Mop for All Barbeque Meats

      3 tb Salt                                1 qt Worcestershire sauce
      3 tb Dry mustard                         1 pt Vinegar
      2 tb Garlic powder                       4 qt Beef bone stock
      2 tb Chili powder                        1 pt Vegetable oil
      3 tb Paprika                             3 tb Msg (optional)
      2 tb Hot pepper sauce (tabasco)

  To make bone stock, but stout beef bones and boil them.  Add all the other
  ingredients to bone stock and let stand overnight in the refrigerator
  before using.

  Use this mop to rub over meats or to baste them while cooking.  The flavor
  will change and improve during use, for you ar constatnly transferring
  smoth and grease from the meats back to the mop concoction.  Keep leftover
  mop refrigerated.

  Source:  Walter Jetton's LBJ Barbeque Cook Book