Are you willing to share the Glaze?...JJ
Sure. For a backyard or maybe even a restaurant it would be a good glaze. For competition it won't work as it is. Here is the recipe as used, as well as some notes afterward. I was looking for a sweet and tangy, with a little heat on the end.
Chicken Glaze
Basic Sauce
2 tablespoons onion powder
2 tablespoons garlic powder
2 cups ketchup
2 tablespoons paprika
2/3 cup apple cider vinegar
2 tablespoons Worcestershire sauce
1/4 cup (packed) light brown sugar
2 tablespoons honey
2 tablespoons maple syrup
2 tablespoons kosher salt
1 tablespoon freshly ground black pepper
1/2 tablespoon mild chili powder
Combine all the ingredients in a blender
until thoroughly combined. Pour into a medium pot,
and stir continuously over medium heat until heated
through. Do not allow it to boil. Remove and use
while hot.
Vinegar Sauce
1 1/2 cup cups Apple cider vinegar
1 cup ketchup
1/4 cup hot sauce (I use Tapitio)
2 tablespoons kosher salt
2 tablespoons coarsely ground black pepper
1 tablespoon mild chili powder
1/2 cup sugar
In a medium pot over medium heat, combine the
vinegar, ketchup, and hot sauce. Stir together. Pour
in all the remaining ingredients and stir to dissolve.
Do not boil. When the spices are thoroughly
dissolved, take the pot off the heat, and pour the sauce into a bottle.
Chicken Glaze
1 cup ketchup
1 cup Vinegar Sauce
1 cup Basic Sauce
1 cup honey
1 cup maple syrup
1 cup (packed) light brown sugar
8 tablespoons unsalted butter, melted
Pour all the ingredients into a large blender (and I do mean large). Combine
thoroughly, blending for at least 3 minutes. Pour the
mixture into a medium pot and stir constantly over
medium heat until the sauce is hot. Do NOT allow it to
boil. Remove from the stove and use while hot.
You can keep it for later use, reheat when you need it.
Notes: Glaze turned out too dark after set on the smoker. Maybe cut the honey down?
Try a lighter colord syrup? Leave out final cup of Brown sugar?
Apply and set glaze only 5-10 minutes before pulling off smoker?
Hickory sauce might be improved on with a 1/2 to 1 teaspoon of Hickory Liquid Smoke?
Works as a stand alone BBQ sauce
Vinegar sauce might be good on pulled pork used sparingly after pulling?
A little strong on the vinegar taste, might mellow with age?
Pepper did not dissolve. Maybe go to fine ground for better appearance?