When one wants to impress friends with your cooking, try basting meat with a BBQ sauce marinade. There are so many variations to try that every piece of meat can have a different taste. It adds a new dimension to flavour and your guests will keep going back for more.
The ingredients most commonly used are water, sugar, vinegar, spices and herbs of different kinds. Dried fruit such as peach, apricots and apples are added for that fruity taste. Molasses and tomato paste as well as maize meal are all combined to give it that special something. Sulphur dioxide and sodium benzoate are used as preservatives.
These flavourings have a delicious taste when used on different types of meat. Not all cuts of meat can however be cooked the same way. Thin steak, pork chops and chicken legs need to be cooked in a different way as to say, a leg of pork, lamb or a full chicken. If one were to cook them all the same, the large cuts will still be raw in the middle but nice a crispy on the outside. Try cooking meat in the oven for a while before sending it outside. This helps with the retaining of the juices.
The exact origin of this mixture is unknown but it seems to originate from around the end of the 15th century when Christopher Columbus bought a bottle back from Hispaniola, which is a major Caribbean Island of Dominican Republic and Haiti. Variations then started occurring both in England and France over the next 200 hundred years. The first commercially produced product was made by a company in Atlanta and was first advertised for sale in January of 1909. The brand name Heintz then released it in 1940.
People often wonder where this style came from and how it originated. It was first found when Christopher Columbus returned with a bottle from his journey to Hispaniola, almost 200 years ago. The first bottle to be sold was in January of 1909. The brand name we are all familiar with "Heintz" then released it in the year 1940.
Different kinds of cuts do not necessarily mean that they can all be cooked in the same manner. Thin pieces of meat, chicken breasts, pork chops and thin steaks are not cooked in the same way as say a leg of pork or a full chicken. The thicker pieces will be nice and browned on the outside but raw on the inside. For the thicker pieces, cooking them in an oven for a short time before grilling will help to retain the juices and keep the middle nice and moist.
When making your own for chicken, try including, soy sauce, minced garlic cloves, vinegar cider and for the herbs, oregano and tarragon. Blend them all together and added to the chicken and leave in the fridge overnight, this will enhance the taste. Drain just before grilling and baste frequently. Adding root beer to the mix will add that extra zing to the taste.
Whichever way that one would prefer to season food, using BBQ sauce marinade will give it a great taste. There are many flavours to choose from, so why not go down to the nearest mall and look around. Try experimenting with your own ingredients you'd be awestruck with what you can come up with.
The ingredients most commonly used are water, sugar, vinegar, spices and herbs of different kinds. Dried fruit such as peach, apricots and apples are added for that fruity taste. Molasses and tomato paste as well as maize meal are all combined to give it that special something. Sulphur dioxide and sodium benzoate are used as preservatives.
These flavourings have a delicious taste when used on different types of meat. Not all cuts of meat can however be cooked the same way. Thin steak, pork chops and chicken legs need to be cooked in a different way as to say, a leg of pork, lamb or a full chicken. If one were to cook them all the same, the large cuts will still be raw in the middle but nice a crispy on the outside. Try cooking meat in the oven for a while before sending it outside. This helps with the retaining of the juices.
The exact origin of this mixture is unknown but it seems to originate from around the end of the 15th century when Christopher Columbus bought a bottle back from Hispaniola, which is a major Caribbean Island of Dominican Republic and Haiti. Variations then started occurring both in England and France over the next 200 hundred years. The first commercially produced product was made by a company in Atlanta and was first advertised for sale in January of 1909. The brand name Heintz then released it in 1940.
People often wonder where this style came from and how it originated. It was first found when Christopher Columbus returned with a bottle from his journey to Hispaniola, almost 200 years ago. The first bottle to be sold was in January of 1909. The brand name we are all familiar with "Heintz" then released it in the year 1940.
Different kinds of cuts do not necessarily mean that they can all be cooked in the same manner. Thin pieces of meat, chicken breasts, pork chops and thin steaks are not cooked in the same way as say a leg of pork or a full chicken. The thicker pieces will be nice and browned on the outside but raw on the inside. For the thicker pieces, cooking them in an oven for a short time before grilling will help to retain the juices and keep the middle nice and moist.
When making your own for chicken, try including, soy sauce, minced garlic cloves, vinegar cider and for the herbs, oregano and tarragon. Blend them all together and added to the chicken and leave in the fridge overnight, this will enhance the taste. Drain just before grilling and baste frequently. Adding root beer to the mix will add that extra zing to the taste.
Whichever way that one would prefer to season food, using BBQ sauce marinade will give it a great taste. There are many flavours to choose from, so why not go down to the nearest mall and look around. Try experimenting with your own ingredients you'd be awestruck with what you can come up with.
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