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Danny’s Glaze For Pork and Ribs

Danny Gaulden's GlazeI first heard of Danny Gaulden’s Glaze when shooting a GrateTV episode on Twice Smoked Ham with Jack Waiboer.  He used this glaze on other occasions too and said it was the best around.  After looking for the best glaze recipe to share Gaulden’s name kept coming up.   It’s interesting to note that I found several variations on this same recipe!

So I went to the source… http://dannysbbq.com where Gaulden actually has a 2003 update on his original 1999 version (the original had a beer option in stead of the vinegar).  Jack Waiboer suggests a bit of Southern Comfort in lieu of some vinegar.   Meathead at Amazing Ribs suggests “amping” it up with some hot sauce.

The basic 4 parts brown sugar, 1 part mustard, and 1 part cider vinegar seems just right to me.  Gaulden suggests using it on ribs IMMEDIATELY after pulling them off the grill.  Check out his site and give his recipes a try.

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Danny’s Glaze For Pork and Ribs

Rating: 51

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Yield: Just over one cup

Serving Size: 2 Tablespoons

Danny’s Glaze For Pork and Ribs

This is the go-to glaze for many a pitmaster originated by Danny Gaulden at Dannysbbq.com

Ingredients

  • 1 Cup Brown Sugar
  • 1/4 Cup Yellow Mustard
  • 1/4 Cup Cider Vinegar

Instructions

  1. Mix together ingredients cool. Then simmer. Baste ribs immediately after pulling of the grill.

Notes

Perfect for pork like a ham glaze and ribs and also good on beef.

Featured

Smoked Turkey Tips and Tricks Video

smoked turkey

Use caution around the heat.

We know preparing the holiday meal can be a daunting task especially when there are a lot of unfamiliar mouths to feed in the house. Well, here’s our BBQ Tricks guide to smoking a mid sized to large bird this was about an 17 pound turkey.

We’re using a standard Brinkmann gourmet bullet type charcoal smoker with a large chimney of charcoal briquettes and also  watersoaked hickory chunks to add smoke. A weber smokey mtn. cooker or any indirect heat would be similar – hardwood lump charcoal may burn a little hotter so that may  speed things a bit if you use that.

Get the charcoal ready by firing up a chimney and waiting until the top coals are burning with some white ash.  We’ll have another video here to show you how to do that. Waiting til the coals are  white lets you make sure most any impurities are burned out of the charcoal and won’t give the bird an off taste.

While the coals are heating up you can unwrap your bird.  Typically large birds like this from the grocery store are already sold as “enhanced” with a brining solution already.  It will be labeled on the packaging as enhanced. So really you do not need to brine unless you really want to. And you can.  Over brining can actually make the meat kinda mushy,,. So just be aware of that.

turkey after smoking

Final Temperature shoud be 160 to 170 degrees

All you need to do is give the bird a good rinse and pat dry with paper towels… remove the weird parts of it popes nose at the end , pull out the neck and organs that are stuffed inside and  trim off any other excess skin you think is gonna detract from the final look of your turkey. Make sure you remove all the plastic packaging that’s inside too.

Season the bird generously inside and lightly out with your favorite dry rub seasoning. It could be anything. Then you may opt to inject the bird with some melted butter and Cajun seasoning.  It’s nice.

The one tip we have is to inject from the INSIDE of the Cavity to keep the outside pristine.  Or just do what we did here…. Loosen the skin of the turkey all around the breasts and as deep into the legs as you possibly can and massage some spice rub under the skin and into the meatiest part of the bird.  Or as we like to call it  getting to poultry third base here. It gets it nice and seasoned.

Next, it’s about time to load the smoker  with the charcoal and top with some wood chunks like hickory to produce smoke. Place the bird over the water pan to prevent drips and block the direct heat of the fire just a little bit.   Smoker should be 225 degrees  – this smoker simply reads ideal – which is fine. Close the lid, leave untouched for two to  three hours  and  reloading with more charcoal after that if you need.  Reload  wood chunks through that little side door each hour.  You don’t want to open the lid if you don’t have to. That just adds 15 to 25 minutes every time you open the lid.  By adding wood chunks to the side door you also get a little glimpse of the skin thru the side  door to make sure you’re not over doing it.

After about three or three and half hours check the temperature of the bird using a meat thermometer – you’re shooting for minimum  160 to 170 degrees in the breast.  Usually we’d hit deepest part of thigh but it’s kinda hard to get to in this smoker

Use gloves to carefully remove the bird and be careful of hot liquid in the carcass… drain that out if you can.  Let the bird rest for at least fifteen minutes before carving.

This turkey took just about four hours and fifteen minutes with opening the lid simply once after three hours.

Our biggest tip… always give yourself an extra couple of hours leeway just in case. Because it’s easier to keep that bird warm and rest it a little bit longer than to rush the whole cooking process.    It’s really that simple

If you need more turkey tips it’s all at the website – www.barbecuetricks.com.

Recipes

Coffee Mop Sauce Recipe – Texas Style

Coffee Mop Sauce

Coffee Mop Sauce

When barbecuing big slabs of beef like Brisket or Tri-Tip the Texans know a secret trick.   Slather on the sauce early and often throughout the low and slow cooking process to layer on Texas sized flavor.

In fact, the unique sauce they use inherited a new name and BBQ classification.  The thin sauce is called a “Mop” because it’s typically too thin to hold on to a regular basting brush and requires a “mop” type floppy cotton yarn brush to soak up the liquid and baste over the beat.  It’s a sloppy process.

History has it that President Johnson’s barbecue master Walter Jetton (yep. he had a BBQ master) made the mop famous in his 1960’s era book.

When used in Texas sized PITS sometimes a real household mop is re-purposed for this task to handle the huge quantity.   More likely you’ll want to use sa normal sized brisket and a commercially available “drawer sized” bbq mop like the one shown (or this Sauce Mop and Bucket Set from Amazon).

 

Use this peppery coffee mop sauce liberally on large cuts of beef to layer on flavor and keep the moisture in the meat.  Over time the mop will facilitate a rustic sweet bark on the surface of the meat.

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Coffee Mop Sauce Recipe – Texas Style

Rating: 51

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

Yield: 2 cups sauce

Coffee Mop Sauce Recipe – Texas Style

Try this peppery slick sauce or "mop" with your next brisket. Douse meat often during low and slow cooking process.

Ingredients

  • 1 cup Dark/Strong Coffee
  • 1 tablespoon sugar
  • 1 cup Catsup
  • 1 full tablespoon fresh coarse ground black pepper
  • 1 tablespoon kosher salt
  • 1/4 cup butter
  • 1/2 cup Worcestershire sauce

Instructions

  1. Mix ingredients in large pot or sauce pan with enough room to place mop without overflow.
  2. Simmer lightly for 20 minutes. Sauce "(mop) should be used thin to baste meat. Allow to thicken for a spicy "sop" to serve plate side. 



 Recipes 
Spicy Mustard BBQ Sauce Recipe


mustart cooking sauceIn the hunt to find a traditional mustard based sauce that South Carolina is known for… I came across this notable tangy mustard sauce that Pitmaster Jack Waiboer called ‘ “The Best mustard sauce” he’s ever had.   He passed this recipe along and we plugged it into the Barbecue tricks test kitchen and decided it is indeed a winner.


The finished color ends up more rusty than mustard yellow but the mustard flavor cuts through nicely.  The last moment addition of the butter and the soy sauce adds a bold richness that sets it a part from our traditional South Carolina Mustard Sauce.  It deserves a category of it’s own.


Also the use of both white pepper and black pepper gives the sauce some additional heat.    We used freshly ground black pepper for our test batch but if you are heat sensitive stick with standard issue black pepper.  It really makes a difference.


Try this Spicy Mustard BBQ Sauce recipe the next time you are pulling pork.  It’s also flavorful enough to use as a dipping sauce.



    

    

      

        
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Spicy Mustard BBQ Sauce Recipe

      

      
Rating: 51
       
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes

      
Yield: 2 cups sauce
Serving Size: 2 Tablespoons

      

      

    

			  Spicy Mustard BBQ Sauce Recipe
			
Use this rusty colored kicked up mustard sauce for your next pork or chicken dish for a hint of Carolina with kick of spice.
Ingredients
  • 2/3 cup mustard

  • 1/2 cup sugar

  • 1/4 cup brown sugar

  • 1 cup cider vinegar

  • 2 tablespoons chili powder

  • 1 teaspoon black pepper

  • 1 teaspoon white pepper

  • 1/4 teaspoon cayenne

  • 5 drops Tabasco sauce

  • 1/2 teaspoon soy sauce

  • 2 tablespoons butter
Instructions
  1. Mix all but soy and butter in a sauce pan and simmer for fifteen minutes.  Add Soy and butter to finish and serve.


 Recipes 
Blue BBQ Sauce Recipe


dried blueberriesFeeling BLUE?  This is just the thing to brighten up your day and spiff up your barbecue.  A Blue BBQ Sauce Recipe that is unlike anything you’ve tried before. 


My wife was skeptical.  “It won’t work it will look bad and you need tomato,” she said.


True it’s not really a Smurf blue color… but that’s probably a good thing. The color is subtle (in fact hard to see in some of these photos). The “blue” comes from the rich blueberry sweetness that you immediately recognize when you drip the sauce on your favorite barbecue.    Sweet, tangy, fresh, and slightly fruity… it really works.

Perfect for beef or chicken.  A side of blue potatoes?


The added bonus is there is a nice  hint of blue in the sauce and it’s a great conversation starter.


blue sauce strain


 


Team this Blue sauce up with our almost award winning red sauce and a unique Alabama White sauce and you have a RED, White, and Blue  patriotic BBQ.


If you are looking for more blue color double the mustard and steep the dried blueberries an additional ten minutes.


Try the Blue BBQ Sauce this weekend!



    

    

      

        
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Blue BBQ Sauce Recipe

      

      
Rating: 51
       
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 24 minutes

      
Yield: 1 cup sauce
Serving Size: 1 tablespoon

      

      

    

			  Blue BBQ Sauce Recipe
			
This rich barbecue sauce is more blueberry than blue in color.  If you desire a more blue appearance increase the mustard and allow the berries to steep in liquid longer.
Ingredients
  • 2 cups water

  • 1/2 cup tomato catsup

  • 1/2 cup dried blueberries minced

  • 1 tablespoon balsamic vinegar

  • 1 tablespoon worcestershire sauce

  • 1 teaspoon sriracha

  • 1 teaspoon liquid smoke

  • 1 teaspoon Dijon mustard

  • Salt and pepper

  • 

Instructions
  1. Add water, blueberries and vinegar to sauce pan and simmer for five to ten minutes.

  2. Add remaining ingredients and simmer on low heat until desired thickness.

  3. Season to taste with salt and pepper.   Strain out blueberry pulp using spoon to force out additional liquid.  Discard pulp.


 Recipes 
CocaCola BBQ Sauce Recipe


cocacola sauceSome BBQ sauce mixologists have a secret ingredient they’ll never real.  In this BBQ sauce recipe the secret ingredient isn’t very secret. The trick is right there in the name. Cocacola is the secret ingredient in the CocaCola BBQ sauce and it’s super easy to make.


This sauce is a great addition to an everyday cook out.  The distinct cola flavor actually fades away in the mixing and simmering so your guests will be left wondering what the secret ingedient is.


Feel free to experiment with your beverage of choice. Root Beer and regional favorites like Cheerwine are common choices. In fact, the Dr. Pepper company actually mass produces a Dr. Pepper BBQ Sauce.


The 90 minute to two hour simmer will allow this sauce to thicken as much as you like, and as most sauces do, it will thicken more when cool.



    

    

      

        
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CocaCola BBQ Sauce Recipe

      

      
Rating: 51
       
Prep Time: 5 minutes
Cook Time: 2 hours
Total Time: 2 hours, 5 minutes

      
Yield: One Pint
Serving Size: Two to  Four Tablespoons

      

      

    

			  CocaCola BBQ Sauce Recipe
			
Ingredients
  • 2 Cans Coca-Cola (12 oz. each)

  • 1 and 1/2 Cups ketchup

  • 1/2 cup cider vinegar

  • 1/2 onion, minced

  • 1 1/2 tablespoons black pepper

  • 1/4 cup brown sugar

  • 3 tablespoons salt

  • 1 and 1/2 tablespoons chili powder
Instructions
  1. Combine ingredients in medium saucepan and simmer for one to two hours or until desired thickness.  

  2. For a less chunky sauce strain out remaining minced onions.


 Featured 
12 Sauces Of Christmas


Sure the Holidays are really about Family and Giving and mainly God.  But at here at BarbecueTricks.com we thought we’d celebrate by giving you a gift of one of our favorite things.  Barbecue sauce.  We can’t get enough.  And apparently most of America has an insatiable appetite for barbecue sauce.  The supermarket store shelves are stocked with dozens upon dozens of different bottled varieties.


So instead of just one gift you’ll get twelve this Holiday season… Twelve sauce recipes.  One per day until Christmas Eve.  That’s just how we roll.


Here’s the FULL LIST – Enjoy:


Special Sauce Knockoff


Day 1 – South Carolina Mustard Sauce


blue sauce strain


Day 2 – Western Carolina Vinegar Sauce


Day 3 – Coca-Cola BBQ Sauce


Day 4 – Blue BBQ Sauce


Day 5 – Alabama White Sauce


Day 6 – Spicy Mustard BBQ Sauce


Day 7 – Texas Coffee Mop


Day 8 – Danny’s Glaze


Danny Gaulden's Glaze


Day 9 – Kansas City Sweet and Smokey Sauce


Day 10 – Chinese BBQ Sauce – sweet and sticky!


Day 11 – McDonald’s Special Sauce


Day 12 – Best For Last Almost Award Winning Sauce


mustard BBQ Sauce


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 Featured 
South Carolina Style Mustard BBQ Sauce Recipe


carolina flagThe Palmetto state is home to a different kind of Barbecue sauce.  It’s Northern brethren in Western North Carolina have staked their claim in a vinegary thin and spicy sauce that cuts the fattiness of whole hog pulled pork.  But South Carolinian’s like to keep their options open and are in fact one of the only places you can find a different – mustard based style of barbecue sauce.


The origins of the mustard infusion is said to have been passed down from German influences from settlers on the Carolina coast.  In the mid 1700 the British Colony of South Carolina brought in thousands of  families to the area to settle in and make the state their home.  They brought with them a traditional German fair in food with the common use of mustard.  To this day most of the biggest names in South Carolina are of German decent including the Bessinger family who still wave the mustard flag in their BBQ joints in the Columbia and Charleston area.


Although the thought of a mustard sauce is foreign to many.  Barbecue fans tend to like this tangy take on a thick sweet sauce. There are hundreds of variations that can be created with different variety of mustard but tradition leans to a simple affordable yellow blend that we’ve adapted below.  This mainstream blend of mustard and vinegar makes for another tangy way to cut through fatty pulled pork at your next pig pickin’.



    

    

      

        
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South Carolina Style Mustard BBQ Sauce Recipe

      

      
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes

      
Yield: One Pint

      

      

    

			  South Carolina Style Mustard BBQ Sauce Recipe
			
Serve this sauce warm on the side with pulled pork or mix above amount with one shredded/pulled boston butt.    
Ingredients
  • 1 Small White Onion, Minced

  • 2 Tablespoons Butter

  • 1 Clove of Garlic, Minced

  • 1 Cup Yellow Mustard

  • 3/4 Cup Brown Sugar

  • 3/4 Cup Pickle Juice or Cider Vinegar

  • 1 Teaspoon Kosher Salt

  • 1 Teaspoon Fresh Ground Black Pepper

  • Hot Sauce To Taste
Instructions
  1. Saute garlic and onion until translucent.  Add mustard and remaining ingredients and simmer for ten minutes until thickened.   Strain out onion pulp (optional).


 







	
mustard sauce
Print
South Carolina Mustard Sauce

	
Also known as “Carolina Gold” this tangy and sweet sauce uses basic yellow mustard as the key ingredient. Serve this sauce warm, on the side, with pulled pork or mix below amount directly with one shredded/pulled Boston butt.


 


Ingredients
1 small white onion, minced Small 2 Tbsp butter1 clove of garlic, minced1 cup yellow mustard 3/4 cup brown sugar3/4 cup pickle juice or cider vinegar 1 tsp kosher salt1 tsp fresh ground black pepperHot sauce to taste
Instructions
Saute’’ garlic and onion until translucent. Add mustard and remaining ingredients and simmer for ten minutes until thickened. Strain out onion pulp (optional).

	






 Featured 
3 Ways to Better Bratwurst and Not Poisoning People




bratA good bratwurst grill master – or brattender as some call them – knows there are several different ways to serve the perfect beer bratwurst.  But the most important thing to know you need to really COOK it.   Bratwurst is almost always sold in stores as a raw meat product.  That means, unlike it’s lowly cousin the hot dog, it is not already cooked and safe to eat per USDA food guidelines for pork.   Bottom line you don’t want to get sick eating raw meat.


There are three common ways to cook brats:


 


Hot Off The Fire Brats


The most basic way to cook a brat is to brush it with a light oil and grill it over indirect heat for fifteen to 20 minutes.  Indirect heat will allow you to get the internal temperature of the sausage hot enough without over-charring the rest of the brat.   You want the final product to appear golden brown with unbroken skin (but don’t worry too much about that).  Use an instant read thermometer to make sure you reach the recommended 170 degree internal temperature.


Par Boiling Brats


If you want to be extra careful about under cooked brats or just want to shorten the live grilling  time (really?) you can easily  pre-cook or par boil the bratwurst in a pan from the comfort of the kitchen.   Just add one to two inches of your favorite beer into a pan over medium heat.   Add sliced onions and peppers if desired and bring to the lowest possible simmer.  Avoid boiling.  You don’t want to rupture the skin of the brats  by getting the liquid too hot or boiling.  Cook for 6 to 8 minutes and finish off on the grill as described above with a shorter grilling time of 3 to six minutes.


Brat Tub Bath


The most social way to cook brats is by enlisting the help of the legendary BRAT tub.   A simple shallow pan filled with an inch or two of beer, butter and onions that acts as the brats warm bath after our first grilling step. Keep the pan just off the fire and barely simmering so a hot brat is always on hand.  Plus the grill master gets a pass to take his focused attention off the grill to chat and have a beer.


Some other pointers:


Use tongs.  Never a fork.  You don’t want to prick the casing. That would diminish the juiciness of the end product and could encourage  a crazy flare up.


A brush of light oil before the brat hits the grill can help add a crisp texture to the casing.


You can add a lick of smoke even to a gas grill by tossing a foil smoker pouch under the grate before cooking.


Too charred?   Keep it handy some joker always wants the burnt one.



    

    

      

        
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Bratwurst Brat Tub Bath Recipe

      

      
Rating: 51
       
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes

      
Yield: 5 to 10 bats
Serving Size: One Bratwurst

      

      

    

			  Bratwurst Brat Tub Bath Recipe
			
Ingredients
  • 2 Tablespoons Butter

  • 5 Bratwurst

  • 2 Twelve ounce Beers

  • 1 sliced Onion

  • 1 sliced Green Pepper
Instructions
  1. Place disposable foil roasing pan on indirect heat on the grill close enough to the heat to stay hot but not boil.

  2. Add butter and after melting fill pan with two robust beers (not lite). Add sliced onions and peppers,

  3. Maintain low simmer and add bratwurst to bath after grilling ten to twenty minutes on indirect heat.

  4. Serve with mustard and fresh baked bun.