J
JW
Guest
Hello everyone, I have a guestion concerning glazes used on your ribs, pulled pork, or anything your turning in to compete with. This is an area that I've been having problems in. The judges constantly give high marks on taste, texture and so on but there is really no POP or eyecatching shine on the meat when you open the box so appearance lacks in scoring. Most of the recipies I have give the appearance of having plain BBQ sauce poured over it, even when brushed on, no shine or sweet glaze crust to taste, anyone got any suggestions? Last contest we placed 5th in shoulders and chickens and 7th overall and this is generally where the team stays in most comps. Need suggestions to push into the top 3, need the WOW factor. Help!