Buster has placed a total of 41 MasterCook recipes in this file: Barbecue Sop Basting Sauce For Fish Beef Mop Beef Mop - Smoke & Spice Beer Mop Beer Mop Sauce Belly's Texas-Style Beef Mop Bill's Beef Mop Black Velvet Mop And Sauce Bone Broth Basting Sauce Bourbon Marinating Or Basting Sauce Ca-Rib-Bean Mop Dan Green's Sauce For Pork Danny Gaulden's Lemon-Butter Basting Sauce Diddy-Wa-Diddy Mop And Basting Sauce Eastern North Carolina Pork Baste Eastern North Carolina Style Lemon Mop Fergy's Shotgun Mop George's "Kick The Baby" Basting Sauce M. L. Mclemore's Lone Star Baste Mel's Moppin' Sauce Memphis Hogaholics Award-Winning Ribs Basting Sauce Merle's Mop Sauce Mike's North Carolina Rib Mop Mop Mop For All Barbeque Meats Mustard Vinegar Based Mop/Dipping Sauce Mustard Vinger Based Pork Mop Special Rodney's Honey/Triple Sec Baste Rod's Mop Scott's Poultry Baste/Mop Scott's Poultry Brine And Mop Seasoning And Sauce For Barbequed Ribs Shake 'n' Smoke Ribs Smoky Peach Or Apricot Baste South Central Carolina Ham Baste Southern Sop Texas Bbq Mop Thin Mustard Sauce Vodka-Chocked Cherry Ribs ----------------------------------------------------------- * Exported from MasterCook Buster * Barbecue Sop Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 14 ounces beef broth 1/2 cup cooking oil 1/3 cup cider vinegar 1/2 cup Worcestershire sauce 1 teaspoon salt 1 teaspoon dry mustard 1 teaspoon garlic powder 1 teaspoon paprika 1 teaspoon chili powder 1 teaspoon Tabasco sauce Mix well. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Basting Sauce For Fish Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons butter 1/4 cup lemon juice 1 teaspoon crushed garlic 1 teaspoon ginger paste 1 teaspoon Worcestershire sauce 2 sh Tabasco sauce -- or to taste Combine ingredients and zap in the microwave for about 1 1/2 minutes until the butter is melted. Brush on fish with basting brush. Grill fish on high heat turning frequently until cooked. Baste with sauce every time you turn it. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Beef Mop Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 ounces beer 1/2 cup cider vinegar 1/2 cup water 1/4 cup oil 1/2 medium onion -- chopped 2 centiliters garlic 1 tablespoon Worcestershire sauce 1 tablespoon dry rub seasoning -- (your favorite) Combine the ingredients in a saucepan. Heat the mop and keep it warm. Posted to the BBQ list on July 01, 1998 Heidi "karin anderson" The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Beef Mop - Smoke & Spice Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 ounces beer 1/2 cup cider vinegar 1/2 cup water 1/4 cup oil 1/2 medium onion -- chopped 2 centiliters garlic 1 tablespoon Worcestershire sauce 1 tablespoon dry rub seasoning -- (your favorite) Combine the ingredients in a saucepan. Heat the mop and keep it warm. Posted to the BBQ List on July 01, 1998 Heidi "karin anderson" Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Beer Mop Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 ounces beer 1/2 cup cider vinegar 1/2 cup water 1/4 cup canola or corn oil 1/2 medium onion -- chopped 4 large garlic cloves -- minced 1 tablespoon Worcestershire sauce 1 tablespoon Gibson's roasting salt Combine the mop ingredients in a small saucepan and warm over low heat. Posted to the BBQ List on July 27, 1998 by George Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Beer Mop Sauce Recipe By : Serving Size : 2 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 ounces beer 1/2 cup vinegar 1/4 cup oil -- canola or corn 1/2 medium onion -- chopped 2 centiliters Garlic -- minced 2 tablespoons Mansion barbecue spice mix 1 tablespoon Worcestershire sauce Stir all ingredients together in a medium bowl. Apply the sauce with a small string "mop" for barbecue, or with a pastry brush. Variations: Substitute stock for the beer, or inexpensive dry wine (red for the meat or white for the poultry or fish). Yield: 2 to 3 cups Posted to the BBQ List by Carey Starzinger on Mar 27, 1996. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Belly's Texas-Style Beef Mop Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup Texas dry rub 1 cup beer 1 cup DR pepper 1/2 cup cider vinegar -- (4%), 1/2 cup vegetable oil 1 wh lemon -- sliced 1 wh onion -- sliced 4 centiliters garlic -- minced 2 dashes Louisiana hot sauce 1 tablespoon Worcestershire sauce Add the dry rub to a saucepan and add the beer, Dr Pepper and heat to a low boil. Then add the vinegar and oil and the other ingredients. Add enough water to make a total of about four cups and keep it warm over low heat or on/in your smoker. Give that roast the fork test for tenderness--it should go in easy. Takes 4-5 hours. Please don't use a vinegar finishing sauce, try this: Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Bill's Beef Mop Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup beef broth -- canned or homemade 1/4 cup vegetable oil 1/2 cup apple cider 2 tablespoons lemon pepper Add ingredients to small saucepan and heat to boiling. Remove from heat and keep the mop warm on/in your smoker as you use it. Stir or shake well just before you mop to mix it up. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Black Velvet Mop And Sauce Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups olive oil 1/2 cup hot chili powder 1/3 cup balsamic vinegar 2 tablespoons oregano 1 teaspoon MSG 1/2 cup Johnny's seasoning salt 1 st butter 1 can chipotles in adobe sauce 1 1/2 cups Black Velvet whiskey 1 tablespoon cayenne 2 cups water 3 tablespoons Imperial beef base Simmer together and let rest for an hour. Mop your meat and then use for dipping sauce. Posted to the BBQ List by Don Havranek on 24 Oct 1998. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Bone Broth Basting Sauce Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 teaspoon salt 1 teaspoon dry mustard 1 bay leaf -- finely crumbled 1 teaspoon chili powder 1/2 teaspoon paprika 1 teaspoon hot pepper sauce 1/2 cup Worcestershire sauce 1/2 cup cider vinegar 3 cups beef broth 1/2 cup oil 1 tablespoon soy sauce 1 centiliter garlic -- crushed Mix, bring to a boil and let sit over night. Posted to the BBQ List by Marius Johnston NOTES : From the book: "Barbecued Ribs, Smoked Butts, and Other Great Feeds" by Jeanne Voltz Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Bourbon Marinating Or Basting Sauce Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons lard -- (oil can be used, -- but it gives -- slightly different -- e 2 tablespoons hot red chili powder 2 tablespoons mild red chili powder 1 onion finely chopped 1 tablespoon minced garlic 14 ounces tomato puree 1/2 cup Worcestershire sauce 2 tablespoons cider vinegar 1/2 cup yellow mustard 1/2 cup firmly packed brown sugar 1/4 cup bourbon 2 drops Liquid Smoke flavoring -- up to 3 Place the lard in a large, non reactive saucepan and saut‚ the onion and garlic until soft, about 10 minutes. Add the remaining ingredients and continue cooking for about another 30 minutes. Stir frequently to prevent sauce from burning. Allow to rest for at least an hour before using. This is a marinating or basting sauce. To marinate, coat the meat with the sauce and leave in the refrigerator, covered, over night, or about 8 to 12 hours. Continue to baste with the sauce as the meat cooks. It's NOT a table sauce, but works best when cooked into the meat. Best with pork or beef. Makes about 2 cups. Posted to the BBQ List by Rick Thead Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Ca-Rib-Bean Mop Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup chicken or beef broth 1 cup water 1/2 cup cider vinegar 1/4 cup rum -- preferable dark 2 tablespoons oil -- canola or corn Combine all ingredients and use as a mop during barbecuing. Source: Smoke and Spice, Jamison, Cheryl and Bill Posted to the BBQ List by Carey Starzinger on Aug 01, 1996. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Dan Green's Sauce For Pork Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups Ketchup 1/4 cup Sugar 1/2 cup Tarragon Vinegar 1 each Medium onion -- minced 2 tablespoons Worcestershire sauce 2 tablespoons Chili powder 1 tablespoon Cayenne 1 tablespoon Garlic salt Combine all ingredients in a saucepan and cook over medium heat for 10 minutes. Stir frequently. Allow to cool down to room temperature. Brush the mixture on the pork during the final phase of cooking; if using indirect heat, you may use it a mop. Source: The Great Barbecue Companion, Mops, Sops, Sauces, and Rubs by Bruce Bjorkman Posted to the BBQ List by Carey Starzinger on Jul 31, 1996. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Danny Gaulden's Lemon-Butter Basting Sauce Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup melted butter or margarine 2 teaspoons white pepper 1/4 cup lemon juice 2 teaspoons paprika 2 teaspoons celery salt 2 teaspoons onion powder 2 teaspoons granulated garlic 1 teaspoon sugar Just put the ingredients into a sauce pan and heat it up. Put the chicken halves in the smoker and keep that temperature at 240-250F. Mop the chicken every 30 minutes or so until it's done, 170F internal temperature. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Diddy-Wa-Diddy Mop And Basting Sauce Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 teaspoon black pepper 1/4 teaspoon salt 1/2 teaspoon hot pepper sauce 1/4 cup white vinegar 1 cup grape juice Combine all ingredients in a jar. Tighten lid and shake until blended. This sauce may also be served at room temperature or heated. "This is a simple flavor enhancer", Remus tells me. "It's thin enough to read today's headlines through....but not so thin that a politician can." Remus Assures me that this authentic sauce can be used as a mop during cooking and as a dip after your meat has been taken off the grill. Source: The Great Barbecue Companion, Mops, Sops, Sauces, and Rubs by : Bruce Bjorkman. Posted to the BBQ List by Carey Starzinger on Jul 25, 1996. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Eastern North Carolina Pork Baste Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups cider vinegar 1/4 cup brown sugar 3 tablespoons salt 1 tablespoon red pepper flakes 1 1/2 teaspoons cayenne 1 teaspoon pepper Mix ingredients well and use as basting sauce. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Eastern North Carolina Style Lemon Mop Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup cider vinegar 1/2 cup water 3 tablespoons lemon juice 3 tablespoons butter -- melted 1 teaspoon cayenne 2 teaspoons Tabasco sauce 2 tablespoons Worcestershire sauce 2 tablespoons sugar Blend ingredients well. Mop warm. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Fergy's Shotgun Mop Recipe By : Serving Size : 0 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 0% oil 1 5% cider vinegar 2 5% Worcestershire sauce 1 0% apple juice spices and Texas Pete to taste The main thing is at least 50% oil! Also, I feel that you need to add extra KICK if you want it spicier because the oil seems to block some penetration of the spice. Also, I strongly believe that to get better smoke penetration (i.e. start with lower heat and build up) is a necessity if you want a strong smoke flavor. The oil seems to also block smoke penetration. I have had great success with oil and the start low method. But then, I like to belch on Wed. and blow smoke rings from Q on Sat.!!! Posted to the BBQ List by Fergy Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * George's "Kick The Baby" Basting Sauce Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons butter 1 medium onion -- peeled and chopped 1 teaspoon garlic -- minced 1/2 cup molasses 1/4 teaspoon pepper -- (black), ground 1/2 teaspoon salt 1 1/2 tablespoons Dijon mustard 1 tablespoon cider vinegar 1 tablespoon lemon juice 1 cup worcestershire 2 cups ketchup Heat the butter in a saucepan, and when hot add the onion and garlic. Saute over medium heat for 5 minutes or until the onion is translucent, then add the molasses, pepper, salt, and the mustard. Stir constantly over low heat for 2 minutes, then add the remaining ingredients. Bring to a boil over medium heat and simmer, stirring occasionally, for 15 to 20 minutes. Contributor: George Tracy Posted to the AZstarnet BBQ Mailing List by gttracy@perigee.net (George Tracy) on Jun 19, 1998, converted by MC_Buster. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * M. L. Mclemore's Lone Star Baste Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***See Directions*** For those of you who like barbecue, I offer one of my late father's concoctions for basting, which I learned today is also called the mop (thanks, Richard Thead). M. L. McLemore's Lone Star Baste (as remembered by his daughter, Martha) 2 6-packs of Lone Star beer, one on ice, the other one doesn't matter 1 quart of cheap vinegar (better to scrimp on the vinegar than on the beer) 1 small bottle Tabasco, no substitutes 1 large head of garlic, peeled and finely minced 1 4-ounce can black pepper 1 small jar French's yellow mustard (baby crap, he called it, but he ate it on almost everything - go figure!) 6 dried jalapeno peppers, crushed, seeds and all (firecrackers, he called them) 1 pound of butter, melted (none of that greasy margarine, for crissake!) 1 more 6-pack of Lone Star, on ice 1 50 pound bag of ice 1 side of beef or one helluva big pig 2 young'uns with fly swatters, on rotating shifts (there were 6 of us at the time) 1 wheel of cheddar, the kind that smells like work socks at the end of the day 2 boxes of crackers 1 case of Pik coils 2 lawn chairs, one for his butt, one for his feet 1 Stetson; his cookin' hat, not the one he wore to the rodeo 1 pair of shades, made out of welder's glass 2 cartons Lucky Strikes or Camels (filters?! Real men don't smoke filtered butts, what's the matter with you, FOOL?!) 1 Zippo lighter, circa 1943, extra flints and fluid 1 more 6-pack of Lone Star, on ice 1 loud, wind-up alarm clock, the one he called "The Voice of God" 2 50-pound bags of mesquite or pecan chips, soaked in water overnight in the dogs' washtub, which was actually one of those galvanized cattle troughs - nothing was too good for his 'dawgs'. (Jealous of his dogs, you say? Damn right, I was! He never hit his dogs and they didn't have to swat flies for him!) 1 6-pack of Pabst Blue Ribbon, ice optional (Never give the good stuff to the neighbors who wandered over, but always have something to give them! M. L.'s personal Code of the West.) Empty one 6-pack of Lone Star into a 3 gallon stock pot. Add the vinegar, mustard, Tabasco, butter, peppers, garlic and a fifth of water. Bring to a high, rollin' boil to melt the butter; keep hot on the cool end of the grill. Fire up the cooker when you get home on Friday night. Burn a couple or three mesquite logs (his preference) to get a foot-thick bed of cherry-red coals. Close the grill to keep in the heat. Add sufficient wet chips to produce enough smoke that the new neighbors call the fire department, but not so much that you put out the fire. (Long-time neighbors just bring in the wash, close their windows and wait him out.) When the smoke dies down so you can get near the grill, unearth the beast of honor from the washtub, rub it dry, sprinkle with the lightest coat of salt and brown sugar, lay the carcass on the grill. Quick, close the lid and prepare for the rest of the event. Ice down the rest of the beer in the washtub. (Hell, yes, in the same water! Just add more ice; eventually the water won't be pink anymore. Besides, you don't drink the water, now, do you?) Set up "camp," as it were. Send the kids after whatever you forgot, like the Coleman lantern, your long-sleeved shirt and the TV-trays. And the pie-screen, to keep the bugs off the cheese. Those tiny sweet pickles and another jar of mustard. And that little portable transistor radio, don't forget the extra batteries. Every half-hour or so, check the coals and the beast. Add chips to the one and baste the other. In the beginning, it's easy to keep which is which straight, but by Saturday afternoon, when this repast is *supposed* to be ready, the longs hours of no sleep and Lone Star have taken their toll. It was not uncommon to find wood chips charred to the carcass and the favorite basting brush singed beyond recognition. (They loved my father down at the paint store; sold him more 3" bristle brushes than any other two stores' customers combined.) After around 3 am, those of us not on bug patrol were no longer awakened by the "Voice of God", M. L. having tossed it across the highway into the oil field. I think it gave him no end of joy to imagine that clock coming to rest next to some aged rattlesnake, vibrating the old viper out of its last 6 buttons, at least. In the morning, the rest of us would enjoy a good breakfast then wander out to see how the sacrifice was coming along. Daddy's breakfast empties were neatly placed back into the wooden case, courtesy the second shift bug patrol, or my mother. I guess she didn't object to his drinking in public, as long as he didn't appear to be a slob about it. He hardly ever used the full case of Pik coils. After midnight or so, no self-respecting mosquito or fly came with 100 yards of M. L. or the grill. If the beer didn't do the trick, there was always that marvelous baste simmering on the back of the grill. Although the bugs gave Daddy's barbecue a wide berth, he had to quietly let only a few trusted friends know when he was planning to cook because his was the absolute best barbecue for miles and miles around. Even his enemies acknowledged his expertise: "That McLemore is one sorry s.o.b., but god-almighty, can that man cook!" Around noon, the friends who were invited and the dogs' pals began to gather. You know how it is said that dogs and their owners often resemble one another after a few years of cohabitation? Well, you could certainly tell which of the 20 or so mutts criss-crossing our yard on barbecue day belonged to Daddy. They were the ones lapping up spilled Lone Star, wolfing down stinky cheddar loaded with mustard, and the only ones all the other dogs refused to sniff. There's a recipe somewhere in all of this, but danged if I remember where I put it. NOTES : (c) 1996 Martha C. McLemore Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Mel's Moppin' Sauce Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup cider vinegar 5 tablespoons Worcestershire Sauce 2/3 cup Vegetable oil 3 tablespoons butter 1 each lemon -- thinly sliced, with -- peel on 3 each cloves garlic -- minced 3 tablespoons ginger -- grated 2 tablespoons dry mustard Combine all ingredients in a saucepan and heat until flavors are nicely blended, about 15 minutes. After it cools, strain the lemon slices out. Source: The Great Barbeque Companion, mops, sops, sauces and rubs by Bruce Bjorkman. Posted to the BBQ List by Carey Starzinger on Sep 03, 1996. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Memphis Hogaholics Award-Winning Ribs Basting Sauce Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 quart vinegar 1 pint water 1/2 small can chili peppers 1 cup prepared mustard 1 1/4 cups brown sugar 1/2 st butter 1/2 bottle root beer Combine first four ingredients in a saucepan and mix well. Cook very slowly for 1 hour. Add sugar, butter, and root beer to mixture and slow boil for 30 minutes. Recommended for pork and game. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Merle's Mop Sauce Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup vinegar -- cider or wine 5 tablespoons Worcestershire sauce 2/3 cup salad oil 3 tablespoons butter 1 each lemon -- thinly sliced 3 each cloves -- crushed 2 tablespoons ginger -- grated 2 tablespoons dry mustard Combine all ingredients in a saucepan and heat until flavors are nicely blended. Use to baste any meat or poultry. Posted to the BBQ List by Carey Starzinger on Jul 17, 1996. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Mike's North Carolina Rib Mop Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup cider vinegar 1/2 tablespoon habanero pepper sauce 1 tablespoon paprika 1 1/2 tablespoons salt 1/2 tablespoon Worcestershire sauce 1/2 tablespoon chili powder 1 tablespoon ground black pepper 1 teaspoon red pepper flakes 1/2 cup water Recipe by: NC Pork Producers Association. Combine all ingredients and let sit for an hour or more at room temperature. I try to mop the ribs every 1/2 to one hour. One batch will do one or two racks of ribs. Slight adaptation by Mike was adding the red pepper flakes and changing Tabasco to habanero for I think a better flavor. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Mop Recipe By : Serving Size : 0 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup water 1 cup sugar cane vinegar 4% 1 cup Sprite 2 tablespoons fish sauce 1 st lemon grass -- minced 2 tablespoons rib rub MC Formatted by Kurt Lucas Posted to the AZstarnet BBQ Mailing List by rrip@goldengate.net on Apr 5, 1998, converted by MC_Buster. NOTES : Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Mop For All Barbeque Meats Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 tablespoons salt 3 tablespoons dry mustard 2 tablespoons garlic powder 2 tablespoons chili powder 3 tablespoons paprika 2 tablespoons hot pepper sauce -- (Tabasco) 1 quart Worcestershire sauce 1 pint vinegar 4 quarts beef bone stock 1 pint vegetable oil 3 tablespoons MSG -- (optional) To make bone stock, but stout beef bones and boil them. Add all the other ingredients to bone stock and let stand overnight in the refrigerator before using. Use this mop to rub over meats or to baste them while cooking. The flavor will change and improve during use, for you are constantly transferring smooth and grease from the meats back to the mop concoction. Keep leftover mop refrigerated. Source: Walter Jetton's LBJ Barbeque Cook Book Posted to the BBQ List by Carey Starzinger on Aug 20, 1996. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Mustard Vinegar Based Mop/Dipping Sauce Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups apple cider vinegar 1 cup Yellow mustard 1 1/2 teaspoons black pepper -- fine ground, light 1 tablespoon Worcestershire sauce 1 cup brown sugar 1/2 teaspoon cayenne pepper 1/2 teaspoon salt 1 teaspoon Tabasco sauce Mix and use as a mop or as finishing sauce. Use on pork and hams Author noted sauce gets better with age. Posted to the BBQ List by "Randy & JoAnne" on Mar 30, 1998. Serving Ideas : Use as a mop or finishing sauce for dipping NOTES : Ken noted he was not the original author of this recipe and the author is unknown. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Mustard Vinger Based Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups apple cider vinegar 1 cup Yellow mustard 1 1/2 teaspoons black pepper -- fine ground, light 1 tablespoon Worcestershire sauce 1 cup brown sugar 1/2 teaspoon cayenne pepper 1/2 teaspoon salt 1 teaspoon tabasco sauce Mix and use as a mop or as finishing sauce. use on pork and hams Author noted sauce get's better with age. Recipe from by "Randy & JoAnne" on Mar 30, 1998. Suggested Wine: Ice Tea Serving Ideas : Use as a mop or finishing sauce for dipping NOTES : Ken Noted he was not the original author of this recipe and the author is unknown. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Pork Mop Special Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup peanut oil 1/4 cup celery -- minced 1/2 cup onion -- minced, (Yellow) 2 1/2 tablespoons garlic -- minced 1 1/2 cups tomato juice 1/2 cup Yoshida's Teriyaki sauce 1/4 cup lemon juice 2 tablespoons brown sugar 4 bouillon cubes -- (beef) 1 cup water 1/4 cup Reno Red chile powder 1 tablespoon New Mexico light chile powder 2 cups apple juice 2 teaspoons Chinese hot mustard -- (dry) 1 tablespoon salt 1 tablespoon pepper 1 tablespoon cayenne 3 teaspoons balsamic vinegar 1 teaspoon allspice 5 pounds country style pork ribs -- (sliced Boston -- butt) Add the peanut oil to a sauce pan. Then add the celery, onion and garlic. Simmer for fifteen minutes. Then add remaining ingredients. Bring to a boil and then let simmer for 1 1/2 hours. Put the pork in the smoker and turned up the heat to 230F. Moped every half hour for I think 3 hours, had a few beers by then. So now for my finishing sauce I had maybe half of mop left and added, 1/2 cup honey and a 1/2 cup maple syrup. Turned up heat to 260F and finished moped it a couple times for half hour. My God what a treat, the only thing I screwed up on is not making some sort of coleslaw, I see now why I hear coleslaw mentioned on the porch so much, wish I would of had some. You could just smell and taste the layers of flavor. Source: Don Havranek Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Rodney's Honey/Triple Sec Baste Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup honey 1/2 cup Triple Sec 1/4 cup oil Poured about 3/4 cup honey in a bowl, then add Triple Sec until it was thin enough to mop, (about a 1/2 to 3/4 cup) then added a 1/4 cup of oil. I can see where this stuff would really act like a smoke glue so a little smoke goes a long way. I pre-burn wood for coals so I have very little smoke from my heat source. I basted once before putting the bird in and then again about every 30 minutes. It came out looking almost perfect. If you use heavy smoke, you may want to wait an hour or so before mopping with this mixture. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Rod's Mop Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup water 1 cup sugar cane vinegar 4% 1 cup Sprite 2 tablespoons fish sauce 1 st lemon grass -- minced 2 tablespoons rib rub Posted to the BBQ List by rrip@goldengate.net on Apr 5, 1998. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Scott's Poultry Baste/Mop Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup vinegar 1 cup water 1 tablespoon salt 1 tablespoon pepper 1/4 cup margarine You may want to baste the birds while cooking. I baste them once or twice during the process, then finish them off with a honey/butter glaze (instead of barbecue sauce). Mix 3 parts butter/margarine with 1 part honey and coat birds thoroughly during the last few moments of the crisping phase. Posted to the BBQ List in Nov. 1998 by Scott in South Carolina Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Scott's Poultry Brine And Mop Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***BRINE*** 1 ga water 3/4 cup salt -- (kosher) 3/4 cup granulated sugar 1/4 cup soy sauce 1/4 cup molasses 2 tablespoons black pepper 1 tablespoon thyme 1 tablespoon oregano ***MOP*** 1 cup vinegar 1 cup water 1 tablespoon salt 1 tablespoon pepper 1/4 cup margarine Mix all the brine ingredients in a large container. Trim and prepare the chicken as desired (I like to split the birds in half--they lay on the cooking surface better and are easier to handle). Immerse chicken in brine and soak for 4 - 24 hours. Remove from brine, rinse briefly, rub (if desired), and cook until internal breast temp hits 165 - 170F. I like to remove them, place them in a disposable aluminum pan (covered) and let them "rest" for approx. 15 minutes. The only trouble with this is the skin gets somewhat "leathery" using this method, and you need to slap them on a grill (direct heat) for a few minutes to crisp the skin back up. You can, if you desire, apply a thin coating of barbecue sauce during the crisping phase. You may want to mop/baste the birds while cooking. Put mop ingredients in sauce pan and bring to a boil. I baste them once or twice during the process, then finish them off with a honey/butter glaze (instead of barbecue sauce). Mix 3 parts butter/margarine with 1 part honey and coat birds thoroughly during the last few moments of the crisping phase. Posted to the BBQ List on July 23, 1998 by Scott McDaniel Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Seasoning And Sauce For Barbequed Ribs Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***DRY SEASONING RUB*** 3 tablespoons salt 3 tablespoons sugar 1 1/4 tablespoons black pepper 1 1/2 teaspoons paprika 1 1/2 teaspoons dry lemon powder (unsweetened Kool-Aid) ***BASTING SAUCE*** 1/2 teaspoon salt 1 teaspoon dry mustard 1 each clove garlic -- crushed 1/2 each small bay leaf 1/2 teaspoon chili powder 1/2 teaspoon paprika 3/4 teaspoon hot pepper sauce 1/2 cup Worcestershire sauce 1/4 cup cider vinegar 2 cups beef stock or canned beef bouillon 1/4 cup vegetable oil Dry Seasoning (Rub): : Mix together all dry seasoning ingredients and sprinkle ribs on both sides with mixture. Basting Sauce: : Combine all ingredients. Grill ribs slowly, basting often with sauce. (This sauce will keep several days in refrigerator and can be frozen.) : If ribs are cut into serving pieces, the sauce will baste eight pounds of ribs. Source: "Best Barbecue Recipes", by Mildred Fischer Posted to the BBQ List by Carey Starzinger on Sep 08, 1996. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Shake 'n' Smoke Ribs Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***DRY RUB*** 2/3 cup dark brown sugar -- packed 1/4 cup paprika 2 tablespoons garlic powder 1 tablespoon cayenne pepper 1 tablespoon black pepper 1 tablespoon white pepper 2 teaspoons coriander -- ground 1 teaspoon salt ***THE MOP*** 1 tablespoon butter 1 each medium onion -- grated 8 each cloves garlic -- minced 1 each 12 oz can tomato paste 1 cup red wine vinegar 1/2 cup water 1/2 cup molasses 1/2 cup packed dark brown sugar 3 tablespoons Worcestershire sauce 3 tablespoons chili powder 1 tablespoon dry mustard These instructions are for beginning smoke/cooker enthusiasts. It should work equally well in the Brinkmann type of water/cookers as well as most other cookers. The main requirement is the ability to maintain the cooking chamber temperature between 180 and 250F and the cooker must have a water pan to maintain the humidity close to 100%. Add all of the ingredients for the rub into a Ziploc bag and mix thoroughly. Add the ribs, shake thoroughly to ensure complete covering of the ribs and store in the refrigerator overnight. About 5 1/2 - 6 hours before you plan on serving the ribs, fire up the smoker and make the sauce. To make the sauce, saut‚ the onion and garlic in a little oil until golden brown. Then add the remaining ingredients and stir frequently until everything is totally dissolved. Cook on simmer for about 30 minutes. Once the cooker has settle down to a good bed of coals, place the ribs on the grill over a pan of cold water. Let smoke, covered and undisturbed for about 2 hours. At that point, open the smoker lid and basted the ribs well with the mop, taking this opportunity to check the coals in the fire pan and the liquid level in the water pan. Replenish as needed, adding wet wood for plenty of smoke as well. Cook the ribs for 3 hours more, turning and basting them after 1 hour and again after 2 hours. As always in smoke cooking, precise timing is not terribly important here. Just keep the smoke up and the temperature between 180 and 240F and be liberal with your mopping. By the end of their 5 hours on the grill, the ribs will have long since reached the required internal temperature of 185 for fresh pork, but you can't overdo ribs by smoking, and the long, slow cooking will have rendered them tender to a tee. About 10 minutes before you are ready to serve the ribs, treat them to a final mop, letting it set to a tantalizingly rich glaze over what may be the most succulent ribs you've ever tasted. For finger-licking aficionados, provide yet more hot mop sauce served up in dipping bowls. A finger bowl for cleaning the hands will be appreciated and many, many napkins for cleaning up... Enjoy Source: "Where There's Smoke, There's Flavor" by Richard W. Langer Posted to the BBQ List by Carey Starzinger on Sep 01, 1996. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Smoky Peach Or Apricot Baste Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup ripe fresh fruit -- smashed with 3 tb 1/4 cup catsup 3 tablespoons lemon juice 2 tablespoons salad oil 1/2 teaspoon salt 1/8 teaspoon grated lemon peel -- (zest) 1/2 teaspoon liquid smoke** If you use peaches for this baste, try a dash of allspice to bring out the peach flavor. Try the baste first on chicken, but you may also like it on pork or lamb. Puree fruits. Combine with remaining ingredients. Simmer 10 to 15 minutes. Makes about 1 1/2 cups ** If you are using this over wood coals, the liquid smoke should not be necessary. If you are using this over Lazy-Q (Gas) then the addition of some liquid smoke will improve the flavor Posted to the BBQ List by Carey W. Starzinger. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * South Central Carolina Ham Baste Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup water 3 tablespoons minced onions 1 centiliter garlic -- minced 1 cup mustard 1 teaspoon dry mustard 3 tablespoons chili sauce 2 1/2 tablespoons sugar 2 teaspoons honey 1 tablespoon Worcestershire sauce 1/8 teaspoon white pepper 1/4 teaspoon black pepper 1/2 teaspoon cayenne 1. Cook 15 minutes. Baste Ham. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Southern Sop Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- re southern succor rub 2 cups cider vinegar 1 cup water 3 tablespoons ground black pepper 2 tablespoons salt 1 tablespoon Worcestershire sauce 1 tablespoon paprika 1 tablespoon cayenne Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Texas Bbq Mop Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 teaspoons salt 1 1/2 teaspoons dry mustard 1 teaspoon garlic powder 1/2 teaspoon ground bay leaf 1 teaspoon chile powder 1 1/2 teaspoons paprika 1 teaspoon Louisiana Hot Sauce 2/3 cup Worcestershire sauce 1/3 cup apple cider vinegar 2 2/3 cups beef stock 1/3 cup cooking oil Combine all ingredients and use to mop meats that are barbecuing. You can go to the dime store and buy a dish mop or you can rig one up at home by using a long-handled wooden spoon and some clean rags which you tie to the end of the spoon with string. I always use the rag version, then simply throw the rags away. It seems easier to me than keeping the mop clean between barbecues. Leftover sauce will keep well in the refrigerator. You will notice that as you stick the mop in the sauce the color darkens and becomes more chocolate brown because meat juices are blending with the sauce. This enhances the flavor of the sauce and will make it better the second time you use it. You can use this mop for beef, pork, or chicken with equally good results. As you can see, this sauce has no tomato and no sugar. Any so called barbecue sauce with tomato or sugar should be served on the side and not rubbed on cooking meat because sugar or tomato will burn and char the meat surface. Read labels on commercial products and apply the same rule. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Thin Mustard Sauce Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups apple cider vinegar 1 cup yellow mustard 1 1/2 teaspoons black pepper 1 tablespoon Worcestershire sauce 1 cup dark brown sugar 1/2 teaspoon cayenne pepper 1/2 teaspoon salt 1 teaspoon Tabasco sauce Mix and use as a Mop and or Finishing Sauce. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Vodka-Chocked Cherry Ribs Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 Fu slabs Spareribs **RUB** 1 8 oz. bag Leggs Hot Italian sausage -- seasoning 1 cup cane sugar 1/2 cup hot chili powder **MOP** 2 cups water 6 chicken bouillon cubes 1 cup olive oil 1/3 cup balsamic vinegar remaining rub **FINISH SAUCE** 40 ounces Yoshida's spicy wing and rib sauce 1/2 pint chockcherry syrup 1 cup maraschino cherry juice with Vodka -- (3 shots) 1 7 oz can El Mexicano -- Chipotle Adobada -- peppers in sauce 1 cup grated onion white 2 tablespoons ground dry mustard Brought to a simmer on stove then let sit overnight. Reheated and brushed on ribs 3 times last hour of smoke. Serve remaining sauce as dip for ribs. Rubbed olive oil over ribs then generously coated ribs with the rub reserving some of the rub. Wrapped in plastic and refrigerated for 30 hours. Smoked the ribs at 235F over Mesquite wood mopping every hour or so. Posted to the BBQ List by Don Havranek on Oct 19, 1998. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - -