Anyone willing to give up a kick butt mustard, vinegar BBQ sauce recipe?

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kylersk

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Something with a good kick and to throw on pulled pork sandwiches?
 
Blues Hog has a pretty good one for pork.
 

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I will admit that I am not a fan of mustard sauces but the Blues Hog Honey Mustard posted above is pretty good!
 
I will politely disagree about the BH honey mustard. I love the other BH sauces, but the honey mustard doesn't do anything for me. (No offense).

I have a few laying around, but not in front of me :)
 
I agree Roxy's Mustard Sauce is definitely one to try out. We like it?:thumb:
 
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.
 
i use yellow mustard, cider vinegar, brown sugar, molasses, hot sauce, salt and pepper and a shot of kethcup. i like to cook it down a bit and serve warm for pulled pork.
 
While I have my own recipe for a mustard based sauce, when I don't feel like going to that much trouble (which is most of the time), lately I've been doctoring up Cattleman's mustard sauce - a bottle of Cattleman's; 1/3 cup molasses; 1/3 cup bourbon; 1/3 cup cider vinegar; a couple tablespoons of rub du jour (lately I really like the taste of the Rendezvous rub clone from the recipe at Amazingribs.com); and a couple tablespoons of worchestershire sauce. I mix it all in a saucepan and let it simmer for 15 to 30 minutes and adjust to taste. Comes out pretty decent IMO (and family likes it, so...)

Oh, and when I want to "kick it up" a notch, I add some ground Bhut Jolakia, which has a great smokey taste. I divide the batch when I do this since only me and my SIL can generally handle that much heat.
 
+3 on Roxys!! We make it by the gallon. All the neighbors want some when we make a batch. Great on anything from pulled pork to hot dogs to ham sammies!!
 
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