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Mop For All Barbeque Meats
Ingredients:
3 tablespoon salt
3 tablespoon dry mustard
2 tablespoon garlic powder
2 tablespoon chili powder
3 tablespoon paprika
2 tablespoon hot pepper sauce -- (Tabasco)
1 quart Worcestershire sauce
1 pint vinegar
4 quarts beef bone stock
1 pint vegetable oil
3 tablespoon MSG -- (optional)
Instructions:
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. |
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