Tuesday, May 30, 2006

Grill of My Dreams Mops and Sauces

We tried out the sugarless dry rub and that one was the keeper on the pulled pork. Especially since we went with the sweet BBQ sauce. The mop was bit more sour than sweet, and man, was that an awesome flavor. The mop is important in flavoring the meat, and keeping it juicy. When the pork butt was ready, we "pulled" or shredded the meat off the bone. Served with potato salad, a corn slaw, we used a Cola BBQ sauce on the meat, very sweet stuff. Good flavor contrasts, sweet, sour, hot, and salty. Only problem was letting the sauce cook too long, it became very thick. Of course, La Vida Dulce never panics, we just added some hot water and the dark brown tangy stuff was fine. Could have used some hoisin, I was all out, darn it. We also liked seasoning the sauce and mop with the same dry rub seasonings. Well, that's all for now, gotta go make leftover pulled pork sandwiches for dinner. Good grillin' everyone!

Southern Mop - adapted from Master Cook
1 cup cider vinegar
1 cup water
1/4 cup mirin
1 tablespoon crushed dried red pepper flakes
2 tablespoons dark corn syrup
1 tablespoon dry rub
Mix all ingredients in saucepan and simmer 5 minutes. It will be sour tasting, so don't panic. Baste pork butt with the mop every 20 to 30 minutes during the last couple of hours of cooking. Boil any leftover mop sauce for 5 minutes, then pour over shredded or "pulled" pork meat just before serving.

Cola BBQ Sauce - adapted from Weber
1 tablespoon dry rub
3/4 cup ketchup, generic is just fine
3/4 cup cola, generic is also fine
2 tablespoons soy sauce, Lee Kum Kee is recommended
2 tablespoons cider vinegar
1 teaspoon crused dried red pepper flakes
2 tablespoons hoisin sauce, optional Lee Kum Kee recommended
1/2 cup bourbon, optional but darn good
Mix all ingredients in saucepan and simmer 5 minutes. Adjust seasonings for too salty or too sweet. Serve on pulled pork or on the side for dipping.

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