FOR TRADITIONAL BARBECUE
Beer and vinegar rank as the most popular liquids for mopping authentic barbecue. This blend of the two contributes a contrasting tang to the richness of pork, especially a cut like shoulder or even a whole hog. When cooked, the crusty pork, encased in dark “bark,” melds with virtually any of our classic barbecue sauces coming up later in the chapter. Our first choice would be Pig Pickin’ Vinegar Sauce.
The Time-Tested Beer and Vinegar Mop is a classic and flavorful basting sauce that has been used for many years in the world of barbecue. It combines the rich and robust flavors of beer with the tangy acidity of vinegar, creating a harmonious balance that enhances the taste of grilled or smoked meats.
The key to this mop’s success lies in its simple yet effective combination of ingredients. The beer not only adds depth and complexity to the flavor profile but also helps tenderize the meat, making it juicy and succulent. Meanwhile, the vinegar provides a pleasant tanginess that cuts through the richness of the meat, balancing the overall taste.
This versatile mop is particularly well-suited for large cuts of meat, such as pork shoulder or beef brisket, which benefit from frequent basting to keep them moist during long cooking times. The mop is typically applied to the meat every hour or so, infusing it with layers of flavor and ensuring a mouthwatering result.
The Time-Tested Beer and Vinegar Mop can be customized to suit individual preferences by using different types of beer or adding complementary ingredients, such as orange juice or sliced oranges, to create variations on the original recipe. Whether you’re a seasoned pitmaster or a backyard grilling enthusiast, this mop is a tried-and-true method for elevating the taste of your barbecued delights.
MAKES: ABOUT 4 CUPS
INGREDIENTS:
- 1 (12-ounce) bottle or can decent-quality beer
- 1 cup cider vinegar or white vinegar
- 1 cup water
- 1/4 cup vegetable or sunflower oil
- 1/2 medium onion, chopped or sliced in thin half-moons
- 2 tablespoons kosher salt or coarse sea salt
- 2 tablespoons freshly ground black pepper
INSTRUCTIONS:
- Combine all of the ingredients in a saucepan.
- Heat the mop before you plan to use it initially, and keep it warm over low heat between bastes.
- Apply the mop to the meat about once an hour during the cooking process.
VARIATIONS:
- Citrus Twist: Replace the cider vinegar or white vinegar with orange juice to add a bright and citrusy note to the mop. You can also add a few slices of fresh orange to infuse even more citrus flavor into the sauce.
- Honey Glaze: Stir in a tablespoon or two of honey to the mop to add a touch of sweetness and create a delicious honey-glazed finish on the grilled or smoked meat.
- Smoky Chipotle: For a smoky and slightly spicy twist, add a couple of tablespoons of chipotle peppers in adobo sauce to the mop. This variation will bring a delightful smoky heat to the meat.
- Asian Fusion: Incorporate Asian-inspired flavors by replacing the vegetable oil with sesame oil and adding a tablespoon of soy sauce and a dash of ginger and garlic powder to the mop.
- Bourbon Infusion: For a boozy kick, substitute some of the beer with bourbon or whiskey. The smoky and rich flavors of the spirits will complement the grilled meat beautifully.
- Herbaceous Blend: Enhance the mop’s taste with a medley of fresh or dried herbs like thyme, rosemary, and oregano. Chopped garlic or shallots can also be added to further elevate the flavor profile.
- Sweet and Spicy: Combine sweet and spicy elements by including a teaspoon of brown sugar or maple syrup and a dash of hot sauce or cayenne pepper to create a balanced and zesty mop.
SPICING TIP:
- Because a mop keeps bubbling over a fire during long periods of smoking, some of it will evaporate. You can stir some hot water back into it, but don’t do that so much that the flavor evaporates, too. Simply make yourself another batch, or just doctor what you have with a little more beer, vinegar, or other tasty liquid.
