“Mopping” meat became popular during the presidency of Lyndon Johnson. His barbecue master from Texas would set up a pit on the White House lawn and literally use a full sized mop and bucket to add flavor to roasts, beef briskets, whole chickens and ribs—keeping them moist throughout the cooking process.
You may be thinking… barbecue sauce. But this is different. A “mop” is a thin, watery solution that would not go on effectively with a brush. An absorbent mop, smaller than full-sized version used for cleaning, allows liquid to drip and sizzle over meat, warding off the dreaded drying that a grill can deliver.
Edina resident Tim Moodie (a.k.a. Dr. Mop) has developed four mouthwatering mopping mixes whose aroma alone will draw the entire neighborhood to your smoker. Moodie practically grew up in the kitchen with a grandfather who was a baker, a grandmother who catered, an amateur gourmet chef for a father and a mother who was a professional cook. When he moved away from a 30-year career in the toy and game invention, design and development business, he naturally moved toward…food. His current culinary focus, Dr. Mop’s Moppin’ Mixes, can be used as a dry spice (sprinkled on), a marinade, or as a basting solution mixed with any liquid.
Mops begin with a variety of base liquids. Water is a fine start to a mild mop. Other candidates that enhance flavor are beer, wine, fruit juices, or a combination of these. From here, seasoning is added that reflects the meat choice, the cooking style and, of course, your palate.
This last step is where Dr. Mop’s proprietary formulas bring home the flavor. A proper hour-long grilling calls for mopping every 15 to 20 minutes. When smoking, a thorough mop every hour will infuse a 20-hour smoking endeavor with unbelievable savor.
Here are some great ideas for your next carnivorous indulgence:
Caribbean Moppin' Mix - A hint of citrus from lemon peel and lime oil add flavor to Jamaican allspice, cumin and cilantro in a classic island blend that's great on shrimp, fish, pork and chicken.
Greek - The Greek Moppin' Mix is the most flexible of all of the blends. It’s uniquely Greek flavor comes from rosemary, thyme, cayenne pepper and celery seed. This mix is great on everything—beef, pork, chicken, fish, lamb, and, when combined with cream cheese and some Kalamata olives, makes a great appetizer.
Tex-Mex - The Tex-Mex mix is for food lovers that like a little heat. Featuring four different peppers, the Tex-Mex is great combined with beer and slathered over ribs, chicken, beef, pork loin, or even fish. Featuring cumin and cilantro, it adds great southwest flavor to any dish.
Italian - The Italian mix uses basil, oregano, red pepper flakes, granulated garlic and onion to provide the wonderful Italian flavors we've learned to love. This Moppin' Mix is great with red wine to marinade beef, pork and chicken. It's also excellent for grilled vegetables and herb roasted potatoes.
Visit the edinamag.com to get four of Dr. Mop’s signature Moppin’ Mix recipes—for lamb chops, grilled vegetables, slow cooked pulled pork and seaside shrimp—care of the doctor himself.
Get in the Mix
Dr. Mop’s Moppin’ Mixes, dry rubs and signature bloody mary mix are available at area farmer’s markets and are available at Fresh Seasons and Jerry’s Foods.
If your ho-hum grilling gives you a headache, call the doctor at 612.481.2973, visit Dr. Mop's website or email him to place a direct order.
