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Old 07-19-2008, 12:36 PM   #11
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Chickens playing Dominoes! Thats a million dollar idea! I'll have to "noodle" that for a bit...

But i can add this...

2 blocks up the street from my house is a really old "bar" called Jenny's Little Longhorn..

Really nice folks.. they play Chicken Bingo every Fri. nite..

The Matron ( Jenny?) goes out back and grabs her pet Rooster..

He's a Bandy little guy and they have this big cage in the bar, the floor is a "grid" of numbers and letters, everyone gets a free Bingo card at the door..

Then after a few minutes to let the Rooster calm down they throw in a handful of bird seed... the Rooster starts pecking around and the Matron watches him and after he "pecks" on B then 12, she yells out B12!

there's much Hootin' and Hollerin', and I think if you win, the prize is a Round of drinks for the bar!...

Gosh this is embarasing... but I'd bet even money that Micheal of FW. has been there... I think it is a "course" requirement to graduate from the Univ. of Texas..

Ha Ha, Eric, Austin Tx.
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Old 07-20-2008, 07:50 AM   #12
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more to the point..

I don't think there is any vinegar in the "mop"..

I've tried many recipes for North Carolina sauces...

and Texas stuff is just way different..

I mean lets face it , when NC. sauces start with 2cps vinegar and 2 tbs. catsup..

and Tx. sauces start with 2cps catsup and 2 tbs. vinegar, there's really no way to reconcile that...

Eric, Austin Tx.
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Old 07-20-2008, 08:08 AM   #13
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So the mop you are looking for is it Red....or mostly clear ?????
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Old 07-20-2008, 08:27 AM   #14
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Mostly clear, but Yellow!

I'm thinking like Chicken broth, maybe a bit of vinegar, then "some" red spices...

Central Tx. is heavily German/ Czech. American so probably a little Paprika, but also a bit of Mexican flavor like Cumin.. or Chili powder...

Then probably thined quite a bit with Beer!

Eric, Austin Tx.

ps. the chickens come out so yellow, I'm wondering if maybe they put in egg yolks...
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Old 08-01-2008, 07:26 AM   #15
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In Texas, I'm thinking there might be a little adobo seasoning in there also, that's probably where the Mexican taste comes from. I might also try a little lemon or lime juice, probably lemon, in it instead of the vinegar. It would still give you your acid base but not quite as heavy as vinegar. If there is any heat to the sauce, then I'd start thinking chipotle, or cayenne, or even some Tabasco Sauce . Unless there is a distinct chili taste, I'd probably rule out chili powder. Where is the place in Austin ? I'll try to grab a taste next time I'm up that way. I can usually put something together if I can taste the original.

There's a VFD in Goodwood, Delaware that cooks 5000 chicken halves a weekend, that uses a sauce similar to what you are asking about. It's on the main road, Rt. 13, up and down the Eastern Shore of VA, MD, and DE and it's a must stop place. If you are ever in the area, and see the sign that says "Chickens Done", it's worth stopping. I asked the Captain for the recipe but was told that it's a closely held secret.
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Old 08-01-2008, 09:29 AM   #16
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Clarified butter with some herbs and spices maybe?
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Old 08-01-2008, 11:15 AM   #17
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I doubt there is any egg yolk - - - you say there is not much of a vinegar flavor...mmmmmmmmm........when I do my chickens like this I don't even baste them (I have thought about it but I hate to loose the heat and the smoke every 30 minutes). Sounds like butter for sure, could be chicken broth...I've made a bbq sauce with butter, vinegar, and crushed red pepper before but it doesn't sound like that's what this mop is.

Will definitely have to give this some thought.
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Old 08-01-2008, 12:24 PM   #18
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I recently made a mop for pork chops that was a melted butter base with crushed garlic and dried herbs. Tasted fantastic.
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Old 08-01-2008, 01:02 PM   #19
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Having survived many a chicken BBQ at the local fire department(s) that I belonged to at one time or another here is the basic recipe for white sauce

1 quart white vinegar
1 pound melted butter (do not substitute)
1/2 cup salt

Mix well and use liberally. Keep warm by setting the pan or sprayer near the fire to keep the butter melted. Have a water spray handy (fire hose, garden hose, wildfire backpack pump) to quell flareups. You can use a clean spray bottle that has neve had any chemmicals in it for home.

An old Texan who led the cookin in one of my companies would add spices to the mix that might have included oregano, garlic powder and who knows what else. He never told us peons. He also swore by using "nutwood" for the fire and charcoal was for sissies. He used to start the fire at 4 am for a a noon bbq. The chickens would go on about 6 as I recall.
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Old 08-09-2008, 10:25 PM   #20
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mop

Sounds like the bbq's at the Catholic War Veterans Post. I use to see my dad and his compadres cook for big crowds. The veterans post has a Outdoor cinderblock cook house the pits have large metal covers and the hot coals and shoveled in from the outside doors the smoke is vented through metal pipes through the roof they probaly cook over fifty bird at a time along with brisqet and sausage. If I can remember the sop ingredients included cooking oil, salt ,pepper,worschester ,onions, lemons, and maybe garlic powder, . Those old guy's could could cook some mouth watering BBQ no to mention the beans/boracho. My dad and most of the old ww2 members have passed on to the big BBq pit in Heaven....
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