The Mezzanine

Are you marinading in barbeque sauce?

Barbeque sauce is usually a sauce or something used in the basting, lating in the cooking process because the sugar content makes it easy to burn.

However, I do have to give the caveat to my answer in that it's the answer of a Southerner and definitions of barbeque seem to be one of the most regional things you can come across in the US. This came up on Top Chef a few years ago when they had a barbeque challenge and the Southern contestants, and southern forum posters all had an entirely different definition and concept of what 'barbeque' entailed. What Top Chef called 'barbeque' Southerners think of as grilling. Actual Southern barbeque is smoked. So to Southerners grilled =/= barbeque. What defines actual barbeque is 'low and slow' heat and smoke. Meats that are cooked under very low heat for a very long time using hardwood such as apple wood, hickory, or other fragrant smoke hardwoods, until the meat is tender and easily pulled from the bone. Barbeque is then, based by region, anything from a spice rub, to a vineagar based sauce, to a tomato based sauce, to a 'white' mayonaise based sauce. All are spicy and vary in sweetness.

The stuff in the bottle usually most resembles tomato-based barbeque sauces, which tends to mean there's some sweetness involved and so are usually added late in the cooking or after cooking so as not to burn it.