Walter Jetton’s Barbecue Mop

FOR TRADITIONAL BARBECUE

Walter Jetton’s Barbecue Mop is a classic and flavorful basting sauce that has been cherished by barbecue enthusiasts for years. Named after the legendary pitmaster Walter Jetton, this mop sauce is a key element in the art of creating mouthwatering and tender barbecue dishes.

The mop sauce is essentially a liquid mixture used to baste meats while they are being cooked, particularly during slow-cooking or smoking processes. Its purpose is to enhance the flavor, keep the meat moist, and contribute to the development of a rich and savory crust on the exterior.

The ingredients in Walter Jetton’s Barbecue Mop are carefully selected to achieve a balanced combination of flavors. The mixture of beef stock, Worcestershire sauce, vinegar, and various spices such as mustard powder, paprika, garlic powder, and chili powder creates a complex and irresistible profile. The addition of hot sauce adds a touch of heat and liveliness to the sauce, while the bay leaf infuses a subtle aroma.

One of the distinctive aspects of this mop sauce is the use of beef stock, which not only adds depth of flavor but also contributes to the meat’s juiciness as it cooks. The vinegar and Worcestershire sauce help cut through the richness and provide a tangy contrast that complements the smoky and savory notes of barbecue.

Walter Jetton’s Barbecue Mop is versatile and can be used on a variety of meats, including pork, beef, and poultry. Whether you’re slow-cooking a brisket, smoking a rack of ribs, or grilling chicken, this mop sauce can be applied at intervals during the cooking process to impart flavor and moisture.

Overall, Walter Jetton’s Barbecue Mop is a testament to the passion and creativity of barbecue culture. It reflects the deep appreciation for carefully crafted flavors and techniques that elevate barbecue from a simple cooking method to a cherished culinary tradition.

MAKES: ABOUT 3 QUARTS

INGREDIENTS:

• 2 quarts beef stock
• 2 cups Worcestershire sauce
• 1 cup vinegar
• 1 cup vegetable oil
• 1½ tablespoons kosher salt or coarse sea salt
• 1½ tablespoons dried mustard powder
• 1½ tablespoons sweet paprika
• 1 tablespoon garlic powder
• 1 tablespoon chili powder
• 1 tablespoon Tabasco sauce or other Louisiana hot sauce
• 1 bay leaf

INSTRUCTIONS:

1. Combine Ingredients: In a stockpot, combine all of the ingredients. Mix them thoroughly to ensure that the flavors are well distributed. Mr. Jetton suggested allowing the mop sauce to sit overnight for the flavors to meld. However, if you don’t have the time or space in your refrigerator, you can proceed to the next step right away.
2. Heat and Use: Before you plan to use the mop sauce, heat it up. You can warm it on the stovetop over low heat or use a microwave. The goal is to make it warm and easily pourable. Keep the mop sauce warm over low heat between uses.
3. Apply to Meat: As you cook your meat, whether it’s barbecue, smoked, or grilled, use the mop sauce to baste the meat. You can use a basting brush to apply the sauce generously, enhancing the flavor and moisture of the meat. Applying the mop sauce about once an hour is a good guideline, but you can adjust the frequency based on your cooking process.