218 basting recipes

Grilled shrimp and chicken skewers basted with cumin-garlic butter. Separate skewers ensure both proteins cook perfectly on the grill in under 15 minutes.

Baked apples stuffed with dried figs, cinnamon, and lemon zest, basted in orange juice. A naturally sweet dessert with no added sugar or butter.

Roasted citrus chicken marinated overnight in lemon, lime, and orange juice with cumin and crushed red pepper. Basted until golden with roasted Vidalia onions.

Grilled chicken breast marinated in red wine and thyme, basted with a slow-roasted garlic puree. Ten cloves of garlic deliver mellow, sweet flavor.

Barbecued pork chops smoked low then grilled hot with garlic salt, celery salt, and paprika. Basted with barbecue sauce only in the final minutes.

Slow-baked trout fillets with butter pats, thin onion slices, lemon juice, and celery salt. Covered and baked low and slow until the fish is tender and butter-basted.

Grilled tuna steaks basted with olive oil, melted butter, and soy sauce. A simple 4-ingredient grilled fish recipe cooked over charcoal in under 10 minutes.

Three-step BBQ pork spareribs: broiled, slow-cooked upright 8 hours in the crockpot, chilled overnight, then basted with sauce and grilled. Fall-off-the-bone tender with a sticky finish.

Kentucky Colonel's pork BBQ sauce is a thin, vinegar-based basting sauce with black pepper, chili powder, Worcestershire, hot sauce, dry mustard, and butter. A tangy, peppery Kentucky-style mop sauce that's all heat and no tomato.

Oven-roasted char siu pork tenderloin marinated in soy sauce, honey, red wine, and warm cinnamon. Basted until gloriously sticky and sliced on the diagonal.

Roast turkey basted through butter-soaked cheesecloth with a Kahluá and apricot preserves glaze. The result is a mahogany-skinned bird with deeply flavored meat.

Chinese wok-braised chicken wings glazed in oyster sauce, soy sauce, dry sherry, and fresh ginger. Simmered then basted until sticky, glossy, and irresistibly savory.

Grilled chicken basted in a tangy limeade, soy sauce, and curry glaze with coriander and ginger. East African-inspired flavors that'll own your next cookout.

Roasted mallard duck with turnips, basted in pan juices with a rosemary and bay leaf herb bouquet. Best served medium rare with pale rose juices.

Texas barbecued beef brisket rubbed with spice, smoked low for six hours, and basted with barbecue sauce. Big-party backyard smoke that feeds a crowd.

Broiled halibut steaks basted with a Worcestershire, orange juice, and orange zest glaze dotted with butter. A 6-ingredient, 20-minute fish dinner with savory-citrus flavor.