq-brethren.com/forum/showthread.php?t=111155
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Unread 10-19-2013, 10:27 PM   #10
Bludawg
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Anytime amigo
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