WW NORTH CAROLINA BBQ PORK TENDERLOIN WITH MOP SAUCE
This is out of my Weight Watchers cookbook called "Best of Weight Watchers Magazine" DH rated this excellent the last time I prepared it. It has 4 points per serving. (3oz meat with 2 tbls sauce) Use any leftovers for pulled pork sandwiches. Just thinly slice or chop the pork and combine with the leftover sauce in a small saucepan. Cook over low heat, stirring often, just until the meat is hot, and serve on soft sandwich rolls with sweet gherkin pickles on the side. This rub works great on chicken, beef and catfish.
Provided by teresas
Categories Pork
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Spray the grill rack with nonstick spray; prepare the grill for indirect heating.
- To prepare the spice rub, combine the brown sugar, paprika, chili powder, cumin, salt, cayenne,and pepper in bowl.
- Rub half of the mixture all over the pork and let stand 15 minutes.
- Meanwhile, to prepare the Mop Sauce, combine the ketchup, vinegar, molasses, and Worcestershire sauce in a bowl.
- Rub the pork with the remaining spice rub.
- Place over the indirect heat section of the grill.
- Grill 15 minutes.
- Turn the pork and grill until an instant-read thermometer inserted into the center of the meat registers 160 degrees F, 12-15 minutes longer.
- Remove from the grill, cover loosely with foil, and let stand 10 minutes before slicing,.
- Server with the Mop Sauce.
Nutrition Facts : Calories 198.7, Fat 4.5, SaturatedFat 1.4, Cholesterol 73.8, Sodium 641.3, Carbohydrate 14.8, Fiber 1, Sugar 11.7, Protein 24.1
COOPER'S BBQ/MOP SAUCE RECIPE - (4/5)
Provided by chuck
Number Of Ingredients 16
Steps:
- Mix the paprika, black pepper, chili powder, and cumin in a small bowl. In a one quart saucepan, melt the butter or bacon fat and gently cook the onion over medium heat until translucent. Add the garlic, bell pepper, and the spice mix you made in step (1). Stir, and cook for two minutes to extract the flavors. Add the stock and the rest of the ingredients. Stir until well blended. Simmer on medium for 15 minutes. Leftovers will keep in the fridge for a month or so.
CAROLINA VINEGAR AND PEPPER MOP BBQ SAUCE
Make and share this Carolina Vinegar and Pepper Mop BBQ Sauce recipe from Food.com.
Provided by Shawn C
Categories Sauces
Time 35m
Yield 4 cups roughly
Number Of Ingredients 7
Steps:
- In a saucepan, stir together the vinegar, red pepper flakes, pepper and salt. Bring to a boil.
- Stir in the ketchup and brown sugar.
- Reduce heat to low, and simmer for 30 minutes.
BLACK PEPPER VINEGAR BBQ MOP SAUCE
When using this peppery mop, make sure to scoop up the bits at the bottom to get the full peppery punch in every bite.
Provided by Food Network
Categories condiment
Time 30m
Yield 1 1/4 cups
Number Of Ingredients 7
Steps:
- Pulse the black peppercorns in a spice grinder until most of the blend is fine but there are still some coarser pieces.
- Add the black pepper to a saucepan with the cider vinegar, white vinegar, sugar, red pepper flakes, salt and garlic. Bring to a slow simmer over medium-low heat and cook until the sauce thickens slightly, about 20 minutes. Use immediately, or refrigerate in a nonreactive container for up to 2 days.
BRISKET ESSENTIALS: VERSATILE BBQ AND MOP SAUCE
I have been using this BBQ sauce on brisket for over 20 years. The original recipe is not mine, but I have modified it over time. No photos on this one, because I had already made it, and did not want to make it again just for a photo op. I did, however, pick a few of my favorite brisket photos... just to whet your appetite....
Provided by Andy Anderson !
Categories Other Sauces
Time 50m
Number Of Ingredients 23
Steps:
- 1. PREP/PREPARE
- 2. You will need a saucepan big enough to hold all of the ingredients, and a glass jar to store it.
- 3. I will last about 3 - 4 weeks, if kept refrigerated.
- 4. Chunky or Smooth? You can see from my main photograph that I left the sauce chunky. However, you can smooth it out (I do that sometimes), by either straining out the veggies, or putting the partly cooled sauce in a blender.
- 5. To Mop or not to Mop... That is the Question Mopping, the process of taking a thin sauce and applying it to the brisket on a regular basis, is a hotly debated subject among pit-masters. The two methods used are using a spray bottle to spray the sauce, on, or using a mop tool (it actually looks like a cute little kitchen mop). Mops were originally used in open-pit barbecues where the meat had a greater chance of drying out. I do not mop my briskets, unless one of my clients requests it. I prefer to smoke them with a dry rub and serve the sauce at the table. If you are looking for a good dry rub, here you go: https://www.justapinch.com/recipes/main-course/main-course-beef/awesome-beef-brisket-dry-rub.html?r=13 https://www.justapinch.com/recipes/sauce-spread/rub/brisket-essentials-overnight-low-and-slow-rub.html?r=14 With that said, a "proper" mopping of a brisket can add additional layers of flavor, as the sugars in the sauce begin to caramelize.
- 6. Gather your ingredients (mise en place).
- 7. Mix all the dry ingredients together in a bowl, and reserve.
- 8. Add the butter and oil to a saucepan over medium heat.
- 9. When the foaming subsides, give the saucepan a swirl and add the onions.
- 10. When the onions soften, about 3 - 4 minutes (but not brown), add the bell pepper, and garlic, then cook for an additional 1 - 2 minutes.
- 11. Add the dry spices, and stir to combine, about 1 minute.
- 12. Add the beer, and stock, and stir until the ingredients are combined, 1 - 2 minutes.
- 13. Scrap the bottom of the pan with a wooden spoon to pick up any yummy fonds that have developed.
- 14. Add the remaining ingredients, and simmer for about 30 minutes, or until it begins to thicken a bit.
- 15. This is not a thick BBQ sauce. If you want it thicker, take about a tablespoon of cornstarch and mix with a tablespoon of water (a slurry), and add it to the sauce while it is simmering. I prefer it thin, but that is just me.
- 16. PLATE/PRESENT
- 17. Use as a mop while you are smoking your brisket and serve some on the side while eating. Enjoy.
- 18. Keep the faith, and keep cooking.
BBQ "MOP" SAUCE
This is a nice little sauce to mop chicken, pork or beef with. You want to marinate the meat at least 30 minutes before grilling. Let the meat rest for about 10 minutes before putting on the grill and mop the meat in the last 10 minutes of grilling for maximum flavor and tenderness.
Provided by pamela t.
Categories Low Protein
Time 35m
Yield 2 cups
Number Of Ingredients 8
Steps:
- mix all ingredients together in a bowl.
- Marinate your meat for at least 30 minutes.
- Pull the meat from the refrigerator at least 10 minutes before grilling.
- Use real coke not diet.
- Mop your meat with the sauce during the last 10 minutes of grill time.
- Pull the meat from the grill and let rest about 5-10 minutes for the juices to distribute.
- Enjoy!
Nutrition Facts : Calories 91.3, Fat 0.2, Sodium 6996.6, Carbohydrate 17.6, Fiber 0.7, Sugar 14.2, Protein 0.6
BBQ MOP SAUCE
Steps:
- Combine salt, mustard, garlic powder, pepper, chili powder, paptika, hot sauce, worcestershire sauce, beer, beef stock and oil. Use to mop meats that are barbecueing
GEORGIA MOP BBQ SAUCE FOR CHICKEN
Make and share this Georgia Mop BBQ Sauce for Chicken recipe from Food.com.
Provided by Anita Harris
Categories Sauces
Time 1h
Yield 1 serving(s)
Number Of Ingredients 7
Steps:
- Combine vinegar, catsup, mustard and tabasco sauce in a medium-size saucepan.
- Bring to a boil and add seasonings to taste.
- Blend in melted butter, stirring well and turn heat to low, keeping mixture warm.
- Using a basting brush or basting mop, swab the chicken with the sauce when it comes in hot from the pit or grill.
- Makes 2-1/2quarts.
Nutrition Facts : Calories 4247.8, Fat 385.6, SaturatedFat 234.2, Cholesterol 976.1, Sodium 13567.6, Carbohydrate 167.5, Fiber 17.4, Sugar 126.7, Protein 31.9
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