You wouldn’t want to eat this stuff straight, but spray it on roasting or smoking meat and it adds a world of flavor. I put the sauce in a spray bottle and spray it right on the meat. Or you can brush it on with a mop or basting brush. When cooking chicken or ribs, apply every 30 minutes. When cooking a large cut of meat, like a brisket or pork shoulder, apply every hour.
Use on the Righteous Ribs recipe.
— Steven Raichlen
Excerpted from Barbecue Sauces, Rubs, and Marinades—Bastes, Butters & Glazes, Too by Steven Raichlen (Workman Publishing). Copyright © 2017. Photographs by Matthew Benson.
One of the secrets of world-class barbecue is consistent and conscientious basting while the meat is cooking. The traditional tool for basting is literally a kitchen mop (hence the term mop sauce), but more and more pit masters use spray bottles or misters. Here’s a simple baste that’s short on preparation time but long on flavor.
| Servings |
| 4 -1/4 cups (enough for 4 pounds of meat) |
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One of the secrets of world-class barbecue is consistent and conscientious basting while the meat is cooking. The traditional tool for basting is literally a kitchen mop (hence the term mop sauce), but more and more pit masters use spray bottles or misters. Here’s a simple baste that’s short on preparation time but long on flavor.
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Ingredients
- 2 cups apple cider
- 3/4 cup cider vinegar
- 1/2 cup bourbon
- 1/2 cup water
- 1/4 cup Worcestershire sauce
- 1/4 cup fresh lemon juice
- 1/2 teaspoon Course salt (sea salt or kosher)
Servings: -1/4 cups (enough for 4 pounds of meat)
Instructions
- Combine all the ingredients in a heavy saucepan and bring to a boil over high heat. Reduce the heat and simmer the sauce for 5 minutes. Let cool to room temperature. Transfer the squirt to a spray bottle and use right away or refrigerate. Use within 2 days of making.
