Brushing oil (olive, grapeseed, peanut, or even a little sesame) or
prepared mustard on the meat that you are going to barbecue helps your
rub or seasoning stick.
Start basting your barbecue after it has cooked for half of its
projected cooking time. You want to give the rub a chance to form a
crust on the meat before you start applying a baste.
The key to a good sauce is the balance of its flavors. For every sour
note, add a sweet one: for every hot flavor, add something mild.
Before slicing barbecued meat, let it rest for 20 to 30 minutes after
taking it off the fire. It will be easier to slice, and the meat will be
juicier. Simply tent your meat or wrap it in foil and then cover with a
dishtowel.
