6 ways to jazz up meals with barbecue sauce

Barbecue sauce is no longer reserved as a standalone condiment during warm summer nights. Use it to bring out rich flavours in virtually any dish.

1. To give meat loaf a whole new taste, replace the tomato sauce or ketchup in your favourite recipe with bottled barbecue sauce. The smoky taste of the barbecue sauce will add a new dimension of flavour to your old recipe.
2. For a smoky hamburger spread, stir together 15 millilitres (one tablespoon) barbecue sauce and 30 millilitres (two tablespoons) mayonnaise. Use on hamburgers or in salads.
3. For moist and marvellous hamburgers, mix 50 millilitres (1/4 cup) barbecue sauce into 500 to 750 grams (one to 1 1/2 pounds) ground beef. Shape into four patties and grill, broil or pan-fry over medium heat. Cook to about 71°C (160°F) on an instant-read thermometer and the meat is no longer pink, about four to six minutes per side, basting the burgers with additional barbecue sauce as they cook.
4. To make delicious baked turkey tenderloins, split two turkey tenderloins lengthwise in half and remove the vein. Place the tenderloins in a foil-lined baking dish. Mix together 125 millilitres (1/2 cup) barbecue sauce, 50 millilitres (1/4 cup) finely chopped onion, two millilitres (1/2 teaspoon) dry mustard and one millilitre (1/4 teaspoon) chipotle chili powder. Spoon or brush over the turkey until completely covered. Bake at 180°C (350°F) until a thermometer inserted into the centre of the thickest portion registers 74°C (165°F) and the juices run clear, 15 to 20 minutes. Let stand for 10 minutes before slicing and serving.
5. For hot roast beef sandwiches with just the right flavour, bring 50 millilitres (1/4 cup) bottled barbecue sauce to a simmer in a pot. Add 125 grams (1/4 pound) sliced deli roast beef and heat through for five minutes. Pile on a roll with some prepared horseradish.
6. To mix up a quick steaming liquid for clams, put three dozen scrubbed littleneck clams on a very large sheet of heavy-duty foil and drizzle with 125 millilitres (1/2 cup) spicy barbecue sauce and the juice of one lemon. Fold the foil over the clams, leaving ample space for the clams to open, and crimp the edges to seal. Bake at 190°C (375°F) or put the foil bag on the grill and cook until the liquid in the foil is bubbling and the clams open, 10 to 12 minutes. Slit open the foil and serve the clams with the sauce. Discard any unopened clams.

Generally speaking, barbecuing differs from grilling in that ­barbecued food is traditionally cooked "low and slow" while grilled food is cooked "high and fast." That is to say, barbecued food cooks over low heat for a long period of time (two hours to two days) with plenty of wood smoke. Grilled food cooks over high heat for a relatively short period of time (less than 30 minutes) with little or no wood smoke.

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