A basting sauce, glaze or marinade brushed onto food as it cooks adds its own special flavour.
To prevent the possible spread of bacteria from raw meat, don’t use the sauce that meat or poultry has been marinating in as a basting mixture. Instead, make extra marinade and set it aside to be used specifically for basting.
Any remaining basting sauce should be discarded; it should not be used as a dipping sauce.
Some basting mixtures can be brushed onto food as it grills. Some, however, have a high sugar content and may burn easily. These should only be brushed on during the last 10 - 15 minutes of grilling.