So, you may be thinking about becoming a barbecue judge ... or perhaps you just want to know what it is that the judges are looking for (and tasting) when judging great barbecue. Who are the table captains? And what do they do? Who officiates the contests? Overcooked? Under cooked? Too Salty? Too flat tasting? Mushy? Tough? and many more.
No matter what you call it, the baste sop mop covers it all by helping the meat to stay moist and flavorful during the cooking process. If you have not tried a baste, sop or mop (all the same thing) then you owe yourself to get after it today!
Combine the following ingredients over a warm stove:
1 can/bottle of beer 1 cup of ketchup 1/2 cup onions - minced Zest from 1 lemon Juice from 1 lemon (can be the same lemon!) 3 cloves of garlic - crushed 2 Tbs fresh cracked black pepper 2 Tbs bacon drippings 1 tsp dry mustard 1 tsp salt
Combine all ingredients in a pan on the stove over medium heat brining to a boil. Boil for 2 monutes and reduce to simmer. Simmer for 30 minutes. Begin basting when the meat is /1/2 way completed. Baste every 30 minutes.
Enjoy!
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1 can/bottle of beer
Combine all ingredients in a pan on the stove over medium heat brining to a boil. Boil for 2 monutes and reduce to simmer. Simmer for 30 minutes. Begin basting when the meat is /1/2 way completed. Baste every 30 minutes.
Subscribe now to The Smoke 'N Fire Enquirer, the Internet's most popular backyard grilling and barbecuing on-line tutorial and we'll send you FREE recipes, techniques and tips for preparing the finest outdoor meals. FREE! See a 
