Hey SmokinOkie

Hey, if it's already in the smoker, here's Okie's basting and servings sauce. I can't find his mustard sauce in my recipes, but I'll put in Jack's.

SmokinOkies Basting & serving Sauce

4 cups apple juice
1/2 cup Worcestershire sauce
4 tablespoons cider vinegar
2 tablespoon dry mustard
4 tablespoon brown sugar
3 bay leaf
6 cloves of garlic
2 teaspoon ground ginger
1 teaspoon cayenne (I sometimes use Hungarian Paprika)
1/2 teaspoon ground cloves (the secret ingredient)

Heat all of the ingredients in a non-reactive pan (the acid in the vinegar will react with some pans be careful) Bring it to a boil, reduce and simmer for 15 min. (makes about 5 cups)


Jack's Mustard Sauce

ok since peg let the cat out of the bag here it is. before i go any further though i would like to thank mike mills,maurice bessinger of maurice's piggy park and my farmers market buddy dennis the plant guy. he is a stone nut for mustard sauce and it is because of him that i did 4 tries before hitting on this.

1 ea. 32 ounce jar yellow mustard
1 c. dark brown sugar packed hard
2 ea. 6 ounce cans tomato paste
3/4 c. apple cider vinegar
1 c. apple juice
2 T. lime juice
2 1/2 T. lea and perrins
1 1/4 tsp. cayennne,ground
1 1/4 tsp. black pepper,fine grind
1 1/4 tsp. garlic,granulated

method

in a blender combine all ingredients except the mustard and blend until smooth and no granular feel is present.
add this to the yellow mustard which is in a large sauce pan.
heat just until it bubbles stir all the time.
water bath can 20 mins
yield is 8 half pint jars

if you would like to match cotton's bbq sauce in jacksonville (which is what peggy i think was shooting for) just add one more cup of apple juice.

curiously enough florida is not a beef area but we are having great brisket sales and it is certainly not a mustard sauce area but we are getting a large response to this sauce from our brisket customers.

use the recipe in good health and play around with it

it is peggy's christmas present to everyone but i am hiding my recipe book from here on out

jack


I've had good luck with both, and here in Texas they don't usually consider pork bbq unless it's ribs.

Well good thang we're not all in Texas!

GLH, I agree.

Not about Texas, but about BBQ pork,and I'm trying to educate as many of my brethren as I can.

Well, I reckon all ya can do is fix it for 'em, then if they don't eat it, more for you and yours! I realize it is mostly too hot down there to raise pork all year, same up here. Hopefully there is plenty of fresh running water and corn for the cattle so as the brisket don't get too tough!

Some technical issues with the updates, but we're working on fixing it.

Thanks for the heads up.

CT-Q - A little late for your butt, but here's the virgin mustard sauce that is in the "Best of The Forum Sauces" thread located in the favorite recipes forum.....

Smokin' Okie's Virgin Mustard Sauce
(Virgin for you first time mustard sauce people)

4 cups yellow mustard
1 cup lemon juice
1 cup honey
1/2 cup cider vinegar
1 teaspoon salt
1 teaspoon cayenne

That's it, combine, boil, simmer, and eat.

Thanks for your help everyone. The butt was an unqualified success. It was a lot like that movie "Gone in 60 Seconds".