Kicked Up Barbecue Sauce

Barbecue sauce can be used in a myriad of ways, from a simple glaze to a marinade to a topping.

As a Glaze:

• For grilling: Brush barbecue sauce onto meat (like ribs, chicken, or burgers) during the last 15-30 minutes of grilling. This creates a sticky, flavorful glaze. For a crispier glaze, consider a higher heat setting toward the end.
• For baking: Drizzle or brush sauce over meat while baking. This works well with pork tenderloin, chicken breasts, or pulled pork. It adds a wonderful depth of flavor.
• For roasting: Apply to vegetables (like potatoes, sweet potatoes, or onions) while roasting for a flavorful caramelization.

As a Marinade:

• For tenderizing: Combine barbecue sauce with other marinade ingredients (like vinegar, oil, or herbs). Marinate meat for a few hours or even overnight. The acid in the marinade tenderizes the meat while the barbecue sauce adds flavor.
• For flavor penetration: Use it as a marinade if you want the sauce flavor to become a part of the meat’s texture.

As a Topping:

• On sandwiches/burgers: Serve barbecue sauce as a topping for burgers, pulled pork sandwiches, or other sandwiches.
• On salads: Try adding a drizzle of barbecue sauce to a salad for a unique twist. Sweet and savory combinations are always fun!
• On pasta dishes: Some people love adding barbecue sauce to pasta dishes, especially those containing pulled pork or chicken.
• On vegetables: As a topping for grilled or roasted vegetables, it brings a wonderful tangy touch.
• With fried foods: On fried chicken, fries, or other fried treats.

Important Considerations:

• Type of barbecue sauce: Different sauces have different strengths. Sweet, tangy, or smoky – the type of sauce you use will affect the final dish.
• Meat type: Consider the type of meat you are cooking. Some meats might absorb the sauce better than others.
• Cooking time: Adjust cooking time based on the sauce thickness and the type of dish. Thicker sauces may require longer cooking times.
• Serving temperature: For most applications, the barbecue sauce tastes best served hot.
• Experimentation: Don’t be afraid to experiment! Add other ingredients to your sauce (like spices, herbs, or even a touch of honey or brown sugar) to create your own unique flavor profiles.

Tips for Applying Sauce:

• Thickeners: If your sauce is too thin, you can add a cornstarch slurry (cornstarch mixed with a little cold water) to thicken it while you cook.
• Brush or drizzle: Use a brush for an even coating, especially on meats like ribs. A spoon or drizzle bottle can work well for pasta or other dishes.
• Don’t overcook: If you’re using barbecue sauce as a glaze, be mindful of overcooking the meat as the sauce can burn quickly at high heat.