Chicken test, with lollipops and a Q-view

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themidniteryder

Smoke Blower
Original poster
Dec 2, 2012
128
13
Inland Empire-Nuevo Ca.
Put together a new glaze and decided to do a test run today. Took 12 thighs, 6 just trimmed, 6 pull the skin, scrape the fat and re-skin. Not a lot of difference in the outcome. Also tried Lollipops for the first time. Everything came out great, nice sweet in the front door with a little kick on the back. just turned out a little darker than what we wanted. I guess that's why we practice. Marinate in an Italian dressing for 3 hours, light shake of the rub, on the grate at around 245, glaze 1/2 hour before pulling. Great eating, but not the look I wanted.








Yes, thats corn there. If you have never tried it, you should!!!
 
drool.gif
looks so good!!!!!!
 
It...burp (sorry) ....was. I am not to big on eating chicken but to say it knocked my socks off is an understatement. I had to go pick them up from the neighbors yard.
 
They look good, what was the problem with the color?...JJ
 
They look good, what was the problem with the color?...JJ
My glaze darkened too much. I should of either pulled and glazed, or started with a lighter color glaze to begin with. It continued to darken even after pulling and by the time we were done eating the leftover pieces had turned almost black. did not affect the taste though. I am wondering if it would of helped to set them in a pan, glaze and cover with foil while it sets in the cooker that last 20 minutes or so.
 
I have found it's all in the type of sauce and the sugar content of the sauce.  Less sugar, less color, more sugar more color.  I too like a little sweet followed by heat.  One of my favs is Sweet Baby Rays with other ingredients for my ribs, but man they get dark too.  Currently working with Cattlemens Memphis Sweet, dark, but not as dark as SBR's.  I plan trying some more next weekend. As far as panning and foiling, I don't know if the glaze will set in an enclosed pan. 
 
Love this.  I think I just found a substitute for wings.     

Dark brown sugar will also make them darker.  If you like sauce, try Sticky Fingers, Memphis Original.   I get my flavor from my rubs.  I keep a bottle on hand for those who  think sauce is necessary.

Wes
 
Love this.  I think I just found a substitute for wings.     

Dark brown sugar will also make them darker.  If you like sauce, try Sticky Fingers, Memphis Original.   I get my flavor from my rubs.  I keep a bottle on hand for those who  think sauce is necessary.

Wes
The glaze is not so much for a sauce, but to put the right mahogany color on the top of the meat. Personally, I don't like saucing, but it is almost a must for winning competition. The recipe called for dark brown sugar, glad I was out and sub'd light brown instead. The thighs got a little rub both under and on top of the skin. Too much rub can kill it and get it too dark also.
 
Are you willing to share the Glaze?...JJ
 
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?
 
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