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Standing Walrus

Butt Kickin' Root Beer Mop

Use this as a root beer basting sauce, while you're smokin' on the grill. Baste and turn every 1/2 hour or so.

The mustard helps the oil to blend with the other ingredients and STAY blended. If you don't put any mustard in it, the oil will separate fairly quickly.

You could easily turn this into a BBQ Sauce, by adding a little vinegar after you've added the spices and reduced the root beer. Don't add the oil, if you'll be using it after you've used it on whatever you've cooked.





  • 1 Bottle Root Beer, 12 ounce, not diet
  • 1/4 Cup Butt Kickin' Blacken
  • 1 Cup Dark Brown Sugar
  • 2 Tablespoons Kosher Salt
  • 1/2 Cup Vegetable Oil
  • 1 Tablespoon Mustard
  • Additional Root Beer, as needed

1. Place the root beer in a pot over high heat along with the Blacken and Sugar. Reduce to a light syrupy consistency, turning the heat a little lower as it begins to heat up.

Ron's Note:
You want to cook it at a low boil, so you don't run the risk of burning the sugar on the bottom of the pan.

Set this root beer reduction aside to cool. I usually pore it into a quart canning jar.

2. Add the oil, and mustard and mix well with a whisk, or shake it up, if you're using a jar. Add additional root beer if the mixture is too thick.

Ron's Note:
The purpose of the mustard is to help keep the oil blended with the root beer reduction.


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I'd love to hear your thoughts on this recipe, or any other of my recipes you've either looked at or tried.
  1. Whether or not you like this recipe and why.
  2. How you'd like to see it different.
  3. Suggestions for new recipes I could post.
  4. Recipes you've made using Butt Kickin' Blacken.
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thecapn@capnrons.com