|Name:||Vinegar-Based Mop Sauce||Contributor:||Brian Poppe|
|Description:||Copied with absolutely no permission whatsoever from The Barbecue! Bible, by Steven Raichlen||Posted:||2002-11-05|
|Key words:||vinegar, sauce, bbq||Category:||Sauces|
|Ingredients:||1qt cider vinegar
1 medium onion, thinly sliced
3 jalapeno chilis, thinly sliced
4 tsp coarse (kosher or sea) salt
2 tsp hot red pepper flakes
2 tsp freshly ground black pepper
|Preparation:||Combine the vinegar, onion, jalapenos, salt, pepper flakes and black
pepper in a large plastic container. Stir until the salt is dissolved.
This mixture keeps, covered in the refrigerator, for up to 3 days.
Makes about 1 quart.
|Notes:||Mop sauces are an integral part of the long, slow, smokey indirect grilling
method known as barbecue. You find them in North Carolina, where they're
brushed on slow-roasting pork shoulders. You find them in Memphis, where
they're applied to ribs. The traditional instrument for basting is a cotton
floor mop (a clean, brand new-one, of course), hence the name Mop Sauce.