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BBQ Mop Sauce Recipe Gone Wrong

Recently I visited the #1 ranked bbq site for “beef rib mop sauce”  (http://bbq.about.com/od/moprecipes/r/bl90710a.htm) to look at different mop sauces specifically for beef. This practice is not uncommon amongst professionals as we take a recipe to play with it and modify to our liking.

As I was saying, I found this recipe on the #1 ranked bbq site for “beef rib mop sauce” and decided to give it a try. Now typically, I will take a look at a recipe and instantly know what’s wrong with it. This recipe was no exception, I looked through all the ingredients and came to the conclusion that something’s going to go wrong.

What happened next was really stupid, against my better judgment, I made the following recipe as written solely on the credibility and reputation of this particular blogger. Big mistake!

You see, cooking is a science and it’s important not only to know the ingredients you’re going to be using, but equally as important is to know what’s in them and how they will affect the outcome of your finished product.

The recipe I used (listed at end of this post) is identical in description, ingredients and directions as it was posted by the blogger.


When we analyze this recipe we want take a look at every ingredient, so lets start with the wet ingredients.

The two recipe killers in this ingredient list are the soy sauce (7360mg sodium) and the worcestershire sauce (416mg sodium). The lonely dry ingredient killer is a whopper the salt (2880mg sodium). The total sodium in this recipe is 11,156mg! Just as a note, The American Heart Association recommends no more than 1500mg daily consumption! This one recipe calls for almost 7.5 times the daily recommended use.

If you take the 11,156mg of sodium from these ingredients alone and compare them against the rest of the ingredients, there isn’t enough of these other ingredients to off-set the amount of sodium, thus resulting in a finished product that rivals the Dead Sea.

Also, there isn’t enough brown and white sugar to make it lightly sweet as the blogger described. The rest of the ingredients are just enough to make this recipe a gross and disgusting train wreck. Adding 1 tablespoon of oregano only adds to the confusion as it doesn’t belong in this recipe.

When pulling recipes off the web, having a basic knowledge of ingredients and how they work, is essential in understanding whether the recipe makes sense or not. A lot of the web recipes have not been tested, just hijacked and posted elsewhere.

Otherwise, purchase a cookbook where all the recipes have been tested, and you can be confident in following the recipes as printed, then tweak it to make it your own if you choose to do so.


Due to how bad the recipes turned out, I ended up throwing away a beautiful slab of center cut beef ribs by following the blogger’s recipe.


Beef Rib Basting Sauce Recipe

This beef rib mop has the right amount of vinegar to keep the ribs tender and moist. It also has a slightly sweet, but mildly spicy flavor which will produce a tasty rack of beef ribs.

Prep Time:
15 minutes

• 1/2 cup cider vinegar
• 1/2 cup soy sauce
• 1/2 cup water
• 1/2 cup Worcestershire sauce
• 4 tablespoons paprika
• 2 tablespoons chili powder
• 2 tablespoons ground cumin
• 2 tablespoons brown sugar
• 2 tablespoons salt
• 2 tablespoon ground black pepper
• 1 tablespoon ground oregano
• 1 tablespoon sugar
• 1 teaspoon cayenne

Mix spices, sugars and salt in a nonreactive bowl. Add remaining ingredients and mix well. Store in the refrigerator in an airtight container.

Steak Chimichurri Recipe

Chimichurri is a steak sauce native to Argentina and there are as many versions of this national steak sauce as there are bbq sauces in our country. A basic form of Chimichurri would simply be olive oil, oregano, red pepper flakes and salt and pepper. Chimichurri has a paste like consistency to it, and depending on ingredients used can be either red or green sauce with green being the most popular. Chimichurri also makes a great marinade for your meat, as you’ll see in the recipe below.

Chimichurri Sauce is only as good as the quality of ingredients that you use to prepare the dish. So be selective and look for crisp, dark green parsley (preferably flat leaf) with a peppery fragrance. Choose firm and unblemished garlic, don’t use the pre-chopped garlic, it tends to make the sauce a little bitter. The recipe below is a basic green sauce with few added ingredients. Give this recipe a try it really compliments the Flank Steak.

Recipe Ingredients:

  • 2/3 cup Sherry Vinegar
  • 1/4 cup Olive Oil
  • 3/4 cup Fresh Parsley, chopped
  • 3 Tablespoons Fresh Oregano, chopped
  • 6 Large Cloves Garlic, chopped
  • 1/2 teaspoon Red Pepper Flakes
  • Salt to taste
  • Flank Steak 21/2-3 lbs.

Note: This recipes serves 4 people.

Recipes Directions:

To make the marinade, select a non reactive dish large enough to hold the meat in a single layer or I often use a gallon Ziploc bag . Add all the ingredients together and 3/4 teaspoon salt and mix ingredients well. Reserve 1/2 cup of the marinade to pour over the steaks later. Add the steak and turn to coat both sides with the marinade. Cover and refrigerate for 2-6  hours, turning occasionally. Remove from refrigerator a half hour before grilling, meanwhile prepare your grill for direct grilling over high heat.

Grill the steak over the hottest part of the grill for 2-3 minutes a side for medium rare. Remove the steak and let rest for 5-7 minutes to allow the juices to settle. Slice the steak against the grain to avoid a tough cut of meat, drizzle with reserved sauce and enjoy.

MOINK Balls The perfect Tailgating Food

Football season is here and tailgating fans are getting their grill on for the big game. I’ve got two words for you MOINK BALLS they’re the perfect tailgate food to eat. MOINK balls, though quick and easy to make they are difficult to keep enough cooked for all of your friends and family.

Once you put a MOINK ball in your mouth you’ll become addicted to them. So, what are MOINK Balls, they’re part beef and part pork, hence the name MOINK Balls (Moo-Oink) simply put they’re bacon wrapped meatballs basted in your favorite sauce. Like I said they are the perfect party food and my favorite tailgating food.

So, go ahead and make a couple hundred for your next party at home or grill them at your next tailgate party, either way they’ll be the hit of the party. Detailed instructions are as follows.

Frozen MeatballsBegin with a frozen bag of Meatballs, remove and thaw out what you’re going to use.

Packaged Bacon_picCount out half the strips of bacon you’re going to need to wrap Meatballs and cut in half. Take 1 half strip of bacon and wrap it around a meatball, secure the bacon and meatball together with a toothpick. Repeat this process until you have reached your desired amount of MOINK Balls to barbecue.

Moink Balls_230Barbecue until bacon is cooked, brush or dip with your favorite sauce on the MOINK Balls and leave on grill until sauce is caramelized and a little sticky. If you prefer to eat them plain simply remove from the grill when bacon is cooked. Plate them up and serve immediately.