BBQ? REAL BBQ?

[Mike T]

ahhhh....so cook it when the meat is almost done then add the sauce while on the grill?

 

[FJRider]

ahhhh....so cook it when the meat is almost done then add the sauce while on the grill?

Always sauce the last few minutes. Most BBQ sauce is high in sugar, and once it burns, it will turn bitter. If you want to moisten the meat while cooking, a 50/50 mix of cider vinegar and Jack Daniel's in a squirt bottle is a good way to go.

I wouldn't slit or cut the chicken before cooking-I don't even use a fork to turn steaks-holes in the meat=holes for the juice to run out

The key to good, moist chicken is low & slow. If you try and cook chicken at the same temps you'd grill a steak (500-ish F), you'll dry out the meat and end up with a nasty, smoky grease fire. That soot is bitter, as well.

~jd

 

[Mike T]

ahaha thanks!

 

[humbug612]

Fuggit, I'm gonna fire it up n do some wings, HabaneroQ style.