meat/glaze color

[gypsyseagod]

i'm curious -not bragging. but i have a couple techniques & always get that purty red glazed color(sometimes i screw up tenderness or taste- i ain't perfect). what do y'all do to get such purty meats?m i ask this cause i've done some magazine stuff & brochures... ya would never want to eat the food they make look good in a pic. i.e. varnish, shellack... etc.

 

[walking dude]

ahhhhhhh.........same as you do i guess.........lots of paprika........hehehee

sugar glazes..........



dude

 

[gypsyseagod]

actually i don't use much paprika and the spritz is fruit juice & darker beers. too much paprika can bee spicy too.

 

[walking dude]

ahhh.......thought you was talking spicy.......i use jeff's rub........i get the color AND the glaze


dude

 

[smokebuzz]

Use a mild paprika, and cook your fruit juice down, get rid of the water in it, it may not go thru a spayer after you reduce it by half, so you may need to brush it on. or you could use honey at the end of your cook when some folks would typically sauce meat.

 

[ron50]

There a real simple recipe on Debi's web site for ribs on her downlaod of BBQ sauces. It's very simple just apple cider vinegar, brown sugar and mustard and it gives the ribs a nice cherry colored glaze.

 

[deejaydebi]

I just use different rubs and sauces. Been using Jeff's jeff's rub and sauce almost to the exclusion of all else since April - it's so damn good!

 

[gypsyseagod]

paprika will give a red rub color.... but we're talking glaze varnish look which comes from carmelized sugars... & heat- what gives you your best ? or do differences matter... personally for contests & restaurant food- a bark on a brisket(black color) is ok... but i do prefer the red /rose color. just asking.

 

[mossymo]

Gypsy
Try spraying on a little PhotoShop with some hue, contrast, color and brightness mixed in !!!

 

[gypsyseagod]

lol dude i ain't THAT talented & me camera do suck so i gotta compensate w/ my cooking.....

 

[walking dude]

LMAO mossy

good one.....

dude

 

[goat]

gypsy,

An old man at a bbq stand in Brady, TX told me many years ago, " it is not so much what you put on, but what you leave off ". He basically used salt, pepper, garlic, and paprika.

 

[gypsyseagod]

yup meat & heat w/ good wood....

 

[richoso1]

MossyMo, I like your style of humor, laughter is always a welcome as long as it's not intentionally hurtful. Now there's Rodney Dangerfield...

 

[gypsyseagod]

mossy & tatonka are friends.....he has good humor....photo shopping a pic of a gypsy rump cut...just for him... lmaoit called a bare kilt steak....