Barbecues are popular and enjoyed the world over. So if you are in South Africa enjoying a braii, a cookout in the United States or just having a grad old Barbie in Oz, then definitely you want a great tasting one. This of course can only be one if you have the right bbq basting sauce that will lend great taste to your grilled creations. This article will show you when and how to use this great food ingredient.
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.
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.
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 based bastes are kind of thick and also will burn during the cooking process, this is applied beforehand. It is best to marinate the meat in it overnight so as to let all the flavors seep in. The mustard will compliment any smoky flavor the meats have after cooking.
Then last but not the least there are vinegar based basting mixes. It is a thin, spiky and tangy sauce and is one that must be used during the cooking process. These usually have two main ingredients being vinegar, which can be kind, and mixed with some spicy compliment like red pepper or chilies.
A vinegar based one has very strong acidity. As such, it must be used in the entire cooking process and should be basted on the fatty parts of the barbecue, especially when you barbecue pork and pork shoulder. During the entire cooking process it should be applied at least every 20 minutes for the entire 1 to 2 hour long process, or until the meat is fully cooked.
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.
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.
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 based bastes are kind of thick and also will burn during the cooking process, this is applied beforehand. It is best to marinate the meat in it overnight so as to let all the flavors seep in. The mustard will compliment any smoky flavor the meats have after cooking.
Then last but not the least there are vinegar based basting mixes. It is a thin, spiky and tangy sauce and is one that must be used during the cooking process. These usually have two main ingredients being vinegar, which can be kind, and mixed with some spicy compliment like red pepper or chilies.
A vinegar based one has very strong acidity. As such, it must be used in the entire cooking process and should be basted on the fatty parts of the barbecue, especially when you barbecue pork and pork shoulder. During the entire cooking process it should be applied at least every 20 minutes for the entire 1 to 2 hour long process, or until the meat is fully cooked.
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Get a summary of the things to keep in mind when choosing a BBQ basting sauce supplier and more information about a reputable supplier at http://www.southernwaygourmet.com now.
