Mop for all barbeque meats
1 Servings
Ingredients
| Quantity | 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 | Louisiana Hot Sauce |
| 1 | pint | Worcestershire sauce |
| ½ | pint | Vinegar |
| 2 | quarts | Bone stock |
| ½ | pint | Oil |
Directions
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.
Recipe By : Walter Jetton