Sauces and Mops

Almost every barbecue recipe ends with a sauce, whether it’s slathered on at the end of cooking or served at the table (or in many cases, both). Sauces run the gamut of flavors and consistencies, and there are hundreds of sauces to choose from. Pick one that you like; it will almost certainly enhance the flavor of your meal.

EASY ALL-PURPOSE BARBECUE SAUCE

This recipe was developed using Frank's RedHot Original Cayenne Pepper Sauce. Grate the onion on the large holes of a box or paddle grater.

Ingredients

2 tablespoons vegetable oil

½ cup grated onion

1 teaspoon garlic powder

1 teaspoon chili powder

¼ teaspoon cayenne pepper

1 ½ cups ketchup

¼ cup molasses

3 tablespoons Worcestershire sauce

3 tablespoons cider vinegar

2 tablespoons Dijon mustard

1 teaspoon hot sauce

Directions

1. Heat oil in medium saucepan over medium heat until shimmering. Add onion and cook, stirring occasionally, until softened, about 5 minutes. Stir in garlic powder, chili powder, and cayenne and cook until fragrant, about 30 seconds.

2. Stir in ketchup, molasses, Worcestershire, vinegar, mustard, and hot sauce and bring to simmer. Reduce heat to low and cook until flavors meld, about 5 minutes. Let cool completely before serving. (Cooled sauce can be refrigerated for up to 1 week.)

A traditional mop of juice and vinegar keeps meat moist on the grill and prevents overcooking. And it’s used just as the name implies—the mop (a basting mop or pastry brush) is dunked into the liquid until saturated, then mopped across the meat. We generally recommend two to three “mops” throughout the cooking process.

CLASSIC MOP

A traditional mop of juice and vinegar keeps barbecue moist on the grill and prevents overcooking.

Ingredients

½ cup apple juice

¼ cup cider vinegar

¼ cup barbecue sauce

1 tablespoon yellow mustard

Whisk apple juice, vinegar, barbecue sauce, and mustard together in bowl.