Walter Jetton's Mop For All Barbecue Meats
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Jetton's original recipe made 6 quarts, enough to mop a whole cow. I have modified it and reduced it here to make about 1 quart. He recommends you mix all the ingredients and let it sit overnight in the refrigerator.
Course:
meat
Cuisine: , ,
American
barbecue
texas
Makes:
Takes:
Ingredients
- 4 teaspoons Morton Coarse Kosher Salt
- 2 teaspoons dry mustard powder
- 1 teaspoon garlic powder
- ½ teaspoons ground bay leaf
- 1 teaspoons chili powder
- 1 teaspoons Louisiana hot sauce like Tabasco
- ⅓ cup Worcestershire sauce
- 5 tablespoons vinegar
- 3 cups beef stock
- 3 ounces vegetable oil
- 1 teaspoons MSG
Notes:
About the salt. Remember, kosher salt is half the concentration of table salt so if you use table salt, use half as much. Click here to read more about salt and how it works.
Metric conversion:
These recipes were created in US Customary measurements and the conversion to metric is being done by calculations. They should be accurate, but it is possible there could be an error. If you find one, please let us know in the comments at the bottom of the page
Method
- Prep. Combine all ingredients in a large pot.
- Cook. Warm the mop over medium-low heat and baste meat as needed. Alternatively, the marks sauce can't be refrigerated overnight before using in order to allow the flavors to meld further.