With grilling season officially in full swing, nothing adds more traditional comfort and flavor excitement to our foods than barbecue sauces! When it comes to brushing up on all the regional varieties from around the country, including our very own, before we head out to the grill and slather away, we ought to know how to handle them.
First, barbecue sauces are usually tomato based or have sugar, molasses or corn syrup.
Those kind should go on during the last part of our cooking because the natural sugars will caramelize, and burn and blacken easily.
An example? Take ribs. Whether we parboil or bake them, or cook 'em totally on the grill, to finish them off, we can slather on our tomato-based sauce, give it 5 to 6 more minutes on the grill and our food will be cooked to perfection, with no burning! That is how most of the restaurants do it.
And you know, there are no rules. We can mix and match flavors and turn up the heat by adding our favorite hot sauce. Some barbecue sauces even have a hot version, but is it ever fun to experiment and experience different types of sauces! In fact, if you'd like to whip up your very own homemade barbecue sauce, I've got some of my easy favorites that'll give you a smorgasbord of choices.
Just send a self-addressed, stamped envelope, marked "Barbecue Sauces," to me, Mr.
Food, right here at the station, or look for it online for being a barbecue sauce expert! And they won't be able to buy your very own in a store.
It's yours alone! And now that we're all fired up, let's head out to the grill for some "OOH IT'S SO GOOD!!®"
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