- 1 C Vinegar, cider or wine
- 5 TB Worcestershire sauce
- 2/3 C Salad oil
- 4 TB Butter
- 1 Lemon thinly sliced
- 3 Cloves, crushed
- 2 TB Ginger, grated
- 2 TB Dry mustard
All Purpose Mop for all Barbecue Meats
Walter Jetton's LBJ Barbeque Cook Book
- 1 1/2 tablespoons salt
- 1 1/2 tablespoons dry mustard
- 1 tablespoon garlic powder
- 1 tablespoon chili powder
- 1 1/2 tablespoons paprika
- 1 tablespoon hot pepper sauce (like Texas Pete or Tabasco)
- 1/2 quart Worcestershire sauce
- 1/2 pint vinegar
- 2 quarts beef bone stock
- 1/2 pint vegetable oil
- 1 1/2 tablespoons MSG (optional)
To make bone stock, buy stout beef bones and bake them in a medium oven for about 2 hours then boil them in water. Add all the other ingredients to the bone stock and let mixture stand overnight in the refrigerator before using. You can use canned beef stock, but it's not as good.
Use this mop to baste meats while cooking. Keep leftover mop refrigerated.
Remus Powers Diddy - Wa- Diddy Mop and Dipping Sauce
- 1 teaspoon black pepper
- 1 teaspoon salt
- 2 teaspoon hot pepper sauce (like Texas Pete or Tabasco)
- 1 cup white vinegar
- 2 cups grape juice
Combine all ingredients in a jar. Tighten lid and shake until blended. This sauce may 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. Good on beef and pork.
Uncle Freddy's Buttery Lemon Poultry Basting Sauce
- 1 cup melted butter or margarine
- 2 teaspoons white pepper
- 1/4 cup lemon juice
- 1 tablepoon paprika
- 2 teaspoons celery salt
- 1 tablepoon onion powder
- 1 tablepoon granulated garlic
- 1 tablepoon sugar
Try this on your yard bird next time you barbecue.