This recipe is brought to you by: The essence of vinegar!
At my in laws over last few years we have done a Chris Kringle drawing for Christmas. With so many people, we found it more fiscally responsible to buy for one – instead of many. This year, we got a family member who is just starting to get into smoking meat.
He was really excited to get it fired up and smoking. Here in Nebraska, we have pretty cold winters. For example, today is negative 10 degrees with wind chill. Smokers can be used and will be used. Probably out in areas more cold than here. Needless to say, he’s gonna wait it out. So I wanted to give him a starter pack. This included a Coffee Barbecue sauce , my black gold sauce, rubs, utensils, and this Mustard.
I like the tangy wanginess thats comes with mustard. Nothing like getting slapped in the face with that yellow mustard smell. Makes you cry and want more at the same time. Sorry, the thought of mustard gas popped into my brain. Being the corn state, that has an abundance of meat and bbq, we get the pleasure of tasting different varieties of condiments. This mustard is inspired by the East coast and their versions of BBQing.
1 Cup Mustard
½ Cup Apple Cider vinegar
1 Tsp Chipotle pepper (or two finely diced chipotles in adobo)
1 Tsp Hot sauce
1 Tbsp Ketchup
1 Tbsp Molasses
1 Tsp Garlic powder
¼ Cup Honey
Salt to taste
Pepper to taste
2 Tsp Worcestershire
¼ Cup Dark Brown sugar
Combine everything in a medium or large mixing bowl.
Mix until combined
Poor into serving jars or bottles and leave in the fridge overnight!
It doesn’t need to be refrigerated with all the acid in it. I just like them cold.