Barbecue Tips and Thoughts Recipe

From Dorothy McNett's Recipe Book.

| Browse by Category | Browse alphabetically | Cooking Club |

See Also: Beef Dishes · Grilling

Barbecue Tips and Thoughts

From Dorothy McNett's recipes at

Brushing oil ( grapeseed, peanut, or even a little sesame) or prepared mustard on the meat that you are going to barbecue helps your rub or seasoning stick.

Start basting your barbecue after it has cooked for half of its projected cooking time. You want to give the rub a chance to form a crust on the meat before you start applying a baste.

The key to a good sauce is the balance of its flavors. For every sour note, add a sweet one: for every hot flavor, add something mild.

Before slicing barbecued meat, let it rest for 10 to 20 minutes after taking it off the fire. It will be easier to slice, and the meat will be juicier. Simply tent your meat or wrap it in foil and then cover with a dishtowel.

Recipe created 2001-06-12.

Valid HTML 4.01 Transitional

© 1996-2013 Dorothy McNett. All Rights Reserved.