Ingredients Jump to Instructions ↓

  1. 1 1/2 teaspoons 7 1/2ml Salt

  2. 1 1/2 teaspoons 7 1/2ml Dry mustard

  3. 1 teaspoon 5ml Garlic powder

  4. 1/2 teaspoon 2 1/2ml Ground bay leaf

  5. 1 teaspoon 5ml Chile powder

  6. 1 1/2 teaspoons 7 1/2ml Paprika

  7. 1 teaspoon 5ml Louisiana Hot Sauce

  8. 2/3 cup 157ml Worcestershire sauce

  9. 1/3 cup 78ml Apple cider vinegar

  10. 2 2/3 cups 631ml Beef stock

  11. 1/3 cup 78ml Cooking oil

Instructions Jump to Ingredients ↑

  1. Combine all ingredients and use to mop meats that are barbecuing. You can go to the dime store and buy a dish mop or you can rig one up at home by using a long-handled wooden spoon and some clean rags which you tie to the end of the spoon with string. I always use the rag version, then simply throw the rags away. It seems easier to me than keeping the mop clean between barbecues. Leftover sauce will keep well in the refrigerator. You will notice that as you stick the mop in the sauce the color darkens and becomes more chocolate brown because meat juices are blending with the sauce. This enhances the flavor of the sauce and will make it better the second time you use it. You can use this mop for beef, pork, or chicken with equally good results.

  2. As you can see, this sauce has no tomato and no sugar. Any so called barbecue sauce with tomato or sugar should be served on the side and not rubbed on cooking meat because sugar or tomato will burn and char the meat surface. Read labels on commercial products and apply the same rule.


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