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Barbecue Sauce Application

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Meat > Barbecuing > Barbecue Sauce Preparation Guide > Barbecue Sauce Application

Glaze: Barbecue sauce can be used as a glaze for barbecued or grilled meat by brushing it on the meat at the end of the cooking process.
Condiment: Barbecue sauce can be also be used as condiment or as a dipping sauce. Its purpose is to compliment food, but not to overpower the natural flavors of the food.
Proper application: When barbecuing or grilling ribs, the barbecue sauce is usually not added to the ribs until the end of the cooking process or after the ribs are removed from the heat source. This is because the sugars in many barbecue sauces tend to burn if the sauce is cooked with the meat, especially when grilling. Barbecue sauce can be spooned over hot food as soon as it is removed from the heat source or it can be served on the side.
Basting: A marinade or other liquid can be used to baste meat while it is cooking to keep it from drying out. Do not use the barbecue sauce for this purpose.
Cooking: The best tomato based barbecue sauces are slow cooked over low heat for several hours in order to provide the best flavor.

Note: The best barbecued meat does not require a barbecue sauce to improve its flavor. The smoked quality of the meat and the herbs and spices that are added to the meat before cooking provide ample flavor. Barbecue sauce can be used sparingly to further enhance the flavor.

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Balsamic adds a lot of tangy flavor in the versatile barbecue sauce.

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Let this flavorful barbecue sauce add some zest to your grilling recipes.

Honey Barbecue Sauce

Sweet, tangy, tasty and on your table in no time flat.

Easy Barbecue Sauce

This sweet and tangy sauce is good on ribs, burgers, and chicken. It is not hot, so kids tend to like it. To raise the heat level, add cayenne pepper, tabasco sauce, or red pepper flakes.

Honey Mustard Barbecue Sauce

This quick and easy barbecue sauce can be made while the grill heats. Kids like its sweet tang, but the "firepower" can be raised to suit any taste. Will keep for a week or more, refrigerated. Especially good on chicken or pork.

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