I am wondering if any of you have a recipe for a traditional/favorite BBQ
sauce with mustard as the base as opposed to tomato base. I have dabbled
long enough in the KC style and want to try SE stuff. The message about the
Jacksonville sauce is what prompted this.
I know your out there.

Thanks in advance

Bruce-n-Gold Beach
ps been through the FAQ found nothing that really turned me on, but will
accept direction.

"Ol' Hippie" > wrote in message
...
> I am wondering if any of you have a recipe for a traditional/favorite BBQ
> sauce with mustard as the base as opposed to tomato base. I have dabbled
> long enough in the KC style and want to try SE stuff. The message about
the
> Jacksonville sauce is what prompted this.
> I know your out there.
>
> Thanks in advance
>
> Bruce-n-Gold Beach
> ps been through the FAQ found nothing that really turned me on, but will
> accept direction.
>
>
Here's one off the FAQ, the font of all knowledge, Bruce:

Mid-South Carolina Mustard Sauce

Amount
Measure Ingredient Preparation Method
1
cup cider vinegar
6
tablespoons Dijon mustard
2
tablespoons maple syrup or honey
4
teaspoons Worcestershire sauce
1
teaspoon hot red pepper sauce Texas Pete or Tabasco
1
cup vegetable oil
2
teaspoons salt
1
dash ground black pepper

Mix all ingredients, including pepper to taste, in medium bowl. The pulled
pork tossed in this mustard sauce was the hands-down favorite at a recent
party. Though we prefer the flavor of Dijon mustard in this sauce, feel free
to substitute other mustards to suit your taste

Ol' Hippie wrote:
> I am wondering if any of you have a recipe for a traditional/favorite BBQ
> sauce with mustard as the base as opposed to tomato base. I have dabbled
> long enough in the KC style and want to try SE stuff. The message about the
> Jacksonville sauce is what prompted this.
> I know your out there.

This magazine article has a fine-looking one from Big Jim:
http://www.gainesvillesun.com/apps/p.../-1/magazine02

In article >,
says...
> I am wondering if any of you have a recipe for a traditional/favorite BBQ
> sauce with mustard as the base as opposed to tomato base. I have dabbled
> long enough in the KC style and want to try SE stuff. The message about the
> Jacksonville sauce is what prompted this.
> I know your out there.
>
> Thanks in advance
>
> Bruce-n-Gold Beach
> ps been through the FAQ found nothing that really turned me on, but will
> accept direction.
>
>
>
Here's one from Steve Raichlen's "How to Grill":

Mustard BBQ Sauce:
2 Tbsp Yellow Mustard Seeds
1 Tbsp Butter
1 slice Bacon, thinly slivered
1/2 Onion, finely diced
1 cup Dijon or Grainy Mustard
1/2 cup Cider Vinegar
1/2 cup Brown Sugar, firmly packed
2 Tbsp Molasses
Coarse salt & fresh ground black pepper

1. Toast the mustard seeds in a dry nonreactive saucepan over medium
heat until lightly browned, 2 to 3 minutes. Transfer to small heatproof
bowl to cool.

2. Add the butter, bacon and onion to the pan and cook over medium heat
until the onion is lightly browned, 3 to 4 minutes. Stir in the mustard,
vinegar, brown sugar, molasses and half of the toasted mustard seeds and
slowly bring to a boil. Reduce heat and simmer gently until the sauce is
thick and richly flavored, about 5 minutes. Add salt and plenty of
pepper to taste.

3. Transfer the sauce to sterile jars and store in the refrigerator.
Store the remaining toasted mustard seeds in an airtight container and
sprinkle them over the sauce just before serving. The sauce will keep
for at least 5 days.

I haven't tried this particular sauce but I have tried many of the other
rubs and sauces in this book and I must say I've been pleased with all of
them. Looking at the ingredient list, I'm sure I'd like this one as
well.
--
Donna
A pessimist believes all women are bad. An optimist hopes they are.

On Mon, 28 Jun 2004 14:22:57 -0700, "Ol' Hippie"
> wrote:

>I am wondering if any of you have a recipe for a traditional/favorite BBQ
>sauce with mustard as the base as opposed to tomato base.

1/3 honey
1/3 cider vinegar
1/3 deli or brown mustard

Simple, but real good with pulled pork.

--
Kevin S. Wilson
Tech Writer at a University Somewhere in Idaho
"Anything, when cooked in large enough batches, will be vile."
--Dag Right-square-bracket-gren, in alt.religion.kibology

On Mon, 28 Jun 2004 16:15:54 -0600, Kevin S. Wilson >
wrote:

>On Mon, 28 Jun 2004 14:22:57 -0700, "Ol' Hippie"
> wrote:
>
>>I am wondering if any of you have a recipe for a traditional/favorite BBQ
>>sauce with mustard as the base as opposed to tomato base.
>
>1/3 honey
>1/3 cider vinegar
>1/3 deli or brown mustard
>
>Simple, but real good with pulled pork.

Yup, my 11 year old daughter LOVES this stuff....

And, as with any recipe, you can play with this a lot (add heat...use
different vinegars, etc) and it will still be great on pork!


-Chef Juke
"Everybody Eats When The Come To MY House!"

I got this off the internet a couple of years back and I enjoy it with
pork or chicken.

1 cup prepared yellow mustard
½ cup sugar
¼ cup light brown sugar
¾ cup cider vinegar
¼ cup water
2 tablespoons chili powder
1 teaspoon black pepper
1 teaspoon white pepper
¼ teaspoon cayenne
½ teaspoon soy sauce
2 tablespoons butter
1 tablespoon liquid smoke (Optional)


Mix all except soy, butter and smoke. Simmer 30 minutes. Stir in
remaining ingredients and simmer for 10 more minutes. Vinegar taste
may be very strong until completely cooled. Refrigerating overnight
is best and allows flavors to blend.

Add a few drops of Louisiana Hot Sauce at the end if additional heat
is desired.

On 28-Jun-2004, "Jack Curry" <Jack-Curry deletethis @cfl.rr.com> wrote:

> "Ol' Hippie" > wrote in message
> ...
> > I am wondering if any of you have a recipe for a traditional/favorite
> > BBQ
> > sauce with mustard as the base as opposed to tomato base. I have dabbled
> > long enough in the KC style and want to try SE stuff. The message about
> the
> > Jacksonville sauce is what prompted this.
> > I know your out there.
> >
> > Thanks in advance
> >
> > Bruce-n-Gold Beach
> > ps been through the FAQ found nothing that really turned me on, but will
> > accept direction.
> >
> >
> Here's one off the FAQ, the font of all knowledge, Bruce:
>
> Mid-South Carolina Mustard Sauce
>
> Amount
> Measure Ingredient Preparation Method
> 1
> cup cider vinegar
> 6
> tablespoons Dijon mustard
> 2
> tablespoons maple syrup or honey
> 4
> teaspoons Worcestershire sauce
> 1
> teaspoon hot red pepper sauce Texas Pete or Tabasco
> 1
> cup vegetable oil
> 2
> teaspoons salt
> 1
> dash ground black pepper
>
> Mix all ingredients, including pepper to taste, in medium bowl. The pulled
> pork tossed in this mustard sauce was the hands-down favorite at a recent
> party. Though we prefer the flavor of Dijon mustard in this sauce, feel
> free
> to substitute other mustards to suit your taste

Thanks for the recipe Jack. I'm experimenting (a little) with Maple
Syrup in a sauce. Mostly because I discovered two bottles of it
in the cupboard and I don't eat pancakes anymore. Preliminary results
have been favorable.
--
M&M ("When You're Over The Hill You Pick Up Speed")

On Mon, 28 Jun 2004 14:22:57 -0700, Ol' Hippie wrote:

> I am wondering if any of you have a recipe for a traditional/favorite BBQ
> sauce with mustard as the base as opposed to tomato base. I have dabbled
> long enough in the KC style and want to try SE stuff. The message about the
> Jacksonville sauce is what prompted this.
> I know your out there.
>
> Thanks in advance
>
> Bruce-n-Gold Beach
> ps been through the FAQ found nothing that really turned me on, but will
> accept direction.

There are some good ones he http://www.eaglequest.com/~bbq/

apple cider vinegar, mustard, too-meric, salt n pepper is the basic mustard
style from sandlapper piedmont environs...

NO KETCHUP, NO HONEY, NO LIQUID SMOKE