Many individuals agree that the sauce on barbecued meat is like the icing on a cake. Gourmet barbecue sauces, rubs and marinades are commonly served on (or on the side of) the finished dish. Barbecue sauces are used to add flavor and sweeten the meat for a better tasting meal. The types of barbecue sauces available throughout the world are endless. Barbecue sauces, rubs and marinades are the three basic methods of seasoning and each brings its own unique element into the barbecuing experience.

Barbecue Sauces

Many individuals and families swear by barbecue sauce and some find it impossible to prepare meat without it. Popular types of BBQ sauce depend highly on the region, since many different areas have an opinion all their own. Barbecue sauces can are usually based with vinegar, pepper, tomato or mustard and can offer either a sweet or spicy taste to the dish. Some barbecue sauces also use alcohol such as bourbon or zinfandel to add flavor. Most BBQ sauces use a sweetener such as white sugar, brown sugar, molasses or maple syrup to add sweetness to the dish. Sugar burns easily and as a result, it is best to add the barbecue sauces during the last stage of grilling.

Barbecue Rubs

Barbecue rubs are available in two forms, wet and dry. A dry rub is often a combination of dry spices and herbs which are spread over the meat and rubbed into the surface. Wet rubs are simply dry rubs with a liquid (usually oil) which binds them together. When cooking for longer periods of time, wet rubs provide moisture to the meat so the meat does not become burnt or tough. Wet rubs are usually used on dishes such as fish or poultry since they do not have as much taste, whereas dry rubs are better suited for steak and pork. Most rubs contain paprika, black pepper, ground chili and garlic powder.

Marinades

Marinades are seasonings which contain acidic ingredients such as vinegar, wine and citrus juice and are used to tenderize the meat. Marinades can be a combination of herbs, spices and vegetables and are used to add flavor to the dish. When you soak the meat into the marinade, the meat absorbs the ingredients and the result is a more flavorful and tender dish. The meat must soak in the marinade for a good part of the day or even overnight to ensure it has enough time to absorb its maximum capacity. Make sure you read the directions prior to marinating because some foods (like shrimp and fish) can become mushy and soggy if they are left in too long.

Regardless of which form of seasoning you choose, rubs, sauces and marinades add flavor and tenderness to all forms of meat. So give your BBQ a gourmet kick and add a gourmet BBQ sauce, rub or marinade to your next barbecue.

Gene Grohan is a contributing writer for various food related sites including Barbecues and Grills - a site offering information about choosing barbecue grills and great BBQ recipes - and Gourmet Foods 101 - a site offering information about and gourmet foods, meats and wines including things like gourmet shrimp.

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BBQ smoke is one of the easiest ways to add a nice touch of flavor to a grilled dish. You’ll be amazed at how many different flavors there are! Knowing which smoke is the best match for different BBQ flavors can be a challenge though. Here’s a handy guide to help.

There are dozens of different types of wood to use over a BBQ. Each has their own
flavor, and some are milder while others are pretty strong. Just like wine, there are
some guidelines about which type to use with different meats.

Mesquite:

Mesquite is one of the most commonly used wood for BBQ smoking. It has a strong
flavor and can be used with all types of meats. One word of warning - make sure to
use mesquite that has been well cured. Green mesquite burns sap which tastes
awful.

Hickory:

Hickory is another of the classic BBQ flavors and many sauces are advertised with
this included. Hickory is a strong flavor and works well with all types of meat,
although it does tend to taste better on red meat.

Black Walnut:

This is a less common BBQ flavor. Most fruit and nut woods are mild, but this one
also has a strong flavor. It tastes best with grilled beef or pork recipes.

Apple:

Apple is the other fruitwood that has a very strong flavor. It’s great when used on
the BBQ with anything except seafood.

Pecan and Oak:

These nut trees both produce wood that has a nice mild flavor when used on the
BBQ. Their flavor complements all types of recipes, including seafood.

Cherry And Sassafras:

These are both milder flavors. If you plan to BBQ any beef, chicken, or pork, you
might consider either one of these flavors. Sassafras tends to be more difficult to
find, but is a nice unusual flavor.

Orange and Mulberry:

These two fruitwoods are also mild, but both of these work very well with seafood
on the BBQ. You can also use them for chicken or pork, but they are not strong
enough to flavor beef.

Sugar Maple:

This wood has a sweet smoke, of course, and a mild flavor. It’s a favorite among
those who enjoy pork or chicken on the BBQ.

Alder or Cedar:

These two woods have mild flavors and are perfect for seafood. Native Americans
from the Pacific Northwest have been using them for centuries to cook their catch,
and it’s easy to taste why.

Using smoke to flavor a BBQ dish is really easy, but knowing which to use can be a
challenge. If you really want to experiment, buy a variety pack and see which you
like best.

For more information on how to grill with specialty wood, visit:

==} http://www.BBQRecipeSecrets.com/specialtywood.html

If you love to BBQ, discover Barbeque Bob’s recipe secrets and find his useful, practical
and helpful BBQ tips at:
http://www.bbqrecipesecrets.com/index.html

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Who doesn’t love grilled flank steak? And with Labor Day just around the corner, this is a perfect recipe to serve to all your friends and family. It’s easy to prepare and easy to BBQ. Everyone will love it!

What you’ll need:
- 1 pound steak (flank)
- 1/2 cup basil leaves (chopped)
- 1/4 cup Dijon mustard
- 3 tablespoons Worcestershire sauce
- 1/4 cup olive oil

All you need to do for this simple recipe is place the steak in a sealable plastic bag or a non-metallic container.

Next, combine the remaining ingredients in a food processor or blender and pour over the steak. You’ll need to marinate it for 1 to 4 hours.

Finally, grill the steak over high heat for 4 minutes on each side for medium rare. Let it cool for 5 minutes before cutting in thin diagonal slices.

A great appetizer to serve with this is Curry Dip and raw veggies. See the recipe for the dip below.

Curry Dip can be used for so many different things. You can use it with cooked vegetables, or as a dipping sauces for Meat Fondue.

However you want to use it, you’ll like this particular recipe. This is a good one to use at your next party or gathering.

What you’ll need:
- 1 8-ounce container reduced-fat sour cream
- 1/3 cup low-fat mayonnaise
- 1 teaspoon curry powder
- 1 teaspoon turmeric powder
- 2 tablespoons mango chutney

This simple recipe requires only one thing to do! Combine all the ingredients in a bowl and keep chilled until ready to serve. That’s it! How easy is that?

If you use this as a dip, you can blanched fresh broccoli, cauliflower and carrots and use as dippers. Another idea is to use whatever dip you have left over and toss with chilled cooked red potatoes for a great salad.

OR…
Try it as a spread you would use with Grilled Flank Steak. An excellent idea for Labor Day (or any other kind of BBQ or picnic.)

This recipe serves 3-4 people.

For more great recipes like this one, visit our Labor Day Recipes page on the Easy Appetizer Recipes website (link for it is found in the author bio box).

Important: Please feel free to republish this article on your website or in your newsletter. However, you are not allowed to modify any part of its content and all links should be kept active.

Sara Gray is an avid lover of appetizers and has created a great website called Easy Appetizer Recipes where you can find delicious ideas for all kinds of hot and cold appetizers, raclette grilling, tapas small plates, snacks, chips and dip ideas, and appetizer soups.

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