Basting purportedly keeps meat more moist by cooling the surface and thus slowing down the rate at which the meat cooks. And the more gently the meat cooks, the juicier it remains. To use our sayonara BBQ basting sauce, you can choose between a mop or a brush, but it all comes down to the type of meat you are dealing with and the density of the sauce. For thicker sauces, a brush is perfect, especially when used on smaller cuts of meat.<\/p>\n
There are three primary methods of basting: thread basting, spray basting, and pin basting. Thread basting uses long temporary stitches (sometimes done by hand and sometimes done with a longarm). This is the most traditional form of basting, but it is probably the most rare today. Think seared scallops, pan-roasted pork chops, or fish. In this instance, you’re basting with an independent fat\u2014or, in other words, one that’s introduced to the pan, rather than rendered from the meat.<\/p>\n
Asian cultures have always barbecued meats. We devised and aged a fiendish cleaver concoction named Sayonara BBQ Basting Sauce to compliment that style of cooking. There is a natural sweetness combined with other seasonings providing quite a punch. This sauce can be applied before, during, and after cooking to bring up all the flavors. This sauce is HOT so the bashful need to be careful. Recommended use is on Beef, Pork. This sauce also compliments Poultry and wild game birds and has been used to inject turkeys for deep frying.<\/p>\n
A combination of flipping and basting\u2014that is, spooning hot sauce or fat over your meat\u2014will help cook it more gently, and more importantly, from both sides simultaneously, cutting down on its cooking time. Sayonara BBQ Basting sauce has been made using NO additives or preservatives.<\/p>\n
Apple Cider Vinegar, Beer, Chili Powder, Cayenne Pepper, Achiote Paste, Red Pepper Flakes, Black Pepper, Yellow Mustard, Sea Salt, Crushed Garlic, Oregano, & Cumin.<\/p>\n
*** Refrigeration Recommended After Opening ***<\/span><\/strong><\/p>\n “Life’s Good When You’re Cookin Wit’ Gus”<\/p>\n