Many people agree that the sauce for meat with a barbecue is similar to the icing on the cake. Gourmet barbecue sauces, scars and marinades are usually served on (or on the side) the finished dish. Barbecue sauces are used to add flavor and sweeten the meat for better tasting. The types of barbecue sauces available in the world are endless. Barbecue, rub and marinade sauces are the three main methods of seasoning, each of which introduces a unique element to the barbecue.
Barbecue sauces
Many people and families swear by barbecue sauce, and some cannot cook meat without it. Popular types of barbecue sauce largely depend on the region, as many different areas have their own opinion. Barbecue sauces are usually based on vinegar, pepper, tomato or mustard and can offer a sweet or spicy flavor to the dish. Some barbecue sauces also use alcohol, such as bourbon or zinfandel, to add flavor. Most barbecue sauces use a sweetener such as white sugar, brown sugar, molasses, or maple syrup to add sweetness to the dish. Sugar burns easily and, as a result, it is best to add barbecue sauces in the final stage of the grill.
Barbecue Rub
Barbecue handles are available in two forms: wet and dry. Dry rub is often a mixture of dry spices and herbs that are scattered over meat and rubbed into the surface. Wet scars are simply dry rubbing with a liquid (usually oil) that binds them together. When cooking for longer periods of time, wet scars provide moisture to the meat, so the meat does not burn or does not become tough. Wet scars are commonly used on dishes such as fish or poultry, as they do not have the same taste, whereas dry scars are better suited for steak and pork. Most thirds contain paprika, black pepper, chilli powder and garlic powder.
Marinades
Marinades are condiments that contain acidic ingredients such as vinegar, wine, and citrus juice, and are used to soften meat. Marinade can be a combination of herbs, spices and vegetables and is used to add flavor to a dish. When you soak the meat in the marinade, the meat absorbs the ingredients, and the result is a neater and tender dish. Meat should be absorbed into the marinade for a good part of the day or even overnight to allow sufficient time to absorb its maximum capacity. Make sure you read the directions before pickling, because some foods (such as shrimp and fish) may become soft and moist if they stay too long.
No matter what form of condiment you choose, friction, sauces and pickles add flavor and tenderness to all forms of meat. So give your gourmet barbecue and add exquisite barbecue sauce, rub or marinade to your next barbecue.
