"Mop sauce" not in revised OED?

[Barry Popik]

MOP SAUCE--14,800 Google hits
MOPPING SAUCE--2,880 Google hits
MOPPIN SAUCE--1,350 Google hits

I just added "mop sauce" to my website. OED started its revision at
the letter "M," but doesn't have "mop sauce." This is insane.

Jesse and Ben and y'all must fly down to Austin at once...I'll
probably get to "soppin' sauce" later today. Any moppin' & soppin'
comments appreciated.
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http://www.barrypopik.com/index.php/texas/entry/mop_sauce_mopping_sauce_moppin_sauce/
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Entry from October 16, 2007
Mop Sauce (Mopping Sauce; Moppin' Sauce)
Mop sauce (also "mopping sauce" or "moppin' sauce") is also known as
basting sauce. It's "mopped" on to barbecue while the food is turned.
President Lyndon B. Johnson's barbecue master, Walter Jetton
(1906-1968), popularized "mop sauce" in a 1965 book on Texas barbecue,
but Jetton didn't invent "mop."

The mop sauce often contains ingredients such as beef stock, vinegar,
Worcestershire sauce, garlic powder, dry mustard, black pepper, and
salt.


About.com: Barbecues & Grilling
Mop from Derrick Riches
The baste of Barbecue
When President Johnson threw a barbecue he called upon is favorite
Pitmaster Walter Jetton to cook up a meal that often feed hundreds of
people. This meal would be cooked on an open air fire pit that
measured about 40 square feet. Walter would cover every square inch of
this surface in ribs, roasts and meats of every variety. To keep the
meat moist he mopped it, with a real mop. Hence the barbecue term,
"mop".

Today you can buy a miniature tool that looks like a kitchen mop to
mop your meat. The cotton fibers hold the thin mop sauce and make it
easy to dash large amounts on at once. But a mop isn't just another
kind of barbecue sauce. It is a thin, watery solution that drips over
meat adding moisture to combat the drying of an open fire. Think of it
this way; a sauce is applied with a brush, like a paint brush.

A mop, sometimes called a sop, is applied with, well a mop. Sauces are
thicker than mops. Mops should have a consistency close to water.

Food Network
Austin, Texas Style Mop Sauce Recipe courtesy Captain Shawn Newsom
Show:  FoodNation With Bobby Flay
Episode:  Austin (Texas)

During a barbecue, venison or game should be mopped with a real Texas
Style Mop Sauce.

2 cans (12 ounces) beer, no malt liquors or dark beers
6 ounces yellow mustard
8 ounces Worcestershire sauce
12 ounces hickory-flavored barbecue sauce
4 ounces honey
Pinch hot chile flakes
4 ounces wine vinegar
1 white onion chopped
2 lemons, sliced

Mix all the above ingredients in a pan and cook at medium heat for 30
minutes. This will be the sauce that is mopped on every few minutes
during cooking.

Cooks.com
TEXAS MOP SAUCE
1/2 c. tomato sauce
1 c. strong black coffee
1/4 c. Worcestershire sauce
1 tbsp. sugar
1 tbsp. salt
1/2 c. butter

Combine all the ingredients in a saucepan and simmer just until butter
is melted. Use as a marinade for any meat. (It's especially good for
flank steak) or brush on meat as a BBQ sauce.

Cooks.com
TEXAS MOP BBQ BASTE
2 c. beef stock
1 1/2 tsp. powdered mustard
1/3 c. apple cider vinegar
1 1/2 tsp. Tabasco
Black pepper
1 tsp. chili powder
1 1/2 tsp. salt
3/4 c. Worcestershire sauce
1/3 c. oil
1/2 tsp. garlic powder
1 tsp. paprika
Crushed red pepper (to taste)

Mix all ingredients together. Baste meat every 20 minutes. Great on pork!

About.com: Barbecues & Grilling
Texas Hillbilly Mop Sauce
>From Paul Williams
Paul Williams sent me this fantastic mop recipe that works well on
beef and pretty much anything else. This mop has no sugar so you don't
have to worry about it burning.

INGREDIENTS:
2 cups vinegar
1 cup olive oil
2/3 cup worcestershire sauce
1/2 cup water
2 lemons, pulped and cut in half
2 tablespoons hot sauce
6 bay leaves, crushed
2 cloves garlic, minced
1 tablespoon paprika
1 tablespoon chili powder

PREPARATION:
Place all ingredients in a large pot and bring to a boil. Remove from
heat, but keep warm. Mop every hour.

Free Cooking Recipes
Name: Texas Mopping Sauce For Barbecue
Category: Sauces

Ingredients and Directions
1 c Strong black coffee
1 c Tomato catsup
1 tb Freshly ground black pepper
1 tb Salt
1/2 c Worcestershire sauce
1/4 c Butter or margerine
1 tb Sugar

Combine all ingredients and simmer for at least 30 minutes, stirring
frequently. Store in a tightly covered jar in refrigerator. Heat
before using. For ribs, I dunk the ribs in the sauce each time I turn
them. This sauce is very spicy and some people think it's too strong
for poultry; I disagree. The coarser the pepper is ground, the better
it is. Warning: if this is used on country style pork ribs it will
make you throw rocks at steak!

The BBQ Report
Recipe: Dr. Pepper Mop Sauce

Here's a sweet mop sauce good for basting ribs or brisket.

The Dr. Pepper adds a touch of sweetness and that mystic something
that only Dr. Pepper has that you just can't put your finger on. The
oil adds some stick-um power. Don't worry, the taste isn't so obvious
that anyone will guess your secret.

Ingredients
3 cups of Dr. Pepper
2 tablespoons vegetable oil
Mix well with a whisk, heat and baste while warm.

Associated Content: The People's Media Company
Perfect Texas Style BBQ Ribs Part 1 Moppin' Sauce (Video)

29 March 1959, Corpus Christi (TX) Caller-Times, pg. 41F, col. 1:
COWBOY BARBECUE SAUCE
1/4 pound fat bacon chopped fine
1/2 pound butter
1/34 stalk celery including tops cut fine
2 large white onions chopped fine
1/2 gallon catsup-4 bottles
1 large bottle Worcestershire sauce
1/2 dozen lemons
4 tablespoons salt
3 tablespoons black pepper
2 tablespoons chile powder
1 tablespoon Tabasco sauce
2 tablespoons dry mustard
3 cloves garlic

Fry bacon, add onions and cook until onions are transparent. Boil
garlic in 1 cup of water and add garlic water only to celery, catsup
and spices.
Combine all ingredients and let simmer 1 hour.

For mop sauce:
2 cups above sauce
2 cups water
2 cups cooking oil
1 cup vinegar

Mop this sauce on meat before and after each turning.—Ralph M. Coble,
3559 Lawnview.

6 June 1965, Syracuse (NY) Herald-American, "The LBJ Barbecue Cook
Book" by Walter Jetton with Arthur Whitman, This Week magazine, pg.
10, col. 4:
MOP FOR ALL BARBECUE MEATS
Use this to rub over meats or to baste them while they are cooking.
Put it on with a little dish mop of the kind that you see in the dime
store. As you use it, the flavor will change and improve, for you are
constantly transferring smoke and grease from the meat back to the mop
concoction. If you have any left over, keep it in the refrigerator.

4 quarts bone stock
3 tablespoons salt
3 tablespoons dry mustard
2 tablespoons garlic powder
1 tablespoon ground bay leaf
2 tablespoons chili powder
3 tablespoons paprika
2 tablespoons hot pepper sauce
2 pints Worcestershire sauce
1 pint vinegar
1 pint oil
3 tablespoons monosodium glutamate

Make the bone stock just the way you would start a soup—buy good stout
beef bones from the butcher and boil them. Add all the other
ingredients and let stand overnight before using. About 6 quarts.

(Pg. 11, cols. 1-2 --ed.)
TEXAS BEEF BARBECUE
This is made out of beef brisket, which is one of the tastiest cuts
but the least thought of by the average housewife, unless she buys it
as corned beef. It starts out pretty tough, but if you nurse it right,
it's delicious.

3 bay leaves
Salt and pepper
2 quarts bone stock
6 pounds beef brisket
Mop Sauce

Put the bay leaves in about a cup of water and bring to a boil. Let is
simmer 10 minutes or so, then remove the leaves and add the bay tea to
the bone stock, along with the salt and pepper. Put the brisket in
your Dutch oven and add the stock mixture to cover it about a quarter
of the way. Cover and cook over the fire, turning the brisket about
every half hour until it's nearly done. (This can be determined by
forking.) Mop it and lay it on the grill to finish cooking, being sure
to turn it and to mop it every 20 minutes or so. To make a good
natural gravy, add a little Worcestershire sauce and maybe a dash of
chili powder to the liquid you cooked the brisket in. You can also
serve this with Barbecue Sauce.
(...)
Recipes above are samples of the 97 contained in the new "Walter
Jetton's LBJ Barbecue Cook Book," just published by THIS WEEK Magazine
in association with Pocket Books.

(More on website -- B.P.)

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