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Spritzing Marinade

post #1 of 11
Thread Starter 

Okay, I'm new to the forum and find this the most wonderful place to find new ideas and topics on the thing I love to do the most. "BBQ".

 

I have seen this in so many topics and videos now and just really curious, not something done in this part of Texas...

Here, we will 'Mop' BBQ...(ie slather on a wonderful concoction of beer,water,onions,lemons,garlic,butter, seasonings) to the meat during the cooking process... But I have seen more and more of people using squirt bottles with anything from apple juice to grape juice, to lord knows....I am sure its for the same purpose to add a little flavor and keep things moist...

But, I have never done this, and it really sounds and must be an awesome benefit to the process.

I am just curious of those that do this.. What is the best thing to use ( what concoction works for you and what do you use it on).

Thanks in advance...

post #2 of 11

I use apple juice a lot. Especially when smoking ribs.

post #3 of 11

Up until this past Saturday I used apple cider vinegar and apple juice, mixed 50/50.  Everyone loved the flavor. Friday night I went to mix a batch up and realized I didn't have any apple juice so I used the next best thing, RUM.  Mixed ACV and rum 50/50 and it made the most amazing smell as I sprayed it.  I don't wrap my PP so it had a healthy bark by the time it was done and the flavor of ACV/rum was great. :drool I'm going with this from now on instead of apple juice.

post #4 of 11

Will have to give that a try. Sounds like it would be excellent.

post #5 of 11

2 parts apple juice and 1 part spiced rum work great for me on ribs and pork butts.

post #6 of 11

I use two parts Dr. Pepper one part apple juice.

post #7 of 11

No end to the possibilities.....rum being a favorite of mine, kinda sweet kick. Tomorrow I'll be mopping chickens with the Cornell concoction.....minus the raw eggs, so will be giving my 2 cent opinion on that later on, but I hear it's superb......Willie

post #8 of 11

On Brisket, I have used 50/50 leftover Coffee and Coke. With Pork, I don't bother with spritz, I use my Foiling Juice, but it can be used as a spritz on either. Just leave out the Butter for a spritz...JJ

 

Foiling Juice

 

For each Rack of Ribs Combine:

 

1T Pork Rub, yours

1/2 Stick Butter

1/2C Cane Syrup... Dark Corn Syrup...or Honey

1/4C Apple Cider...or Juice

1T Molasses

 

Optional:

2T Vinegar, 2T Mustard and 1/4C Ketchup to make it more of a KC Style Glaze.

 

Simmer until a syrupy consistency.

Allow to cool for 5 minutes, pour over foiled Ribs and

run your 2 hour phase of 3-2-1. For the last phase return

the ribs to the smoker BUT reserve any Juice remaining

in the Foil. Simmer the Juice over med/low heat to reduce to a saucy thickness. Glaze the Ribs for presentation or service.

 

post #9 of 11
Thread Starter 

wow, this is awesome..I have all kinds of new things to try..

Many of these I can imagine the flavor, others I am just going to have to try..(the coffee one and the rum I am very curious)

It is amazing to me how much difference there is. ( how to cook, flavors, expectations)

Here, if I served up a sweet rib or pork, I am pretty sure they would lock me up around here. They just like the smokey salt and peppery flavor...

I catch hell when I eat sauce on ribs around here...:icon_biggrin:

I still remember my dad telling me some 35 years ago, if you season it and cook it right, you dont need sauce. I still like sauce tho..

and do like ribs with a mild sweet flavor...

 

This is leading me to my next thread, I am pretty sure someone if gonna give me hell for starting threads before long.

I am going to start one on "What your best eating Sauce"

post #10 of 11
Thread Starter 

Never mind on the Sauce thread, some great ones already on here..

Quote:

Originally Posted by Brentex View Post
 

wow, this is awesome..I have all kinds of new things to try..

Many of these I can imagine the flavor, others I am just going to have to try..(the coffee one and the rum I am very curious)

It is amazing to me how much difference there is. ( how to cook, flavors, expectations)

Here, if I served up a sweet rib or pork, I am pretty sure they would lock me up around here. They just like the smokey salt and peppery flavor...

I catch hell when I eat sauce on ribs around here...:icon_biggrin:

I still remember my dad telling me some 35 years ago, if you season it and cook it right, you dont need sauce. I still like sauce tho..

and do like ribs with a mild sweet flavor...

 

This is leading me to my next thread, I am pretty sure someone if gonna give me hell for starting threads before long.

I am going to start one on "What your best eating Sauce"

post #11 of 11

I see this is in the Grilling forum?

 

Assuming your marinade is not contaminated from the meat you soaked, I would see no problem with mopping or spritzing?

 

In my smoker?  I don't do the mop and spritz thing any more.  Every  time you open the smoking pit you lose temp and extend your cooking time.

 

Others do differently.

 

Just be careful with any marinade that is contaminated from soaking the meat in it.  It then needs to come up to a safe temp.

 

Certainly no dipping the cooked meat in the contaminated marinade.

 

Good luck and good smoking.

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