My understanding is that sauces with catsup and sugar in them would burn horribly if added at the beginning of grilling or barbecuing. Does anyone have anything to say about that?

Rick Thead-- You're right. However, if the sauce is thin enough, then it'll run off and there won't be enough sugar to burn. Generally, a tomato or sugar-based sauce should be put on at the end of cooking, for just a few minutes.

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