Making a glaze

Discussion in 'Sauces, Rubs & Marinades' started by fad3d, Jul 19, 2007.

  1. I am wondering what is essential to making a glaze, other than sugar and heat? Anyone have tips on base ingredients to use for a glaze, ie butter or oil etc?
  2. flagriller

    flagriller Smoking Fanatic OTBS Member

    A good base is Jam or Jellie!
    4 thick pork Chops

    One cup of apple jelly or pineapple jelly

    1 Tbs. cayenne pepper

    Prepare the chops however you like and grill them on high heat, directly for about 12 minutes of total cooking time. Warm up the jelly, 30 seconds in the microwave should do it, and thoroughly combine the cayenne pepper. Now it should be pretty obvious but, if you want a spicier chop add more pepper and if you want a less spicy chop than add less pepper. During the last 5 minutes of grilling, after the flip top the chop with a scoop of the pepper- jelly mixture and spread it around to coat the top and sides.

    Once off the grill, let the chops rest for 5 minutes and enjoy.

  3. gypsyseagod

    gypsyseagod Master of the Pit OTBS Member

    i use molasses & brown sugar w/ pineapple juice (or shredded pineapple) & a medium/dark beer.
  4. What ever you do just keep it simple and make sure it doesn't burn. I like the thick kind of Marmalade. Spelling is probley worng but you get the message.
  5. shellbellc

    shellbellc Master of the Pit OTBS Member

    Probably just about anything you have to watch cause it will burn fast because of the sugar! Jams, jellies, preserves, sauces with brown sugar, sugar in the raw, honey, maple syrup, etc!
  6. deejaydebi

    deejaydebi Smoking Guru

    I would save the glaze for the end - say an hour or so before you pull the meat off so it doesn't over carmelized and burn. Kind of like BBQ sauces.
  7. smokebuzz

    smokebuzz Master of the Pit OTBS Member

    I agree with debi, but you may be able to get it on sooner if your running a little lower temp, but probly won't benefit from putting on more than a hour before pulling off the cooker
  8. Thanks for the advice. I put something together the night before and used it with about 30 mins to go. The "Best rib rub" was a bit disappointing, just turned a bit mushy and didnt set up well. The glaze really helped seal things at the end. 321 method was great, best ribs ive ever smoke. Still have a ways to go, but this was a helpful step.

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