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Honey is one of the things that makes barbecue special. We have previously written about honey-based glazes and salad dressings. A quick guide to using it for grilling and barbecue is provided here. Himalayan Honey can be used with nearly anything, but you must know how to use it.

Why BBQ Pros Use Local Hive Honey for Grilling Honey Keeps Its Moisture: Honey does indeed add sweetness. But what matters most is that it also adds moisture. When you use a few tablespoons of honey to marinate or brine your meat, it loses less moisture as the temperature rises during cooking.

It extends the shelf life of marinades: It is the ideal “glue” to hold together all of a marinade’s components and never goes bad. Honey will help all those flavors stay together if you marinate your meat for a long time, like overnight. Additionally, the sweetness does not overpower the other components. It goes well with staples in savory marinades like Worcestershire, mustard, and soy sauce.

Gives a Coating That Is Crispy and Crunchy: Honey’s ability to caramelize can increase the Maillard reaction, which is what gives cooked meats their delicious browned sides. With one of these glazes, give it a try by adding just enough liquid to the hony to make it thin enough to drizzle:

Olive oil, honey, water, and orange, lime, or pineapple juice (You can find your new favorite Local Hive Honey here. Tips for Grilling with Local Hive Honey There are two ways to grill with It:  as a marinade or applied with a brush. For each of the aforementioned reasons, working with it as a marinade is simpler: it improves the texture of meat, keeps ingredients together, and doesn’t spoil. However, many barbecuers simply prefer to apply it with a brush. That won’t be a problem as long as you’re prepared. How to avoid sticky situations is as follows:

Always combine Local Hive Honey with another liquid. If you simply pour hony onto the meat while grilling, it will burn quickly and char the meat before it is fully cooked. However, honey can withstand direct heat by sticking to the meat in a brine or sauce. The sticky nature of it can also make it difficult to brush, baste, or mop onto meatWhisking it into another liquid, even just water, will help.

Make Sure Your Local Hive Honey Sauce Is the Right Thickness Check to see that it is neither too thick nor too thin to clump together. These are bound to consume, scorch or trickle off your meat. Whisk in the liquid little by little until it’s just right.

Caramelize Local Hive Honey with Indirect Heat The majority of grills have hot spots. However, you can make use of them if you know where they are on your grill. When grilling with , begin by placing your meat in a cooler part of the grill and caramelizing it slowly with indirect heat. This preserves that flavor and may assist in maintaining the texture of your meat. Then, just before the meat is done, sear it for about a minute by moving it over direct heat. Use a meat thermometer to determine when your cuts are almost done and make sure to regularly check the temperature of your grill.

By Christy, pub-0848231481988338, DIRECT, f08c47fec0942fa0