mop sauce or spray?


 
J

James Tag

TVWBB Member
Do you prefer using a mop when queing or using a spray bottle to distribute your sauce?
While I've always used a mop sauce, I'm re-evaluating my methods. Using a spray may be more convenient and less of a hassle.
Only detriment I can see is that you have to wait for some herbs like red pepper flakes to break down in the liquid before you can spray them. But that just adds to the fun.
Anyone else have a preference?
 
I'm not aware of any sprayers that don't clog if there are any solids in the mop sauce. I typically just use straight cider vinegar in a spray bottle. As an alternative, you could boil and then strain the mop sauce before putting it in the sprayer-- I don't think herbs or pepper flakes would ever break down far enough.
 
Neither. Ive tried both methods and really dont find a need to baste. The only thing I found occuring was the cooks taking longer.

Occasionally I will mop a butt.
 
I mop or baste only on very rare occasions but a fine mesh tea ball is pretty good for spices/herbs when the plan is to cook them in a liquid and strain them out.
 
Doug,

I once made a vinegar-based sauce that I waited 6 months for the flakes to break down. Excessive? Maybe. But it worked well and tasted great.
My position on sprays is somewhat augmented by the fact that I don't think you need to put too many spices or herb in a sauce; that should already be on the meat from your rub, imo.
 
"My position on sprays is somewhat augmented by the fact that I don't think you need to put too many spices or herb in a sauce; that should already be on the meat from your rub, imo."

Amen to that Gary.

Spray to keep moist, mop to slop.
 
To get the lumps out of your mop, couldn't you put the liquid and spices in a blender. I've put water and jalapenos in a blender and blended the heck out of them. They liqufy and I add the water to my chili.

Wouldn't the same thing work for mop spices? The lumps would dissappear and you could then use it in a spray bottle?
 
When I did spray it always proved an exercise in fustration since the sprayer always got clogged. For the very rare occasion I do mop I use one of the cheapo mops on a stick things.

Steve...even with a blender the tiny particles will quickly clog the sprayer. Ive even used super fine strainers for tea and the sprayer has gotten clogged.
 
I've tried both and I've found mopping to be easier and quicker. I actually don't do either anymore. I once did a taste test with keeping 1 butt dry and mopping the other one religiously. I actually preferred the dry one. The bark was crisper and tastier than the wet one. Save the sauce for after you've pulled it.
 
I've never seen the need to mop that much. Most of the stuff I do stays moist enough as it is. I agree with Bill, save it for after you've pulled it.
 
I've heard of people using squeeze bottles (e.g. an old plastic ketchup bottle) for applying chunky mops to meat. Never tried it myself.

Regards,
Chris
 
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