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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 11-15-2013, 04:04 PM   #1
midwest_kc
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Default Pepper Jelly on Pork?

I've been thinking about trying pepper jelly on some of my pork this winter while trying new things. I know some teams use them with success, so my question is, do you mix it in with your sauce? Just use it as a MM glaze? Any tips for how to use this stuff? Thanks!
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Old 11-15-2013, 04:16 PM   #2
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I don't compete, but I've been cutting Blues Hog with habanero jelly for MOINKs for a while now and I just used that same glaze on some spares last weekend and it was fanfarkingtastic. Definitely worth a shot IMO - at least from a backyarder's perspective.
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Old 11-15-2013, 05:49 PM   #3
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What ratios do you use? I'm going to play around with it, but I wouldn't mind a starting point.
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Old 11-15-2013, 06:08 PM   #4
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Put the pineapple habanero right over top of the butt when done. Yummy!

Craig has mentioned before that some teams inject with it.
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Old 11-15-2013, 06:10 PM   #5
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Yeah, I remember hearing Chad Ward say on his show that he uses it, but can't remember how or what episode it was on.
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Old 11-15-2013, 07:39 PM   #6
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Quote:
Originally Posted by midwest_kc View Post
What ratios do you use? I'm going to play around with it, but I wouldn't mind a starting point.
I don't really measure. I just put some BH in a pot, heat it a little, and add the jelly until it seems right.
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Old 11-15-2013, 08:01 PM   #7
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Yes;) I like to mix it in with sauce. The pectin helps it spread evenly. The flavor ism 't bad either.
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Old 11-15-2013, 10:04 PM   #8
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I've both mixed and used it alone. Loved both ways. Just try and see what you like.
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Old 11-16-2013, 08:52 AM   #9
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Remember when adding it your sauce a little goes a long ways if you use one of the habanero ones.
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