Take a
Mop to Your Meats!
by Joe Johnson
Mops, sometimes referred to as sops or bastes, are liquids that are
applied to meats during the slow cooking process of traditional barbecue,
to keep the meats moist and add additional flavor. Many traditionalists
and competitive barbecue teams swear by their mops almost as much as they
do their dry rubs. They get their unusual name from the tool that
resembles a small kitchen mop used to apply the flavor baste.
Ingredients used to create mops will vary widely from region to region,
meat to meat, and individual to individual, but a few ingredients remain
common between them. In order to protect the moisture level of your meat,
mops will usually contain some sort of oil to replace some of the fat that
is lost during the cooking process. This normally comes in the form of oil
or melted butter, both of which are perfect for maintaining moisture as
well as adding great flavor. Further adding to the flavor, most cooks will
add some of the complementary ingredients, such as the dry rub used to
coat the meat, to their mop along with other flavors such as
Worcestershire, citrus juices, bacon or brisket drippings, stock, and beer
or liquor.
Often cooks will use the marinade they used with the meat as a mop, which
is a perfectly good idea, as most marinades contain the basic ingredients
required in a mop such as citrus juice, oil, spices, etc. However, it is
extremely important to remember that you had raw meat soaking in there,
which could translate into contamination of your cooked foods with harmful
bacteria. Never use a marinade as a mop without thoroughly boiling the
liquid prior to it ever coming into contact with your meat or food.
Speaking of bacteria, it is also really important to keep your mop at a
temperature above 140F by leaving it simmering on your grill, smoker, or
stovetop. This prevents any continuous transfer of bacteria back and forth
from the mop to the meat as it cooks. Plus, keeping the mop warm helps to
keep your meat warm rather than quick cool it, and prevents any
coagulation of the oils or fats used in the liquid.
The tools used to apply mops will vary as well. Purists will tend to stick
with the traditional miniature mop, whereas others will use brushes or
spray bottles. The effectiveness of the spray bottle will vary depending
upon the size of ingredients in your wet mop. If the pieces are too large,
they may get stuck in your spray nozzle. When using a traditional mop or
brush, dab the meat, don't wipe it or paint it like a wall. Wiping or
painting the meat will only serve to remove your rub and the flavorful
bark that forms during cooking.
When to mop is a question you will hear regularly, and the answer varies
as much as the mops themselves. The key to remember is that you shouldn't
lift the lid or open the door to your smoker or grill any more than is
absolutely necessary. Every time the pit lid or door is opened precious
heat and moisture is lost, which increases the cooking time and the odds
for a less-moist end product. To avoid this, it is recommended that you
don't mop more frequently than about once per half hour, preferably once
each hour. This will of course depend upon the meat you are preparing, but
this is a good, average time to start with as a guide. Foods that are
lean, such as chicken or fish, will require more frequent mopping than
those meats with more fat, such as a brisket. Also, some smokers don't
require mopping as they create and maintain a consistently moist
environment, so read your owner's manual for recommendations from the
manufacturer regarding the use of mops.
About the Author
Joe Johnson is a proud Texan and founding partner and chief pit-master
with Caroline's Rub, where he
is in charge of product promotion and development for their line of
gourmet dry rubs,
smoked salt, and
Texas chili seasoning. |
