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.
Basting mixes and recipes are generally separated as being either, tomato based, mustard based, or vinegar based. These three have different kinds of uses depending on what kind of meat you are cooking and what flavor you want.
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.
The thinner vinegar mixed tomato baste will be used for the entire cooking process, and is applied every twenty minutes or so over the course of one to two hours. This is best used on big slabs of pork meat, either a whole hog or shoulder. It can also be mixed with cooked meat at the end to give a tang to the taste. A tomato and sugar mix baste is applied ten minutes before grilling and immediately right after, and this works best for chicken and rib kinds of meat.
A mustard based basting mix is one made famous by those in South Carolina, which made this quite famous. It is a mix of Worcestershire sauce, yellow mustard, black pepper and vinegar. In general it goes well with any cut of pork or chicken.
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.
Basting mixes and recipes are generally separated as being either, tomato based, mustard based, or vinegar based. These three have different kinds of uses depending on what kind of meat you are cooking and what flavor you want.
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.
The thinner vinegar mixed tomato baste will be used for the entire cooking process, and is applied every twenty minutes or so over the course of one to two hours. This is best used on big slabs of pork meat, either a whole hog or shoulder. It can also be mixed with cooked meat at the end to give a tang to the taste. A tomato and sugar mix baste is applied ten minutes before grilling and immediately right after, and this works best for chicken and rib kinds of meat.
A mustard based basting mix is one made famous by those in South Carolina, which made this quite famous. It is a mix of Worcestershire sauce, yellow mustard, black pepper and vinegar. In general it goes well with any cut of pork or chicken.
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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