Barbecue over a solid bed of medium-hot coals or a medium-hot gas grill; baste
frequently with remaining sauce.
from time to time and add extra water as necessary to keep moist because this will form the base of the gravy.
Spicy and sweet, this red sauce makes a good glaze for beef, chicken, and pork (it's especially good on pork baby back ribs); 1 cup sauce makes enough to baste
about 3 pounds meat.
On the suggestion of Whole Foods manager Kim Chan, a native Southerner, I chose Zatarain's Cajun Seasoning, both in the baste
and to rub on the turkey.
All recipes incorporate the new Budweiser Sauces, which include a Baste
, Wing, Barbecue and Beechwood Barbecue flavors and were created with grilling in mind.
occasionally and remove the cover half an hour before the end of cooking period to brown the skin.
Cover with foil and roast for half the appointed time then uncover and baste
with the juices.
Starting with upper body parts, overlap the arms along AB by 3/4 inch (see step 2), then pin, baste
, and machine-stitch 1/2 inch in from edge.
Keep your culinary creations safe by bringing marinades to a boil before reusing them to baste
cooked meats," says Newgent.
Definitely a time-saver, use the glaze to baste
vegetables, fish, meats or poultry on the grill or to drizzle atop already cooked meat, poultry or fish or gussy up plates.
Place the joint in a roasting tin and baste
with the oil.
Pin each antenna to a top upper section as pictured, then baste
Rubs, marinades, bastes
, mop sauces and barbecue sauces boost flavor, and there are three ways to do it - prior (rub, marinade), during (mop, baste
or butter) or after grilling (barbecue sauce, salsa, chutney, etc.
This is essentially a basting sauce used to baste
the meat in the last few minutes of cooking or alternatively as an accompanying sauce.
, then machine-stitch borders, turning at corners; remove pins.