|On a Permanent vacation, seeing America by RV|
Pulled this off the old cookshack site, wanted to post some of the "best of".
Please add your information that you've learned so others may learn.
Okay, you tomato lovers, you've GOT to get out and try something different.
This is a great sauce for pulled pork and after the initial laughs from people who have never heard of mustard based sauce (uh, can you say, get out and travel...) you find this is great.
Feel free to doctor it up (add more heat) but my request is always the same, post your improvements here for us to share... I'm still looking for great rubs, sauces, mops, bastes, finishing sauces......
A friend gave me this recipe, if you know where it's from, I'd like to thank them... I'm told this is a Piedmont Sauce Most mustard sauce come from the east of the Carolina'/Georgia (as opposed to the tomato sauce from Lexington)
Smokin'Okie's Virgin Mustard Sauce
(virgin for you first time mustard sauce people)
that's it, combine, boil, simmer, eat.
Enjoy and let me know how you like it.
I have (had) a recipe that is much like this one with the addition of 8 Cups (I think 8 is overkill-I use 6) of chopped onion, 1 stick of Butter and 2 Tbsp Worchistershire. I add to this 1 Pkt.each Sazon Goya con Culantro y Achote and Sazon Goya con Azafran-I use the same in my Rub. This isn't in the Recipe but is sort of my "Signature".
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