Don't Add Sauce Too Early |
Long, long time ago, we would add sauce to sausage, ribs, burgers, etc., and thought the charred crust was great! We were eating the way our dads prepared their meat. |
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Each newsletter, one lucky subscriber will win a free Tool Wizard Grill Brush and two Replacement pads. This is the hottest grill brush going today and you could win one! First and last names are really important so we can notify you!Don't Add Sauce Too EarlyMost sauces contain sugars and/or tomatoes productsOur dads were often not all that sophisticated when it came to outdoor cooking. They would take the meat that their wives had purchased at the butcher shop/grocery store and throw it on the grill without seasoning it very much. That was followed in short order with a thick coat of barbecue sauce. We've all cooked something on the stove with a sugar base and found we had a black mess when we turned our heads for just a second. Sugar moves real quickly from done to caramelized to burned. The same is true for tomatoes. They burn easily and then you have a mess. What is the remedy? Simple. For the flavor, season with some dry rubs that don't contain sugar in the mix (remember, sugar burns). Look at your labels and verify there is no sugar added. Then, after the meat has been cooked or almost cooked, move it to a cooler spot on the grill, add the sauce, and then allow it to finish cooking when it is not directly over the heat/fire. Don't over sauce or you won't taste the meat! |
