Mansion on Turtle Creek Mop Sauce
"When Chef Dean Fearing was Executive Chef at the Mansion on Turtle Creek in Dallas, Texas he showed this recipe on a local television show. This sauce can be used as a BBQ mop sauce but the one he showed that I used was pan searing Beef Filets in this sauce just until desired doneness. I did make a couple of adjustments. The original recipes called for 1 cup malt vinegar which you will see I tweaked. Also, instead of the thyme I used parsley and added grated garlic to taste. This is truly wonderful but you must use Shiner Bock beer. I thought I lost this recipe and it is no longer posted. Just found it and putting it here for safe keeping."
- Ready In:
- 15mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 1 (12 ounce) bock beer (Shiner)
- 2 teaspoons Dijon mustard
- 1 1⁄2 cups molasses
- 1 teaspoon Tabasco sauce
- 1⁄2 cup balsamic vinegar
- 1⁄2 cup cider vinegar
- 1 teaspoon cracked black pepper
- 1 tablespoon Worcestershire sauce
- 1 teaspoon sage (chopped)
- 2 teaspoons chili powder
- salt (to taste)
directions
- In medium bowl add all ingredients and stir to combine.
- Brush over any item being grilled.
- Or pan fry meat in this sauce added. Do not cook at a high temperature as you don't want the sauce to burn.
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Reviews
-
The ribs were Outstanding! I smelled them cooking in the oven and it just about drove me crazy. I used one rack of baby back ribs and the dry spice rub from recipe #104075 and a bottle of Corona beer. (no shiner on hand) I put the spice rub on 24 hours earlier and put the ribs in the frig. I mop basted at the start then about every 15 minutes their after. The last 30 minutes I just dumped some Cookies Bar B Q Sauce on them, OUTSTANDING! Had a lot of mop sause leftover and put it in the frig. It will make a good marinade for other meats. Thank You for the Mop Sauce Recipe!
RECIPE SUBMITTED BY
I moved from a large Metroplex (Dallas/Fort Worth) to a very small town in Georgia. Honestly, this town would make Mayberry RFD look like a hugh Metroplex. It was quite a culture shock. Before I moved my dear friend and I were talking about opening a catering service and due to circumstances, that never worked out.
My way of cooking has changed quite a bit since I am from Texas and this is the Deep South.
Coming here to "retire" was one thing but after a year my daughter and granddaughter decided to come here and they moved in with us. She works part-time as a substitute in the elementary school and since I am disabled it's a blessing she is here with me.
I have a Son and Daughter-in-law in Dallas with two other grandchildren that I miss dearly.
I love to bake but I, myself,am not a big sweet fan. Have to have a real craving. Since I had such an extended array of friends and family back home I still have trouble cooking for a smaller family but isn't that what we have freezers for?
I also now have a garden and love to do canning.
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