5 Basics We're All Cooking Wrong
Learn how to make everyday dishes, from French toast to popcorn, turn out so much better—with just a few tiny tweaks.
By Lynn Andriani
Grilled Chicken: Put the Sauce on Later
Burning the burgers or undercooking the steaks—these aren't the biggest mistakes competitive barbecue champ and
BBQ Pitmasters host Myron Mixon sees cooks make. The biggest is that they don't differentiate between sauces and marinades—and so they slather barbecue sauce on chicken way too early, which winds up burning (barbecue sauces almost always contain sugar, which chars quickly). Unlike a marinade, the sauce is a finisher, says Mixon, whose new book is
Everyday Barbecue. He suggests brushing it on in the last 15 minutes of cooking.
Next: 5 cooking myths you should ignore
Published 05/17/2013
