Perfecting the glaze finish

Chenernator · 03-03-2010, 09:53 PM

I'm getting better at creating a uniform glaze finish on my ribs and chicken, but it's not perfect yet. I've been using a silicone brush to "paint" it on. That's eliminated the globs, but now I have brushmarks.

What's the best way to apply it and avoid globs or brushmarks? OR is this not an application issue but due to the consistency/viscosity of the sauce?

SirPorkaLot · 03-03-2010, 10:06 PM

Hard to say without knowing all the variables you are dealing with, but I can give you a good comparison: wet paint..... When it is fresh it will streak and run if not applied properly, when it is almost dry and you run a brush through it, the brush strokes will remain.

Sauce acts similar .
Put on too thick it will run, too thin it will streak. Mess with it after it has set in the heat, and you will regret it.

Professor Salt · 03-03-2010, 10:18 PM

Like Porkalot says, there's a lot of variables. Sauce viscosity matters. I tend to go thin, apply it 20 minutes before I'm done, and it dries out nicely in the smoker.

The silicone brush matters too. I have an OXO brush and a Mario Batali brush. The fatter Batali "bristles" leave deep brush marks that don't go away. The finer OXO bristles don't leave marks

This is the OXO

This is the Batali brush

Chenernator · 03-03-2010, 10:59 PM

Quote:

Originally Posted by SirPorkaLot

Hard to say without knowing all the variables you are dealing with,

Re: variables. I typically apply 30 minutes prior to finish. Sauce is homemade, slightly thinner than ketchup.

Quote:

Originally Posted by Professor Salt

Like Porkalot says, there's a lot of variables. Sauce viscosity matters. I tend to go thin, apply it 20 minutes before I'm done, and it dries out nicely in the smoker.

The silicone brush matters too. I have an OXO brush and a Mario Batali brush. The fatter Batali "bristles" leave deep brush marks that don't go away. The finer OXO bristles don't leave marks

This is the OXO

This is the Batali brush

Nice point on the bristle thickness. How do you thin out your sauce?

landarc · 03-03-2010, 11:17 PM

I use a thinner glaze, apply two thin coats with a silicone brush, at 30 mins and 15 mins. And, if I think there are too many brush marks, I spray with apple juice to help smooth out the edges.

ique · 03-04-2010, 06:45 AM

Quote:

Originally Posted by Chenernator

I'm getting better at creating a uniform glaze finish on my ribs and chicken, but it's not perfect yet. I've been using a silicone brush to "paint" it on. That's eliminated the globs, but now I have brushmarks.

What's the best way to apply it and avoid globs or brushmarks? OR is this not an application issue but due to the consistency/viscosity of the sauce?

Don't use a brush. Get the sauce very hot and spoon it over your final pieces of chicken or cut ribs. Let the excess drain off and into the box...

Divemaster · 03-04-2010, 08:32 AM

I ran into the same problem, so now we touch up with a fan bush. These brushes are extreamly soft. We spritz with a fine mist of AJ and then lightly touch it up...

Scottie · 03-04-2010, 08:44 AM

Quote:

Originally Posted by ique

Don't use a brush. Get the sauce very hot and spoon it over your final pieces of chicken or cut ribs. Let the excess drain off and into the box...

Exactly.

Jacked UP BBQ · 03-04-2010, 08:53 AM

Airbrush and gravity!

theBBQspecialist · 03-04-2010, 10:00 AM

I use a majic wand.....Poof!

These previous comments should help. All great points. I do like the artist fan brush though. I'll have to try that!

Chenernator · 03-04-2010, 01:53 PM

Quote:

Originally Posted by ique

Don't use a brush. Get the sauce very hot and spoon it over your final pieces of chicken or cut ribs. Let the excess drain off and into the box...

I like the suggestion, but what box are you talking about? Surely not the turn-in box, as that would result in pooled sauce wouldn't it?

Quote:

Originally Posted by Divemaster

I ran into the same problem, so now we touch up with a fan bush. These brushes are extreamly soft. We spritz with a fine mist of AJ and then lightly touch it up...

Great suggestion.

ique · 03-04-2010, 02:03 PM

Quote:

Originally Posted by Chenernator

I like the suggestion, but what box are you talking about? Surely not the turn-in box, as that would result in pooled sauce wouldn't it?

Let the excess drain off and then put into the turn in box

CivilWarBBQ · 03-05-2010, 12:01 AM

Another technique if your sauce/glaze is thick and your are getting brushstrokes is to spritz with hot water or AJ after brushing just before you close the lid - this will even out the brush marks.

Jacked UP BBQ · 03-05-2010, 09:36 AM

If there is too much sauce, I usually just lick it off right before turning in my box.

Smokin' Gnome BBQ · 03-05-2010, 09:42 AM

Quote:

Originally Posted by Jacked UP BBQ

If there is too much sauce, I usually just lick it off right before turning in my box.

now thats just funny!!! so how do you smooth out the lick marks?

03-03-2010, 09:53 PM	#1
Chenernator Full Fledged Farker Join Date: 02-19-09 Location: Las Vegas, NV Downloads: 0 Uploads: 0	Perfecting the glaze finish I'm getting better at creating a uniform glaze finish on my ribs and chicken, but it's not perfect yet. I've been using a silicone brush to "paint" it on. That's eliminated the globs, but now I have brushmarks. What's the best way to apply it and avoid globs or brushmarks? OR is this not an application issue but due to the consistency/viscosity of the sauce? __________________ 2 x 18.5" WSM, UDS, Weber 22.5" OTS, Orange Thermapen, cheapo gasser; KCBS CBJ #51836

03-03-2010, 10:06 PM	#2
SirPorkaLot Babbling Farker Join Date: 08-31-09 Location: Antioch, CA Downloads: 0 Uploads: 1	Re: Perfecting the glaze finish Hard to say without knowing all the variables you are dealing with, but I can give you a good comparison: wet paint..... When it is fresh it will streak and run if not applied properly, when it is almost dry and you run a brush through it, the brush strokes will remain. Sauce acts similar . Put on too thick it will run, too thin it will streak. Mess with it after it has set in the heat, and you will regret it. __________________ Sir Porkalot aka John Back to back winner of the BBQ Brethren Throwdown with a pig leg and something funky CBBQA & KCBS member: Sir Porkalot BBQ Team NC & NorCal (Yes I stay confused) BLUE Thermapen Visit my website: http://www.sirporkalot.com

03-03-2010, 10:18 PM	#3
Professor Salt is one Smokin' Farker Join Date: 01-23-07 Location: Orange County, CA Downloads: 0 Uploads: 0	Like Porkalot says, there's a lot of variables. Sauce viscosity matters. I tend to go thin, apply it 20 minutes before I'm done, and it dries out nicely in the smoker. The silicone brush matters too. I have an OXO brush and a Mario Batali brush. The fatter Batali "bristles" leave deep brush marks that don't go away. The finer OXO bristles don't leave marks This is the OXO This is the Batali brush __________________ 1/4 of the Four Q BBQ Team I write for the LA Weekly, OC Weekly and professorsalt.com I cook on two WSM's, 22 1/2" Weber kettle, a Komodo Kamado plus UDS. Super-fast purple Thermapen

03-03-2010, 11:17 PM	#5
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: San Leandro, CA Downloads: 0 Uploads: 0	I use a thinner glaze, apply two thin coats with a silicone brush, at 30 mins and 15 mins. And, if I think there are too many brush marks, I spray with apple juice to help smooth out the edges. __________________ "perhaps...but then again...maybe not..." careful there son, those ribs are boiling hot... \_\|_/ (='.'=) Here there be bunnies... (")_(")ooo Pacific Rim BBQ Bob's Brew and Que

03-04-2010, 08:32 AM	#7
Divemaster somebody shut me the fark up. Join Date: 09-23-07 Location: North Side of Chicago Illinois Downloads: 0 Uploads: 0	I ran into the same problem, so now we touch up with a fan bush. These brushes are extreamly soft. We spritz with a fine mist of AJ and then lightly touch it up... __________________ Jeff CBJ# 23376 Stockcar BBQ Race Fast, Cook Slow, and Enjoy Life! If it don't come off a smoker, it's just a side dish! Lang 60 Patio (The Mistress), Black Stainless Lang 36 (Little Princess), Large BGE (Ramona), Big Green UDS (Cottage Cooker), Brinkman SnP Pro (Little Bubba-Retired), 8 Burner Gasser, 3 - 22.5" & 1 - 18" (circa 1975) Weber Grills, & a Weber Smoky Joe.

03-04-2010, 08:53 AM	#9
Jacked UP BBQ Babbling Farker Join Date: 06-09-08 Location: Forker River, NJ Downloads: 0 Uploads: 0	Airbrush and gravity! __________________ Jacked UP BBQ vending Ocean County Pig Assassins competition team retired and is now known as Jacked UP BBQ Fec 750 Fec 100 Large Spicewine

03-04-2010, 10:00 AM	#10
theBBQspecialist Knows what a fatty is. Join Date: 05-08-09 Location: Newfield, Maine Downloads: 0 Uploads: 0	I use a majic wand.....Poof! These previous comments should help. All great points. I do like the artist fan brush though. I'll have to try that! __________________ www.HumphreysBBQstore.com

03-05-2010, 12:01 AM	#13
CivilWarBBQ is One Chatty Farker Join Date: 08-08-07 Location: Cartersville, GA Downloads: 0 Uploads: 0	Another technique if your sauce/glaze is thick and your are getting brushstrokes is to spritz with hot water or AJ after brushing just before you close the lid - this will even out the brush marks.

03-05-2010, 09:36 AM	#14
Jacked UP BBQ Babbling Farker Join Date: 06-09-08 Location: Forker River, NJ Downloads: 0 Uploads: 0	If there is too much sauce, I usually just lick it off right before turning in my box. __________________ Jacked UP BBQ vending Ocean County Pig Assassins competition team retired and is now known as Jacked UP BBQ Fec 750 Fec 100 Large Spicewine

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