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Old 05-27-2007, 03:08 PM   #1
todd_k
 
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anyone have a mop sauce recipe using their homebrew?

I was thinking about going out and getting a bottle of Stubb's mop sauce but then I thought i could just make one.


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Old 05-27-2007, 03:16 PM   #2
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Ok I'll bite. WTF is mop sauce???


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Old 05-27-2007, 03:28 PM   #3
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something you use to baste BBQ early on in the grilling process when you are cooking above 265F. I've read that some mop sauce recipes can use beer which I find a little strange since sugars burn above 265F and there's a nasty rumor that homebrew has a lot of sugar in it....
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Old 06-05-2007, 02:48 AM   #4
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Man I love the Stubbage. I made one out of my smoked porter once, and it was fantastic, but I forgot what I put in it.
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Old 06-05-2007, 01:33 PM   #5
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I generally marinade and stouts work really well.
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Old 06-05-2007, 06:11 PM   #6
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Quote:
Originally Posted by todd_k
something you use to baste BBQ early on in the grilling process when you are cooking above 265F. I've read that some mop sauce recipes can use beer which I find a little strange since sugars burn above 265F and there's a nasty rumor that homebrew has a lot of sugar in it....
One of the things I find is some charring is good. If the thing comes out pitch black that's a different story. What you could do is cook the meat a good percentage of the way done and then finish it towards the end, perhaps even lowering the heat a bit so that you won't burn it totally.
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Old 06-09-2007, 03:14 PM   #8
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I would make sure you start with cider vinegar as a base to your mop sauce. Then add what you want. Vinegar helps break down some of the “toughness”. Or just marinade with beer and then mop. Turbinado or “RAW” sugar does not burn as easily as brown or regular sugar. I usually smoke a Boston Butt for about 14 hours @ 225-250F, with about 1lb of raw sugar on it. Basically whatever you are dry rubbing with add some to cider vinegar and beer. Although next time I brew I may save a little unfermented wort, add it to some vinegar, and use it as a base mop sauce or even a bbq sauce. hmmm

 
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Old 06-10-2007, 04:30 PM   #9
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uhlee, thanks for the good suggestions!

Here's what's happening at my house right now:

Rubbed a 1/2 brisket with a mixture of Turbinado sugar, onion powder, salt, pepper, and Emeril's Essence.

Dumped a bottle of Sierra Nevada Stout into about 1/2 cup the leftover rub. Added cider vinegar until it looked and smelled good (maybe 8 oz).

Mopped the brisket with the stout sauce and began smoking at 250 with a mixture of 2/3 mesquite chips and 1/3 hickory.

Plan is to turn/mop every two hours.

I'll let you know how it comes out.
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Old 06-10-2007, 07:39 PM   #10
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Sounds DELICIUOS!!



 
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