Holy Smoke Basting Sauce
March 21, 2017
Tropical Poultry Rub
March 21, 2017
Directions
1Place all ingredients in a large pot and bring to a boil. Reduce heat to low and simmer for 10 minutes.
2Once sauce has cooked, remove from heat and allow to cool slightly. Use the mop on meat every hour during the cooking process.
3If making ahead of time, simply cool mixture to room temperature, place in an airtight container and store in the refrigerator. The mixture will keep for 3 days after initial preparation.
4To use after being refrigerated, warm mixture, but do not boil. Then, use as directed.
Ingredients
475 ml Apple Cider vinegar
240 ml Olive Oil
160 ml Worcestershire Sauce
120 ml Water
2 Lemons, pulped and cut in half
2 tbsp Tabasco
6 Bay Leaves, crushed
2 Cloves Garlic, minced
1 tbsp Paprika
1 tbsp Chili Powder