When I make anything with barbecue sauce--chicken, pork, etc--the barbecue sauce always seems to cling to the meat only fairly lightly. This happens whether I uyse commercial sauce or make my own.
By contrast, any time I get barbecued meats from a restaurant or even a supermarket, the sauce seems to cling very well to the meat.
What's the secret to getting it to adhere really well?
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