I use this for barbecuing beef brisket, but instead of mopping. I inject
the brisket, then marinade the brisket for three days in the same mop.
Mike Willsey
Mop
By: The Caterer to the LBJ Ranch: Walter Jetton
From: Walter Jettonas LBJ Barbecue Cook Book
Copyright, ï1965 By Arthur Whitman
All rights reserved.
Published by Pocket Books, Inc.
Mop for all Barbecue Meats
Use this to rub over meats or to baste them while they are cooking. Put
it on with a little dish mop of the kind that you see in the dime store.
As you use it, the flavor will change and improve, for you are
constantly transferring smoke and grease from the meat back to the mop
concoction. If you have any left over, keep it in the refrigerator.
3 Tbsp salt (note: Use kosher or canning salt)
3 Tbsp dry mustard
2 Tbsp garlic powder
1 Tbsp ground bay leaf
2 Tbsp chili powder
3 Tbsp Luasiana Hot Sauce (note: I assume this is Tabasco)
2 pints Worcestershire sauce
1 pint vinegar (note: white)
4 quarts bone stock (note: or use canned beef broth)
1 pint oil
3 Tbsp MSG or other pep powder (note: Accent)
Make the bone stock just the way you would start a soup-buy good stout
beef bones from the butcher and boil them. Add all the other ingredients
and let stand overnight before using.
About 6 quarts
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Regards, Mike (Piedmont)
http://groups.msn.com/ThePracticalBarBQr/newwelcome.msnw
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