Phubar's Quick 'n Easy BBQ Glaze/Sauce

Phubar · 01-07-2013, 11:14 AM

I wanted to put this up bePhore Christmas and NYE but I totally Phorgot.

-yellow mustard (for the "zing")
-brown sugar (for the sweetness)
-Worcestershire sauce (for the 1001 ingredients that are in there)

I normally take a bunch of the sugar,add less mustard and add enouPh Wooster sauce till it gets saucy...don't be shy with the Wooster sauce.

This works very well as a glaze on some seasoned meat...for a BBQ sauce it's still good but maybe you have to add some extra salt and pepper to it.

I've tried it on beePh,pork,chicken,wildboar and salmon...it all works out for me.

Give it a try if you haven't done it yet.

gtr · 01-07-2013, 11:21 AM

And I'm guessing you can get Phreaky with different types of mustard.

Phubar · 01-07-2013, 11:31 AM

Quote:

Originally Posted by gtr

And I'm guessing you can get Phreaky with different types of mustard.

I guess you can but I've only tried it with American yellow mustard and the Dutch cheapest yellow mustard.
You can also get Phreaky with other spices but you have to try out the 3 ingredients mentioned above Phirst...trust me G.!

deguerre · 01-07-2013, 11:37 AM

I'm game! I've done mustard (Made from powder 1/2 n 1/2 water until heat level is reached) soy, vinegar and sugar before so why the heck not? Yeller mustard and worsy it is. Really can't go wrong with that combo.

Ole Man Dan · 01-07-2013, 12:39 PM

That's a great Glaze.

For Beef I tried a modified version of this glaze.
I added a cup of coffee mixed with the Worcestershire Sauce...
(I tend to add coffee to lots of my recipes)
Coffee and Beef Broth work pretty well injected in Beef.
BBQ Sauce cut with Coffee is pretty good too.

People who don't stay 'Wired' from drinking Coffee may not
like the addition of Coffee. I don't tell em what I use...
They don't know what it is but they like it.

fingerlickin' · 01-07-2013, 12:52 PM

Sounds good, but I really want to know more about the flavor profile. Could you please list the 1001 ingredients in Woosty sauce for me quick?

deguerre · 01-07-2013, 12:55 PM

Quote:

Originally Posted by fingerlickin'

Sounds good, but I really want to know more about the flavor profile. Could you please list the 1001 ingredients in Woosty sauce for me quick?

The only ingredient that will concern you is...anchovie.

fingerlickin' · 01-07-2013, 02:14 PM

Quote:

Originally Posted by deguerre

The only ingredient that will concern you is...anchovie.

I know right? Luckily the bottle of worcestershire sauce looks nothing like an actual fish. Helps with my anxiety. There's a local bar here that makes the best house dressing on the planet. I've determined there's gotta be anchovie in there too, but fark is it good.

tish · 01-07-2013, 02:40 PM

I'm gonna try this because I love the taste of sweet mixed with mustard. I dip my ribs in SBR's and Carolina mustard sauce mixed together. The addition of woosty and it's 1001 ingredients is genius, Phubie. Thanks!

01-07-2013, 11:14 AM	#1
Phubar somebody shut me the fark up. Join Date: 04-24-09 Location: Utrecht,TheNetherPharkinglands	Phubar's Quick 'n Easy BBQ Glaze/Sauce I wanted to put this up bePhore Christmas and NYE but I totally Phorgot. -yellow mustard (for the "zing") -brown sugar (for the sweetness) -Worcestershire sauce (for the 1001 ingredients that are in there) I normally take a bunch of the sugar,add less mustard and add enouPh Wooster sauce till it gets saucy...don't be shy with the Wooster sauce. This works very well as a glaze on some seasoned meat...for a BBQ sauce it's still good but maybe you have to add some extra salt and pepper to it. I've tried it on beePh,pork,chicken,wildboar and salmon...it all works out for me. Give it a try if you haven't done it yet. __________________ -TG -WGA (3) -UDS (S,M,L) All fueled by [COLOR=lime]Ecobrasa[/COLOR] Coco Briquettes [URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2011 - 2012 [URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2013 Low 'n Slow WGA Ambassador

01-07-2013, 11:21 AM	#2
gtr somebody shut me the fark up. Join Date: 10-16-10 Location: Culver City, CA	And I'm guessing you can get Phreaky with different types of mustard. __________________ 50" Klose BYC, Spitjack XB85, 22.5 WSM, Backwoods Chubby, UDS, WRK, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Kanka Grill, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens Displaced East Tennesseean Proud recipient of a Tick Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder. "Relax, it's only BBQ." - Bigmista, 2013 "Don't worry about playing a lot of notes. Just find one pretty one." - Miles Davis Avatar by my son! WTFWGALD?

01-07-2013, 11:37 AM	#4
deguerre somebody shut me the fark up. Join Date: 07-15-09 Location: Memphis, TN...Formerly of Decatur, AL	I'm game! I've done mustard (Made from powder 1/2 n 1/2 water until heat level is reached) soy, vinegar and sugar before so why the heck not? Yeller mustard and worsy it is. Really can't go wrong with that combo. __________________ Guerry [FONT=Book Antiqua]Pit Beeatch for Team Munchkin[/FONT] [FONT=Book Antiqua][B]Avatar by Northwest BBQ [/B][/FONT]"...In nature, there are predators. I believe the common denominator of the universe is not harmony, but chaos, hostility and murder..." Werner Herzog

01-07-2013, 12:52 PM	#6
fingerlickin' Quintessential Chatty Farker Join Date: 07-08-10 Location: Boyertown, PA	Sounds good, but I really want to know more about the flavor profile. Could you please list the 1001 ingredients in Woosty sauce for me quick? __________________ [COLOR=Navy][COLOR=Black][I] Jason [/I] "I can get a good look at a T-bone by sticking my head up a bull's a$$, but I'd rather take a butcher's word for it". - [I]Tommy Callahan III[/I][/COLOR][/COLOR] [B][SIZE=2][COLOR=DarkGreen][SIZE=3][SIZE=2][COLOR=Black] [/COLOR][/SIZE] [SIZE=2][COLOR=Black]Backwoods Ext. Party,[/COLOR][/SIZE][/SIZE][/COLOR][/SIZE][COLOR=DarkGreen] [COLOR=Black]Vision Kamado,[/COLOR][/COLOR][/B][B][COLOR=DarkGreen][COLOR=DarkGreen][B][COLOR=Black] 22" WSM[/COLOR][/B],[/COLOR] 22.5 Weber OTS, [/COLOR][/B][COLOR=DarkGreen][B]Mini WSM, [/B][COLOR=Red][B] UDS "No.8"[/B][/COLOR][/COLOR] [COLOR=Teal] [COLOR=Black][B][COLOR=DarkSlateGray]Napkin Killers BBQ[/COLOR] [/B][/COLOR][/COLOR]

01-07-2013, 02:40 PM	#9
tish Quintessential Chatty Farker Join Date: 11-13-11 Location: york, pa	I'm gonna try this because I love the taste of sweet mixed with mustard. I dip my ribs in SBR's and Carolina mustard sauce mixed together. The addition of woosty and it's 1001 ingredients is genius, Phubie. Thanks! __________________ When all else fails, just ask yourself ?Quid faceret Gore et Landarc??* ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Just a little pyro at heart! Who's got the hot dogs? Bubba Keg, Weber Genesis E-310 NG Mini WSM, Shhh!!! Michael's surprise Cornflower Blue Thermapen Might not be the fastest, but it sure is the prettiest! ~~~~~~~~~~~~~~~~~~ Proud recipient of a certifiably uncertified limited edition MOINK ball certificate!!

01-07-2013, 12:39 PM	#5
Ole Man Dan is one Smokin' Farker Join Date: 07-24-11 Location: Gadsden, Alabama	That's a great Glaze. For Beef I tried a modified version of this glaze. I added a cup of coffee mixed with the Worcestershire Sauce... (I tend to add coffee to lots of my recipes) Coffee and Beef Broth work pretty well injected in Beef. BBQ Sauce cut with Coffee is pretty good too. People who don't stay 'Wired' from drinking Coffee may not like the addition of Coffee. I don't tell em what I use... They don't know what it is but they like it.