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What is your preference for basting brushes that don't leave marks?

NibbleMeThisNibbleMeThis Posts: 2,263
edited September 2011 in Forum List
There are a lot of basting brushes out there for saucing or glazing BBQ (for those folks that sauce).  Pastry brushes, silicone brushes with wide "bristles", ones with small ones.

I don't like to see "brush marks" on the final result.   What is your preference for the type of bush you use?

I seem to have best luck with the thinner bristle silicone brushes.  (of course it also makes a difference WHEN you apply the glaze)
Knoxville, TN

Comments

  • SpoonSpoon Posts: 328
    I like the thinner bristle silicone brushes as well. The pastry type won't come clean after a while.
    "Pork so tender you can pull it with a spoon." ~Spoon
  • crghc98crghc98 Posts: 1,006
    I like the silicon.  I find the pastry brushes start falling apart after awhile and you end up picking bristles off your food.
  • fishlessmanfishlessman Posts: 18,446
    i guess im not too particular, small things like wings go in a big bowl, i pour it on, then flip everything fast with a spatula, then dump it all back on the grill, literally tip the bowl over, dump it on. for basting big stuff i have a mop i found years ago, looks like a floor spaghetti style mop, holds alot and is fast
  • Thin Silicon as well for me.  I used to buy natural paintbrushed by the dozen at the local big box and through them out when done but my family gave me a set of Silicon ones for xmas.

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  • I like the silicone ones, in specific I look for those with the flat or semi rigged silicone bristle in the center which is the full width of the brush.  It not only holds more sauce but I feel helps to limit brush marks.   I also use a spray bottle with a mix of apple juice and apple cider vinegar to mist items I sauce so they get a good overall glaze.
  • How about mopping it on, with a "rag?" I see that  a lot on tv.
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