Prep 10 mins
Cook 50 mins
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
- 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.
It Works. So that was what was wrong with mine NO BUTTER. Ya learn something every day. This is a keeper.
Hey This is Great..Thank You Loved it so very much. It worked so very well wonderful flavor. I will keep this one and use it over and over.
What a GREAT sauce!! I was afraid it was going to be too sweet. Nope. All the flavors came together and was perfect! Love it! Thanks! :)