thecookery

Getting basic knowledge of BBQ terms and practices and techniques is key to finding the ones that work best for your situation and to know exactly what has to be done.

To start out with, basting is probably the most familiar of all of the range of barbecuing terms, a number of  simple brushing strokes with a seasoned liquid adding both flavor and moisture to your food. A brochette is also confusing for most beginners but it is  just French for a kabob, or more simply food cooked on a skewer. As for a glaze, it is simply a glossy, flavorful coating on food as it cooks as a product of regular basting.

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