Datil Glaze Recipes

Notice: When you cook, smoke and fry stuff it’s hot. Hot stuff can burn you. Do not be an idiot and burn yourself.

Finger Licken Chicken: Smoke or bake a whole Chicken. 10 minutes prior to the chicken being fully cooked, brush the chicken heavily with glaze and finish the cooking process. Once chicken is sliced or pulled, drizzle meat directly with more glaze. Then move outta the way cause the crowds are coming in hot!

Best Gosh Darn Wings: Deep fry your drums and flats. I did not say bake. Nobody wants no damn baked wings. While chicken is frying, add half a stick of melted butter to half a jar of glaze and mix thoroughly. When wings are cooked through, remove from oil , add the wings and glaze/butter mix to a a large mixing bowl. Coat wings thoroughly in mixture and serve hot. These wings do not need ranch! I know y’all want to put ranch on them, please refrain.

StIcky Ribs: Season and smoke your ribs as you would normally. When wrapping your ribs add a generous coat of glaze. These ribs are perfect for outdoor parties, what we are saying is that they are messy but o so worth it. We assume you could do the same in an oven if you are from the north east and think bbq is hot dogs and hamburgers.

Patriotic Pulled Pork: Smoke and pull your pork as normal. Once pulled add as much glaze as you have on hand. This pork will be the best you have ever had. We guess if you don’t love america you can use sweet baby whatever his name is like that guy Zuckerburg.

People are using our glaze on all types of stuff. Chances are you are more creative than us. So help us out and send your recipes to datiljelly@gmail.com for a shout out in our newsletter and for it to be added to our recipes page with credit to you.