mikehende wrote:
> I usually grill small pieces Beef and pork steaks, some chicken, burgers
> and Hot Dogs. I simply put a light coating of the BBQ sauce right from the
> start, wait a little, turn it over, baste again and keep repeating this
> until it is cooked.
> Am I doing this correctly? Am I basting too much and too often? Sould I
> wait until a certain time before basting? Should I stop basting at a
> certain time?
> How do you pros do the basting? Thanks
>
The other day, I heard a TV chef say "never baset raw meat", but he
didn't say why. He basted after the first turn.

A sweet sauce would burn at grill temp - maybe that's why.

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Regards

Louis Cohen

"Yes, yes, I will desalinate you, you grande morue!"

Émile Zola, Assommoir 1877