What do you add to barbecue sauce to make it stick to meat when broiling?

Answer 1

Question: How do I get BBQ sauce to stick to meat when Broiling?

Answer:

Having BBQ sauce stick to meat during Broiling isn't the problem, as most will stick to the meat. What happens, more often than not, is the sauce gets burnt...

To start:

There is a formula that needs to be understood and applied …. Cooking temps will determine the time needed, to cook the type and poundage of meat.

Different meats, different poundage, different temps ='s Different Times.

Very important formula I just gave...remember it.

If you're not sure of the formula specifications, Google them.... Meaning if you're not sure what poundage of pork rib is to be cooked at what temp for how long ...Google it. You can refer to the link below as I believe it to be accurate, but I urge you to do your own research.

Cooking Tip!!!

Cook your ribs using in-direct heat!!!!

I can't stress this enough!! Way too many people cook their ribs (Beef or Pork) over direct heat incorrectly. Don't, it's the quickest way to dry them out. Especially pork and chicken! Beef, has a little more leeway but not much. If you do, be aware that your cook times will be shorter and you will have to flip them more often.

Cooking the meat:

Cooking the meat depends on the type of meat. For pork ribs, times will be shorter; Beef ribs will be longer. Cooking chicken is kind of in between the two, but that's for another article.

So… real quick… How can you guesstimate when the meat is done?

The proper way, is to know the defined cooking temp… for what type and poundage of meat is cooked… and for what time.

To determine this, you need a few of things;

1. A thermometer to tell when it's done.

2. This web site, http://www.foodsafety.gov/keep/charts/mintemp.html

(Cooking temp for meats)

3. The cooking method. Direct or in direct;

4. Poundage of meats being cooked.

5. The formula given above.

Doing it this way in the beginning… does two things.

A) It will help you greatly in experienced estimates of when the meat is done. (For the back yard only, professional or consumer offered food must comply by law, to Federal and State guidelines.)

B) It will keep your guests from getting food poisoning. That is, providing the meat is good to begin with.

*Note: Be sure to insert the thermometer in a thick part of the meat without hitting any bon, or going through. Hitting bone or going through will give false readings.

When to use the sauce:

Cook the meat on the grill till it's about 90% done. Check the firmness of the meat by poking it with your tongs, feeling for the resistance...the firmer it is, the more done it is..

*Be careful though, because it's a fine line between done and dry.

When satisfied that it's almost done… feels kind of spongy but fairly firm when poked... lather it with BBQ sauce, using a BBQ mop or basting brush. The mop affords a thicker coating...

*The meat should not be cooked for more than 5 to 10 minutes when the sauce is added, depending on the temp and cooking method.

My personal method:

I usually indirectly cook my pork/beef ribs for about half hour at 500 degrees, and about 20 minutes into cooking I add the sauce…

Yes I know...a whole lot of people just gasped, 500 degrease!!! I know…… it seems high…but understand… Cooking the ribs this way affords the ribs being done fairly quickly, and we're not smoking them mind you... They will still be fairly soft if done right...but not fall off the bone kind. However, the taste when done right… is a taste and texture to be reckoned with.... I have had no complaints at all cooking them this way, and I been doing it for years…

So there it is… my first article.

Hope you found it useful. Please feel free to give me your feedback, as I am always willing to learn. I make no claim to be the end all be all.

My next article is going to be how to cook chicken…. Yummy!!!

Brother Ray.

*The views, opinions, and expressions offered by me in this article, are just that. I make no claim to state that any information in this article is absolute truth and I encourage the reader to do their own research. No liability is accepted on my part for any information given. Use at your own risk.