Pork Essentials Mop Dipping Sauce Recipes

Steps:

• 1. PREP/PREPARE
• 2. If you are looking for some homemade recipes, here you are: Homemade Ketchup Okay, this may seem like a lot of time to spend on making ketchup; however, the time spent is well worth the flavor you get on the other side. Plus, since you're making it from scratch, you can vary the ingredients to suit the occasion. https://www.justapinch.com/recipes/sauce-spread/other-sauce-spread/versatile-homemade-ketchup.html?r=3 Homemade Worcestershire Looking for a good Worcestershire without anchovies? It is easy/peasy to make and tastes like the real thing. So yummy. https://www.justapinch.com/recipes/sauce-spread/other-sauce-spread/diy-essentials-homemade-worcestershire-sauce.html?r=1
• 3. Storage of homemade condiments and spices Because homemade spices and condiments do not contain any preservatives, it is important to store them properly. Non-reactive (glass) containers with tight-fitting lids are a must. If I am making a dry spice, I love to use old spice bottles that I have run through the dishwasher. If I am doing homemade sauces, I love using Weck jars. They are all glass, come in all sizes and shapes, and have excellent leakproof lids. If you shop online, you can go to Amazon, and type in "Weck Jars" and you will find a ton of them. Dry spices should be kept in a cool space, away from sunlight (spice cabinet), and sauces, in most cases, should be stored in the fridge. If properly stored, this sauce should last 2 - 3 months.
• 4. Gather your ingredients (mise en place).
• 5. Whisk the Stage I ingredients together in a large saucepan. Add the Stage II ingredients and mix to combine. Make sure the coffee is really hot. Add the Stage III ingredients and mix together
• 6. Place the saucepan over medium-low heat, and slowly simmer for about two hours, covered.
• 7. Allow to cool for a bit, then add to a blender, and blend until smooth.
• 8. Store in a non-reactive container in the fridge until needed.
• 9. PLATE/PRESENT
• 10. Use as you would any AWESOME BBQ sauce. Enjoy.
• 11. Keep the faith, and keep cooking.

Steps:

• In a small bowl, combine rub ingredients.
• Using your hands or a spoon, rub mixture evenly over pork, set aside.
• Preheat oven to 350 degrees or preheat grill on medium-high.
• For mop sauce, heat oil in a small saucepan over medium-high heat, swirling to coat.
• Saute onion for 2 to 3 minutes, or until translucent, stirring occasionally.
• Stir in remaining sauce ingredients.
• Bring to a boil.
• Reduce heat and simmer for 5 minutes, stirring occasionally.
• (You may wish to reserve 1/2 cup sauce to use as a dipping sauce for cooked pork.) Lightly spray a broiling pan and rack with vegetable oil spray.
• Put tenderloins on rack in pan.
• Bake for 30 minutes.
• Using a pastry brush or basting mop (a small dishwashing mop can be used, new and clean, of course), baste on all sides.
• Bake for 10 minutes, then baste again.
• Bake for 10 to 15 minutes, or until pork is no longer pink in the center or registers 165 degrees on meat thermometer.
• Or grill tenderloins for 10 minutes per side (40 minutes total), then baste with mop sauce and cook for 2 to 3 minutes per side, or until pork is cooked through.

Steps:

• Mix everything except bourbon in a saucepan, bring to a boil, simmer afor a minute or two.
• Cool and add the bourbon.
• This should be enough to marinade a brisket in it's cryovac packaging. Snip off a corner of the cryovac just large enough to insert the tip of a funnel. Drain out any blood, and carefully pour the marinade inches Reseal the packaging (I use duct tape), place in a pan (just in case), and refridgerate one or two days.
• Drain and reserve the marinade.
• Put the brisket in the smoker. For instructions on how to smoke a brisket, see my Real Texas Brisket recipe#152445.
• For the mop: Measure 1 cup of reserved marinade and set aside. Put the rest of the marinade in a large saucepan and boil for about 5 minutes. Cool slightly, Strain, if using a spray bottle, and add in the beer. If you strain out the solids, you can add them back to the marinade reserved for the sauce, for a little extra zip.
• Mop every half an hour, up to every hour, as your pit requires.
• For the sauce: Put the ingredients in a large saucepan, bring to a boil, and simmer until thick. I roasted the garlic and onion in my pit while smoking the beef, added it to the sauce later, and then simmered it for another half an hour or so. Pour the sauce into the blender and process until smooth. If it's too thick, add some of the mop. Serve warm.