Yellow Barbeque

Very Good

If you haven't tried a mustard based barbecue sauce1 then you are really missing out on something. This sauce works well with almost anything, but particularly pork.
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutesYield: Makes about 2 cups
Ingredients:
•1 cup prepared yellow mustard
•1/2 cup balsamic vinegar
•1/3 cup brown sugar
•2 tablespoons butter
•1 tablespoon Worcestershire sauce
•1 tablespoon lemon juice
•1 teaspoon cayenne
Preparation:
Mix all ingredients together and simmer over a low heat for 30 minutes. If your making this sauce for a whole hog multiple the ingredients by about 8.

> Mix all ingredients together and simmer over a low heat for 30 minutes. If your making this sauce for a whole hog multiple the ingredients by about 8.

Better yet, just mop the barbecue with plain old Shure-Fine yellow mustard, but thinned with water to the consistency of very thick cream. First, of course, apply a salt/cayenne/garlic powder rub to the meat, then mop it with the mustard sauce as it cooks over a low heat. Since the mustard sauce doesn't have any sugar in it, it won't tend to burn as easily. The object is to make a browned mustard sauce coating, not a burnt mustard sauce coating.

It is probably my favorite way to prepare barbecued ribs.

Here's a chicken recipe

Dry Rub

2 Parts Salt,
2 Parts Garlic Powder
1 Part Black Pepper
1 Part Cayenne,

Mustard Mopping Sauce

Mix water with French's Mustard to a consistency that it can
be brushed onto the chicken

Finishing Sauce

1 cup Cider Vinegar
1 cup Light Brown Sugar
1 cup Olive Oil
1 cup Prepared Mustard
1/2 cup Worchestershire Sauce
1 teaspoon Paprika
1 teaspoon Cayenne
1/2 teaspoon Black Pepper.

Cover meat with a liberal coating of dry rub.

Put meat on grill and sear well on both sides.

Continue cooking the meat, brushing on the Mustard Sauce and cooking it
to a golden brown.

After the meat has developed a good coating of Mustard Sauce, take it off
the grill and wrap it in aluminum foil. Cook it in the foil wrap on low heat
until thoroughly cooked.

Return to grill to cook on both sides, adding a bit more Mustard Sauce as seems
right.

Serve with finishing sauce.

Here's a chicken recipe

Kent - That sounds delicious but a lot of work. I usually season (kind of like a rub), sear until almost done, brush with sauce (kind of like your finishing sauce) flip a couple of times and serve. I do see the advantage of cooking the chicken in foil between the searing/grilling phase and the finishing phase to make sure it's done without getting dry. Personally, I like grilled chicken about the consistency of jerky but I realize I'm in the minority.

Here's a chicken recipe

I do something similar with chicken, with the addition of fresh dill when I can get it.

Here's a chicken recipe

>I do see the advantage of cooking the chicken in foil between the searing/grilling phase and the finishing phase to make sure it's done without getting dry.

Well, it's a good way to cook ribs and thicker cuts of meat as well. The foil is just a lazy short cut since you can set the meat, wrapped up, on a back rack and let it cook at very low temp without worrying about watching it.

Then, before serving, you pull it out of the foil and grill it a bit to dry it out. I forgot to mention mixing the drippings in the foil with the mustard sauce.

Save the sauce with sugar in it for serving the meat. No need to grill the meats with it.

Here's a chicken recipe

Ah, but I kind of like the burnt sugar flavor on my chicken jerky. Am I wrong?

Here's a chicken recipe

> Ah, but I kind of like the burnt sugar flavor on my chicken jerky. Am I wrong?

I suspect that you aren't wrong so much as you are unaware of how barbecue chicken can actually taste when fixed properly. We have a pretty good number of pretty dang good barbecue restaurants to choose from in Central Texas. My recipe is based on the sauces that the Salt Lick in Driftwood uses.

You definitely want to keep the charring to a minimum unless you've tested immune to known carcinogens.

Here's a chicken recipe

I like beef back ribs. I cook them indirect for as long as possible. I'm gonna have to try the mustard sauce but I don't normally put the meat directly over the coals.

Here's a chicken recipe

> I'm gonna have to try the mustard sauce but I don't normally put the meat directly over the coals.

It's also particularly good on pork. Would recommend any thick cut of pork, particularly loin or country-style ribs. Also, superb on beef fajitas (skirt steak) with just the dry rub and mustard sauce.

Here's a chicken recipe

> Also, superb on beef fajitas (skirt steak) with just the dry rub and mustard sauce.

Now is that a Central Texas thing? Because you can't actually call that dish fajitas if your going to prepare skirt steak that way. You could call it Kent's Flanks, or Austin Bohemian Meat, or something else more elaborate, but you can't call it fajitas if you are going to apply mustard sauce as a seasoning. You could probably get away with calling that dish fajitas in Florida, New Mexico, or Arizona, but you can't pass that off in Texas.

AS3

Here's a chicken recipe

> > Also, superb on beef fajitas (skirt steak) with just the dry rub and mustard sauce.
>
> Now is that a Central Texas thing? Because you can't actually call that dish fajitas if your going to prepare skirt steak that way.

Think of it as what fajitas would taste like if Mexicans had mustard instead of limes. In Spain, we'd call it carne asada. :>

Here's a chicken recipe

Large chicken breasts rubbed with Salt Lick Rub. Let sit in icebox for an hour. Cover with thick coat of "Pace Picante" sauce (hot). Cook in oven for one hour at 350 deg.
Never fails