Sauce vs Glaze
- Thread starter BobJ
- Start date
BobJ
TVWBB Super Fan
If anyone is interested I found a good explanation on the smoked meat forum, hope it's okay to post as such.
"Glaze tends to be lighter, sweeter, with fewer ingredients. Think, Cola or Fruit Juice, Molasses, Rub and Apple Cider Vinegar (balance), all reduced down to a pancake syrup consistency then brushed on the meat the last 30 minute, may or may not be caramelized for crunch and a deeper flavor. This is in contrast to BBQ Sauce, thick, dense and complex with ketchup or another tomato product, mustard, molasses, fruit purees, vinegar and countless other secrets. Some folks like simple, Dry Ribs. Others, a little something extra that adds another dimension. A Glaze, sticky with dark crunchy spots. Third group likes Saucy, 100 napkins for your face and arms to the elbow. The Hardcore Fanatics, WANT BOTH! A Glaze burnt on the ribs and a bowl of BBQ Sauce to dip in...JJ"
"Glaze tends to be lighter, sweeter, with fewer ingredients. Think, Cola or Fruit Juice, Molasses, Rub and Apple Cider Vinegar (balance), all reduced down to a pancake syrup consistency then brushed on the meat the last 30 minute, may or may not be caramelized for crunch and a deeper flavor. This is in contrast to BBQ Sauce, thick, dense and complex with ketchup or another tomato product, mustard, molasses, fruit purees, vinegar and countless other secrets. Some folks like simple, Dry Ribs. Others, a little something extra that adds another dimension. A Glaze, sticky with dark crunchy spots. Third group likes Saucy, 100 napkins for your face and arms to the elbow. The Hardcore Fanatics, WANT BOTH! A Glaze burnt on the ribs and a bowl of BBQ Sauce to dip in...JJ"
Brad Olson
TVWBB Diamond Member
I would say a glaze is only for applying to the food as it cooks, while a sauce can be used for both glazing and applying to the food after cooking.
