BBQ Mop Sauce | Texas Original Bar-B.Q. Pits


BBQ Mop Sauce

by Anthony Saragusa |

Makes |  About 5 cups    Prep Time |  30 Minutes

1 tablespoon paprika
2 teaspoons black pepper - course
2 teaspoons American Chili Powder
1 tablespoon of butter*
1 medium onion, finely chopped
1/2 green bell pepper, chopped
1 cup Lone Star beer (or any other lager). Drink any that is left over. 
1/4 cup Ketchup
1/4 cup apple cider vinegar
3 tablespoons Worcestershire sauce
3 tablespoons steak sauce
2 tablespoons brown sugar
cloves garlic, minced or pressed
Hot sauce to taste (start with 2 teaspoons of Tabasco sauce for mild heat)
2 cups beef, veal, or chicken stock


Note about the oil.  Butter or margarine work fine, but to make it authentic use rendered beef fat from the fatback of a brisket or use bacon fat. 

  1. Mix the paprika, black pepper, American chili powder, and cumin in a small bowl. 
  2. In a one quart saucepan, melt the butter or bacon fat and gently cook the onion over heat until translucent. 
  3. Add the garlic, bell pepper, and the spice mid you made in step (1). Stir, and cook for 2 minutes to extract the flavors. 
  4. Add the stock and the rest of the ingredients. Stir until well blended. Simmer on medium for 15 minutes. Leftovers will keep in the fridge for a month or so.