A BBQ marinade brush is the simplest tool on your worktop, and also the one you miss most when it's gone. Spooning sauce on leaves puddles, and a random brush from the drawer usually leaves loose bristles in your food. This set from Grill Fanatics has two brushes sturdy enough for thick sauces and glaze, and that actually come clean afterwards.
Two BBQ marinade brushes, and why that's handy
With two brushes you keep raw and cooked apart. Use one for marinade on raw meat, and the other for the final layer of sauce just before the meat comes off the grate. That way raw marinade never ends up back on meat that's nearly done, which is exactly why a lot of people suddenly run out of clean tools halfway through grilling.
- Two brushes, so raw and cooked stay separate
- Works with thick sauces, glaze and thin marinade
- Applies a thin, even layer without puddles
- Also handy for oil on vegetables or butter on corn on the cob
- Easy to clean, even with sugary sauce
When to apply sauce
Sauces with sugar or honey only go on in the last ten to fifteen minutes. Do it earlier and the sugar burns, giving you a black, bitter exterior while the meat isn't done yet. Marinade without sugar can go on earlier. Apply thin layers and repeat twice rather than putting on one thick coat.
Bill's tipWarm up thick sauce briefly before applying it. Cold sauce cools the meat's surface and sticks less well to the crust.
Cleaning
Don't let sauce dry onto the brush: soak it in warm water with a little washing-up liquid right after use and rinse it well afterwards. Sauces and glazes to use with it can be found in our flavourings. Want to apply moisture as a fine mist instead of with a brush, take a look at the marinade spray bottle. Other tools are listed under BBQ tools.
