When Should you Apply Barbecue Sauce on Grilled Meats
Determining when we should apply BBQ Sauce to meat requires that we consider some basic facts regarding grilling and contained sugars. Most Barbecue Sauce contains high amounts of sugars. Sugars can burn at a temperature of about 265 - 275 degrees F. If you are cooking above this temperature then the sugars in a sauce will move beyond the caramelizing stage into the burning stage adding a bad flavor to foods. If smoking meats, one would be cooking meats normally at a much lower temperatures than if you were grilling on a barbecue. In this instance you don't have to worry about adding barbecue sauces to meats during their smoking times. You might get some caramelization of the sugar but it won't burn and it won't cause you any real problems.
However, the flavors you add to smoking meats should be controlled. Most true barbecue is served with barbecue sauce as a condiment and not as an ingredient. Make the most of your barbecue by allowing the diners to add sauce if they want and in the amounts they want. This of course does not apply to mops, sops, marinades and rubs that are used to flavor barbecue as it cooks. Thick barbecue sauces should be held off to later for the sake of flavor, but not because it will burn on the meat.
If you want to add a barbecue sauce during the cooking process then there are a couple of ways of doing it. Some barbecue sauces are versatile and will allow you to marinate. If this is the case place meat in a container and cover with the sauce. Let the meat rest for 1-2 hours until the meat is tender and properly marinated. Remove the meat and scrape off any excess barbecue sauce. Removing the excess sauce will help prevent burning when the meat is placed on the grill. Bring your grill to a temperature between 250 and 275 degrees Fahrenheit, place meat on the grill and cook normally. As the meat nears 10 minutes to completion begin layering on the barbecue sauce. Cook for 5 minutes and layer on more barbecue sauce. At the end of cooking finish with additional sauce, this will ensure that the sauce is present in every bite and will help create a nice candied layer of sauce. Remove, let rest for 2-3 minutes and serve.
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Using BBQ Sauce Marinated on Meats
We've used the Barbecue Sauce as Marinade hundreds of times. I like using it on ribs and chicken especially. Because of the size of the meats we do have to cut them into manageable sections and place them in containers where we cover them with sauce. The BBQ Sauce is allowed to marinate the meat for no less that 2 hours. I maintain a strict focus on the 2 hour limit primarily because we find that the meat although raw and tender does not really begin to break down to the point of accepting the sauce inwardly until it nears the second hour. We the meat marinated we will use a butter knife to remove any excess sauce. Do not run water over the meat. Adding water can make the meat soggy and distort the taste when grilled. With the meat ready we simply add it to the grill. Now for long cooking we build a snake method grill where we layer the charcoal around the grill to achieve even burning. If we're doing a steak we'll want to mound the charcoal until we get heat around 500 degrees. The end result is a really tasty chicken, ribs, or steak dish that has been marinated in BBQ Sauce. Some will ask if we add dry rub before grilling. Well if the meat is properly marinated then adding dry rub will only change the flavor and may not improve it. I would hold off on the dry rub if I marinate in sauce first. If you like the combination of sauce and rub then by all means proceed forth.
This product was added to our catalog on Thursday 21 September, 2017.