How to sauce your BBQ

When it comes to BBQ, sauce is a hot topic. When to sauce, how much to sauce, what meats to sauce... There is a lot going on. If you have wondered how to sauce your BBQ, this article will answer that question and others. Let’s get into it.

Sauce vs. marinade: What is the difference?

First off, BBQ sauce is not the same as marinade, so they can’t be used interchangeably. Think of marinades as a starter and sauce as a finisher. Marinades are great for tenderizing meat before cooking. They can also help lock in moisture so your meat doesn’t dry out when cooking. Sauces, particularly those that have sugar as a key ingredient, are best for finishing or glazing meats once they are mostly done or completely done cooking.

How much sauce should I use on my meat?

When it comes to BBQ competitions in particular, there are actually rules surrounding sauce. Depending on the sanctioning body. For example, the Kansas City Barbecue Society (KCBS) rules state that sauce is optional. However, if used, it must be applied directly to your meat, and it cannot pool or puddle in your turn-in box. You can even get points deducted from your score if the sauce isn’t used according to the rules in a sanctioned contest.

Beyond BBQ competition rules, the answer to that question should be however much you like. BBQ isn’t a science; it’s an art. And just like any art, it’s subjective — and you’re the one holding the sauce brush. So if you like a lot of sauce, slather it on there. If you like a little, just give your meat a light brush of it. If you want to adjust as you go, serve some on the side for dipping. There are no hard-and-fast rules (outside of sanctioned BBQ comps!) when it comes to how much you should sauce your meat.

When should I sauce my meat?

That said, one of the most important factors when it comes to saucing meat is timing. Like I said earlier, sauces, particularly some BBQ sauces, contain sugars which can burn when you’re cooking. So you want to wait until later in your cook to apply BBQ sauce, around 15 to 30 minutes before your meat is set to be finished, depending on what you’re cooking. Start with your seasonings and rubs, those can withstand the heat over the course of your cook, and save the sauce for the end, especially if you aren’t wrapping your meat up after you sauce it.

The answer to this question also depends on the sauce itself. If it doesn’t have a high sugar content, you can add it earlier in your cook and allow it to penetrate the protein as it cooks. This is also the case if you are cooking low and slow (a lower temperature for a longer period of time). This style of cooking is less likely to burn the sauce as you cook. If you are wrapping your protein, you can also sauce it earlier, as the wrap will protect the sauce from burning and allow it to absorb into the meat.

When you are saucing for a KCBS competition or other sanctioned competition, know the rules. Attention to detail is important in competition BBQ, and so is presentation. So think about the tools that can help you. Instead of pouring sauce directly out of the bottle, use an open container and a sauce brush. This way, you can guide the sauce exactly where you want it to go and make sure it doesn’t drip into the box.

How to use BBQ sauce

You can use BBQ sauce while you cook, but it doesn’t have to be cooked to eat it. So you can use it as a topping, a condiment or a dip. Traditional BBQ sauce, like our Loot N’ Booty Apple Cherry BBQ sauce, can be used in place of ketchup on a burger, on a BBQ-style pizza instead of classic red sauce or as a sauce for chicken wings instead of buffalo sauce.

We like to use our Loot N’ Booty Honey Gold BBQ sauce mixed with mayo for an aioli spread on sandwiches and to dip veggies and onion rings in. And our Loot N’ Booty Cherry Chipotle BBQ sauce is a great addition to homemade baked beans, chili in place of tomato sauce and even as a glaze for meatloaf. Versatility is key when you’re thinking about how to use BBQ sauce. It’s not just for BBQ! Especially our three flavors of Loot N’ Booty BBQ sauce because they all focus on balanced flavors that can enhance the taste of a variety of proteins and veggies, too.

Cooking and BBQ are all about experimentation and having fun. If you’re curious about how to use it, try it on things you already like and see how they complement each other. Some flavors naturally go hand in hand, but you might also create a new flavor combo that you love. Don’t be afraid to try something new. It’s just sauce.

Frequently Asked Questions (FAQs): How to sauce your BBQ

Q: Do you have to cook or heat BBQ sauce before you eat it?
A: No, BBQ sauce can be used to finish your meats at the end of cooking them, but they can also be used straight out of the bottle as a topping, condiment or a dip.

Q: When should I add BBQ sauce to meats when cooking? 
A: You don’t want to sauce meat too early, especially in long cooks for competition or otherwise, because it can burn. The final 15 to 30 minutes is a good general rule of thumb, but this will depend on the meat and the temperature at which you are cooking.

Q: What is the best BBQ sauce?
A: Well, we might be biased, but we think our Loot N’ Booty BBQ sauces are the best. But we’re not alone in this. They have placed well in various sauce competitions around the country. We want to know what you think. Try it and let us know!

Q: What is the best way to use BBQ sauce?
A: BBQ sauce is versatile, and there are a million flavors out there. Check out your local BBQ store to see what’s on the shelves and what sounds good to you. Then get creative on what to put it on. There is no BBQ sauce police (except in competition BBQ!)