Barbeque Sop (also referred to in some circles as BBQ Mop) is used throughout the cooking process to keep meat moist and embark a rich brown color to the outside of the meat. Since we all know that barbeque is not cooked directly over the coals, the meat must have a little time to 'set' the Special Shit (or other Shit) so the Sop doesn't wash the seasoning off the meat. Sprinkle meat generously with Special Shit and place on the grill. After a few minutes (15-30 minutes) on each side the Sop should be 'mopped' on the meat every 20-30 minutes (I literally use a small kitchen mop to transfer liquid to the meat) to keep meat moist and tender. For small meat items like chicken quarters, they can just be immersed in Sop liquid.

Ingredients:

• 3 cups water

• 2 Tbs Special Shit Seasoning (or Aw Shit Seasoning)

• 1 onion (cut in large chunks)

• 2-3 Jalapenos (cut in half lengthwise)

• 1 stick butter or margarine

• 1/2 cup Worcestershire Sauce

• 1/2 cup Soy Sauce

• 4-5 cups of distilled white vinegar

Begin by combining water, Special Shit, onion, and jalapenos in a saucepan. Bring to a boil and cook until onions are translucent. Add the butter and continue cooking for 3 minutes. Add the Worcestershire Sauce and Soy Sauce and bring back to a boil. Turn off the heat and add 4-5 cups of white vinegar. Ingredients don't have to be exact. If you want to experiment with some beer in the Sop, put it in. Same with other ingredients. The key is the vinegar; it helps the meat absorb the flavors of the Sop so make sure about half of the mixture is vinegar.