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Cookbook

 

Southern Sop

 

This is one version, among hundreds, of the traditional pork baste used throughout the South.

  • 2 cups cider vinegar
  • 1 cup water
  • 3 tablespoons ground black pepper
  • 2 tablespoons salt
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon paprika
  • 1 tablespoon cayenne

Combine the ingredients in a saucepan. Heat the mop and use it warm. Makes about 3-1/2 cups.

 

Smoke & Spice:
The Real Way to Barbecue

Recipes

 

From Smoke & Spice
by Cheryl Alters Jamison and Bill Jamison
Harvard Common Press
$16.95 / Paperback
ISBN 1-55832-110-1
Reprinted by permission.
Copyright 1994. All rights reserved.

 
Paris

 

The electronic Gourmet Guide launched in 1994 and later merged into the Global Gourmet website in 1998. This is an edited archive of one of those early pages.

Modified June 2007


 


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