Grill Maestro

Sugar-based sauces burn easily so apply them last in the end of cooking. Many a time I’ve made the mistake of putting a barbecue sauce on raw meat and then slapping it onto the grill only to find it charred moments later, meat still bloody raw. Let the meat cook and then slowly apply the sauce near the end so it can caramelize instead of burn.

Most barbecue sauces have sugar, or a sugar derivative, so keep this tip in mind and the sauce in the jar until its ready.

Photo by Epochend.