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Ingredientes
- 1 can beer flat
- 1 c. beef stock
- 1/2 c. cider vinegar
- 1/2 c. onion minced
- 1/2 stk butter
- 2 Tbsp. worcestershire sauce
- 2 Tbsp. good quality warm sauce
- 2 Tbsp. dry rub
Direcciones
- Combine all ingredients in a nonreactive saucepan. Simmer till onions are tender and translucent/soft.
- COOKS NOTES: Butter! No substititute. Broth is an important ingredient to the mop. For brisket he uses beef broth, for chicken he uses chicken stock he makes himself from the backs and tails he cuts away when preparing chicken. He also incorporates the spices from the rub to maintain the same balances of flavors.
- Texas Grilling; Story about "Texas" Mike Moore of Aguanga: "Moore is talking about the kind of barbecue which takes at least 12 hrs to make a brisket 'so good you do not need sauce.' Born in Laredo, Texas, Moore had his own barbecue restaurant in Austin, Texas, before moving to Oceanside nine years ago and eventually settling in Aguanga. He caters parties and takes part in barbecue cook-offs, often winning awards for his efforts."
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 914g | |
| Calories 693 | |
| Calories from Fat 409 | 59% |
| Total Fat 46.47g | 58% |
| Saturated Fat 29.32g | 117% |
| Trans Fat 0.0g | |
| Cholesterol 121mg | 40% |
| Sodium 1467mg | 61% |
| Potassium 738mg | 21% |
| Total Carbs 36.8g | 10% |
| Dietary Fiber 1.6g | 5% |
| Sugars 16.04g | 11% |
| Protein 5.79g | 9% |
