Sauce Burning?

bbrock293

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• Aug 7, 2012

• #1

I posted this in the general discussion section, but also wanted to post here. I keep reading where you are not supposed to apply your sauce on pork/beef/etc. until the last 1/2 hour because the sugar in the sauce will burn. I have read this tip quite a bit. However, I see the same websites tell you to apply your sauce often and liberally throughout the cook and it looks like people apply sauce throughout the cook, at least what I have seen on Pitmasters and other shows. I wanted to get some opinions on this. Thanks!

 

chef jimmyj

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• Aug 7, 2012

• #2

You can't go by what TV Show Cooks are doing. They may be showing procedures out of true sequence for dramatic affect. Watch how often a show like Chopped will have Ted Allen calling a 10 sec count down and some Chef is just pulling meat off the Grill as the Judges look on with Bated Breath...No way that would make the plate if that was Actual Time! I forget which one but I think it was DDD that had a BBQ episode where the Pitmaster says they Smoke Ribs for 12 hours at 225*F...Then show how the Ribs are just barely Bite of the Bone...No Way!  Some shows have Pitmasters Mopping/Spritzing Ribs or Hogs but that is almost always an Apple Juice and/or Vinegar and Spices mix...Very different from a thick sugary KC Style Sauce that is put on near the end...JJ

BTW: If you can think of a specific show, check if Youtube.com has it and post a link for an example...

 

Last edited: Aug 7, 2012

chef jimmyj

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I just thought of another example...Look at how much Bark developes on a 6Hrs Rib Smoke or 12+Hr Butt Smoke at 225-250*F with just a bit of Sugar in the Rub...What would it look like if a Thick Sweet sauce was painted on every 30 mins...Also, Smoke will have a hard time penetrating the thick sauce and smoke on the Meat is the goal and what get's you Grand Champion... Not smoke  on a gooey layer of Sauce...JJ

 

Last edited: Aug 7, 2012

bbrock293

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• Aug 7, 2012

• #4

I was referring mostly to Pittmasters. Looks like they are constantly basting the meat with sauce.

 

chef jimmyj

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Give it a Try and post the results...Should be interesting...JJ

 

gotarace

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• Aug 7, 2012

• #6

I think they are basting with a mop not BBQ sauce. If you do a search you can find some fine thin mop recipes listed in our archives.

 

chef jimmyj

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• Aug 8, 2012

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http://www.smokingmeatforums.com/t/88899/bbq-pitmasters

 

Last edited: Aug 8, 2012

cliffcarter

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• Aug 9, 2012

• #8

BBrock293 said:

I was referring mostly to Pittmasters. Looks like they are constantly basting the meat with sauce.

Click to expand...

I would say occasionally basting the meat with a   mop sauce, not a BBQ sauce with a high sugar content. TV, being a visual medium, requires action to be compelling enough to keep people watching hence all those shots of cooks mopping and basting and fussing over things. TV loves "window dressing". 

Just for the record IMHO there is no need to sauce until the meat reaches the table and then it's strictly a matter of personal preference.

 

chef jimmyj

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cliffcarter said:

I would say occasionally basting the meat with a   mop sauce, not a BBQ sauce with a high sugar content. TV, being a visual medium, requires action to be compelling enough to keep people watching hence all those shots of cooks mopping and basting and fussing over things. TV loves "window dressing". 

Just for the record IMHO there is no need to sauce until the meat reaches the table and then it's strictly a matter of personal preference.

Click to expand...

 EXACTLY...The show would be boring as hell if they loaded the smokers and then showed that they actually sit around and talk for 6 hours...So they show the prep and loading, show talking some smack, and then show the last 30 minutes of basting with whatever. Add a few minutes of Judging and BAM! 1Hour of entertainment that LOOKS like they are constantly in the Smoker messing with the meat...JJ

 

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bbrock293

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• Aug 9, 2012

• #10

That makes sense. Thanks guys!

 

mr500

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• Aug 10, 2012

• #11

Chef JimmyJ said:

 I forget which one but I think it was DDD that had a BBQ episode where the Pitmaster says they Smoke Ribs for 12 hours at 225*F...Then show how the Ribs are just barely Bite of the Bone...No Way! 

Click to expand...

Yeah I saw that DDD. If I remember it was an older guy who used only "green" wood to smoke. When he said he smokes for 12 hr, I about came out my seat. Screaming at the TV  LOL. My wife was calmmmmmmmm down dude haha. 12 hrs and the ribs would have been jerky haha..

Also seen Bobby Flay, do same thing. Dont get me wrong I like ol flay boy but there is NO way your gonna cook a fatt brisket likes he does in 4-5 hours. Using a green egg @ 250 deg. And that Steve Raichlen does it too. TV does it up in warp speed. Only if things really did cook that fast!!!!!!!!!!!!!!!!!!!!!