Chenernator
Full Fledged Farker
- Joined
- Feb 19, 2009
- Location
- Las...
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?
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?