Prep 15 mins
Cook 0 mins
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.
- 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)
- 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.
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!