Say you find yourself this weekend, with a bird on the barbie and you are considering grabbing the bottle of Open Pit, or equivalent, out of the fridge and drenching it with basically ketchup and molasses. I know, I too have taken the easy way out at times.

Next time try something else:

If the glaze is not thick enough continue to reduce on the stove. Glaze the bird just prior to coming off the grill. If you are using a rotisserrie turn on the burner directly beneath the bird. Use a high, direct heat to carmelize the sugars - just a few minutes will do.

Of course, this glaze is in addition to a well-seasoned bird: Onion powder, garlic, cumin, marsala, cayenne... you name it.

* Non-stick pans are your worst enemy, really. Keep one NS saute pan for eggs, and other delicate stuff. Keep another NS for Uncle Ben's type dishes. Throw the others away. Whether you use All Clad, or cheap AL & SS like me, you'll be much happier with natural reductions and fond.

** A slurry is used to combine a small amount of dry ingredient with a small amount of liquid to better facilitate to solution's distribution, ie: no clumps. Mix the dry and wet ingredients in a small dish. Most commonly used with corn starch, arrow root or other thickening agents.