Cider Mop for BBQ (Baking Sauce)

Votes: 1

Time: 1 hour 20 min.

When smoking meat on a grill or barbecue, it is periodically mopped. A mop is a special sauce applied to the meat with a brush, similar to a small mop, during smoking. This prevents the meat from drying out and infuses it with additional aromas and flavors. A mop differs from standard barbecue sauce in that it does not contain sugar or tomatoes, which can spoil the flavor of meat during prolonged smoking. Therefore, it can be applied throughout the entire smoking process, whereas barbecue sauce is applied only toward the end of the smoking process.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 tbsp (15 g) butter
2 tbsp finely grated peeled ginger
2 shallots, peeled and thinly sliced
6 cloves garlic, peeled and crushed
1.5 cups bourbon
1 liter of sweet apple cider
1 tbsp. apple jelly
1/4 cup molasses
1 bay leaf
2 tsp coriander seeds
0.5 tsp black peppercorns
2 sprigs of fresh sage or 1 teaspoon of dried sage
2 tablespoons lemon juice
0.5 tsp coarse salt

Ingredient Substitution Suggestions

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Recipes with similar ingredients: apple cider, ginger root, shallots, garlic, bourbon, apple pectin, syrup, bay leaf, coriander, black pepper, sage, barbecue sauce

Cooking the dish according to the recipe:

In a medium saucepan, melt the butter over medium heat. Add the ginger, shallot, and garlic. Cook, stirring constantly, for about 5 minutes, until the vegetables are softened and golden. Remove from the heat and stir in the bourbon.
Return the sauce to the heat and use a wooden spoon to scrape up any browned vegetable bits from the bottom of the pan. Pour in the cider, jelly, molasses, bay leaf, coriander seeds, black pepper, and sage. Bring the sauce to a simmer and cook for 1 hour, until some of the sauce has evaporated and about 1.5 cups of sauce remains.

Strain the sauce and add lemon juice, salt and black pepper to taste.

Categories:

recipe / Summer dishes / Grill, barbecue / Sauces / Barbecue glazes and sauces / Food Network - recipes / American cuisine