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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)

  • 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, eat.
Enjoy and let me know how you like it.
Good Q'in

Smokin Okie
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My new boss has asked if I have a Dusseldorf mustard
recipe. Her husband is excited about making some of my other mustard
recipes but he is asking for a recipe for "Dusseldorf mustard". I have
many tried and true recipes but none that are called "Dusseldorf". Any
help you can be will be appreciated. If worse gets to worse I may
compare a good commercial Dusseldorf mustard with some of mine and just
rename one and give him that recipe but I wanted to check with you all
first. Thanks. check more

Last edited by isabellsophie

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