British BBQ Society Forums

Hi All

Does anybody have a recipe for a glaze for chicken thighs or ribs or is it just sauce on them??
Ive tried covering them in sauce and it just doesnt have that shiny glaze look to it, is there anything else added to the sauce that will give it that look or is it certain types of sauce that work.

Many thanks
Slatts

Not that I do this at home, but at comps I spray mine with white grape juice after I sauce them.

Thank you,,

I did some thighs at the weekend, decided last thing as we didnt think we had enough food, but i put some sauce on them for the last 5-10mins and although they came out well they didnt have that shiny glaze about them.
Was wondering how it was done.

I dont do any comps so not after any secrets.............yet

Does the grape juice give it all the shine and will apple juice work or is there something in the grape juice that just works better??

Many thanks
Slatts

A lot of sauces have a very think consistency and a lot of people cut them with apple/grape juice by 80/20, 70/30 or 60/40. It's all about what end result you want, as you don't want a bit of chicken with something that resembles thick gravy on it. As for what you use, that is down to you? I've tried pineapple as well and that came out well. If you want to take your chicken to another level? Brine them, opens up a whole new favour profile.

Eddie

Thanks Eddie

I'd like to up my game a bit with my cooking like making some sauces and brining etc.
Is there different brines for different meats??
I did a pork shoulder at the weekend and for the first time it was dry, was also the first time i'd brought a boneless shoulder from Bookers. I'm wondering if a brine or injecting would of helped.

I'll mix some sauce with some juice next time I do them, I would like to do the grass roots comp next year and just see what its all about, not sure I'd have time to do it properly being self employed and young kids.

Thanks again
Slatts

Black treacle works well in a BBQ sauce. I find if I reduce it slowly at a med/low temp it thickens nicely. Great to apply for the final hour or so when cooking ribs.

Slatts

A good place to go to is bbqgourmet.co.uk They have some great brines that you just mix with water and has them for various meats.
You can get a pork soak that is on the market, but I like to pump my butts full with apple juice and you don't have to buy a expensive injector. The cheap ones from Macs are fine. How did you cook it? I Smoke mine for 6hrs, then wrap in a little bit more apple juice until done. At the end I glaze for an hour.
If you can do grass roots? Please do. You will have a great time. I have taken my wife and kids along to comps and it is amazing how quickly everyone makes friends. If you like the idea of competing? You can pick a comp that is right for you and your family, as a couple them are more for the lads on the lash.

Eddie

I've glazed ribs with marmelade (shredless) before, worked really well, nice and shiny, sweet and sticky with a touch of ciitrus/acid to cut the sugar.

Clayfish wrote:I've glazed ribs with marmelade (shredless) before, worked really well, nice and shiny, sweet and sticky with a touch of ciitrus/acid to cut the sugar.

At the moment I love using Chilli jam products with Q, let's just say the naga jam was interesting glazed on some wings

Thanks for all the replies, definitely some things to try.

Eddie
I did the shoulder over night and foiled in the morning, about 8 hours then foiled covered in Paul Newmans bbq marinade which has always worked well in the past. Nobody complained about it but I thought it was just dryer than normal. I used to use the Tesco bone in shoulders but they've cut the size in half and doubled the prices.

I really want to do the uds build grass roots as I get another smoker aswell, its my 40th in April and wanted to tie in the comp as part of my birthday, I'm hoping my 2 brother in laws will be my team. If it goes well and we enjoy it then I'm sure we'll do more and involve the wives and kids.

The jam idea is something I'm liking although the naga jam might be a bit to much, I love some heat but my wife isn't a fan, I will get her there one day.

Clayfish and Braai meester

Will have to try those ideas aswell, sweet sticky ribs is what a lot of people like, finger licking

Thanks all again, plenty to think about.

Slatts