BBQ Sauce & Basting Sauce!

With this wonderful weather upon us and the whole of Ireland pulling out their BBQs to take advantage of the sunny afternoons, I thought that I’d give you a tip that will help turn your Barbecue into something really special!

The first thing to note is that you should not coat your meat (any type) with your Barbecue sauce until it is almost finished cooking. The reason for this is that the sugars and tomatoes in the BBQ sauce will caramelise and burn on the outside of the meat before it is actually cooked on the inside!
Instead you use a Basting Sauce while it is cooking to keep it moist and add flavour. Use a 1” paintbrush to coat the basting sauce over the meat as it is cooking. When it is cooked, brush the BBQ Sauce over the meat to glaze and finish the flavouring.
My Basting Sauce Recipe:
500ml apple juice
100ml olive oil
50ml malt vinegar
Juice of 1 lemon
1 Chicken stock cube
4 cloves garlic, finely chopped
1 tspn thyme
1 tspn rosemary
½ tspn paprika
½ tspn black pepper
½ tspn salt
Put everything in a pot and bring to the boil. Turn off the heat and let it cool completely before using it to moisten your meats as they cook.
My BBQ Sauce Recipe:
1 medium onion finely
5 cloves garlic
1 red chilli (deseeded)
1 small red pepper
300ml water
50g brown sugar
4 tbls honey
50ml soy sauce
50ml olive oil
300ml tomato ketchup
100ml brown sauce
1 tbls English mustard
1 tbls Worchester sauce
juice and zest of 1 lemon
1 tspn Tabasco sauce
½ tspn black pepper
Chop the vegetables finely or blitz them in a food processor. Put them into a large pot and add all the other ingredients. Bring it all to the boil. Turn down the heat and simmer the sauce for 30 minutes. You can use this BBQ sauce straight away or, if you have the time, put it in the fridge overnight to help the flavours develop.
Simply brush the sauce over your meat, when it is cooked to your liking and let it add that tasty, shiny, crispy glaze that will have your guests licking their fingers with delight!
Both sauces can be used for beef, chicken, ribs, lamb, Kebabs, burgers, sausages – everything really except fish! And both sauces can be made in advance and kept in the fridge for up to a week.

About - Zack Gallagher

Chef. Zack Gallagher. @IrishFoodGuide on Twitter. News about Food, Food Producers, Chefs and Irish Food Tourism, in Ireland. Food and Food Tourism Marketing at @IrishFoodTour. Irish Food Blogger and Journalist. Food Ambassador at @Failte_Ireland. Judge @BlasNahEireann Irish Food Awards #WildAtlanticWay
This entry was posted in barbeque sauce, Basting sauce, BBQ, BBQ sauce, Bookmark the permalink.

2 Responses to BBQ Sauce & Basting Sauce!

  1. Robins BBQ says:

    I agree i also prefer not to cover the food with sauce until it is completely cooked in BBQ.Thanks for sharing such a nice recipe.

  2. If your cooking with good meat, fresh spices and herbs then sauce is a dip in my book, but your sauce recipe was killer on my burger last night. Need to pass this recipe around to my buddies. Thanks for the hook up.

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