The Sauced Bar

• Use a heat-resistant basting brush to baste meat while it cooks on the grill
• Be sure to brush a sauce onto meat only during the last 10 minutes of grilling. If sauce is brushed on earlier, the sugar in the sauce may burn.
• To ensure safety, after brushing a sauce onto meat, boil the remaining sauce before serving it.

Marinades impart wonderful flavor and texture to grilled foods. They tenderize, too, by breaking down the meat fibers. To tenderize, a marinade must contain a high-acid ingredient such as vinegar or citrus juice. Other components, such as seasonings and oils, add texture and flavor.

• Always mix marinades in nonreactive or nonmetal bowls. Glass is best.
• Never marinate anything at room temperature. Place food in refrigerator to marinate.
• Turn food occasionally to ensure that marinade soaks in evenly.
• If marinade will be used later for basting, reserve some before it contacts any raw meat.
• If marinade will be used as a sauce, boil it thoroughly to destroy any harmful bacteria.
• Never save or reuse marinades.