How do you get your BBQ sauce to shine?

[Ryan Chester]

How do you get your BBQ sauce to shine???? Once my sauce gets on the meat, it dulls pretty fast. I see folks who have sauce that looks like its sprayed with armor all. I typically spritz with apple juice to help with the shine but there has to be something Im missing.

I saw a picture of Chris Lilly's ribs one time that looked like they were coated with candy apple. If you have any advise, I would greatly appreciate it!

Thanks guys!:thumb:

 

[Danny]

How do you get your BBQ sauce to shine???? Once my sauce gets on the meat, it dulls pretty fast. I see folks who have sauce that looks like its sprayed with armor all. I typically spritz with apple juice to help with the shine but there has to be something Im missing.

I saw a picture of Chris Lilly's ribs one time that looked like they were coated with candy apple. If you have any advise, I would greatly appreciate it!

Thanks guys!:thumb:

Ryan,
Look up my rib glaze on my site (www.dannysbbq.com) and give it a try. You will get the look you're after. Sugar or other "sweet thangs" added to your sauce gives meat the look you're after. My glaze is very simple, but good. Just brown sugar, vinegar, and mustard.

Danny

 

[Ryan Chester]

My sauce is loaded with brown sugar and honey but it still goes dull. Thanks for the help Danny.

 

[baldbill]

sauce

You maybe putting the sauce on the meat too early. Put it on for about the last 20 minutes then take the meat off.

 

[LT72884]

Ryan,
Look up my rib glaze on my site (www.dannysbbq.com) and give it a try. You will get the look you're after. Sugar or other "sweet thangs" added to your sauce gives meat the look you're after. My glaze is very simple, but good. Just brown sugar, vinegar, and mustard.

Danny

so your the famous Danny Gaulden who created that glaze. I have used it and often wondered if i would ever meet the molds man behind the creation!

 

[Ryan Chester]

I sauced this chicken 10 minutes before I pulled them last Saturday in Bakersfield, CA. Parts are glossy but others are dull. Still scored well and took 8th out of 55 but 8th ain't in the money!

 

[LT72884]

I know with mine, i added butter and honey to my sauce. That made mine shine.

 

[Danny]

My sauce is loaded with brown sugar and honey but it still goes dull. Thanks for the help Danny.

Ryan,
BaldBill is right. Your are most likely applying the glaze too soon. Read my instructions on when to apply glaze (on my site) and I think you will be happy. Glaze must go on right AFTER the meat is pulled off the pit. If you want to hit it with a glaze just a few minutes (5-10 min. depending on how hot your pit is running) before pulling the meat off the pit, that will work, but you must glaze it again as soon as the meat is off.

Danny

 

[Ryan Chester]

Ryan,
BaldBill is right. Your are most likely applying the glaze too soon. Read my instructions on when to apply glaze (on my site) and I think you will be happy. Glaze must go on right AFTER the meat is pulled off the pit. If you want to hit it with a glaze just a few minutes (5-10 min. depending on how hot your pit is running) before pulling the meat off the pit, that will work, but you must glaze it again as soon as the meat is off.

Danny

I'll give it a shot. Thanks for the input!

 

[Danny]

so your the famous Danny Gaulden who created that glaze. I have used it and often wondered if i would ever meet the molds man behind the creation!

Thanks for the kind words, my friend. Don't kid yourself, I have been keeping up with all of you...I read this forum everyday and really get a kick out of it. Couldn't live without it. I am just busy with my bbq joint and don't post much. Will try to do better. You know, after 35 years of bbqing in the same location, I figured by this time I would be slowing down and thinking about retirement. Didn't happen. Who wants to retire when your having fun anyway. Even though we have been blessed with a great business all along, it looks like this year will be a record breaker. I'm really surprised, especially the way the economy is in lots of areas, including here. Trust me, if you put out some good bbq, and you have a decent location, you will stay busy.

I remember a couple of weeks ago, PopDaddy, ThirdEye, and a few others were talking about my glaze. That was fun reading. Sure would like to meet some of you guys one of these days....maybe I need to hold another Q Fest. Last one was in 1999 with around 125 folks. Some of you might have been here.

Danny

 

[LT72884]

Thanks for the kind words, my friend. Don't kid yourself, I have been keeping up with all of you...I read this forum everyday and really get a kick out of it. Couldn't live without it. I am just busy with my bbq joint and don't post much. Will try to do better. You know, after 35 years of bbqing in the same location, I figured by this time I would be slowing down and thinking about retirement. Didn't happen. Who wants to retire when your having fun anyway. Even though we have been blessed with a great business all along, it looks like this year will be a record breaker. I'm really surprised, especially the way the economy is in lots of areas, including here. Trust me, if you put out some good bbq, and you have a decent location, you will stay busy.

I remember a couple of weeks ago, PopDaddy, ThirdEye, and a few others were talking about my glaze. That was fun reading. Sure would like to meet some of you guys one of these days....maybe I need to hold another Q Fest. Last one was in 1999 with around 125 folks. Some of you might have been here.

Danny

No problem. I use it and then add to it to add my own "spice" to it.. Ya i would like to meet some of the others as well. I know Frankenswine and T pretty well. Doug helped me out a few months ago and taught me how to trim ribs and chicken. We used his and my drum to cook it all. He was talkin bout your glaze as well.

 

[patwill66]

Ryan,
BaldBill is right. Your are most likely applying the glaze too soon. Read my instructions on when to apply glaze (on my site) and I think you will be happy. Glaze must go on right AFTER the meat is pulled off the pit. If you want to hit it with a glaze just a few minutes (5-10 min. depending on how hot your pit is running) before pulling the meat off the pit, that will work, but you must glaze it again as soon as the meat is off.

Danny

Makes sense. You would think that you would either need water or fat to make the sauce shine. And if it goes in too early the water evaporates out of the sauce leaving it looking dull.

 

[tmkshew]

My sauce is loaded with brown sugar and honey but it still goes dull. Thanks for the help Danny.

If the honey and brown sugar isn't cutting it,

try spraying every 30 minutes with a juice of some sort. I use apple cider mixed with orange juice.

I get a great glaze every time with combining that and brown sugar and honey. Good luck!

Keep grillin

 

[bam]

Budder

 

[rookiedad]

i set the sauce then melt a clear jelly like apricot or peach and glaze with that.

 

[Derek]

Ryan,
Look up my rib glaze on my site (www.dannysbbq.com) and give it a try. You will get the look you're after. Sugar or other "sweet thangs" added to your sauce gives meat the look you're after. My glaze is very simple, but good. Just brown sugar, vinegar, and mustard.

Danny

Mop or a spray works too.

 

[Candy Sue]

Bestest thing about Danny's glaze is that it is so flexible! You can gourmet it up with fancy mustards, vinegars, sugars and honeys and it's always good! My favorite is coarse ground cajun mustard, cider vinegar and dark brown sugar with carmelized onions on top of smoked spicy sausage, like Conecuh.

 

[Meat Burner]

Budder

Yep!

 

[Funtimebbq]

I sauced this chicken 10 minutes before I pulled them last Saturday in Bakersfield, CA. Parts are glossy but others are dull. Still scored well and took 8th out of 55 but 8th ain't in the money!

Hi Ryan,

Just curious, what were the appearance scores. Reason I ask, is because they look great to me. So if the scores were high for appearance, there is nothing else you have to do.

See you at Wishland

Benny

 

[Derek]

Sprays, Mops, Glazes.

glaze at the very last second before you turn in.