Preparation:
You can boil this if desired, but it not strictly necessary. Just give it a good stir before you use it each time. I keep it in a ceramic-on-steel ($4.95 at Wal-Mart and the wife doesn't give me any grief!!) pot on the pit so it good and hot.
In South Carolina, folks used to baste with salt water and little more. Naturally, that tended to result in a rather salty product, but that basic flavor has been handed down through generations. We don't even know what health food is down here, so we think salt is good for ya!
I often add dry mustard to my mop, especially if I'm doing just ribs. It's become one of those things that is whatever-you-have-on-hand. I've added ground celery seed (not good), oregano (OK), basil (OK), dill seed (OK in limited quantities), turmeric (not good), cayenne (OK) and any number of different sauces and such. But, basically, I start with |
