Sauce and glaze are splendid ways to flavor barbecue. They're the solution if you can't smoke, marinate or inject the flavor you want into the meat. But sauce and glaze can backfire, mainly by being the wrong consistency. You don't want so much sauce that you have soup.
Good glaze simply surrounds the meat and holds its own. Bad glaze can be so watery or copious that it drips off in jellylike gobs. It can also be overly dry and gummy.
In professional barbecuing, judges call these consistency problems a mess. "You get marked down if the sauce or glaze on your meat makes too big of a mess," says Mixon.
You want extra flavor without a mess. Mixon has creative ways of getting that. Consider honey. Honey is one of those ingredients that can doom your glaze by making it too gummy or drippy. If Mixon wants honey-flavored barbecue, he adds dehydrated honey, which is a powder. That way, he gets the flavor of honey without the mess.
If you're agitated by this tip, the next one will start a brawl.