So, you may be thinking about becoming a barbecue judge ... or perhaps you just want to know what it is that the judges are looking for (and tasting) when judging great barbecue. Who are the table captains? And what do they do? Who officiates the contests? Overcooked? Under cooked? Too Salty? Too flat tasting? Mushy? Tough? and many more.
The "mop sauce" is one of the key ingredients for juicy and flavorful meats. Unlike barbecue sauce, mop sauce is used throughout the cooking process and will not burn since it has no tomatoes or sugars in the sauce. You can marinate as well as baste the meat while cooking over direct or indirect heat all the time adding flavor and moisture.
Thoroughly mix the above items in a glass or plastic bowl. Allow the meat to marinate for 4 to 6 hours covered and in the refrigerator. Turn occasionally.
Cook meat in direct or indirect heat. If cooking directly (grilling), cut proportions to meet demand. You will not use as much since cooking is done quickly. Baste every time you turn the meat. If cooking in indirect heat (barbecuing or roasting), baste every 10 minutes for first hour and every 20 minutes until finished. If you are also using a dry rub on the meat, begin basting once the rub has firmed so that basting will not wash off the rub - about 1/2 way through cooking.
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