great collection from Waler Jetton in the 1940's - BBQ Central

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Old 10-09-2010, 02:03 PM   #1
Join Date: Feb 2006
Location: houston, texas
Posts: 16
great collection from Waler Jetton in the 1940's

Walter Jetton was BBQ caterer to the LBJ Ranch.
In 1965, he (along with Arthur Whitman) published "Walter Jetton's LBJ Barbecue Cook Book." I have mentioned it a couple of times in posts, and, since the book is long out of print, I got several requests to post some of the recipes. So here are some of my favorites, along with Jetton's comments and instructions. These are "The Secrets of the Century".

Mop For All Barbecue Meats (about 3 quarts)
(note-these are 1/2 the quantities in original recipe.
1 1/2 Tbsp salt
1 1/2 Tbsp dry mustard
1 Tbsp garlic powder
1/2 Tbsp ground bay leaf
1 Tbsp chili powder
1 1/2 Tbsp paprika
1 Tbsp Lu'siana Hot Sauce
1 Pint Worcestershire Sauce
1/2 Pint vinegar
2 Quarts bone stock
1/2 Pint oil

Make the bone stock just the way you would start a soup - buy good stout beef bones from the butcher
and boil them. Add all the other ingregients and let stand overnight before using. Use this to rub
over meats or to baste them while they are cooking. Put it on with a little dish mop of the kind you see
in the dime store. As you use it, the flavor will change and improve, for you are constantly transfering
smoke and grease from the meat back to the mop concoction. If you have any left over, keep it in the refrigerator.
This is the secret of the ages I am giving you here, and I would not be surprised if wars have been fought
over less. Use this as a plate or table sauce with beef, chicken, pork or almost anything else.
Don't cook things in it.

Barbecue Sauce (about 2 1/2 cups)

1 cup tomato ketchup
1/2 cup cider vinegar
1 tsp sugar
1 tsp chili powder
1/8 tsp salt
1 1/2 cups water
3 stalks celery, chopped
3 bay leaves
1 clove garlic
2 Tbsp chopped onion
4 Tbsp butter
4 Tbsp Worcestershire Sauce
1 tsp paprika
dash black pepper

Combine all ingredients and bring to a boil. Simmer about 15 minutes.Remove from the heat and strain.
(the celery pieces that you strain out from the sauce are among the most delicious things really wonderful. In fact, I sometimes made the sauce just to have some of the yummy celery.
Dry Rib Seasoning (about 12 ounces)
This is for sprinkling on spareribs before you barbecue them. Use heaping measures when you are mixing it and do not skimp when you use it.
6 Tbsp salt
6 Tbsp sugar
1 Tbsp dry lemon powder
2 Tbsp MSG or other pep powder
2 1/2 Tbsp black pepper
1 Tbsp paprika
Dry Poultry Seasoning (about 1 pound) Sprinkle this on chicken and fowl before barbecuing.
6 Tbsp salt
3 Tbsp black papper
2 Tbsp MSG or other pep powder
2 Tbsp garlic powder
2 Tbsp ground bay leaves
1 Tbsp paprika
2 Tbsp dry mustard
Texas Beef Barbecue
This is made out of beef brisket, which is one of the tastiest cuts but the least thought of by the
average housewife, unless she sometimes buys it as corned beef. It starts out pretty tough,
but if you nurse it right, it's delicious.
6 pounds beef brisket
2 quarts bone stock
3 bay leaves
salt and pepper
Put the bay leaves in a about a cup of water and bring to a boil. Let it simmer 10 minutes or so,
then remove the leaves and add the bay tea to thebone stock, along with the salt and pepper. Put
the brisket in your Dutch Oven and add the stock mixture to cover it about a quarter of the way.
Cover and cook over the fire, turning the brisket about every half hour until it's nearly done. This
can be determined by forking. Mop it and lay it on the grill to finish cooking, being sure to turn it
and mop it every 20 minutes or so. To make a natural gravy, add a little Worcestershire Sauce & maybe a dash of chili powder to the liquid you cooked the brisket in. You can serve this with barbecue sauce.
Triple-H Spare Ribs
I am naming these for Vice-President Hubert H. Humphrey, who sure gave these ribs a fit at the Victory Barbecue at the LBJ Ranch in November 1964. He went at them like Clyde Beaty to cats and must have eaten them for an hour, putting away more of them than I have ever seen anybody do.
So far as I could tell, they did him no harm.
Like most good dishes, it is easy to fix. Buy the ribs "two and under," which your butcher will know means slabs of ribs two pounds or less in weight. Sprinkle them with Dry Rib Seasoning, taking care to get plenty of seasoning under the flap of meat on the bottom, or bone side, of each slab. Mop thoroughly and cook on the barbecue grill.
Baked Beans (6 good-sized portions)
The easiest way to get yourself a good baked bean dish is to buy yourself some canned baked beans & then proceed as follows.
1 large can pork and beans
2 Tbsp grated onion
1/4 pound salt pork, diced
1/4 pound breakfast bacon, fried and crumbled
2 Tbsp ketchup
3 Tbsp blackstrap molasses
1 Tbsp brown sugar
1/4 tsp dry mustard
salt and pepper
Mix all the ingredients in a skillet and cook on the grill about 15 minutes so the flavors can blend. Some canned tomatoes on top will pep up the color & add to the flavor.

David Klose
BBQ Pits by Klose
2216 west 34th st
Houston, TX 77018
Grills, smokers, cook-off & catering wagons
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Old 10-09-2010, 02:47 PM   #2
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Location: Southern California - Riverside
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Re: great collection from Waler Jetton in the 1940's

Looks good. Thanks for the post.

Smokey Lew
Riverside, California
WSM 22.5"
Weber Performer, black
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Old 10-09-2010, 05:31 PM   #3
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Location: Foat Wuth
Posts: 9,951
Re: great collection from Waler Jetton in the 1940's

Hey Dave. How you been? Thanks for the recipes. I have been using a variant of the Mop for years. I dont mess with making the bone stock I just use a stout not real salty beef base like Minor's or Betta than Bullion. I am a little too big of a cheapskate to use all the wooster he calls for. Noticed he is also queer for bay leaves for some reason. My Mama worked in one of his restaurants in Foat Wuth back in the early 70's. She was the salad lady.

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