Always

1 (2.8%)

Often

1 (2.8%)

Sometimes

24 (66.7%)

Never

10 (27.8%)

Total Members Voted: 34

I read an article in the Washington Post this morning on sauces on grilled meats.  I have to confess, I am most familiar with what would probably be considered traditional or French sauces on grilled meats.  These in the article were more international (from the article): 

1.  Wolfgang Puck’s Chimichurri. Chock full of herbs, onion and garlic, this Argentine sauce packs a terrific punch.
 
2.  Raw Tomatillo and Chipotle Salsa Verde.  The raw tomatillos are delightfully tart, great for cutting through the fat of meat. .
 
3. Chile Pepper, Pea and Coconut Chutney. Sweet and spicy, Indian chutneys are versatile and delicious.
 
4. Garlic Paste (Toum). A Lebanese sauce particularly well-suited to grilled lamb.

5. Turkish Yogurt Sauce. You can pair this with grilled meats or vegetables, as well as spoon it over grains.

I have never used any of these types of sauces on grilled meats.  I enjoy a good dill sauce on grilled salmon and once made a jalapeno-pineapple sauce to go with grilled mahi mahi, but I don't often use sauces with other meats.  Probably the exception is very occasionally a sweet chutney with pork chops. 

What about you all -- are you sauce people?  If so, anything I would consider exotic or international in flavor?


 

Rarely. I enjoy the taste of grilled meat and don’t want to hide it with a sauce. The exception on occasion are boneless skinless chicken breasts which are fairly bland on there own. Then I might use a sweet Thai chili sauce to provide some extra flavor.

Keith

I tried to get this conversation going two months ago.
https://pelletfan.com/index.php?topic=3785.0

You put it better than I did, yet I think the answer is that we as a group largely don't use sauces on grilled meats.  And I'd like to learn more about sauces and give it a go.  Would love to hear more examples from others on PF.  This isn't an easily Googleable topic.   

DK

A steak or a hamburger no.  A meat loaf, gyro or a taco yes...

Recently went back to 3:2:1 spare ribs and this time saved the natural juices (after removing the fat) when I opened and removed from the foil.  Poured some over the ribs after they were painted and on the grill for the last hour.  Fantastic.  I had placed brown sugar, honey, apple juice and small amount of Chalula hot sauce in the foil.  That made for wonderful sauce.  First time I ever did this. (after seeing someone do it in competition video).  The ribs were amazing. 

I have made chimichurri sauce before (super easy too) and have used DeBurgo sauce as well on fillets. Other than that, only Au Jus and condiments. I would make chimichurri more, but don't have fresh parsley on hand usually. It's great if you've never tried it. I really like it on tri-tip.

I only started cooking in earnest in 2010.  I ignored sauces for the first few years but have gradually increased my use.  I’m certainly not a saucier, but I’ve gotten to the point where I look forward to a sauce on grilled meat.  I had to rank my use at “Sometimes”.

I recently browned boneless skinless chicken breasts in a pan before smoke-roasting them.  Then I–

• Added balsamic vinegar, chicken stock, fig jam and water to the pan
• Brought it to a boil over medium-high heat, scraped up the fond and simmered it until it was slightly reduced
• Removed the pan from the heat and stirred in 2 tablespoons of butter
• Added in any juices from the rested chicken and seasoned it with salt and pepper
• Divided the breasts between plates, sliced them and arranged the slices like fallen dominoes
• Spooned the pan sauce over the chicken, added the sides and served

I’d do that recipe again and I’m trying to add sauces more often.

Is herbed butter or BBQ sauce considered a condiment or sauce? Butter on steaks and maybe BBQ sauce on ribs.

Is herbed butter or BBQ sauce considered a condiment or sauce? Butter on steaks and maybe BBQ sauce on ribs.

I consider these more condiment than sauce.  I think of a sauce as something like pmillen was making -- which sounded excellent!

I love to marinate skirt steak with chimichurri for a few hours before grilling. Otherwise butter every now and then on a strip steak and Thai chilli sauce on grilled boneless skinless chicken thighs.  I do not think butter or the Thai chilli would count as a sauce anyway.

I will use BBQ sauce when BBQing chicken and ribs other than that I will sometimes use a glaze on chicken or chops.  I do not use anything on my steaks when grilling, however, I will top with mushrooms cooked in a wine reduction or sautéed using beef stock

Chimichurri, A-1, lemon or lime juice.  I like acidic sauces now.