Why mop bbq

Is one better than the other? Two barbecue masters, chefs Bobby Flay and Robert Moye, each make a case for their preferred tool. There's just nothing better. The mop is just the right way to do it. So, for example, if i"m grilling a piece of fish, pork or chicken, I'll flip it over and brush some sauce on the grilled side while the other side finishes cooking.

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At any time, you can update your settings through the "EU Privacy" link at the bottom of any page. These choices will be signaled globally to our partners and will not affect browsing data. When cooking meats such as chicken or duck, it is often best to let it be, and let the natural properties of the skin work their magic.

So, in most cases it comes down to personal preference as to how you like your crust. Crispy and crackly? Or, sticky and brown? We will leave the answer to that question up to you. Mopping and spritzing will aid in the formation of a smoke ring. Mopping and spritzing will help form a smoke ring because the moisture you are adding to the surface of the meat attracts smoke.

This allows the sodium nitrite in the smoke to sink into the meat and react with the myoglobin. It is this reaction which leaves us with the highly prized pink ring just near the surface of the meat. When you mop and spritz, you will be replacing some of the moisture lost during the cooking process. While it will not make a great difference to the size of the meat, your meat will look plumper and less dried out when it is done.

If you are not careful with hygiene when mopping your meat, there is a slight risk you could contaminate it. For instance, if you have mopped the meat before it is fully cooked, you could have picked up microorganisms from the meat.

If you use the same mop, you may be spreading the bugs. Similarly, if you use the liquid you marinated the meat in as a sauce, again, you will be spreading microbes onto the meat when you mop it. So when mopping, take the time to think about where your mop has been, where the liquid you are using has come from, and what temperatures you will be exposing the mopping liquid to. This way you can avoid any sickness resulting from the bugs in raw meat.

Now we know the technicalities of what goes on when we mop and spritz our meat. But in real terms, how does this affect the outcome? All Things Barbeque decided to cook ribs head to head. One with spritzing and the other without. If you are interested in how things panned out, you can see the video here.

In the end, both cooking methods produced a tasty result. However there were some differences. And which method each individual prefers is a matter of personal taste. These can and do assist in the browning process through caramelization and the Maillard reaction, however, you need to be cautious as excess moisture will also prevent browning and soften the crust that you are working so hard to build.

Quickly and smoothly lift the lid on your grill after the food has been cooking for a bit. Efficiently apply your liquid of choice. Use a spray bottle to quickly spritz the meat. Conversely, you can use a basting brush or basting mop to apply the marinade or mop sauce to the meat.

What is your opinion on basting, mopping, or spritzing? Do you have a hard and fast rule or favorite recipe for the perfect liquid addition to your smoked meats?

Basting Usually done with a marinade. Mopping Mopping is done for low and slow smokes more than anything. Spritzing Spritzing or spraying is another technique that is generally used when the cook is going to last longer.