484 basting recipes

Baked Cornish game hens rubbed with butter and basted every 10 minutes with lemon, garlic, and rosemary. Just 5 ingredients for an elegant, golden roasted dinner.

Quick chicken stir-fry with tomato wedges, fresh ginger, garlic, and teriyaki glaze. Marinated chicken goes from wok to table in minutes.

Lone Star ribs slow-smoked low and slow with a salt-pepper-paprika rub, then basted with a homemade ketchup-and-Worcestershire BBQ sauce. Texas-style ribs that fall clean off the bone.

Six-hour smoked pork ribs basted with tangy barbecue sauce, vinegar, and sparkling water for tender meat with caramelized edges.

Roast turkey with Grand Marnier apricot stuffing featuring pork sausage, slivered almonds, orange juice baste and herb stuffing mix. Elegant holiday centerpiece with bright citrus notes.

Baked Parmesan chicken strips coated in a homemade bread crumb, parsley, and Parmigiano-Reggiano crust. Buttery, golden chicken basted in pan drippings until tender.

Grilled teriyaki salmon steaks marinated in teriyaki sauce with garlic, peanut oil, and parsley, basted on the grill until flaky. Served hot or cold.

Jeff's favorite barbecue brisket is low-and-slow smoked over charcoal and wood, basted often to stay juicy, then served with warm barbecue sauce. A pitmaster's guide to tender, smoky beef brisket.

Beer marinade for beef with cayenne, horseradish, lemon juice, and olive oil. A Cajun-spiced marinade that doubles as a basting sauce while grilling.

Homemade beer barbecue sauce with brown sugar, two kinds of mustard, Worcestershire, and steak sauce simmered thick. A bold, sweet-tangy basting sauce for grilling.

Three-ingredient cranberry maple glazed ham basted until sticky and caramelized. A no-fuss holiday centerpiece with sweet-tart flavor that feeds a crowd.

Grilled shark steaks with a soy-orange-ketchup marinade, basted on the grill until the meat flakes. Swordfish or salmon steaks work as substitutes.

Grilled pork tenderloin basted in a Hawaiian-style sauce with brown and yellow mustard, horseradish, honey, brown sugar, and grilled pineapple rings on the side.

Justin's Barbecue Sauce: a Cajun-style finishing sauce with red wine, ketchup, hot sauce, garlic, and aromatic vegetables. Two-hour simmer for depth, served over barbecue not basted.

Honey curry chicken wings: oven-baked, basted in a butter-honey-mustard-curry glaze that turns sticky and lacquered. A party platter staple with retro charm and serious flavor.

Grilled swordfish steaks basted with a homemade barbecue sauce of ketchup, lemon juice, Worcestershire, and hot sauce. Marinated an hour then grilled over coals.