J
jmoney7269
Guest
got a really nice glaze for chicken that has been working well but the coverage is kinda gloppy. sometimes i gotta brush it to even it out for the larger sanctioned comps. At smaller non sanctioned comps we do not glaze, but use a nice spritz.
got a big ibca state championship coming up in a local city. here was what i was thinking about doing.
Cooking the chicken normal @350 and then:
1. once the chicken is @140 spritz with my normal spritz with glaze added for a nice pretty semi sweet up front flavor.
2. taking the glaze i make and reduce it with pinapple juice, then strain it so its "spritzable" if thats a word.
essentially what i want to do is get a nice glossy even coat of glaze on my chicken with out it being gloppy.
WWCBD? (what would the competition brethren do? :hail:
got a big ibca state championship coming up in a local city. here was what i was thinking about doing.
Cooking the chicken normal @350 and then:
1. once the chicken is @140 spritz with my normal spritz with glaze added for a nice pretty semi sweet up front flavor.
2. taking the glaze i make and reduce it with pinapple juice, then strain it so its "spritzable" if thats a word.
essentially what i want to do is get a nice glossy even coat of glaze on my chicken with out it being gloppy.
WWCBD? (what would the competition brethren do? :hail: