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F. Glazes and Sauces
Appears in
By Andrew Schloss and David Joachim
Published 2007
Glazes are sweet, and because of that they burn easily. Brush them onto grilling foods to add a caramelized sheen, but don’t expect the flavor of a glaze to penetrate past the surface. A glaze is most effective as a flavorful and textural counterpoint when used in conjunction with a brine or marinade.
Sauces, salsas, chutneys, and other accompaniments are best used as table condiments with grilled meats. When paired with the right marinade or rub, they can make a grilled meal sing. But if you want to cook with sauces, use them like a glaze—only during the last few minutes of cooking—and then serve more for dipping at the table. There are hundreds of bottled barbecue sauces on the market and many are produced regionally, following the style of their region. For more information on regional styles of barbecue sauce.