Recipe for a typical American Mop Sauce
In the US, a mop sauce is a thin liquid thats brushed or “mopped” on the meat numerous times during cooking. It is often based on vinegar, tomato juice, cider or beer and contains very little sugar, so it does not burn while cooking. Mop sauces are typical of American barbecues, where food is slowly cooked over a medium heat with smoky wood chips.
Ingredients for 500 ml mop sauce:
100 ml apple cider vinegar
100 ml soy sauce
100 ml water
100 ml Worcestershire sauce
4 tblsp. hot paprika powder
2 tblsp. coarse salt
2 tblsp. black pepper, ground
2 tblsp. chili powder
1 tblsp. cumin
1 tblsp. brown sugar
1 tblsp. oregano
1 tblsp. cayenne chili powder
Put all ingredients in a bowl and stir until the salt and sugar have dissolved.
Moisten the food approximately every 20 minutes while its over the coals. (The best tool for picking up the liquid and keeping your hands away from the heat is a silicone-bristled brush with a long, angled handle. You can also use a squirt bottle or baster.) Be sure to close the grills lid again immediately after mopping.
This mixture is particularly suitable for brisket or rib of beef. It contains the right amount of vinegar to keep the meat tender, is a little sweet, but with a distinctly spicy aroma.
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