218 basting recipes

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

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.

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

Lemon sage red snapper bakes mild fillets with butter, scallions, and crumbled sage in chicken broth, basted with pan juices for a delicate herb-and-citrus finish in 12 minutes.

Roasted pheasant halves basted in a mandarin orange and lemon glaze thickened with cornstarch. A citrus-glazed game bird roasted in three stages for crispy, lacquered skin.

Spit-roasted beef rib roast marinated in bourbon, dry mustard, and vinegar, then grilled over hot coals and basted with the heated marinade sauce.

Scampi-style chicken thighs: boneless skinless thighs marinated in lemon juice and broiled fast with a garlic-parsley-white wine baste. Light, bright, weeknight chicken in under 30 minutes.

BBQ Flank Steak marinated in a brown sugar, soy sauce, dry mustard, lemon juice, garlic, and olive oil baste, then grilled 3-5 minutes per side. Bold, caramelized crust on a lean cut.

Baked chicken Excelsior bastes chicken breasts in lemon-paprika butter, then bathes them in a creamy sour cream, sherry, and mushroom sauce for the last stretch in the oven. A retro, dinner-party-worthy chicken with a silky finish.

Two-ingredient teriyaki marinated chicken breasts, soaked for hours then grilled or baked with basting. A dead-simple diabetic-friendly chicken dinner with bold flavor.

Mango pork loin roasted with curried pineapple, basted with a reduced pineapple-broth sauce, and glazed with mango chutney. Served with a fresh mango-ginger garnish.

Grilled beef tenderloin gets seared hot then finished indirect, basted with a vinegar-and-ancho Western BBQ mop. Spicy Texas-style barbecue sauce with cumin and Tabasco for medium-rare results.

Spit-roasted suckling pig rubbed with lime, herbs, and whole garlic, basted with marjoram-thyme olive oil for 6 hours, served with grilled and blanched seasonal vegetables.

Honey-glazed pork loin roast basted with soy sauce, vinegar, dry mustard, and garlic. A seven-ingredient glaze builds a golden, caramelized crust through repeated brushing.