Mops, Sop[s, Sauces, and Rubs

Discussion in 'Smoking Books, Videos, Magazines' started by bwsmith_2000, Oct 7, 2005.

  1. bwsmith_2000

    bwsmith_2000 Master of the Pit OTBS Member

    Smokers,
    I'm on a roll. Another good book. This one is titled The Great Barbecue Companion Mops, Sops, Sauces, and Rubs and is written by Bruce Bjorkman. It's chock full of really good sounding recipes for mops, sops, sauces and rubs. He also includes some good background for his different recipes.

    Bill Smith
     
  2. dutch

    dutch Smoking Guru Staff Member Administrator Group Lead OTBS Member SMF Premier Member

    HHhhmm, OK I'll admit my ignorance. What's a sop (besides that usual Standard Operating Procedure or another term for a Wino)?
     
  3. bwsmith_2000

    bwsmith_2000 Master of the Pit OTBS Member

    Hello again Dutch,
    To directly answer your question it's about the same as a mop. Per the book, "Like mariandes, sops also are acidic in nature. Most sops are composed primarily of vinegar or Worcestershiure sauce. Sops are applied to the meat with a long wooden-handled mop while it is being barbecued or grilled. In many parts of Texas and the Southwest, kitchen or resturant tables will have a bottle of sop handy for additional dousing."

    Like I said, sounds a lot like mop. What do you say?

    Bill
     
  4. dutch

    dutch Smoking Guru Staff Member Administrator Group Lead OTBS Member SMF Premier Member

    Well let's see, it kind of reminds me of "If it walks like duck, quacks like a duck. . ." or in this case "If it's used like a mop, applied with a mop.." Then I guess it would have to be a MOP!! :D

    I guess then a Sop would be a non-tomato based mop. Thanks for sharing the definition of a sop with us Bill.
     

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