Recipe - Mop For All Barbeque Meats

3 tablespoon Salt
3 tablespoon Dry mustard
2 tablespoon Garlic powder
2 tablespoon Chili powder
3 tablespoon Paprika
2 tablespoon Hot pepper sauce (tabasco)
1 qt Worcestershire sauce
1 pt Vinegar
4 qt Beef bone stock
1 pt Vegetable oil
3 tablespoon Msg (optional)

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

bbqdigest V2 #084

From the BBQ recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.