Glaze for competitions

JW · 05-23-2007, 09:41 PM

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!

BBQchef33 · 05-23-2007, 10:15 PM

Add some butter to your sauce, and some honey. Helps give a nice shine. Put in on in the last minutes and set the sauce in a hot chamber. I put it in the hot spot, no where near any flames. I just want to set the sauce, not char or carmelize it to much.

JW · 05-24-2007, 07:34 AM

Thanks for the info BBQchef33, I'll try it. I think my mistake is that I usually add some honey during the last 15 minutes while the meat is on the smoker so that it will kinda melt onto the meat then I would apply my sauce. I'll instead mix it up like you suggested and brush it on when I put the meat in the box for turn in.

Thanks

SP · 05-24-2007, 07:45 AM

A quick squirt of apple juice makes it look shinny and juicy.

CajunSmoker · 05-24-2007, 07:49 AM

I mix 2 parts BBQ sauce and 1 part honey. Brush it on during the last 15 minutes or so to let it set. Comes out nice and shiny.

motley que · 05-24-2007, 07:59 AM

i scored well when i put some pepper jelly on my ribs, nice and shiny

MoKanMeathead · 05-24-2007, 08:00 AM

If you want shine you can also spray some Pam on the meat right before turnin.

JW · 05-24-2007, 02:10 PM

Many Thanks to my fellow Brethren for all the great advise. I will be smokin' at home for awhile before my next comp so I'll have time to try out everyones suggestions. Thanks again and keep smokin'!

rookiedad · 05-24-2007, 02:20 PM

i have never been in a competition but when i am serving at home and i want the stuff to look extra special nice i glaze everything with peach, apricot or apple jelly. you gotta melt it down in a pan first. bakerys use this trick for making fruit tarts shiny. it adds a little sweet zing to the stuff too, just start with the clear stuff. i've seen apricot jelly that looked more like preserves. also, i never used it as a glaze but you could try guava paste also.

phil

05-23-2007, 09:41 PM	#1
JW Got Wood. Join Date: 04-12-07 Location: Milan TN Downloads: 0 Uploads: 0	Glaze for competitions 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! __________________ JW custom made mobile offset smoker 3 UDS 1 modified double barrel smoker KCBS Team - BBQ Pit Stop [URL="http://www.bbqpitstop.20m.com"]www.bbqpitstop.20m.com[/URL]

05-23-2007, 10:15 PM	#2
BBQchef33 Grand Poobah and Site Admin Join Date: 08-11-03 Location: Long Island, NY Downloads: 10 Uploads: 4	Add some butter to your sauce, and some honey. Helps give a nice shine. Put in on in the last minutes and set the sauce in a hot chamber. I put it in the hot spot, no where near any flames. I just want to set the sauce, not char or carmelize it to much. __________________ Site Administrator and Grand PooBah CBJ with a Fuzzy Blue Hat, 18 Foot Competition Trailer, Customized Klose BYC, Custom Klose built MoAB (Mother of All Banderas) passed on to Big Dog, 1 Double Barreled Lang 84, 1 Heavily Modified Bionic Bandera, 1 Custom Super Medium Stickburning Spicewine w/stoker, 1 XL BGE, 1 Mini BGE, 1 Pit Barrel Cooker, 3 WSMs, 3 Weber Kettles, an NB Hondo, A Modified Brinkman Horizontal, DCS 48" Grill, a Broilmaster P3, a covered, pellet pooping FEC100, and our duck died. :( News Flash: "A mans worth is judged by the weight of his integrity " You know your getting older when you choose your cereal for the fiber, not the toy Smoke on KC. WWW.BBQ-BRETHREN.COM

05-24-2007, 07:34 AM	#3
JW Got Wood. Join Date: 04-12-07 Location: Milan TN Downloads: 0 Uploads: 0	Thanks for the info BBQchef33, I'll try it. I think my mistake is that I usually add some honey during the last 15 minutes while the meat is on the smoker so that it will kinda melt onto the meat then I would apply my sauce. I'll instead mix it up like you suggested and brush it on when I put the meat in the box for turn in. Thanks __________________ JW custom made mobile offset smoker 3 UDS 1 modified double barrel smoker KCBS Team - BBQ Pit Stop [URL="http://www.bbqpitstop.20m.com"]www.bbqpitstop.20m.com[/URL]

05-24-2007, 07:45 AM	#4
SP is one Smokin' Farker Join Date: 05-20-06 Location: Kansas City Downloads: 0 Uploads: 0	A quick squirt of apple juice makes it look shinny and juicy. __________________ [COLOR=blue]Clay[/COLOR] [COLOR=blue]The Original Sauced Pigs BBQ Team[/COLOR] [COLOR=#0000ff]2 Homemade Smokers (1 for Sale) [URL]http://i49.photobucket.com/albums/f265/123sauced/Smoker.jpg[/URL][/COLOR] [COLOR=#0000ff]Weber Kettle[/COLOR] [COLOR=#0000ff]Brinkmann Smoke n Pitt[/COLOR] [COLOR=#0000ff]Charbroil Gasser[/COLOR]

05-24-2007, 07:49 AM	#5
CajunSmoker is Blowin Smoke! Join Date: 02-06-07 Location: Rolling down the river between St Louis and New Orleans Downloads: 0 Uploads: 0	I mix 2 parts BBQ sauce and 1 part honey. Brush it on during the last 15 minutes or so to let it set. Comes out nice and shiny. __________________ Rodger How y'all are? I'm glad you got to see me I guarontee Justin Wilson 4/24/1914 - 09/05/2001 CAJUN QUE KREWE Proud ARKLAFO KCBS member & CBJ#24398 Twin CoonAss Ugly Drum Smokers Brinkman Smoke King Deluxe Brinkman Gourmet ECB with super chicken mods Weber OTS kettle

05-24-2007, 07:59 AM	#6
motley que is one Smokin' Farker Join Date: 03-07-06 Location: St. Q'ouis Downloads: 0 Uploads: 0	i scored well when i put some pepper jelly on my ribs, nice and shiny __________________ 22-1/2 Weber Kettle with Rotisserie Weber Performer WSM 30 qt outdoor cooker Blue Drum Smoker Red Drum Smoker Orange Drum Smoker Weber Smokey Joe - my 3 yr olds pit Blue Thermopen Harbor Freight Weed Burner Tired, but wiser for the time

05-24-2007, 08:00 AM	#7
MoKanMeathead is One Chatty Farker Join Date: 05-02-05 Location: Grain Valley, MO Downloads: 0 Uploads: 0	If you want shine you can also spray some Pam on the meat right before turnin.

05-24-2007, 02:10 PM	#8
JW Got Wood. Join Date: 04-12-07 Location: Milan TN Downloads: 0 Uploads: 0	Many Thanks to my fellow Brethren for all the great advise. I will be smokin' at home for awhile before my next comp so I'll have time to try out everyones suggestions. Thanks again and keep smokin'! __________________ JW custom made mobile offset smoker 3 UDS 1 modified double barrel smoker KCBS Team - BBQ Pit Stop [URL="http://www.bbqpitstop.20m.com"]www.bbqpitstop.20m.com[/URL]

05-24-2007, 02:20 PM	#9
rookiedad is One Chatty Farker Join Date: 07-21-05 Location: patchogue, n.y. Downloads: 0 Uploads: 0	i have never been in a competition but when i am serving at home and i want the stuff to look extra special nice i glaze everything with peach, apricot or apple jelly. you gotta melt it down in a pan first. bakerys use this trick for making fruit tarts shiny. it adds a little sweet zing to the stuff too, just start with the clear stuff. i've seen apricot jelly that looked more like preserves. also, i never used it as a glaze but you could try guava paste also. phil

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