Sherry mop!

Former Member

I went to make a mop for the ribs I did yesterday. There was a bottle of sherry sitting there on the kitchen shelf. Beckoning.

Less than a cup of sherry (just one slab of ribs)
Added some CS rub
some cumin
some chipotle chili powder
some garlic powder
some salt and pepper
(In other words, season to taste.)
Heated to just under boiling.

Great stuff. Drank most of it before I got out to the BBQ pit. The aroma alone makes you crazy. Brushed it on the ribs 2-3 times during the cook.

The sherry has some fruitiness like apple cider, and some tartness or acidity like vinegar. Plus some smokey overtones. Higher price, more overtones.

I never heard of a sherry mop. Not at all bad!

2/11/046:43 AM

❤️ 0

Original Post

Replies sorted oldest to newest

Former Member

Sounds good...What kind of sherry? Dry? Cream?

Some Chinese recipes use a rice wine that's pretty much like sherry in dishes with Chinese BBQ pork. It's a good combo.

2/11/047:02 AM

❤️ 0

Former Member

Jack makes a really good tropical sauce with habanero and sherry. It tastes good on seafood and chicken especially.
Peggy
2 Greyhounds....SMOKIN!!!!

7/11/043:50 PM

❤️ 0

Former Member

Hey I2BBQ,

Where did you find Chipoltle Powder? I am addicted to them but often would like the flavor more thoroughly integrated into the sauce than mere mincing canned Chipoltles can get.

Our most popular soup at my restaurant has Cream Sherry in it. It is amazing what a little liquor will do to just about anything. I am also interested in the Dry or Cream answer.

Mark

7/13/0412:20 AM

❤️ 0

Former Member

Mark, I think my wife picked up the chipotle powder at the Publix spice rack. It was a surprise to me, too. A new item, I reckon. I used dry sherry for that little adventure.

7/13/048:45 AM

❤️ 0

Former Member

Here's a source for Chipotle Powder on the web.

http://www.drhot.net/chipotlepowder.html

7/13/0411:02 AM

❤️ 0

Former Member

Thanks for the reference. I love mixing different kinds of peppers to achieve heat and depth of flavor so this will hopefully be a new way to experiment without the mess.

Mark

7/14/0412:12 AM

❤️ 0

Former Member

i use a med. dry califoria sherry,just pop a half dozen moritos into the bottle.moritos are chiptles,avail locally here in hispanic food stores.i've never used it as a glaze,(will try though)great in marinades!

5/21/0610:14 AM

❤️ 0

Former Member

Mark
Penzy's is another place to pick up ground peppers:
http://www.penzeys.com/cgi-bin/penzeys/p-penzeyschilipeppers.html
I've always found their stuff to be really high quality (Ground ancho and chipotle powder are supposed to go great together).

Back on subject-I've never used sherry, but I do add some port to my basic bbq sauce recipe. The sweetness balances out some of the spiciness.

5/21/0612:07 PM

❤️ 0

Skip to main content

Add Reply

Membership Required

Remove From Your Block List

Manage Follow Preferences

Block

Please wait...