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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 03-03-2010, 09:53 PM   #1
Chenernator
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Default 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?
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Unread 03-03-2010, 10:06 PM   #2
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Default 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.
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Unread 03-03-2010, 10:18 PM   #3
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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
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Unread 03-03-2010, 10:59 PM   #4
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Quote:
Originally Posted by SirPorkaLot View Post
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.

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Originally Posted by Professor Salt View Post
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?
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Unread 03-03-2010, 11:17 PM   #5
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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.
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Unread 03-04-2010, 06:45 AM   #6
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Quote:
Originally Posted by Chenernator View Post
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...
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Unread 03-04-2010, 08:32 AM   #7
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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...

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Unread 03-04-2010, 08:44 AM   #8
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Quote:
Originally Posted by ique View Post
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.
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Unread 03-04-2010, 08:53 AM   #9
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Airbrush and gravity!
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Unread 03-04-2010, 10:00 AM   #10
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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!
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Unread 03-04-2010, 01:53 PM   #11
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Quote:
Originally Posted by ique View Post
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 View Post
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.
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Unread 03-04-2010, 02:03 PM   #12
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Quote:
Originally Posted by Chenernator View Post
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
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Unread 03-05-2010, 12:01 AM   #13
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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.
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Unread 03-05-2010, 09:36 AM   #14
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If there is too much sauce, I usually just lick it off right before turning in my box.
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Unread 03-05-2010, 09:42 AM   #15
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Quote:
Originally Posted by Jacked UP BBQ View Post
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?
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