The Ancient Art Of Basting

So, what is basting and what does it do?

If you read early American and English cook books from the 16th century, you will find that meat being roasted was normally basted with fat and other liquids. This was not the

LINK: According To Smoky

invention of a “foodie” magazine editor. It had a real purpose based on experience. When meat is exposed to heat, the surface tends to dry out. Those of you who have read the chapter on Heat in “The Great American Barbecue & Grilling Manual” or read the article in According to Smoky on the web site, know that heat is conducted from the exterior to the interior of meat or veggies by conduction. Conduction means the transfer of heat from molecule to molecule. Molten fat or water conducts heat infinitely better than dry tissue. Therefore, a moist exterior and the immediate interior conduct heat to the center much better than a dried exterior “skin.”

The newcomers, introduced to barbecuing as “Smoking” have usually mostly been exposed only to rub amd have never savored the succulence of good meat basted during the cooking. When barbecuing, basting gives a much superior exterior than when omitted. Trust me. No. Try it. Not only will the exterior not have that hard rind, but the interior will retain more moisture and therefore be more tender and succulent.

Rubs can impart flavor, but most contain an excess of salt. It is common knowledge that when salt hits meat, it begins to draw water. Water equals moisture and moisture means succulence. Ample salt is the way you make jerky and is the agent used to draw the moisture out of hams for curing. By severely reducing the moisture, you make it harder for bacteria to survive, thereby “curing’ the meat.

Pork Baste Mop Recipe

Marinades, are sort of the other side of the coin. While they are proposed as tenderizers, most are grossly ineffective for that purpose. They can, however, totally overwhelm the taste of the meat to which they are exposed. To marinate a steak should, in civilized society, be considered at least a misdemeanor and bordering on a felony. A steak is a fine piece of meat that should be enjoyed for its inherent attributes of taste and texture. Marinating a roast, except in exceptional circumstances, has only the effect of making the meat taste somewhere between real meat and minced meat pie.

A proper basting sauce, also called a “mop” by those recently exposed to the concept, supplies oil, water and seasoning to the surface while the food is cooking. It seasons as well as keeps the surface moist and thereby allowing more efficient conduction of heat. A good beginning is:

• 1/3 oil
• 1/3 water
• 1/3 vinegar/lemon juice/apple juice ... along with the traditional
• garlic
• onion, etc

For chicken, Kraft Zesty Italian Dressing is an excellent start. You can wing it from there.

Keep the basting sauce warm. When you open the grill, get the job done effectively and close it quickly. You will lose some heat but gain immeasurably in flavor and expertise.

Finishing sauces, added at the end will be covered next along with diatribes against “glazes.”

Have fun,

Smoky
GURU @ Barbecue'n On The Internet
Author and Lecturer
Author of Great American Barbecue & Grilling Manual

Paul Kirk, The Baron of Barbecue has a great new book on the market. It is called Paul Kirk's Championship Barbecue - BBQ your way to greatness with 575 Lip-Smackin' Recipes. Paul has won more than 400 barbecue awards, including seven world championships, including the largest, The American Royal in Kansas City. Here is one of his favorite recipes for basting...

Honey, were's the garlic? Its right here in this lemony marinade that's wonderful with grilled duck breast, chicken, and pork tenderloin. (Makes 3 generous cups)

• 1 Cup fresh lemon juice (about 8 lemons)
• 1 Cup canola oil
• 1/2 Cup clover honey
• 1/3 Cup soy sauce
• 1/4 Cup sherry
• 2 Tbs minced garlic
• 1 tsp kosher salt