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Workshop Lesson 08

Sauces, Glazes & Sticky Finishes

When to add BBQ sauce, honey, cheese, garlic butter and sticky glazes without burning them.

Lesson 08 workshop image for Sauces, Glazes & Sticky Finishes

The Working Rules

What You Need To Know

  • Sugar burns fast. BBQ sauce, honey, maple, sweet chilli and teriyaki should usually go on near the end.
  • Dry rub first. Glaze later. That gives flavour underneath and sticky colour on top.
  • For wings and ribs, cook until nearly done, then brush sauce on for the final 3–5 minutes.
  • For cheese, melt at slightly lower heat if the food underneath is already cooked. High heat can split cheese or turn it plastic-looking.
  • Garlic butter is best as a finish or short final cook. Long high heat turns garlic bitter. Nobody wants bitter garlic. Nobody decent anyway.
Pro Tip: Pro move: build flavour in layers — seasoning, cook, glaze, final blast, rest. That is how sticky food tastes cooked instead of burnt.
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Use This With

Put The Lesson To Work

Open the recipe archive, pick something that uses this technique, and test the rule properly. One fryer, one lesson, one better result. That is how the Crew levels up.

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