Has anyone tried? or what do you think about using an apricot glaze on a chuck roast?
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Founding Member
- Jul 2014
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I have made a BBQ Sauce with apricot preserves in it a few years ago and it was good on most meats. It had a hint of sweetness but not so much to be overwhelming. Just my taste buds. Now you've reminded me to make that again sometime.
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Administrator
- May 2014
- 19025
- Clare, Michigan area
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Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)
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Personally, the only glaze I've ever cared for on smoked beef was Meathead's Rich Red Wine sauce. I don't like sweet on beef in any form. That sauce is heavy on the rosemary when prepared as written, which I am not also not extremely fond of, but it was great on beef I thought and my guests all raved.
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Club Member
- Jul 2017
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- Southeast Illinois
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I’m a dry rub guy on beef. I’ll add some stock if I wrap it but otherwise just some fresh cracked pepper a little salt and garlic powder.
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Charter Member
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Have to agree with most of the comments. Steaks or roasts, generally just a dry rub although I might put barbeque sauce on a burger.
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Club Member
- Dec 2017
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Old Country offset smoker, 22†Weber Kettle, 4 burner gas. Oak logs, Royal Oak Lump, Kingsford Briqs, Gas.
A wise man once said "There are no rules in the kitchen", so I say give it a shot if you like apricot. Personally, I fall into the category with most of the other posters here; I just like salt and pepper and maybe something that creates more of a savory flavor.
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Club Member
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I've used some BBQ sauce on beef, and glazed it on and it was alright. All these no-sweet-beefers must not like teriyaki.
That said, I don't do that no more. Not looking to add sugar to my diet.
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This is a favorite chuckie recipe I've used many times. Yeah, it has maple syrup in it. But it also looks for nice tart vinegary BBQ sauce at the end. I never gave much thought to sweet being a problem with beef, though I don't do that much. This one is foolproof.
Beef makes a great BBQ sandwich but it tends to dry out during the cook. This three stage method using a Dutch oven keeps it tender, moist and flavorful.
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Founding Member - Moderator Emeritus
- Jul 2014
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Author of the book Barbecue, fire and smoke
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Apricot is to die for: on pork. Use it for ribs, butts et.c. Pork loves citrus and fruit. For beef, not my "cup of tea".
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- Nov 2014
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I have never thought about doing a glaze on a chuckle. Now that I think of it, something like Hoison sauce might be kind of good. Different flavor profile from what you are looking for, but that sounds kinda good right now.
Let us know if end up using a glaze, I am curious to hear what you think.
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Not exackly a glaze, but another post on Sauce, fer a Chuckie...
Can be reduced, when makin it, if ya want it thicker, to 'glaze' with...
I use it post cook, when it gits used...
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This sauce is off the chain delicious!! Thank ya @mr.bones.
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smokinsteve
Glad yer still enjoyin it, my pleasure, Brother!
Have ya made any new tweaks on it? I know ya were, before...
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