Why should meat be partially cooked before applying barbecue sauce?

* Burning and sticking: Barbecue sauce is typically sugary and contains other ingredients that can easily burn and stick to the meat if applied too early. This can lead to a charred, sticky mess instead of a delicious, glazed finish.

* Flavor development: The sugar in barbecue sauce caramelizes at high temperatures, contributing a rich, smoky flavor. If applied too early, the sugar will caramelize prematurely, before the meat has a chance to develop its own flavor.

* Moisture loss: The high sugar content in barbecue sauce can actually draw moisture out of the meat, especially during the initial cooking stages. This can lead to a dry, tough product.

Instead, here's how to get the best results with barbecue sauce:

1. Cook the meat to almost the desired level of doneness. This ensures the meat is cooked through and ready for the final glaze.

2. Apply the barbecue sauce during the last 30 minutes of cooking. This gives the sauce time to caramelize and develop flavor without burning or sticking.

3. Baste frequently: For a nice, even glaze, brush the sauce on every 10-15 minutes.

By following these tips, you'll achieve a perfectly glazed, juicy, and flavorful barbecue feast!