I can’t take all the credit for this stuff. I have had to search, and snoop and experiment to get it right. (Thanks Big Daddy’s!) But I’ve had barbeque in some of the best little places in the Carolina’s, and this stuff rules there! Fantastic on pork! Or try brushing some on chicken as it finishes off the grill! Use fresh ground peppers for the best flavor. This will keep in fridge for a couple of weeks.
- 1 ½ cups prepared yellow mustard
- ½ cup packed brown sugar
- ¾ cup cider vinegar
- ¾ cup beer
- 1 tablespoon chili powder
- 1 teaspoon freshly ground black pepper
- 1 teaspoon freshly ground white pepper
- ½ teaspoon cayenne pepper
- 1 ½ teaspoons Worcestershire sauce
- 2 tablespoons butter, room temperature
- 1 ½ teaspoons liquid smoke flavoring
- 1 teaspoon Louisiana-style hot sauce, or to taste
- 1 In a heavy non-reactive saucepan, stir together the mustard, brown sugar, vinegar, and beer. Season with chili powder and black, white, and cayenne peppers. Bring to a simmer over medium-low heat, and cook for about 20 minutes. DO NOT BOIL, or you will scorch the sugar and peppers.
- 2 Mix in the Worcestershire sauce, butter, and liquid smoke. Simmer for another 15 to 20 minutes. Taste, and season with hot sauce to your liking. Pour into an airtight jar, and refrigerate for overnight to allow flavors to blend. The vinegar taste may be a little strong until the sauce completely cools.
- Calories 91.6
- Carbohydrate 12.2 g
- Cholesterol 5.1 mg
- Fat 3.9 g
- Fiber 1.4 g
- Protein 1.6 g
- Saturated Fat 1.4 g
- Sodium 396.3 mg
- Sugar 9.4 g