ಚಿಕನ್
The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Competition BBQ

Notices

Competition BBQ *On Topic Only* Discussion regarding all aspects of Competition BBQ. Experiences competing or visiting, questions, getting started, Equipment, announcements of events, Results, Reviews, Planning, etc. Questions here will be responded to with competition BBQ in mind.


Reply
Thread Tools
Unread 05-23-2007, 09:41 PM   #1
JW
Got Wood.
 
Join Date: 04-12-07
Location: Milan TN
Downloads: 0
Uploads: 0
Default 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]
JW is offline   Reply With Quote


Unread 05-23-2007, 10:15 PM   #2
BBQchef33
Grand Poobah and Site Admin
 
BBQchef33's Avatar
 
Join Date: 08-11-03
Location: Long Island, NY
Downloads: 15
Uploads: 4
Default

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
BBQchef33 is offline   Reply With Quote


Unread 05-24-2007, 07:34 AM   #3
JW
Got Wood.
 
Join Date: 04-12-07
Location: Milan TN
Downloads: 0
Uploads: 0
Default

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]
JW is offline   Reply With Quote


Unread 05-24-2007, 07:45 AM   #4
SP
is one Smokin' Farker
 
SP's Avatar
 
Join Date: 05-20-06
Location: Kansas City
Downloads: 0
Uploads: 0
Default

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]
SP is offline   Reply With Quote


Unread 05-24-2007, 07:49 AM   #5
CajunSmoker
is Blowin Smoke!
 
CajunSmoker's Avatar
 
Join Date: 02-06-07
Location: Rolling down the river between St Louis and New Orleans
Downloads: 0
Uploads: 0
Default

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
CajunSmoker is offline   Reply With Quote


Unread 05-24-2007, 07:59 AM   #6
motley que
is one Smokin' Farker
 
motley que's Avatar
 
Join Date: 03-07-06
Location: St. Q'ouis
Downloads: 0
Uploads: 0
Default

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
motley que is offline   Reply With Quote


Unread 05-24-2007, 08:00 AM   #7
MoKanMeathead
is One Chatty Farker
 
MoKanMeathead's Avatar
 
Join Date: 05-02-05
Location: Grain Valley, MO
Downloads: 0
Uploads: 0
Default

If you want shine you can also spray some Pam on the meat right before turnin.
MoKanMeathead is offline   Reply With Quote


Unread 05-24-2007, 02:10 PM   #8
JW
Got Wood.
 
Join Date: 04-12-07
Location: Milan TN
Downloads: 0
Uploads: 0
Default

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]
JW is offline   Reply With Quote


Unread 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
Default

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
rookiedad is offline   Reply With Quote


Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
Finishing sauce or glaze? rkoener Competition BBQ 14 06-22-2011 11:10 AM
How to glaze ribs?? rabeb25 Q-talk 8 10-10-2010 02:18 PM
Looking for Competitions bbqobsessed Competition BBQ 6 06-15-2009 10:03 PM
Grape Rib Glaze Bossmanbbq Q-talk 12 05-27-2009 11:02 PM
Ribs, to glaze or not to glaze Mooner Competition BBQ 15 03-29-2007 11:34 PM

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 03:07 AM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.