Black velvet mop and sauce:
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Olive oil |
| ½ | cup | Hot chili powder |
| ⅓ | cup | Balsamic vinegar |
| 2 | tablespoons | Oregano |
| 1 | teaspoon | MSG |
| ½ | cup | Johnneys seasoning salt |
| 1 | Stick butter | |
| 1 | can | Chipoltles in adobe sauce |
| 1½ | cup | Black Velvet whiskey |
| 1 | tablespoon | Caynenne |
| 2 | cups | Water |
| 3 | tablespoons | Imperial beef base |
Directions
Ok this one is in the books. This is by far the best I've done to date.
These roasts were just plain kickass. I changed the mop alittle which I will post. We also used the mop as a dipping sauce and it was like eating candy and I could have doubled the reciepe and they would of still been hollering for more. If you don't try this then you don't know what your missin. The hunters must be having fun the damn elk just ran thru my back yard.
simmer together and let rest for an hour. Mop your meat and then use for dipping sauce.
Posted to bbq-digest by Don Havranek <phl3426@...> on Oct 25, 1998, converted by MM_Buster v2.0l.