Beer Mop Sauce

 

                If you want to be frugal, lazy, or just technically correct, baste only food that will dry out in the cooking process. The mop adds moisture more than flavor, so it can contain anything wet, from water to wine. Always be sure to include plenty of oil when smoking anything that doesn't have aprotective layer of fat,and never use ingredients that will burn (such as a ketchup-based barbecue sauce) begore the last 30 to 45 minutes of cooking. These two versions of one basic recipe will mop up almost everything.

Makes 2 to 3 cups

Beer mop sauce for meat

• 12 ounces beer
• ½ cup vinegar, cider or white
• ¼ cup oil, canola or corn
• ½ medium onion, chopped
• 2 garlic cloves, minced
• 2 tablespoons Lone Star Dry Rub, click here for recipe
• 1 tablespoon Worcestershire sauce

Beer mop sauce for poultry and fish

• 12 ounces beer
• ½ cup fresh lemon juice
• ½ cup oil, canola or corn
• ½ medium onion, chopped
• 2 garlic cloves, minced
• 2 tablespoons Lone Star Dry Rub, click here for recipe
• 2 teaspoons Worcestershire sauce

1. Throw everything together and stir ; add up to an additional quarter cup oil when the food being smoked is lean and dry.
2. Apply with a small string mop made for barbecue, or with a pastry brush.

Variations : Substitute stock for the beer, or inexpensive dry wine (red for the meat or white for the poultry or fish).

BON APPÉTIT