This is not really a recipe, but, how to adulterate someone else's recipe for my own purposes. I take 1/2 cup of a mustard I really like the taste of. I start adding cider vinegar or rice wine vinegar until it is the consistency I want. I then correct with honey or corn syrup for sweetness and then add some horseradish for more kick. Currently I am using Sierra Nevada Porter and Spicy Brown mustard as a base.
I also make a scratch version of this, but, that would require a recipe which I do not have apparently.
the meat thermometer was so far past the top reading, it read Taylor
"perhaps...but then again...maybe not..."