*To save time we picked up the rotisserie roasted chicken from Whole Foods, hot and ready to serve.
Mustard BBQ Sauce
(This isn't the recipe we used--I have no idea where that one is; we've had the sauce in our refrigerator for a while--but it sounds delicious and is from a SC website that seemed to know what it was talking about when it comes to SC BBQ.)
Ingredients
4 c. yellow mustard
8 oz. beer (less for thicker sauce, more for thinner sauce)
1/2 c. apple cider vinegar
8 tbs. brown sugar
1/2 c. tomato puree
2 tsp. Worcestershire sauce
1 tbs. cayenne
1 tbs. fresh cracked black pepper
2 tsp. salt
1 1/2 tsp. garlic powder
Preparation
Heat all ingredients in a sauce pan over medium heat and mix well. Cook until sauce just begins to thicken. Serve cool or warm. The sauce will last in the refrigerator for a long time.)
I am SO excited that you posted this recipe. I've been wanting some of this sauce since January and wishing I had watched you make it then! I'll let you know how this one works out. (By the way, we finally got signed up for a grass-fed beef co-op with a nearby ranch this week, so I'm excited to start getting our meat and use some sauces.)
ReplyDeleteLet us know how you like the beef co-op! We have a story we'll have to tell you about a beef co-op idea next time we see you (Nashville friends are raising a cow!). As for the sauce, I'll find the recipe we used in Memphis. We've made it again since and it is phenomenal. The one I posted sounds good, too, but I think is a little more complex than the other recipe.
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