Simon, here is my stab at your mustard sauce recipe

by **robgunby** » 05 Feb 2014, 17:29

You said to post about what I thought was in your sauce. I'm taking a stab at......

Mustard (obviously)
Cyder vinegar
Sugar (brown? molasses?)
Salt
Black pepper

Am I on the right lines? Giz a pointer, as I don't really know where to start with mustard!

I tell you what though mate, after trying that, I popped the top off a pot of Pommery mustard that had been lurking, a gift that I thought was unwanted, and shoved a load into a bigos I was making. Fantastic! So, today, I had smoked ham sandwiches with lashings of the stuff on! Thanks! I'm converted!

by **CyderPig** » 05 Feb 2014, 21:07

Hi Mate
Close but no Cigar
Si

by **robgunby** » 06 Feb 2014, 06:53

Oh you mean man! I dunno, this secret sauce business, I say share the love haha!

Well, I'll have a bash with this concoction tomorrow - if you've any tips to improve it drop me a line!

Gonna rub the brisket in mustard before the rub too. See what you've done to me?!

by **robgunby** » 06 Feb 2014, 06:55

Soy sauce?

by **ConorD** » 06 Feb 2014, 08:28

Just read Georges Marvelous Medicine that should give you some hints

by **CyderPig** » 06 Feb 2014, 08:38

Hi
Fleagle put up a post in answer to a question I asked in the Rubs and sauces section. this will point you in the right direction, but then you will have to tinker with it!
Si

by **robgunby** » 06 Feb 2014, 19:34

Grand, thanks mate! Will have a bash at this tomorrow!

Now just have the dilemma whether to cook overnight, which will mean having to get up to add the smaller cuts at about 4am, or to cook during the day on Saturday, starting early and risking the meat not being done in time for dinner. Damn those smaller cuts! Why can't people just bring me massive pieces of meat?!

ETA if anyone wants the recipe Si has suggested I start with to try to emulate his own, frankly incredible mustard sauce, it's at http://www.primalgrill.org/recipe_detai ... pisodeID=7

by **robgunby** » 09 Feb 2014, 11:13

Christ almighty that's a good bbq sauce. Yours, Simon (I kept a bit to try alongside) had a certain *something* that I can't put my finger on, the sign of a great sauce! But despite this I managed to whip up something quite fantastic. Still some leftover, so I guess, gosh darn it, I'll have to smoke up some chicken legs for tea tonight.....

by **CyderPig** » 09 Feb 2014, 16:25

Hi Rob
Try mixing some of the Vinegar sauce I gave you to the Mustard sauce you have made?
Si
PS Add sugar!

by **robgunby** » 09 Feb 2014, 16:31

All gone mate but I have a batch steeping as I type

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Simon, here is my stab at your mustard sauce recipe

Simon, here is my stab at your mustard sauce recipe

Re: Simon, here is my stab at your mustard sauce recipe

Re: Simon, here is my stab at your mustard sauce recipe

Re: Simon, here is my stab at your mustard sauce recipe

Re: Simon, here is my stab at your mustard sauce recipe

Re: Simon, here is my stab at your mustard sauce recipe

Re: Simon, here is my stab at your mustard sauce recipe

Re: Simon, here is my stab at your mustard sauce recipe

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