Creating the perfect sauce for barbecue often involves some sort of syrupy sweet ingredient that can make of break the secret flavor. I just saw Pat Neely of the world famous Neely's BBQ on TV and he had a great trick for measuring heavy syrups and thick liquids like honey or molasses (two common sauce staples).
The next time your measuring corn syrup, honey, or even maple syrup just give the measuring cup a good spray of PAM or a similar non stick oil spray. Not only will it keep your measurements consistent... there's less waste and it makes post sauce clean-up a bit less sticky!
Here's a great side that's guaranteed to entertain at your next cook out.
This is a great way to grill onions without worrying about losing the veggies between the grates. Simply skewer the onions and create what looks like an onion lollipop. It's fun to serve, helps the cook, and taste great. The trick is to skewer the whole onion (kinda like a mohawk porcupine) BEFORE slicing. Soak the skewers first to keep them from burning on the grill. Space the skewers so that you'll have a little less than one half an inch between the sticks. You'll want thick slices to hold up to the heat.
Carefully slice the onion into pops by using the sticks as guides. Next marinate the raw pops with a combination of lite soy sauce and liquid smoke (or choose you favorite liquid marinade or bbq trick rub. When the grill is hot (medium to high heat) brush each pop on both sides liberally with oil and set them on the grate for about four minutes each side (rotate 90 degrees after three minutes for show-off grill marks). One final brush of oil and CAREFULLY remove with spatula and plate immediately (pops are fairly soft when cooked). For best results find the fattest sweet onions (Vidalias) available
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