Mop for all barbeque meats

1 Servings

Ingredients

Quantity Ingredient
1½ tablespoon Salt
1½ tablespoon Dry mustard
1 tablespoon Garlic powder
½ tablespoon Ground bay leaf
1 tablespoon Chili powder
1½ tablespoon Paprika
1 tablespoon Louisiana Hot Sauce
1 pint Worcestershire sauce
½ pint Vinegar
2 quarts Bone stock
½ pint Oil

Directions

Make the bone stock just the way you would start a soup - buy good stout beef bones from the butcher and boil them. Add all the other ingregients and let stand overnight before using. Use this to rub over meats or to baste them while they are cooking. Put it on with a little dish mop of the kind you see in the dime store. As you use it, the flavor will change and improve, for you are constantly transfering smoke and grease from the meat back to the mop concoction. If you have any left over, keep it in the refrigerator.

Recipe By : Walter Jetton

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