Old School Kansas City Barbecue Basting/Mop Recipe

Boshizzle · 11-17-2012, 10:44 AM

Photo from The Mountain Advocate - September 5, 1913 - Basting the Roasting Meat.

The Evening Public Ledger of October 20, 1920 printed an article written by Mrs. M.A. Wilson entitled Mrs. Wilson Describes an Olden Kansas Barbecue. In the article she shared this old Kansas City Barbecue Basting/Mop recipe.

1/2 cup of bacon fat
7 TBS of vinegar
1 Tsp of sugar
3 TBS of grated onion
Tiny bit of garlic

Add to 2/3 cup of boiling water and mix well. Keep liquid warm and baste the meat with the liquid as the meat is being barbecued.

If you try it, you may have to scale it up a bit.

Swamp Donkeyz BBQ · 11-17-2012, 10:52 AM

Cool! Thanks for posting.

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gtr · 11-17-2012, 11:10 AM

Looks like something cool to try for open pit cooking.

Lake Dogs · 11-17-2012, 01:39 PM

mmmmmmmm bacon

milehigh · 11-17-2012, 02:02 PM

Bacon makes everything better

Thanks for the post

Paul

11-17-2012, 10:44 AM	#1
Boshizzle somebody shut me the fark up. Join Date: 01-26-10 Location: Virginia Downloads: 0 Uploads: 0	Old School Kansas City Barbecue Basting/Mop Recipe Photo from The Mountain Advocate - September 5, 1913 - Basting the Roasting Meat. The Evening Public Ledger of October 20, 1920 printed an article written by Mrs. M.A. Wilson entitled Mrs. Wilson Describes an Olden Kansas Barbecue. In the article she shared this old Kansas City Barbecue Basting/Mop recipe. 1/2 cup of bacon fat 7 TBS of vinegar 1 Tsp of sugar 3 TBS of grated onion Tiny bit of garlic Add to 2/3 cup of boiling water and mix well. Keep liquid warm and baste the meat with the liquid as the meat is being barbecued. If you try it, you may have to scale it up a bit. __________________ Jambo Pit - UDS - Lang 60 (Sold) 18.5" & 22.5" Weber Kettles - Smokey Joe and Mini-WSM - Bubba Keg - #2 La Caja China Chargriller Outlaw Impeccably Accurate BLACK & RED Thermapens KCBS CBJ Operation BBQ Relief Founding Member I am Obsessive Compulsive about BBQ. Google it.

11-17-2012, 11:10 AM	#3
gtr Quintessential Chatty Farker Join Date: 10-16-10 Location: Culver City, CA Downloads: 2 Uploads: 0	Looks like something cool to try for open pit cooking. __________________ 50" Klose BYC, Backwoods Chubby, UDS, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Jumbo Old Smokey, Pig Hibachi, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens Displaced East Tennesseean Proud recipient of a Tick Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder. Golden Goose Egg - Got 2 in the nest baby! SPFP Mayzie's keeping an eye out for you! WTFWGALD?

11-17-2012, 01:39 PM	#4
Lake Dogs Babbling Farker Join Date: 07-14-09 Location: Lake Sinclair, GA Downloads: 0 Uploads: 0	mmmmmmmm bacon __________________ Hance - Lake Dogs Cooking Team - MiM/MBN/GBA CBJ and comp cook Lake Sinclair, GA (strategically about an hour from everywhere)

11-17-2012, 02:02 PM	#5
milehigh is One Chatty Farker Join Date: 10-23-07 Location: Butte MT Downloads: 0 Uploads: 0	Bacon makes everything better Thanks for the post Paul __________________ There is a huge difference between the guy who knows it all and the one who wants to know it all.

11-17-2012, 10:52 AM	#2
Swamp Donkeyz BBQ Take a breath! Join Date: 07-25-12 Location: Huntsville, Tx Downloads: 0 Uploads: 0	Cool! Thanks for posting. Sent from my iPhone using Tapatalk