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Mop For All Barbeque Meats


3 tablespoons salt
3 tablespoons dry mustard
2 tablespoons garlic powder
2 tablespoons chili powder
3 tablespoons paprika
2 tablespoons hot pepper sauce; (Tabasco)
1 quart Worcestershire sauce
1 pint vinegar
4 quarts beef bone stock
1 pint vegetable oil
3 tablespoons 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 constantly transferring smooth and grease from the meats back to the mop concoction. Keep leftover mop refrigerated. Source: Walter Jetton's LBJ Barbeque Cook Book Posted to the BBQ List by Carey Starzinger on Aug 20, 1996. - - - - - - - - - - - - - - - - - -

Yield: 1 serving

Preparation Time: 0:00

** Exported from Now You're Cooking! v5.57 **

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