Whether you are in South Africa making a braii, a Barbie in Oz, or having a cookout in the grand old US of A, you definitely want your barbecue to be the best tasting of course. The great taste you are after is of course dependent on the kind of bbq basting sauce you use and also how to use it. This article will give you some tips on how to use the many kinds of sauces you will encounter out there today.
Depending on what kind of meat that your are grilling, there are in general about three kinds of bastes out there, and these are identified by what they are made out of. Thus if you know this, then you know exactly when and how to use them. In sum, the main kinds used are either based on tomato, vinegar or mustard mixes.
Tomato based sauces are probably the most familiar to everyone. In fact hundreds exist on the shelves in the market. Tomato sauce with a vinegar mix is usually thinner and is used as a basting liquid during cooking, while tomato with a sugar mix is usually a finishing sauce, since the molasses will burn and blacken.
When using the tomato and vinegar mix, make sure that you do so every twenty minutes or so over the course of the cooking or grilling as the case may be. These kinds of bastes are best used of big slabs of pork, even whole hogs. You can also mix it in with cooked meat at the end if you want a tangier flavor also. As for tomato and sugar bastes, they work well with ribs and chicken grills, and applied after the meat is cooked.
Basting sauce with a mustard base will usually be made with vinegar and black pepper, yellow mustard and Worcestershire sauce. This kind of mix was made famous in South Carolina and the state is known for it. This mix goes well with cuts of chicken and pork.
Since mustard is a heavy ingredient, it is mostly used for finishing. However, it can also be used for marinating as well, so it is best used for soaking up the meats in it overnight so all the flavors can seep in. It really compliments smoky flavors with its tangy compliment.
And of course lastly there is the vinegar based mixes. These are tangy, spicy and extremely thin and basically used to cure or attack the fats on the grill. Main ingredients consist of vinegar and some sort of spice, which is usually red pepper or chili.
As vinegar has very strong acidity and work best on fatty meats., particularly when it comes to barbecue pork and pork shoulders. It is applied every twenty minutes or so, directly on the fatty parts, until the meats are cooked, which can take anywhere from one to two hours at most.
Depending on what kind of meat that your are grilling, there are in general about three kinds of bastes out there, and these are identified by what they are made out of. Thus if you know this, then you know exactly when and how to use them. In sum, the main kinds used are either based on tomato, vinegar or mustard mixes.
Tomato based sauces are probably the most familiar to everyone. In fact hundreds exist on the shelves in the market. Tomato sauce with a vinegar mix is usually thinner and is used as a basting liquid during cooking, while tomato with a sugar mix is usually a finishing sauce, since the molasses will burn and blacken.
When using the tomato and vinegar mix, make sure that you do so every twenty minutes or so over the course of the cooking or grilling as the case may be. These kinds of bastes are best used of big slabs of pork, even whole hogs. You can also mix it in with cooked meat at the end if you want a tangier flavor also. As for tomato and sugar bastes, they work well with ribs and chicken grills, and applied after the meat is cooked.
Basting sauce with a mustard base will usually be made with vinegar and black pepper, yellow mustard and Worcestershire sauce. This kind of mix was made famous in South Carolina and the state is known for it. This mix goes well with cuts of chicken and pork.
Since mustard is a heavy ingredient, it is mostly used for finishing. However, it can also be used for marinating as well, so it is best used for soaking up the meats in it overnight so all the flavors can seep in. It really compliments smoky flavors with its tangy compliment.
And of course lastly there is the vinegar based mixes. These are tangy, spicy and extremely thin and basically used to cure or attack the fats on the grill. Main ingredients consist of vinegar and some sort of spice, which is usually red pepper or chili.
As vinegar has very strong acidity and work best on fatty meats., particularly when it comes to barbecue pork and pork shoulders. It is applied every twenty minutes or so, directly on the fatty parts, until the meats are cooked, which can take anywhere from one to two hours at most.
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