How it works
Glazing is all about timing and heat control. You want to apply your glaze when the protein is nearly cooked through, as this prevents the sugars from burning during the long cooking process. Start by preparing your glaze so it is thick enough to stick but not so thick that it clumps or runs off. A good glaze should coat the food evenly and create a shiny finish once set. Set up your BBQ or fire with zones of indirect and direct heat. Begin by placing the glazed protein over indirect heat to gently set the sugars without scorching. This slow setting allows the glaze to adhere properly and develop a deep flavour. Avoid high flames or direct heat at this stage as it will quickly burn the sugars, leaving a bitter taste. For a lacquered, sticky finish, finish with a brief exposure to direct heat. This final flash caramelises the sugars and creates that irresistible shine and texture. Keep a close eye during this step as it happens fast. Remove the food as soon as the glaze bubbles and darkens slightly. Let the protein rest briefly to allow the glaze to firm up before serving.
Best for
- sticky chicken
- pork
- final shine
- ribs
- fish with firm flesh
Common mistakes
- Applying glaze too early and turning it bitter
- Using too high heat and scorching sugars
- Not reducing or thickening glaze so it runs off
- Leaving glaze on too long over direct heat
- Not resting glazed protein before serving
