Recipe by johnvac52
I've always been fond of the Mustard based barbecue sauces found in South Carolina. This sauce reminds me of that sauce. Excellent on pork and chicken. Being a graduate of Florida State, I call it "Seminole Gold"
- 1 1⁄2 cups prepared mustard
- 1⁄2 cup packed brown sugar
- 3⁄4 cup cider vinegar
- 1⁄2 cup beer
- 1 tablespoon chili powder
- 1 teaspoon fresh ground black pepper
- 1 teaspoon fresh ground white pepper
- 1⁄2 teaspoon ground cayenne pepper
- 1 1⁄2 teaspoons Worcestershire sauce
- 2 tablespoons butter, room temperature
- 1 1⁄2 teaspoons liquid smoke flavoring
- 1 teaspoon louisiana hot sauce
Directions See How It's Made
- In a heavy non-reactive saucepan, combine mustard, brown sugar, vinegar and beer.
- Season with chili powder, black, white and cayenne pepper.
- Bring to a simmer over medium high heat.
- DO NOT BOIL, or you will scorch the sugar and peppers.
- Reduce heat and simmer for about 20 minutes.
- Mix in the Worcestershire sauce, butter, and liquid smoke.
- Simmer for another 15 to 20 minutes.
- Add a few dashes of the hot sauce to taste.
- Pour into an airtight jar and refrigerate over night to allow flavors to blend.
- This will keep in fridge for a couple of weeks.