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.
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.
A tomato based sauce mixed with vinegar is used for the entire cooking process which can last for at least two hours at most. This works best with a whole hog or bits of pork shoulder. Sometimes it can be used to mix at the end of cooking, like for a pulled pork sandwich for example, to give it a tangier taste. A sugar mix tomato baste Is best used for ribs and chicken and is applied about ten minutes before cooking and after also.
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.
As mustard is quite a thick sauce and akin also to sugar mixes, it will tend to burn when used during the cooking process and thus blacken the meat. This basting sauce is best used as a marinade wherein the meat is left to soak overnight to seep in the flavors This goes well with the smokiness of any meat that is grilled.
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 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.
A tomato based sauce mixed with vinegar is used for the entire cooking process which can last for at least two hours at most. This works best with a whole hog or bits of pork shoulder. Sometimes it can be used to mix at the end of cooking, like for a pulled pork sandwich for example, to give it a tangier taste. A sugar mix tomato baste Is best used for ribs and chicken and is applied about ten minutes before cooking and after also.
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.
As mustard is quite a thick sauce and akin also to sugar mixes, it will tend to burn when used during the cooking process and thus blacken the meat. This basting sauce is best used as a marinade wherein the meat is left to soak overnight to seep in the flavors This goes well with the smokiness of any meat that is grilled.
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 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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