AUSTIN, TEXAS STYLE MOP SAUCE
During a barbecue, venison or game should be mopped with a real Texas Style Mop Sauce.
Provided by Food Network
Time 35m
Yield 1 scant gallon
Number Of Ingredients 9
Steps:
- Mix all the above ingredients in a pan and cook at medium heat for 30 minutes. This will be the sauce that is mopped on every few minutes during cooking.
MIKE'S MOP SAUCE
We 'mop' most meats when we grill here in Texas. It keeps the meat moist and juicy! This is great for chicken or brisket. You will need to double this for a brisket. They sell little mops with the kitchen supplies and they look just like a kitchen string mop. If you don't have one you could probably use a basting brush. Oh, and make sure that you use an old sauce pan because if your hubby is like mine, you may not see it again! lol Or it may come back with the handle destroyed by the fire! Updated 9-2008
Provided by Mamas Kitchen Hope
Categories Southwestern U.S.
Time 5m
Yield 1 pot
Number Of Ingredients 11
Steps:
- Place all ingredients except for the butter in an old sauce pan, or at least one that is oven safe.
- Cook until it comes to a boil. Turn heat down to a simmer and add butter. Keep it on low heat until meat is done.
- When butter melts taste it and adjust seasoning if desired.
- Mop meat liberally and often with this while your are smoking or grilling.
Nutrition Facts : Calories 1178.7, Fat 93.6, SaturatedFat 58.5, Cholesterol 244, Sodium 1036.8, Carbohydrate 80.8, Fiber 19, Sugar 13.4, Protein 9.3
MIKE MILLS' BEEF RIBS
Provided by Food Network
Categories main-dish
Time 2h55m
Yield 4 to 8 servings
Number Of Ingredients 27
Steps:
- Prepping the meat: There is a skin-like membrane on the back of the ribs. The easiest way to remove it is to start in the middle of the rack and work a table knife or a screwdriver underneath the skin, going all the way across and teasing it up. Slide your forefinger in there and bring your thumb across, holding the rib down and pulling the membrane straight up. It'll peel from the middle.
- Once you start cooking the ribs, you can't leave the pit or grill unattended for any more than about 20 minutes. You'll need to continually check that the temperature remains between 250 and 275 degrees F at all times in the grill. If it gets too hot, shut the top and bottom drafts to smother the fire. If some of the coals appear to be glowing red, that will cause a hot spot. Don't cook the ribs directly over the hot spot, move them to a different, cooler, part of the grill. If the temperature dips too low, move the ribs to a hot spot for a while and add some hot coals.
- Sprinkle ribs liberally with Magic Dust, coating both sides. Put them in a shallow pan or on a cookie sheet and cover them with clear plastic wrap or a lid. Refrigerate them until you're ready to use them. I recommend letting them marinate for at least 1 hour. At the restaurant we dust the ribs up to a day in advance.
- Place ribs on grill and cook for 1 1/2 to 2 hours. About 10 minutes before you remove the ribs from the grill, mop them with sauce. When you take them off the grill, mop again with sauce and sprinkle some more Magic Dust on them. Serve immediately. Serves 4 very hungry people or you can cut the rack in half to serve 6 to 8 people who have a regular appetite.
- Mix all ingredients and store in a tightly covered container. You'll want to keep some in a shaker next to the smoker, grill, or stove. Keeps indefinitely but won't last long.
- Combine the ketchup, rice vinegar, apple juice or cider, cider vinegar, brown sugar, soy sauce or Worcestershire sauce, mustard, garlic powder, white pepper, cayenne, and bacon bits in a large saucepan. Bring to a boil over medium-high heat. Stir in the apple, onion, and bell pepper. Reduce the heat and simmer, uncovered, 10 to 15 minutes or until it thickens slightly. Stir it often. Allow to cool, then pour into sterilized glass bottles. A clean glass jar that used to contain mayonnaise or juice works real well. Refrigerate for up to 2 weeks.
UNCLE MIKE'S VINEGAR PEPPER SAUCE
This is a North Carolina-style BBQ sauce that I have used for years. It's great on any meat. Lots of vinegar - that's the North Carolina way! Be careful though, this one's spicy.
Provided by JIMBOSKI
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes BBQ Sauce Recipes
Time 35m
Yield 48
Number Of Ingredients 7
Steps:
- In a small saucepan over medium heat, stir together the vinegar, ketchup, cayenne pepper, red pepper flakes, sugar, and water.
- Simmer for 15 minutes, or until all the sugar dissolves. Season to taste with salt and pepper. Remove from heat, and let cool. Use to baste your favorite meat while grilling.
Nutrition Facts : Calories 5.7 calories, Carbohydrate 1.1 g, Protein 0.1 g, Sodium 35.2 mg, Sugar 1 g
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