How to Sop the Meat for Barbecuing

Video Transcript

"What to do? I'm Lawrence Holmes and I'm here in front of my rib shack, Bib Papi's, in beautiful North Hollywood, California. On behalf of Expert Village, I'm going to teach you how to prepare, smoke, and barbecue you some sausages. See now right now were going to talk about what you're doing is you going to be sopping some meat right here. And what she's doing right here, Mary--my beautiful wife--is sopping some meat. See, what you want to do when cooking pork, you never want that pork to go dry so what you'll be doing is throwing some sop on it, as they say in the good ol' South. So this sop we're doing is a little mixture of mustard and a couple of other things, and vinegar and whatever; but it all goes from region-to-region and taste-to-taste and what you like on your meat. Some people may want to throw vinegar on it, some people may want to throw mustard on it; some people might want to just throw ketchup-based sop on it but it's from region-to-region. Now this sop we're using right here is an old family recipe and I can't tell you that secret!"