Mop for all barbecue meats

Yield: 1 Servings

Measure Ingredient
1½ tablespoon Salt
1½ tablespoon Dry mustard
1 tablespoon Garlic powder
½ tablespoon Ground bay leaf
1 tablespoon Chili powder
1½ tablespoon Paprika
1 tablespoon Lu'siana Hot Sauce
1 pint Worcestershire Sauce
½ pint Vinegar
2 quarts Bone stock
½ pint Oil

From: bfrumker@... (Bruce Frumker) Date: Tue, 30 Jul 1996 12:17:49 -0400 Walter Jetton was BBQ caterer to the LBJ Ranch. In 1965, he (along with Arthur Whitman) published "Walter Jetton's LBJ Barbecue Cook Book." I have mentioned it a couple of times in posts, and, since the book is long out of print, I got several requests to post some of the recipes. Here are some of my favorites, along with Jetton's comments and instructions...

(about 3 quarts) (note - these are half the quantities in the original recipe - Bruce)

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 ingregients and let stand overnight before using. 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 you see in the dime store. As you use it, the flavor will change and improve, for you are constantly transfering smoke and grease from the meat back to the mop concoction. If you have any left over, keep it in the refrigerator.

bbq-digest V2 #058

From the BBQ recipe list. Downloaded from Glen's MM Recipe Archive, .

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