What you you suggest for mopping or brushing on sauce?

I need better than the regular brush from HD and Lowes.

I like this one and this one. I have them both. Very easy to clean.

Thanks. Stubb's Kicking Wing Sauce....very tasty

Ever try this, nice kick. It's original, they sell "inferno" on the website.

quote:

Originally posted by Derek L.:
Ever try this, nice kick. It's original, they sell "inferno" on the website.

i have tried everything Stubb's markets. It's also good in salads

I have one similar to the Elizabeth Karmel one that Jim showed. Forget where I got it. The angle works very nice and it is very easy to clean up.

I'll third the angled one that Jim mentioned above. The silicone ones actually do a decent job of whicking-up sauces (as long as they're not watery), and are a snap to clean-up.

Otherwise - if you like finer-bristled brushes, get some cheap, natural bristle paint brushes, and just chuck 'em when you're done using them.

This message has been edited. Last edited by: Ron G.,

quote:

Originally posted by Phil Perrin:
I have one similar to the Elizabeth Karmel one that Jim showed. Forget where I got it.

Buy them all thru this site using Amazon.com
Buy two (over 25bucks) and get FREE shippin'
i may eet alot, butt i'm still cheap.

As soon as I read that Cooks Illustrated recommended the Elizabeth Kramel’s Grill Friends Angled Barbecue Brush I went out and bought two of them. I have never regretted it. They work great and can be thrown into the dishwasher for easy clean-up.

What Steve said....

Yup, I go with the silicone type or a natural bristle brush.

quote:

Otherwise - if you like finer-bristled brushes, get some cheap, natural bristle paint brushes, and just chuck 'em when you're done using them.

Ever have problems with loosing bristles? I stopped buying cheap brushes for painting, because its nearly impossible to pick a bristle out of wet paint, I think it would be same for a sticky sauce.

I like silicone for home use because they are so easy to clean. For comps they tend to leave streaks, so I dredge the meat in the sauce and let it drip of and set up on its own.

I don't like silicone brushes for anything myself. They hold too much, imo, leave streaks, and make it hard to paint on thin veneers, my preference. (I never paint sauces on, so...) I like higher end pastry brushes. Most I have I've had for years. Bristles still intact. Cheap ones don't hold up.