I will not apply a sauce till it is time, but I want it to also be able to set on the cook, I do not want it to be wet when taken off, but do not want it to be burned either.
The thing is we have several types of sauces we use, marinades, mops and sauce. each has its time and purpose, a sauce such as we are talking about here is to add a outer taste but not penetrate to far into the meat, that good BBQ flavor of well cooked meat is the entire purpose of the cook, we need to make sure the sauce is balanced into that.
Topic: I'm in new territory and need help... (Read 1731 times)