Barbecue

Using barbecue sauces

Barbecue sauces contains a lot of sugar, which can burn when grilled directly. If you are unwilling to forego barbecuing your meat at high temperatures, then the meat should not be brushed with the barbecue sauce until it is nearly finished cooking. Allow the meat to rest for a few minutes in a place with less heat, so that the sauce can permeate the meat.

Alternatively, you can also try cooking the meat at a lower temperature for a longer time. When cooking at low temperatures, it is common to speak of “smoking” not barbecuing. This means that the meat is marinated well and cooked indirectly at 90-120°C on a barbecue with a lid (smoker, kettle grill). A smoky taste can be achieved by using slow-burning smoke pellets made of apple, mesquite or hickory wood. Sometimes lasting 20 hours, this cooking process can make even the toughest cuts of meat such as beef brisket soft as butter. For many people, probably the simplest use of barbecue sauces is of course to enjoy them on their own as a condiment with the barbecue feast.

Storing barbecue sauces

According to the expiry date printed on the bottle, unopened bottles can usually be kept for 1-2 years unrefrigerated. Barbecue sauces can be used for at least 6 months after opening if they are refrigerated. Filled into glass bottles whilst hot, our barbecue sauce do not need any preservatives and you can really taste the high quality. Squeezy plastic bottles usually either necessitate the use of preservatives or the shelf life is reduced enormously. Squeezy bottles are easier to use, but they can have a negative effect on product quality. What’s more, glass is completely flavour-neutral and preserves the wonderful flavours of our barbecue sauces.