Barbecue sauces and glazes

Ah, summertime, the best time of the year for eating. There is nothing like the taste of anything cooked outside on the grill; which raises the age-old debate: Is there a difference between grilling and barbecue? This can easily result in a split decision with half of the crowd on one side of the fire and the other half on the opposite side. Even the best of friends can refuse to crack beer tabs together over this matter.

There is nothing like the taste
of anything cooked outside
on the grill.

The correct answer is that it matters where you are from, especially if you are from a place such as Texas or the South, where they take barbecuing seriously. According to Southern Living magazine, barbecuing is a long, slow process where the meat is cooked for a long time until tender, whereas grilling is fast; your hot dog or burger is done in a short time.

According to Merriam-Webster dictionary, barbecue can be food cooked over direct or indirect heat for either a long or a short period of time and can also signify the name of a social gathering outside in which barbecued food is eaten. Okay, but what about those of us who call grilling hot dogs and hamburgers outside with a bunch of friends a barbecue?

In any case, no barbecue is complete without a sauce or glaze added to the meat. There are a million types of varying sauces but usually we find one thing we like and stick to it. Barbecue sauce is probably the most common and even for the people with strict convictions of what makes up a barbecue, this type of sauce is allowed. It probably has a lot to do with the smoky flavor it adds to the meat. Almost every company that makes condiments, such as Heinz, Hunts and Kraft, also makes a barbecue sauce. I have to say, out of all the store-bought sauces, Bull’s-Eye is by far my favorite. One of the ingredients in barbecue sauce is vinegar and many of the sauces have too much vinegar for my taste. This seems to be especially true in some of the so-called gourmet sauces.

Another of the more popular sauces to put on grilled meat is teriyaki. Again there are a ton of different ones to choose. A lot of people like to use a salad dressing, usually a type of herb vinaigrette, as a glaze. Again, no matter what sauce you like to use, it does seem like we always gravitate toward that same sauce every time. There is nothing wrong with always going with what you know and like but there are ways to easily take that sauce and use it as a base, adding a few other ingredients to change it just a little or considerably. Usually, you can look through the refrigerator or the cupboards to find some great additions to give your sauce a different twist for a change.

One of the items I always have in my freezer is frozen juice concentrate. It is really amazing how many things these concentrates can be used in besides in drinks. I use them in dressings and marinades. My favorite juice concentrate is mango or orange mango, whichever one I can find.

Whether you call it grilling or barbecue, try varying your sauce a little and enjoy the change.

Barbecue sauce and glaze

1½ C barbecue sauce
4 to 6 ounces frozen juice concentrate (orange mango)
2 T soy sauce
2 T sherry
1 T Worcestershire sauce
1 T Dijon mustard
1 to 2 t chili paste
2 cloves garlic, minced
½ t dried basil
Salt and pepper to taste

Mix all the ingredients together. Grill your chicken for 5 minutes or so over a medium-hot flame and flip it over. Cook 5 more minutes. This will start the cooking and crisp the skin a little.

Coat with some of the sauce, flip it over and cook 5 minutes. Sauce the second side, flip and cook 5 minutes. Keep up this procedure until the chicken is done. Use the lid while cooking to keep the flair-ups from charring the skin.