This is one version, among hundreds, of the traditional pork baste used throughout the South.
- 2 cups cider vinegar
- 1 cup water
- 3 tablespoons ground black pepper
- 2 tablespoons salt
- 1 tablespoon Worcestershire sauce
- 1 tablespoon paprika
- 1 tablespoon cayenne
Combine the ingredients in a saucepan. Heat the mop and use it warm. Makes about 3-1/2 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