Smoking Meat BBQ: An Easy Guide for Beginners by Scott Casterson

Author:Scott Casterson
Language: eng
Format: mobi
ISBN: 9781329913608
Published: 2016-02-20T22:00:00+00:00

24. Absorption

There are some liquids that are used as bonding agents that allow the meat to absorb the seasonings better. Some of the agents include butter, mustard or olive oil. The rubs applied to the meat along with these agents will allow it be thoroughly seasoned to give a better taste.

25. Sweet Caramelization

This is a process in which when the meat is smoked, the sugar in the sauce is broken down to produce a dark and sweet flavor. This is a great taste for BBQ and the sweet taste is a great compliment and provides a bold taste.

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