Finishing Sauce and Glazes? I'm Confused

swamprb · 01-09-2008, 04:01 AM

I've been enjoying Spicewine's Blue Collar Sauce but I'm kind of confused as what a Finishing sauce is? I did a search and the only thing I came up with was a recipe of KCQuer's for Pulled Pork. Anyone care to enlighten me or point out the uses and methods of Glazes and Finishing sauces? I'm not really into making my own sauces and my Competition entries tended to be on the sweet side.

Norcoredneck · 01-09-2008, 04:07 AM

Would a glaze be something you apply at end of cook and let heat set it to meat, and a finishing sauce one applied after cooking? I personally have had sauces that finished me

.

cmcadams · 01-09-2008, 05:20 AM

A glaze is typically added near the end of a cook that's not tomato based and is typically sweet and somewhat thick. A finishing sauce is added after the cook and can just about anything, but is added just before serving usually.

DaChief · 01-09-2008, 06:58 AM

Quote:

Originally Posted by cmcadams

A glaze is typically added near the end of a cook that's not tomato based and is typically sweet and somewhat thick. A finishing sauce is added after the cook and can just about anything, but is added just before serving usually.

Yep, what he said is what I've always thought. I do like a finishing sauce on pulled pork!

Mitch · 01-09-2008, 07:03 AM

I consider a finishing sauce is applied after the meat is off the pit. A glaze is added for the last period on the pit. A glaze I use is 1 part of my BBQ sauce to 1 part water, and 1/2 part honey. Heat, mix and apply at the end of cooking (10-20 minutes). A finsihing sauce is applied just as the meat goes in the turn in box, or on the side (at home/cater).

cardiac_cadet002 · 01-09-2008, 07:03 AM

Quote:

Originally Posted by DaChief

Yep, what he said is what I've always thought. I do like a finishing sauce on pulled pork!

What finishing sauce do you like and/or reccommend for pulled pork Chief?

butts a fire · 01-09-2008, 08:06 AM

Quote:

Originally Posted by cardiac_cadet002

What finishing sauce do you like and/or reccommend for pulled pork Chief?

I will tell you what I like 1 part bbq sauce (I normally use something fairly sweet and tomato based) 1 part applejuice and a table spoon or so of rub depending on the amount of juice and sauce. I add it after the meat is pulled and mix it in.

sajones97 · 01-09-2008, 08:28 AM

Quote:

Originally Posted by butts a fire

I will tell you what I like 1 part bbq sauce (I normally use something fairly sweet and tomato based) 1 part applejuice and a table spoon or so of rub depending on the amount of juice and sauce. I add it after the meat is pulled and mix it in.

That sounds good! Does the rub take away some of the sweetness?

Does anyone here use an Au Jus concoction? This is all I really know 'cause it's how I was introduced to pulled pork.

Also, are there any other directions I can take with pulled pork?

Looking to expand my horizons!

cmcadams · 01-09-2008, 08:34 AM

You can always go more Asian... hold back on the typical rub spices, use some sesame, ginger, etc., then finish with teriyaki or soy sauce reduction mixed with some honey. You can use some wasabi in the rub or in the sauce, but be careful.

DaChief · 01-09-2008, 09:01 AM

Quote:

Originally Posted by cardiac_cadet002

What finishing sauce do you like and/or reccommend for pulled pork Chief?

I got this a while back from another site and really like it. Squirt some on after you pull the pork just before serving then mix it up.

1 Cup Cider Vinegar
2 Tablespoons Brown Sugar
1 Teaspoon Tony Chachere's Cajun Seasoning
1 Teaspoon Course Black Pepper
1 Teaspoon Red Pepper Flakes

cardiac_cadet002 · 01-09-2008, 09:27 AM

Thx guys, those both sound good. I brought some chuckie for lunch and I know we have stuff in the pantry here to do either..........or better yet, both! WOOT!

bigabyte · 01-09-2008, 09:29 AM

In BBQ terms a glaze is applied while the meat is still in. A finishing sauce is applied after pulling the meat out. I am trying so hard to keep this post out of Woodpile

Let's just suffice it to say that the terms are the exact opposite when it comes to another activity popular among the brethren.

DaChief · 01-09-2008, 09:38 AM

Quote:

Originally Posted by bigabyte

In BBQ terms a glaze is applied while the meat is still in. A finishing sauce is applied after pulling the meat out. I am trying so hard to keep this post out of Woodpile

Let's just suffice it to say that the terms are the exact opposite when it comes to another activity popular among the brethren.

sajones97 · 01-09-2008, 09:53 AM

Quote:

Originally Posted by bigabyte

In BBQ terms a glaze is applied while the meat is still in. A finishing sauce is applied after pulling the meat out. I am trying so hard to keep this post out of Woodpile

Let's just suffice it to say that the terms are the exact opposite when it comes to another activity popular among the brethren.

I am soooo not quick on the draw. I sincerely had no idea where you were going with this until I actually read the words "another activity", and then had to re-read the beginning!

sajones97 · 01-09-2008, 09:54 AM

Quote:

Originally Posted by cmcadams

You can always go more Asian... hold back on the typical rub spices, use some sesame, ginger, etc., then finish with teriyaki or soy sauce reduction mixed with some honey. You can use some wasabi in the rub or in the sauce, but be careful.

What is a "sauce reduction"?

(Thanks for learnin' me!)

01-09-2008, 04:01 AM	#1
swamprb somebody shut me the fark up. Join Date: 10-27-06 Location: Bothell WA Downloads: 0 Uploads: 0	Finishing Sauce and Glazes? I'm Confused I've been enjoying Spicewine's Blue Collar Sauce but I'm kind of confused as what a Finishing sauce is? I did a search and the only thing I came up with was a recipe of KCQuer's for Pulled Pork. Anyone care to enlighten me or point out the uses and methods of Glazes and Finishing sauces? I'm not really into making my own sauces and my Competition entries tended to be on the sweet side. __________________ Brian - Left Hand Smoke BBQ PNWBA 2010 Team of the Year BGE's/WSM's/BWS Gater/BDS Clones/Weber Performer w EZ-Que/Cajun Bandit/Rib-O-Lator Test Pilot/La Caja China/BBQ Guru/Weber 1000 RK Drum Coffee Roaster Follow Left Hand Smoke on Facebook!http://www.facebook.com/pages/Left-H...462391?sk=wall KCBS CBJ/PNWBA CBJ www.pnwba.com

01-09-2008, 04:07 AM	#2
Norcoredneck somebody shut me the fark up. Join Date: 07-11-06 Location: Norco, Ca. Downloads: 0 Uploads: 0	Would a glaze be something you apply at end of cook and let heat set it to meat, and a finishing sauce one applied after cooking? I personally have had sauces that finished me . __________________ *Low and Slow.....* *The Prontologist is in...* *Ok let's see your Butt!*

01-09-2008, 05:20 AM	#3
cmcadams Quintessential Chatty Farker Join Date: 02-15-06 Location: Waynesville, Ohio Downloads: 0 Uploads: 0	A glaze is typically added near the end of a cook that's not tomato based and is typically sweet and somewhat thick. A finishing sauce is added after the cook and can just about anything, but is added just before serving usually. __________________ Curt McAdams Livefire Blog Livefire Whisky CBJ, some comps, a few awards, Certified Artisan Steak Taster. XL Big Green Egg, Bubba Keg Convection Grill, Weber Kettle, Charbroil Infrared and mad livefire cooking skillz! :)

01-09-2008, 07:03 AM	#5
Mitch is One Chatty Farker Join Date: 10-22-07 Location: Lincoln NE Downloads: 0 Uploads: 0	I consider a finishing sauce is applied after the meat is off the pit. A glaze is added for the last period on the pit. A glaze I use is 1 part of my BBQ sauce to 1 part water, and 1/2 part honey. Heat, mix and apply at the end of cooking (10-20 minutes). A finsihing sauce is applied just as the meat goes in the turn in box, or on the side (at home/cater). __________________ Gator Pit Entertainer Stumps GF223 Lg. BGE

01-09-2008, 08:34 AM	#9
cmcadams Quintessential Chatty Farker Join Date: 02-15-06 Location: Waynesville, Ohio Downloads: 0 Uploads: 0	You can always go more Asian... hold back on the typical rub spices, use some sesame, ginger, etc., then finish with teriyaki or soy sauce reduction mixed with some honey. You can use some wasabi in the rub or in the sauce, but be careful. __________________ Curt McAdams Livefire Blog Livefire Whisky CBJ, some comps, a few awards, Certified Artisan Steak Taster. XL Big Green Egg, Bubba Keg Convection Grill, Weber Kettle, Charbroil Infrared and mad livefire cooking skillz! :)

01-09-2008, 09:27 AM	#11
cardiac_cadet002 is one Smokin' Farker Join Date: 11-02-07 Location: Carthage, TN Downloads: 0 Uploads: 0	Thx guys, those both sound good. I brought some chuckie for lunch and I know we have stuff in the pantry here to do either..........or better yet, both! WOOT! __________________ Large BGE UDS x 2 Weber 22.5" kettle Chargriller SnP U.F.U.C. Blue Thermapen!

01-09-2008, 09:29 AM	#12
bigabyte somebody shut me the fark up. Join Date: 05-10-06 Location: Overland Fark, KS Downloads: 1 Uploads: 1	In BBQ terms a glaze is applied while the meat is still in. A finishing sauce is applied after pulling the meat out. I am trying so hard to keep this post out of Woodpile Let's just suffice it to say that the terms are the exact opposite when it comes to another activity popular among the brethren. __________________ Chris Baker For great food and and an even better time join the BBQ Brethren Throwdowns *First ever recipient of the Silverfinger Award!* Yes, I own a whole bunch of BBQ crap also. *Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Get your MOINK Certification today!* The Secret Squirrel Society doesn't exist - Zero Club member

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