How to Get BBQ Sauce to Stick to Chicken?


Share on facebook
Share on twitter
Share on pinterest
Share on whatsapp
how to get BBQ sauce to stick to chicken

You must be wondering how to get BBQ sauce to stick to chicken. A longstanding mouthwatering layer of BBQ glazed perfectly across a chunky cut of meat. A scene out of every grilling junkie dream. But things don’t always turn out how we imagine them.

Especially when it comes to BBQ, sometimes that chicken or those baby back ribs don’t turn out as we hoped. Well, you can get a much better result when you know a couple of tricks of the trade.

Let’s talk about sauces and rubs then cover the techniques used by competition BBQ masters themselves.

If you want to know how to get BBQ sauce to stick to chicken, here is the best answer.

The best method for getting BBQ sauce to stick on meats. Is to apply the sauce after the meat has been mostly cooked. This ensures the surface is going to be done releasing moisture and has enough texture for the sauce to hold onto. Add the BBQ sauce before the last 10 – 20 minutes of cooking.

Now that you understand where to start. Let’s go on and cover what else you can do to achieve the finest coating of BBQ sauce and rub.

How to Get BBQ Sauce to Stick to Chicken?

how to get BBQ sauce to stick to chicken

So if you have trouble finding your barbecue sauce stick to your meat. The first thing you should do is diagnose the problem.
Fortunately, there are only a few reasons why this problem has occurred. It is usually a preparation phase that needs to be adjusted.

But you may find that the sauce you use does not work very well in lubrication or smoking.
The third is that you may want to consider making a barbecue glaze.

Now let’s go into more detail about every possible reason why a barbecue doesn’t stick.

Start With a Dry Meat

This is not always the solution but having a piece of dry meat allows the sauce or grease to stick to the surface better.
BBQ rubs or sauces do not stick well when in water. Raw meat is naturally wet but also sweaty as it warms.
Another possible problem is that the liquid does not allow the sauce to absorb enough.

Competition Grill Masters often wash meat before smoking. The brine solution is usually just salt and water but you can add sugar as well.

You can wash the meat for up to 2 hours. After that, you do not need to wash the brine, but you should use a paper towel and dry the meat.

Cook The Meat Before Applying Sauce

how to get BBQ sauce to stick to chicken

This way is better to know how to get BBQ sauce to stick to chicken. Cooking meat, especially chicken before adding BBQ sauce can make a big difference. The meat does not need to be completely cooked.
It is enough that there is some texture on the outside.
After that, you can add a barbecue sauce. Do this in the last 10 to 20 minutes of cooking or less.

Keep in mind that the temperature affects the BBQ sauce. Anything above 260 ° Fahrenheit and puts you at risk for heating the sauce.

See the charcoal heating guide to learn more.

How to get BBQ sauce to stick to chicken by using Mop?

I would recommend dipping the meat in a sauce or stirring or marbling. Either way, you should burn the sauce first. You do not want to be frustrated if you cannot get the right pitch so invest in a good capo.

A very clean tool used by masters of competitive pits is sauce mop, also called basting mop. Flying crowds are even more practical because they carry more sauce, so you can get the job done faster.

Another reason why you should get the meat cooked too much. If that is the case with chicken in particular you will be answering it often. When there is a sauce that has already been used and you always hold it. The extra sauce is removed regularly.

Apply The Sauce in Layers


One of the best tricks I think the BBQ pitmasters competition uses is to create layers of flavor. This method is effective and effective in keeping the sauce sticky to the meat.

So what you need to do is install the BBQ sauce from time to time. Start by using the first layer of sauce on the other side of the meat.
Then allow the sauce to cook for about 3 to 5 minutes. Flip the meat and apply the sauce on the other side. The cookie may last for 3 to 5 minutes.
Repeat this process as needed until you are happy with the appearance. I think one or two layers are enough.

And the key here is to create the layers of the given sauce. Without over-handling the meat and removing the excess sauce.

Try a Different BBQ Sauce

Sometimes the problem may lie in the barbecue sauce you used. There are many types of products and styles of BBQ sauce.

High-speed sauces may not stick and depend on the ingredients.
Check your sauce label, sugar caramelize well and stick very well. Look for a sauce with brown sugar, honey, or molasses.

Alternatively, you can add other ingredients that make the sauce glaze. And you can make a different glaze from scratch.

how to get BBQ sauce to stick to chicken?

Now you know how to get BBQ sauce to stick to chicken. The glaze is usually a very wide sauce that does not use a lot of ingredients. It doesn’t really need to be cooked you can apply it before serving, but if you have trouble keeping the sauce in the meat. Consider adding a layer of glaze.
What separates the glaze from the sauce is the use of cars or jellies. Glazes can also be added to raw meat as well. There is no specific rule, but in this case, you know that the glazes are strong and sticky.

The glaze can therefore be used for flavor or topping. Holding a BBQ Sauce or making the meat on the outside more delicious.

Use a combination of Rub and BBQ sauce

Instead of simply frying the chicken or your ribs at once, expect the sauce to stick. You really want to build layers.
Season your meat with a fork first and then add extra layers of sauce between cooking times. Many BBQ recipes follow this recipe as you will learn.

Not all recipes use BBQ sauce, dried rubs are often used to taste as well as smoked or grilled meat.
But if you combine the two, then add the sauce to the end. The sauce is most likely to stick completely.

Here’s How the Competitive Cookers Do BBQ?


The BBQ pitmasters competition spends a lot of time completing what they enjoy. They don’t just make meat and cook it directly.
Instead, there is a lot of original frying, cooking, wrapping, cooking a lot, adding more grease, greasing, and sprouting.
They will usually start with the best cut they can find. After that they will cut it, perhaps removing excess oil or membranes and ribs (which you should do).

With paint, they will freely apply the ointment or grease on each side. After that, they will throw it at the smoker for up to an hour or more.
After that, they will remove the material and put it in a wrapper or foil. At this point, they can add a lot of butter. Extra spice or glaze and cook that just for a long time.

During this time they can remove the meat with a fragrant liquid. This gives it a taste but also keeps me moist.
During the whole process, a frying layer is formed and this is what they call the bark. To get its name from the bark of a tree. A thick outer layer covers the flesh around or on each side.

Testing Your Sauce and Rub Coating

You should continuously check the rub or sauce. Well, you do not have to be overly concerned about it, but at some point rub your finger over the flesh.

What you need is how easy the rub or sauce comes from. The goal is not to have the sauce easily removed.
Now you know the few techniques used to make the competition a suitable BBQ, I hope you enjoy it!

It should be clear now how to get BBQ sauce to stick to chicken by using different methods.

Check out our FOOD Category by clicking here…