Basic Beer Mop
Anything from Texas brisket to Boston butt will happily lap up this brew.
- 12 ounces beer
- l/2 cup cider vinegar
- 1/2 cup water
- 1/4 cup oil, preferably canola or corn
- 1/2 medium onion, chopped
- 2 garlic doves, minced
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Wild Willy's Number One-derful Rub (See Dry Rubs section) or other dry rub or seasoning that complements the flavor of your dish
Combine the ingredients in a saucepan. Heat the mop and use it warm. Makes about 3 cups.
Smoke & Spice:
The Real Way to Barbecue
From Smoke & Spice
by Cheryl Alters Jamison and Bill Jamison
Harvard Common Press
$16.95 / Paperback
Reprinted by permission.
Copyright 1994. All rights reserved.
- Cookbook Profile Archive
The electronic Gourmet Guide launched in 1994 and later merged into the Global Gourmet website in 1998 (now Foodwine.com). This is an edited archive of one of those early pages.
Modified June 2007