Texas Wet Mop

ÂÂ

1 teaspoon salt

1 teaspoon dry mustard

1 teaspoon chili powder

2 teaspoons paprika

1/3 cup vegetable oil

2 cloves garlic, crushed

1 large (or 2 small) bay leaf

1 teaspoon red pepper sauce

1/2 cup Worcestershire sauce

1/3 cup cider vinegar

1 tablespoon soy sauce

3 1/4 cups beef stock

In a medium saucepan, combine the salt, dry mustard, chili powder, paprika and vegetable oil. Stir to make a paste. Add the remaining ingredients slowly, stirring all the while.

Place over a medium heat and bring to a boil. Remove from the heat and allow to cool. Pour into a container with a tight-fitting lid and refrigerate until ready to use.

Brush the mop on beef or ribs while barbecuing over dry, indirect heat (no water pan).

Makes 1 quart.

Paul Kirk’s Basic Barbecue Rub

ÂÂ

1 cup sugar

1/4 cup seasoned salt

1/4 cup garlic salt

1/4 cup celery salt

1/4 cup onion salt

1/2 cup paprika

3 tablespoons chili powder

2 tablespoons black pepper

1 tablespoon lemon pepper

2 teaspoons ground sage

1 teaspoon ground thyme

1/2 teaspoon cayenne pepper

Combine all the ingredients in a sifter and sift to blend well. Store in an airtight jar in the refrigerator. The rub keeps, refrigerated, for 2 to 3 weeks; frozen, for 6 months. An all-purpose rub for lamb, pork, chicken or fish. Apply liberally.

Makes about 3 cups.

Memphis-Style Barbecue Sauce

ÂÂ

2 cups ketchup

1/2 cup packed brown sugar

1/4 cup yellow mustard

1/4 cup cider vinegar

2 teaspoons black pepper

1 teaspoon Worcestershire sauce or to taste

1 teaspoon garlic salt or to taste

1 teaspoon red pepper sauce or to taste

Juice from 1/2 lemon or to taste

Combine all the ingredients except the lemon juice in a small nonreactive saucepan. Stir well and simmer over low heat for about 30 minutes, stirring occasionally. Add the lemon juice, stir and adjust the seasonings to taste. Cook 5 minutes longer. Store refrigerated up to 2 weeks. Serve it on the side with dry ribs or pork shoulder.

Makes about 3 cups.