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My new mop sauce recipe
May 26, 2010
1:46 pm
CarbonThief
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May 25, 2010
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I've been trying various ideas/spice combinations/amounts and types of other ingredients, etc. and this past weekend I think I have finalized my from-scratch mop-sauce!

It's very simple but very good!

1 cup apple cider vinegar

juice from half of a good sized lemon

1/4 cup olive oil

3 or 4 minced garlic cloves

1 or 2 diced jalapenos or serranos

half of a white onion diced small

2 or 3 Tbsp of fresh course ground pepper

3 or 4 Tbsp of kosher or sea salt

1/4 cup of brown sugar

1/4 cup of your choice of dry rub

mix well, until the salt and sugar have dissolved, then allow to sit covered in the fridge for 2 or 3 hours

I apply this to the smoking meats every time I need to add more charcoal and/or woodchips, about once or twice an hour, with great results. The oil will separate, so I mix thoroughly before coating the meat. An extra step, but well worth the effort!

Incidentally, I add 3 parts of my favorite BBQ sauce to 1 part of my mop sauce for a slightly thinner, more vinegary and oh-so-good pulled pork sauce!

My rib sauce is another matter, still refining that one.

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May 29, 2010
8:00 am
homebbq
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June 24, 2008
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Hey CarbonThief

Where are you located?

Kevin
HomeBBQ.com

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June 1, 2010
10:41 am
CarbonThief
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Hi Kevin, great site. The forums are really set up nicely too, compared to many other websites I've been on!

I live in Chicago, but am originally from Indianapolis.

What about you?

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June 1, 2010
2:02 pm
homebbq
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The reason why I was asking, is because mopping is mostly a Texas thing… Mopping can add a lot of flavor over a cook, but it can definately stretch out the cooking time if you mop often. Nice recipe.

Kevin

HomeBBQ.com

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June 1, 2010
2:31 pm
CarbonThief
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May 25, 2010
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You nailed it, my father's from Texas, and I grew up with Texas-style chili, BBQ, you name it. Though I am partial to sauce in the Kansas-City style (been using Cowtown from Oklahoma Joe's lately) and dry-rub from a place in Memphis. I guess I have a hodge-podge, kitchen sink approach! : }

Yeah I mop once an hour or so, for atotal of 5 or 6 mops generally. I haven't noticed a significant increase in cooking time, but then I've always used it, so don't have anything to compare it to I suppose! Clay

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June 1, 2010
2:54 pm
homebbq
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yeah, every time you mop, your cooker has to recover in temp, and if your mopping sauce is not heated, it can cool down the meat also. So assuming it takes an extra 5 minutes (conservative) for your cooker to recover, and you mop 10 times during a cook, you have extended your cook by 50 minutes minimum. This is using very conservative numbers!   So… you better be getting a lot of flavor from the mop to make it worthwhile!

I didn't see HomeBBQ.com rubs or sauce in your short list, I hear they are great so you need to give them a try.. ;)

Kevin
HomeBBQ.com 

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June 1, 2010
2:58 pm
CarbonThief
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I certainly will, I just discovered the site about two weeks ago! I'm burning through my one bottle of rub and bottles of BBQ sauce so far this year, so it's about time to stock up. I will definitely be trying your products. Promise!

Take care,

Clay

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