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Author Topic: Chicken and rib moppin sauce recipe...  (Read 10299 times)
ranbeaux
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« on: July 10, 2010, 03:10:56 PM »

 I know I have said it many times..  Ya gotta mop that bird and ya gotta mop those ribs.. I have 9 trophys for chicken and ribs from IBCA cookoffs..  Not braggin, just sayin... Ya gotta mop em..

 This is the recipe i came up with for competition cookin.  It works for ribs or chicken.. they are both white meat and subject to dry out.. The key ingrediant is the vinager.. BBQ sause is vinager based for a reason.. It helps keep the food moist and helps make it tender.
 Sauce:
1 tbs. whole cumin.
1 tbs. minced onion , dried.
1 tbs. coarse black pepper
1 tsp. alspice
1 tbs dalmation sage, ground
1 package goya achote
1 tbs olive oil
1 tbs worchestershire sauce
1 tbs Balsamic vinager
2 tbs apple cider vinager
1/4 cup bbq sauce.. I used Sweet Baby Rays
1/4 cup of favorite mustard
And add beer till its not thick at all.. Ya don't want it to burn, ya want it to moisten...
 It needs to be done every 30 minutes.
 
 I hope this helps you guys achieve the results and delicious food that I have had the pleasure of enjoying.
Randall
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EconomicDisconnect
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« Reply #1 on: July 10, 2010, 03:16:20 PM »

Thanks for the recipe.  I have to go to the grocery store tomorrow anyway, so now I have a list.
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Grandpa JD
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« Reply #2 on: July 10, 2010, 03:53:06 PM »

Thanks Ran!  We're still waiting for the recipe for the mystery pink stuff too.
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ColSaulTigh
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« Reply #3 on: July 10, 2010, 04:20:47 PM »

Ranbeaux - Can this sauce be applied to a Butt?  I'm gonna do a Butt tomorrow, and like I said in another post, I wanna mop something.
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ranbeaux
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« Reply #4 on: July 10, 2010, 05:02:56 PM »

Ranbeaux - Can this sauce be applied to a Butt?  I'm gonna do a Butt tomorrow, and like I said in another post, I wanna mop something.

Col... its a mop for ribs and chicken.. usually with a butt ya never open the lid.. Ya just go to sleep and wake up the next morning and its done or not...  If YA really  wanna mop something I suggest gettin a whole chicken and butterflying it and do the deed...  I love to cook birds.  I would rather cook them than any ole pork butt...
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RNF
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« Reply #5 on: July 10, 2010, 05:08:36 PM »

Thanks for the recipe. I am always looking for the perfect mop, I'll give it a try. Cool
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Boat-n-BBQ
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« Reply #6 on: July 11, 2010, 06:04:44 AM »

I think we should keep this one around, so off to recipes Cool

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FLbobecu
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« Reply #7 on: July 11, 2010, 07:33:34 AM »

Good stuff - will try this next time around.  Smiley
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Rip
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« Reply #8 on: July 11, 2010, 07:45:45 AM »

Glad to have this recipe! Wink

rip
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sears
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« Reply #9 on: July 11, 2010, 12:15:14 PM »

I'm trying to spot the whole cumin seeds on your delicious-looking ribs
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ranbeaux
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« Reply #10 on: July 11, 2010, 12:26:04 PM »

THIER IN THERE BUD...  I love those things.. very distinctive taste...


* porkspareribs003-1.jpg (172.72 KB, 640x480 - viewed 383 times.)
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WarEagle1
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« Reply #11 on: July 20, 2010, 08:32:10 AM »

THIER IN THERE BUD...  I love those things.. very distinctive taste...

Those Ribs look awesome and it looks like the rub shines thru... Do you or have you shared the ingredients for the rub you use??  I would love to give it a shot.
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GrillSarge
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« Reply #12 on: July 20, 2010, 05:39:26 PM »

I do believe that moppin sauce is tweakable to my diet requirements.  I'll have to check out goya achote, use one of my home made bbq sauces and use the crappy low carb beer, but we'll give'r a go.
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« Reply #13 on: July 21, 2010, 02:57:44 PM »


 
 I hope this helps you guys achieve the results and delicious food that I have had the pleasure of enjoying.
Randall
Hey Randall, how long, and high, did you have to cook the chicken? Last time I butterflied the chicken and sauced it every 30min, it took almost 3hrs.   
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h00kemh0rns
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« Reply #14 on: July 21, 2010, 05:14:47 PM »

Hey Randall, how long, and high, did you have to cook the chicken? Last time I butterflied the chicken and sauced it every 30min, it took almost 3hrs.   

That sounds about right as I just did one this last weekend.  Your time can vary from 2 1/2 hrs - 3 1/2 hrs...its all about that magical 167* (no higher than 170* IMHO)
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BBQ is all the same basic idea.  Throw some meat onto the fire, cover, get drunk, pass out, wake up and 14 hours later, eat.  This is not a highly refined art form.

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