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Walter Jetton's Mop
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    Walter Jetton's Mop

    This recipe is exactly the way Water Jetton wrote it down. The instructions have been modified a little because he calls for you to make the "bone stock" yourself and most people ask me what exactly is "bone stock". If you are a stickler for authenticity then get a couple of "good stout beef bones" and boil them until you have a good stock. On another note, this recipe makes a gallon of mop, you might want to cut it down a little. .... Great for Brisket.

  • 4 quarts bone stock (beef stock)
  • 2 pints Worcestershire Sauce
  • 1 pint vinegar
  • 1 pint oil
  • 3 tablespoons salt
  • 3 tablespoons dry mustard
  • 3 tablespoons MSG
  • 3 tablespoons paprika
  • 2 tablespoons Louisiana Hot Sauce
  • 2 tablespoons garlic powder
  • 2 tablespoons chili powder
  • 1 tablespoon ground bay leaf
  • Combine all ingredients in a large pot. Bring to a boil. Remove from heat and let stand overnight

    From: Michael A. Willsey (aka: Sweets on the K.C. bbq Forum)
    Posted By: Mike Willsey, Via: alt.Food.barbecue
    Post Date: Monday, May 21, 2001

    *BACK TO BARBECUE*







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