Considering experimenting with mop sauces for when we grill outside.

As long as they aren't sweet, got any nice recipes? We do lamb, pork or
chicken but don't think it actually matters much. Tend to use the same
marinades for either of those anyway

Arri London wrote:
> Considering experimenting with mop sauces for when we grill outside.
>
> As long as they aren't sweet, got any nice recipes? We do lamb, pork or
> chicken but don't think it actually matters much. Tend to use the same
> marinades for either of those anyway




For lamb or chicken I have used oil, vinegar, chopped onion, garlic,
salt, pepper, and rosemary very successfully as both a marinade or a mop.

gloria p

On Mon, 12 Jul 2010 18:58:12 -0600, Arri London >
wrote:

> Considering experimenting with mop sauces for when we grill outside.
>
> As long as they aren't sweet, got any nice recipes? We do lamb, pork or
> chicken but don't think it actually matters much. Tend to use the same
> marinades for either of those anyway

What's a mop sauce? Does mustard bbq sauce fit into the grand scheme
of not sweet mop sauces?

--
Forget the health food. I need all the preservatives I can get.

"sf" > wrote in message
...
> On Mon, 12 Jul 2010 18:58:12 -0600, Arri London >
> wrote:
>
>> Considering experimenting with mop sauces for when we grill outside.
>>
>> As long as they aren't sweet, got any nice recipes? We do lamb, pork or
>> chicken but don't think it actually matters much. Tend to use the same
>> marinades for either of those anyway
>
> What's a mop sauce? Does mustard bbq sauce fit into the grand scheme
> of not sweet mop sauces?
>

Technically a "mop" refers to the type of brush (for lack of better word -
it looks like an old fashioned string floor mop) used to apply the sauce on
barbeque. Vinegar, mustard based, doesn't really matter. Non-sweet means
don't add sugar, brown sugar or honey.

Jill

On Jul 12, 5:58*pm, Arri London > wrote:
> Considering experimenting with mop sauces for when we grill outside.
>
> As long as they aren't sweet, got any nice recipes? We do lamb, pork or
> chicken but don't think it actually matters much. Tend to use the same
> marinades for either of those anyway

I use this one.

1 quart water
2 tablespoons brown sugar
2 tablespoons black pepper
1/4 cup butter
1/2 cup vinegar (variety of vinegar depends on what kind of meat
you are cooking)
2 tablespoons salt
1/4 cup Worcestershire sauce
1/2 cup finely chopped onion
2 teaspoons dry mustard
1 1/3 tablespoons chili powder
1 tablespoon Tabasco sauce
2 cloves minced garlic

Bring all ingredients to a boil. Simmer 15 minutes. Cool.

Use as baste for chicken, ribs, pork, etc.


http://www.hizzoners.com

gloria.p wrote:

> Arri London wrote:
>> Considering experimenting with mop sauces for when we grill outside.
>>
>> As long as they aren't sweet, got any nice recipes? We do lamb, pork
>> or chicken but don't think it actually matters much. Tend to use the
>> same marinades for either of those anyway

>
> For lamb or chicken I have used oil, vinegar, chopped onion, garlic,
> salt, pepper, and rosemary very successfully as both a marinade or a
> mop.

Yes indeedy. Often use similar ingredients (except we call it a 'basting
sauces'). However, I've found that substituting some dry white wine for
vinegar can also do the trick (for chicken). And when it comes to
lamb - adding some Coca Cola (r) to the mix is quite popular here;
doesn't make the lamb taste 'sweet' (IMHO) but it seems to make it more
tender.

--
Cheers
Chatty Cathy

ChattyCathy wrote:
>
> gloria.p wrote:
>
> > Arri London wrote:
> >> Considering experimenting with mop sauces for when we grill outside.
> >>
> >> As long as they aren't sweet, got any nice recipes? We do lamb, pork
> >> or chicken but don't think it actually matters much. Tend to use the
> >> same marinades for either of those anyway
>
> >
> > For lamb or chicken I have used oil, vinegar, chopped onion, garlic,
> > salt, pepper, and rosemary very successfully as both a marinade or a
> > mop.
>
> Yes indeedy. Often use similar ingredients (except we call it a 'basting
> sauces'). However, I've found that substituting some dry white wine for
> vinegar can also do the trick (for chicken). And when it comes to
> lamb - adding some Coca Cola (r) to the mix is quite popular here;
> doesn't make the lamb taste 'sweet' (IMHO) but it seems to make it more
> tender.

I'm not surprised that cola* seems to make the lamb more tender <g>.
I've heard it said by a mechanic or few that they sometimes use a
cola-type drink to clean off cruddy battery terminals on vehicles!!

Sky

*Is it time for a Pepsi vs. CocaCola survey, er debate?? ;D

--
Ultra Ultimate Kitchen Rule - Use the Timer!
Ultimate Kitchen Rule -- Cook's Choice!!

On Jul 13, 4:54*pm, Arri London > wrote:

>
> TY. That sounds nice. Not much sugar. We often use Worcester(shire) for
> marinades anyway.


Thanks. A mop is there to keep the meat moist, that's it's basic
job.
I like this one because it does the job very well and as it cooks down
into the meat it imparts flavor without being
overt.

"gloria.p" wrote:
>
> Arri London wrote:
> > Considering experimenting with mop sauces for when we grill outside.
> >
> > As long as they aren't sweet, got any nice recipes? We do lamb, pork or
> > chicken but don't think it actually matters much. Tend to use the same
> > marinades for either of those anyway
>
> For lamb or chicken I have used oil, vinegar, chopped onion, garlic,
> salt, pepper, and rosemary very successfully as both a marinade or a mop.
>
> gloria p


The onion and garlic don't burn on the grill? We use those for the
marinade but not for mopping up

ChattyCathy wrote:
>
> gloria.p wrote:
>
> > Arri London wrote:
> >> Considering experimenting with mop sauces for when we grill outside.
> >>
> >> As long as they aren't sweet, got any nice recipes? We do lamb, pork
> >> or chicken but don't think it actually matters much. Tend to use the
> >> same marinades for either of those anyway
>
> >
> > For lamb or chicken I have used oil, vinegar, chopped onion, garlic,
> > salt, pepper, and rosemary very successfully as both a marinade or a
> > mop.
>
> Yes indeedy. Often use similar ingredients (except we call it a 'basting
> sauces'). However, I've found that substituting some dry white wine for
> vinegar can also do the trick (for chicken). And when it comes to
> lamb - adding some Coca Cola (r) to the mix is quite popular here;
> doesn't make the lamb taste 'sweet' (IMHO) but it seems to make it more
> tender.


It's acidic enough to break down nearly anything

"Ranée at Arabian Knits" wrote:
>
> In article >,
> "l, not -l" > wrote:
>
> > In the part of western Kentucky where I was born and lived until a teen,
> > mutton was the meat to barbecue. The mutton was mopped with a vinegar-base
> > and often served with extra on the side. Below are two recipes I have tried
> > and found to work well with lamb (as close to mutton as I can get here in
> > STL).
>
> Thank you for those recipes. We are planning on getting sheep in a
> year or so, and though we know what to do with all the lamb, we knew
> we'd end up with some mutton eventually, so it's nice to have some ideas.


If you can get hold of some New Mexico-type green chiles, roast the
mutton over a wood fire. Roast, peel, chop and salt the chiles. Make
some fry bread.

Slice the roast mutton and pile on a fresh piece of fry bread. Top with
the chopped green chiles. Consume with pleasure

sf wrote:
>
> On Mon, 12 Jul 2010 18:58:12 -0600, Arri London >
> wrote:
>
> > Considering experimenting with mop sauces for when we grill outside.
> >
> > As long as they aren't sweet, got any nice recipes? We do lamb, pork or
> > chicken but don't think it actually matters much. Tend to use the same
> > marinades for either of those anyway
>
> What's a mop sauce? Does mustard bbq sauce fit into the grand scheme
> of not sweet mop sauces?
>
>

A mop sauce is brushed on the meat while grilling or smoking. If there
is too much sugar in there, it can burn and become unpleasant. Besides
we don't like to eat sweetened meat very much.

ImStillMags wrote:
>
> On Jul 12, 5:58 pm, Arri London > wrote:
> > Considering experimenting with mop sauces for when we grill outside.
> >
> > As long as they aren't sweet, got any nice recipes? We do lamb, pork or
> > chicken but don't think it actually matters much. Tend to use the same
> > marinades for either of those anyway
>
> I use this one.


TY. That sounds nice. Not much sugar. We often use Worcester(shire) for
marinades anyway.

>
> 1 quart water
> 2 tablespoons brown sugar
> 2 tablespoons black pepper
> 1/4 cup butter
> 1/2 cup vinegar (variety of vinegar depends on what kind of meat
> you are cooking)
> 2 tablespoons salt
> 1/4 cup Worcestershire sauce
> 1/2 cup finely chopped onion
> 2 teaspoons dry mustard
> 1 1/3 tablespoons chili powder
> 1 tablespoon Tabasco sauce
> 2 cloves minced garlic
>
> Bring all ingredients to a boil. Simmer 15 minutes. Cool.
>
> Use as baste for chicken, ribs, pork, etc.
>
> http://www.hizzoners.com

Ranee at Arabian Knits wrote:
>
> In article >, Arri London >
> wrote:
>
> > Considering experimenting with mop sauces for when we grill outside.
> >
> > As long as they aren't sweet, got any nice recipes? We do lamb, pork or
> > chicken but don't think it actually matters much. Tend to use the same
> > marinades for either of those anyway
>
> I make a green paste for lamb with garlic, salt, rosemary, chives or
> scallions, oregano, thyme, mint and olive oil. I marinate in it, but if
> it were thinned out with some lemon juice, it would make a pretty good
> mop.
>
> Regards,
> Ranee @ Arabian Knits


Mint sounds interesting. Fresh mint is always nice with lamb. TY.

Sky wrote:

>
> *Is it time for a Pepsi vs. CocaCola survey, er debate?? ;D
>
Always a possibility <g> However, I have another one in mind but it's
<gasp> very much OT....
--
Cheers
Chatty Cathy

On Wed, 14 Jul 2010 15:49:38 GMT, "l, not -l" > wrote:

> I regularly make a marinade of balsamic vinegar and olive oil using ground
> mustard as the emulsifier.

You make a mustard vinaigrette?

--
Forget the health food. I need all the preservatives I can get.

"Ranée at Arabian Knits" wrote:
>
> In article >, Arri London >
> wrote:
>
> > If you can get hold of some New Mexico-type green chiles, roast the
> > mutton over a wood fire. Roast, peel, chop and salt the chiles. Make
> > some fry bread.
> >
> > Slice the roast mutton and pile on a fresh piece of fry bread. Top with
> > the chopped green chiles. Consume with pleasure
>
> That sounds really, really, good, too!


Truly one of the most memorable meals I've ever had. It won't taste as
good if you aren't in the desert though LOL.

ImStillMags wrote:
>
> On Jul 13, 4:54 pm, Arri London > wrote:
>
> >
> > TY. That sounds nice. Not much sugar. We often use Worcester(shire) for
> > marinades anyway.
>
> Thanks. A mop is there to keep the meat moist, that's it's basic
> job.
> I like this one because it does the job very well and as it cooks down
> into the meat it imparts flavor without being
> overt.


Some of the ones people have used around here were just too sweet. That
was the predominant flavour. Not nice.