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| Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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06-06-2010, 07:28 PM
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#1 |
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Full Fledged Farker
Join Date: 03-30-09
Location: Minnesota
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Anyone willing to give up a kick butt mustard, vinegar BBQ sauce recipe?
Something with a good kick and to throw on pulled pork sandwiches?
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UDS, Large Green Egg, Weber Genisis, Weber Smokey Joe. |
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06-06-2010, 07:33 PM
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#2 |
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Babbling Farker
Join Date: 02-15-08
Location: Harrisburg, PA
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A quick search ... hopefully on your grocer's shelf...
Laury's Louisiana Red Pepper marinade. Drizzle that over your pulled pork... party, party, party! http://www.lawrys.com/Products/Marin...ed-Pepper.aspx [edit... oops...that's a vinegar sauce.. not a mustard sauce]
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Custom Klose Backyard Chef... of Snot, and a 22.5 WSM Former smokers; Lang 84 Deluxe kitchen, Lang 60 Mobile - The Damsel II, Lang 48 Patio - The Damsel, Bubba Keg Grill - RIP, Double Barrel Smoker and a BSKD |
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06-06-2010, 07:36 PM
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#3 |
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somebody shut me the fark up.
Join Date: 01-26-10
Location: Virginia
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Operation BBQ Relief Founding Member - I am Obsessive Compulsive about BBQ. Google it. |
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06-06-2010, 07:37 PM
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#4 | |
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is one Smokin' Farker
Join Date: 10-13-08
Location: boise, id
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Quote:
Roxy's Mustard Sauce 
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22" WSM, 18" WSM, 26" Weber, Weber Performer, MBH's, WGA |
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06-06-2010, 07:40 PM
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#5 |
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Quintessential Chatty Farker
Join Date: 02-22-07
Location: Springfield, MO
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Blues Hog has a pretty good one for pork.
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my avatar swiped fatties from the plate....look how sorry he is. ________ Meat. NB Bandera with mods Weber 22 .5" x 2, 26.75" x 1 UDS x 3 KCBS CBJ Created "The Great Spam Revelation of 2011." www.bbq-brethren.com/forum/showthread.php?t=111155 |
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06-06-2010, 07:45 PM
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#6 |
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Quintessential Chatty Farker
Join Date: 02-06-05
Location: Southern Minnesota
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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!
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Kevin |
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06-06-2010, 08:09 PM
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#7 |
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is One Chatty Farker
Join Date: 12-18-06
Location: Nashville, TN
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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 :)
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Cheers, Adrian Large Big Green Egg, BBQ Guru Pit Competitor for overnights, Weber One Touch Silver Jere Baxter-Edgefield Lodge 254 F&AM |
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06-06-2010, 09:24 PM
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#8 | |
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Full Fledged Farker
Join Date: 08-02-07
Location: cleveland tx.
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Quote:
Very good advise . Ya gotta try it.
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Smoken don Gator Entertainer 26" Weber Kettle uds and proud of it Never confuse kindness for weakness |
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06-06-2010, 09:52 PM
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#9 |
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Full Fledged Farker
Join Date: 05-10-07
Location: Harlan, IA
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I agree Roxy's Mustard Sauce is definitely one to try out. We like it?
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PORK! It's what's on the smoker!!! 
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06-06-2010, 09:58 PM
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#10 |
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somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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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.
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[COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE] |
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06-06-2010, 11:00 PM
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#11 |
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is One Chatty Farker
Join Date: 07-21-05
Location: patchogue, n.y.
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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.
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Phil Better Days Barbeque Backwoods Party 3 WSMs 22" Weber Kettle Smokey Joe |
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06-07-2010, 08:35 AM
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#12 | |
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Full Fledged Farker
Join Date: 03-30-09
Location: Minnesota
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Quote:
Thanks for the replies! I think I'll try the above. Throwing a Birthday-BBQ for my wife this weekend.
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UDS, Large Green Egg, Weber Genisis, Weber Smokey Joe. |
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06-07-2010, 09:07 AM
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#13 |
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Full Fledged Farker
Join Date: 03-18-10
Location: South Metro Atlanta, GA
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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. |
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06-07-2010, 11:46 AM
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#14 |
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Knows what a fatty is.
Join Date: 04-25-10
Location: Springfield,MO
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Roxy's is definitely the favorite at this house.
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06-07-2010, 12:25 PM
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#15 |
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somebody shut me the fark up.
Join Date: 05-10-06
Location: Overland Fark, KS
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+1 on the Roxy's Mustard Sauce. Dang good stuff.
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Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified? Sole recipient of the Silverfinger and fingerlickin Awards! Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh. |
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