Prep 15 mins
Cook 10 mins
this is definitely a texas influenced bbq sauce...but without the tomato base...and definitely without the kansas city/memphis vinegar base!!!!
- 680.38 g can peaches
- 340.19 g jar Dijon mustard
- 2 fresh garlic cloves or 29.58 ml granulated garlic
- 9.85 ml salt
- 9.85 ml onion powder
- 29.58 ml mustard powder
- 340.19 g beer
- add all ingredients into one pot --
- bring to a boil -- then simmer for 20 minutes -- .
This is a great sauce. I love the sweetness you get from the peaches, contrasted with the tangy mustard flavor. And it's a beautiful golden color when it's finished. I slathered it on a butterflied whole chicken and baked it. It would probably be even better on the grill, but I was out of charcoal. I'll have to try it the right way next time. I can imagine this sauce would be great with pork, as well. I prefer a smooth sauce, and my peaches just didn't cook down all the way, so I hit it with a stick blender for my preferred consistency. I'll be keeping a batch of this around often.