≡ Menu

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.

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.

Grilled Fish Tacos with Pico De Gallo Sauce

If you’ve never had a fish taco before, you don’t know what you’re missing. The fish tacos I’ve always had are deep fried and delicious, but I think would be better grilled as well as a lot healthier. I made a few changes starting with grilling the fish instead of deep frying it.

BBQ Like A Pro is all about the BBQ…so we’re here to show you how you can take a traditional fish taco and BBQ it.This fish taco recipe is inexpensive, filling and so extremely refreshing that you’re going to love it. Even though it’s healthy, this recipe surely will become a favorite of yours and your family.

Be sure to read the entire recipe well in advance before making the recipe.

Recipe Ingredients:

  • 2 lb mahi mahi or red snapper
  • 1/2 cup canola oil
  • 3 tablespoons lime juice
  • 5 teaspoons chili powder
  • 11/2 teaspoons cumin
  • 11/2 teaspoons ground coriander
  • 11/2 teaspoons minced garlic
  • salt, to taste
  • 18 small corn tortillas
  • 1 green or red cabbage, finely shredded
  • vegetable spray

Pico De Gallo:

  • 6 medium Tomatoes diced
  • 1 medium Onion diced
  • 1/4 cup fresh Cilantro chopped.
  • to 4 Fresh serrano or jalapeño seeded and minced
  • garlic powder just a pinch
  • Salt to taste

Recipe Directions:

About 2 hours before grilling make the Pico De Gallo. In a bowl stir all the salsa ingredients together until the the ingredients are well mixed, refrigerate until ready to use. Before serving, drain the excess liquid from the bowl and season with salt.

Prepare charcoal grill setup coals until they’re almost a white ash. Make sure the coals cover the grill evenly, and your grill grate is clean. If using a gas grill Preheat to medium-high heat.

  • Cut the fish into 18 equal slices.Combine all the wet and dry ingredients from the ingredient list. Coat the fish with marinade for about 30 minutes.
  • Spray either the rack or grill screen with vegetable oil and add the fish to it. Grill the first side of the fish for about 2 minutes or until flesh is firm and well marked. Turn the fish and grill until cooked through, about one and a half to two  minutes.
  • On a clean grill add the tortillas for about 15 second then turn until warmed through and remove.
  • Flatten tortillas and layer the cabbage on bottom, top with fish, and salsa. Put extras on the table.

Please Note: Other toppings that work well with this fish taco recipe is corn, black beans, avocados, cojita cheese or other variety of cheeses.