|
The Heart And Soul Of Barbecuing
Is The Sauce What is barbecue without the sauce? You can have the most expensive grill, cook with your favorite charcoal or wood chips, but the sauce is the real heart of the matter. It is simply a matter of taste. There are different ways to utilize the sauce. Probably the two most popular methods are using the sauce to marinade your meat or vegetables, or applying the sauce directly to what you are cooking right on the grill. To get the best results from a marinade apply your sauce to your meat or vegetables the night before the actual grilling takes place. Then place food in the refrigerator to keep it fresh over night. This will allow the herbs and seasoning to be fully absorbed into your food. Once you have your grill ready for cooking the next day, place your meat or vegetables on the grill and cook as you normally would. If you desire, just before removing the food from the grill, apply another coating of sauce to taste. If you like applying your sauce directly to your food on the grill it's best to allow the food to cook fully before you put the sauce on. Most barbecue sauces contain sugar which when burned will carbolize and become bitter tasting if it scorches on the grill. For this reason cook your food without the sauce initially and apply it just a minute or two before you take it off of the grill for best results. The thicker the sauce is the better for this type of cooking. Sauce that is too thin will end up on the fire instead of your food. Whichever you decide is the best method for you have a great time at your barbecue. |
|
