| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | Sauce | 1 | Servings | |
INGREDIENTS
| 3 | tb | Salt |
| 3 | tb | Dry mustard |
| 2 | tb | Garlic powder |
| 2 | tb | Chili powder |
| 3 | tb | Paprika |
| 2 | tb | Hot pepper sauce (tabasco) |
| 1 | qt | Worcestershire sauce |
| 1 | pt | Vinegar |
| 4 | qt | Beef bone stock |
| 1 | pt | Vegetable oil |
| 3 | tb | Msg (optional) |
INSTRUCTIONS
To make bone stock, but stout beef bones and boil them. Add all the other ingredients to bone stock and let stand overnight in the refrigerator before using. Use this mop to rub over meats or to baste them while cooking. The flavor will change and improve during use, for you are constatnly transferring smoth and grease from the meats back to the mop concoction. Keep leftover mop refrigerated. Source: Walter Jetton's LBJ Barbeque Cook Book Date: Tue, 20 Aug 1996 07:19:47 -0700 From: Carey Starzinger <cstarz@teleport.com> bbq-digest V2 #084 From the BBQ recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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