Basting the meat while on the cooker.


 
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I am going to smoke some chicken this weekend as described in the "Let's Cook" section. I want to know when basting with apple juice, how much do I use. Just a couple of squirts, or do I want to coat the meat well and on all sides?
 
I like to give all meats a good spraying, coating the surface until I begin to see droplets running off the meat. Anything beyond that is wasted.

It's important to wait for your rub or seasonings to "set-up" on the meat surface before applying any sort of baste, otherwise you'll be washing the rub off the meat. Usually this means waiting to the halfway point in the cooking process before applying a baste. For chicken, that would be the two hour point.

Some folks like to add a bit of Jack Daniels to their apple juice...feel free to do so, if you like. There are lots of interesting baste and mop recipes to be found in BBQ recipes books...or you can just get creative and make up your own favorite!

Regards,
Chris
 
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