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| Name: | Vinegar-Based Mop Sauce | Contributor: | Brian Poppe |
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| Description: | Copied with absolutely no permission whatsoever from The Barbecue! Bible, by Steven Raichlen | Posted: | 2002-11-05 |
| Key words: | vinegar, sauce, bbq | Category: | Sauces |
| ID: | 350 | Updated: | 2006-04-11 21:44:25 |
| Ingredients: | 1qt cider vinegar
1 medium onion, thinly sliced 3 jalapeno chilis, thinly sliced 4 tsp coarse (kosher or sea) salt 2 tsp hot red pepper flakes 2 tsp freshly ground black pepper |
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| Preparation: | Combine the vinegar, onion, jalapenos, salt, pepper flakes and black
pepper in a large plastic container. Stir until the salt is dissolved. This mixture keeps, covered in the refrigerator, for up to 3 days. Makes about 1 quart. |
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| Notes: | Mop sauces are an integral part of the long, slow, smokey indirect grilling
method known as barbecue. You find them in North Carolina, where they're brushed on slow-roasting pork shoulders. You find them in Memphis, where they're applied to ribs. The traditional instrument for basting is a cotton floor mop (a clean, brand new-one, of course), hence the name Mop Sauce. |
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| Equipment: | |||