Who does not love a great barbecue? Whether you are in Australia going for a Barbie, or in South Africa going for a braii or in the United States for a cookout, the aim is all the same, and that is to get some really great grilled meat to fill our tummies. The way to a great barbecue is to have the best tasting bbq basting sauce around and this article shows when and how to use it when you cook.
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.
Almost everyone is familiar with the tomato based kind, as these can be found on almost all shelves in the supermarkets today. In general they are either mixed with vinegar or sugar. A tomato vinegar mix is used during the entire cooking process, basting as you go along. As for the tomato sugar mix, this is usually done as a finishing baste and applied in the very last minute of the cooking process for it has a tendency to burn and blacken your meat.
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.
Vinegar Based bastes are used to compliment the fat of the traditional barbecue, and is tangy, spicy and thin baste. Since it is vinegar, it is one that is basted throughout the cooking process. Basically it only contains two main ingredients which are white or cider vinegar and also red pepper flakes for spiciness.
As a vinegar baste is extremely acid, it works best and compliments best the fats of the meat that are being grilled. It should be applied directly to the fatty parts during the grilling process in increments of every twenty minutes or so until cooked. This works best on barbecue pork or any pork meats with a high complement of fat.
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.
Almost everyone is familiar with the tomato based kind, as these can be found on almost all shelves in the supermarkets today. In general they are either mixed with vinegar or sugar. A tomato vinegar mix is used during the entire cooking process, basting as you go along. As for the tomato sugar mix, this is usually done as a finishing baste and applied in the very last minute of the cooking process for it has a tendency to burn and blacken your meat.
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.
Vinegar Based bastes are used to compliment the fat of the traditional barbecue, and is tangy, spicy and thin baste. Since it is vinegar, it is one that is basted throughout the cooking process. Basically it only contains two main ingredients which are white or cider vinegar and also red pepper flakes for spiciness.
As a vinegar baste is extremely acid, it works best and compliments best the fats of the meat that are being grilled. It should be applied directly to the fatty parts during the grilling process in increments of every twenty minutes or so until cooked. This works best on barbecue pork or any pork meats with a high complement of fat.
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