I have had BBQ on the brain all day. Montanans don’t shy away from grilling, even in winter. Three feet of snow? No problem. Sub zero temperatures? Who cares. And as if to punctuate my desire to grill, I come home to the neighbors standing in the drive, grilling away complete with mittens and pom-pom topped knit hat.
I was sold.
Which is great because I was gearing up for this week’s broadcast which features BBQ. So why not make this week an impromptu BBQ week here in the mountain country? You know I’m sold.
Nothing better to chase away these winter blahs than with the heat of all things BBQ. And I am going to start with the sunniest thing of all, my favorite mop sauce, the Golden Cider Mop. (BTW, I use my immersion blender a lot and find them a wise investment.) This is a vinegar based mop and if you’ve never used a mop, it helps keep your meat moist and adds layers of flavor. Also, because has a vinegar base and not tomato or sugar base, you won’t have to worry so much about charring the remaining life from your meat. You can use this with a rub or a sauce to finish. It can be used on its own. I just recommend using it.
Golden Cider Mop Sauce
- ½ stick butter
- ½ onion, diced
- 2 cloves of garlic, crushed
- ½ Tbsp red pepper flakes
- ½ tsp dried rosemary
- ½ tsp dried dill
- ½ tsp mustard seed
- 1 tsp kosher salt
- ½ tsp black pepper
- 1 ¼ C apple cider vinegar
- ½ C sugar
- 1 Tbsp Worcestershire sauce
- ¼ C hard cider
- 1 lemon, sliced thin
1. Melt butter over a medium heat. Add onion and garlic. Cook till onion is translucent, about 5 minutes.
2. Add red pepper flakes, rosemary, dill, salt, mustard seed, and pepper, combine well.
3. Add apple cider vinegar and allow to simmer 5 minutes.
4. Using an immersion blender, puree the onion and garlic until smooth.
5. Bring to a boil and add sugar and cider. Stir well and reduce heat.
6. Bring back to a simmer, add lemon. Let simmer for about 20 minutes before use.
Keep warm while cooking meat. Basting half way through cook time and 10 minutes before end of cook time. Or, baste every 20 to 30 minutes. Especially good on pork and chicken.