Smoked Vinegar Mop and Sauce with Onion and Garlic – Great with Grilled Chicken
A North Carolina Style Barbecue Mop and Sauce. Baste this vinegar-based Mop on chicken as you grill… adds flavor and moisture. A wonderful layer of lingering smoky pungency.
Servings: 12 2 tablespoon portions; makes 1 1/2 cups
Ingredients
Smoked Vinegar Mop and Sauce:
- 1/2 large large onion 1/2" slices, skin on
- 4 very large fresh garlic cloves cut almost in half, skin on
- 1 teaspoon extra virgin olive oil
- 1/2 teaspoon fresh cracked black pepper
- 1/4 teaspoon marash pepper or your favorite ground chili peppers
- 3/4 teaspoon salt
- 1 tablespoon ketchup organic (no high fructose corn syrup!)
- 14 teaspoon chipotle in adobo or more for spicier
- 2 tablespoons pure maple syrup
- 1 1/2 cups apple cider vinegar organic
Instructions
- Place 1 1/2 T. of your desired smoking chips on the bottom of a Camerons Stove Top Smoker* In ten minutes, it will be smoking and ready. Smoke the onion and garlic on the rack for 10 - 15 minutes until softened and a nice golden color. Cool. Remove peels, coarsely chop.
- In a 2 quart non-reactive pan, add the oil, the chopped onion and garlic. Sauté over low heat for a minute then add the seasonings: Pepper, marash pepper, salt, ketchup, chipotle and maple syrup. Cook for 1 minute to blend the flavors.
- Add the vinegar, bring to a boil. Reduce the heat to a simmer, and cook uncovered to reduce slightly by a fourth, about 10 minutes. Cool slightly and puree in a blender - leave a little chunky with some texture - just 10 seconds. Place in a clean glass container and refrigerate. Will last a few weeks.
How to use the Mop:
- This mop can be used to marinate, but always used to brush on top as chicken cooks. A mop, unlike bbq sauces is used to basted food often.
- Serve some Smoked Vinegar Mop on the side for dipping.
- * I highly recommend this smoker. Alternatively, sauté onion and garlic in the first step until slightly caramelized, add a pinch of smoked paprika for some smoky flavor.
Notes
How to use the Mop:
For a spatchcocked (flattened) chicken with the mop as it cooks. Use as a side sauce as well. I cook skin side down until lightly charred, over high heat, then turn grill down to low and cook slowly until done - basting with the Mop. Internal temperature to 160 degrees (meat thermometer.) For chicken breasts - marinate in the Mop for up to 6 hours. Oil your grill, and cook until strong grill marks appear on the first side, turn over with tongs - turn heat down to low. Cook on the second side about 10 minutes, depending on the size, until just cooked inside - basting with the mop! Slice the chicken and top with some fresh chopped thyme, and sliced garlic chives, if available. Serve some Smoked Vinegar Mop on the side for dipping. * I highly recommend Camerons Stove Top Smoker to infuse flavor. Alternatively, sauté onion and garlic in the first step until slightly caramelized, add a pinch of smoked paprika for some smoky flavor.
This recipe may not be reproduced without the consent of its author, Karen Sheer.
For a spatchcocked (flattened) chicken with the mop as it cooks. Use as a side sauce as well. I cook skin side down until lightly charred, over high heat, then turn grill down to low and cook slowly until done - basting with the Mop. Internal temperature to 160 degrees (meat thermometer.) For chicken breasts - marinate in the Mop for up to 6 hours. Oil your grill, and cook until strong grill marks appear on the first side, turn over with tongs - turn heat down to low. Cook on the second side about 10 minutes, depending on the size, until just cooked inside - basting with the mop! Slice the chicken and top with some fresh chopped thyme, and sliced garlic chives, if available. Serve some Smoked Vinegar Mop on the side for dipping. * I highly recommend Camerons Stove Top Smoker to infuse flavor. Alternatively, sauté onion and garlic in the first step until slightly caramelized, add a pinch of smoked paprika for some smoky flavor.
This recipe may not be reproduced without the consent of its author, Karen Sheer.
Nutrition
Calories: 27kcal | Carbohydrates: 5g | Protein: 0.1g | Fat: 0.4g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.04g | Monounsaturated Fat: 0.2g | Sodium: 159mg | Potassium: 46mg | Fiber: 1g | Sugar: 3g | Vitamin A: 35IU | Vitamin C: 1mg | Calcium: 8mg | Iron: 0.2mg