"Mustard is perfect with any kind of meat or poultry because it has enzymes that help tenderize the meat and help other flavorings to work their way into the meat.
Mustard helps the bark, or the rub. It helps develop that crust, and the mustard flavor changes during the cooking. I don't get why people don't use it more"
Yogurt Mustard Slather
Recipe from "Paul Kirk's Championship Barbecue: Barbecue Your Way to Greatness with 575 Lip-Smackin' Recipes from the Baron of Barbecue
"
Makes 31/2 cups.
Ingredients:
2 cups spicy brown mustard
1 cup plain yogurt
2 tablespoons fresh lemon juice
2 tablespoons cider vinegar
2 tablespoons cane sugar
1 tablespoon soy sauce
2 teaspoons granulated garlic
1 teaspoon dried basil leaves
1 teaspoon fine sea salt
1/2 teaspoon pepper
1/2 teaspoon cayenne pepper
Directions:
In a medium-size nonreactive bowl, combine all the ingredients, blending well with a wire whisk. Cover and refrigerate for 1 to 2 hours before using to let the flavors blend. Paint thinly over your meat before seasoning and cooking it.
Copyright © by Paul Kirk
South Carolina-Style Barbecue Sauce
Recipe from Celebrating Barbecue: The Ultimate Guide to America's 4 Regional Styles of 'Cue
In South Carolina, the sauce for mopping during cooking or for seasoning cooked meat is yellow with mustard.
Makes about 3 cups.
Ingredients:
1 cup cider vinegar
1 cup white vinegar
3 tablespoons sugar
3/4 cup yellow mustard
1 tablespoon crushed red pepper flakes
2 teaspoons black pepper or to taste
2 teaspoons salt or to taste
Directions:
Combine all the ingredients in a container with a tight-fitting lid. Shake to combine. Store in the refrigerator up to 2 months.
Copyright © 2002 by Dotty Griffith
In Bermuda, a mogul named Franz
Sat gloomily out on the sands.
He said, when asked why,
"I miss Hay Day nearby,
'Cause I simply can't do without Dan's!"
We find new customers wandering around looking for it. "Where's that mustard?" they ask. "The stuff you put on the ham?" Dan's Mustard was on eof the first things we made when the Westport store opened, and since then we have probably sold tons of it--enough to serve with all the salmis and ham sandwiches in southwestern Connecticut. The recipe, created by Sallie's brother Dan, has been in the Van Rensselaer family for years, and now we're sharing one of our oldest secrets with you.
Dan's Mustard
Recipe from The Hay Day Country Market Cookbook
Makes 2 cups
Ingredients:
1 cup (loosely packed) dry mustard, preferably Colman's English Mustard
1 cup distilled white vinegar
2 large eggs
1 cup sugar
1/2 teaspoon coarse (kosher) salt
Directions:
1. In a mixing bowl, stir the mustard and 1/4 cup of the vinegar together to form a paste. Then gradually add the remaining 3/4 cup vinegar, whisking until smooth and thoroughly incorporated.
2. Beat the eggs in another mixing bowl. Add the sugar and salt, and blend with an electric mixer on high speed until thick and lemony in color. Add this to the mustard mixture and whisk to combine thoroughly.
3. Pour into the top of a double boiler and cook over simmering water, whisking occasionally and scraping down the sides of the pan as needed, until smooth, glossy, and thickened to the consistency of a thin custard, about 30 minutes (the mustard will continue to thicken as it cools). Remove from the heat, allow to cool thoroughly, pour into a clean jar, and refrigerate until ready to use. Tightly covered, it will keep well for months in the refrigerator.
Copyright © 1998 by Kim Rizk
Mustard helps the bark, or the rub. It helps develop that crust, and the mustard flavor changes during the cooking. I don't get why people don't use it more"
Paul Kirk
Yogurt Mustard Slather
Recipe from "Paul Kirk's Championship Barbecue: Barbecue Your Way to Greatness with 575 Lip-Smackin' Recipes from the Baron of Barbecue
"Makes 31/2 cups.
Ingredients:
2 cups spicy brown mustard
1 cup plain yogurt
2 tablespoons fresh lemon juice
2 tablespoons cider vinegar
2 tablespoons cane sugar
1 tablespoon soy sauce
2 teaspoons granulated garlic
1 teaspoon dried basil leaves
1 teaspoon fine sea salt
1/2 teaspoon pepper
1/2 teaspoon cayenne pepper
Directions:
In a medium-size nonreactive bowl, combine all the ingredients, blending well with a wire whisk. Cover and refrigerate for 1 to 2 hours before using to let the flavors blend. Paint thinly over your meat before seasoning and cooking it.
Copyright © by Paul Kirk
South Carolina-Style Barbecue Sauce
Recipe from Celebrating Barbecue: The Ultimate Guide to America's 4 Regional Styles of 'Cue
In South Carolina, the sauce for mopping during cooking or for seasoning cooked meat is yellow with mustard.
Makes about 3 cups.
Ingredients:
1 cup cider vinegar
1 cup white vinegar
3 tablespoons sugar
3/4 cup yellow mustard
1 tablespoon crushed red pepper flakes
2 teaspoons black pepper or to taste
2 teaspoons salt or to taste
Directions:
Combine all the ingredients in a container with a tight-fitting lid. Shake to combine. Store in the refrigerator up to 2 months.
Copyright © 2002 by Dotty Griffith
In Bermuda, a mogul named Franz
Sat gloomily out on the sands.
He said, when asked why,
"I miss Hay Day nearby,
'Cause I simply can't do without Dan's!"
We find new customers wandering around looking for it. "Where's that mustard?" they ask. "The stuff you put on the ham?" Dan's Mustard was on eof the first things we made when the Westport store opened, and since then we have probably sold tons of it--enough to serve with all the salmis and ham sandwiches in southwestern Connecticut. The recipe, created by Sallie's brother Dan, has been in the Van Rensselaer family for years, and now we're sharing one of our oldest secrets with you.
by Kim Rizk
Dan's Mustard
Recipe from The Hay Day Country Market Cookbook
Makes 2 cups
Ingredients:
1 cup (loosely packed) dry mustard, preferably Colman's English Mustard
1 cup distilled white vinegar
2 large eggs
1 cup sugar
1/2 teaspoon coarse (kosher) salt
Directions:
1. In a mixing bowl, stir the mustard and 1/4 cup of the vinegar together to form a paste. Then gradually add the remaining 3/4 cup vinegar, whisking until smooth and thoroughly incorporated.
2. Beat the eggs in another mixing bowl. Add the sugar and salt, and blend with an electric mixer on high speed until thick and lemony in color. Add this to the mustard mixture and whisk to combine thoroughly.
3. Pour into the top of a double boiler and cook over simmering water, whisking occasionally and scraping down the sides of the pan as needed, until smooth, glossy, and thickened to the consistency of a thin custard, about 30 minutes (the mustard will continue to thicken as it cools). Remove from the heat, allow to cool thoroughly, pour into a clean jar, and refrigerate until ready to use. Tightly covered, it will keep well for months in the refrigerator.
Copyright © 1998 by Kim Rizk
This BBQ Skillet & Basket Set
let you cook all your favorite foods on the grill vegetables, fish and more. The rosewood handles are removeable, so you can close the grill and seal in the flavors. Use the skillet to cook vegetables and other small food evenly and neatly, without any going into the coals. The basket lets you flip foods without piercing them great for fish and other delicate foods. Durable, non-stick and rust-resistant finish. Grill healthy
We all know we're supposed to eat more foods like fish and vegetables. Now there's an easy way to do that, and still enjoy the hot, smoky flavor and outdoor lifestyle of the grill.
Grill delicious
Nothing says summer like the smoky, savory taste of grilled food. The rosewood handles on our skillet and basket are removeable, so you can shut the grill lid and infuse your food with BBQ flavor.
Grill easy
No one wants to spend their time balancing chunks of vegetables or seafood on the grill, hoping none fall down into the coals. This skillet and basket set make it simple and foolproof to grill vegetables, fish and more to perfection.
Quick clean-up, too
The non-stick finish is dishwasher safe.
Order the BBQ Skillet & Basket Set today!
The Carolina Sauce Company offers a wide variety of hot sauces, barbeque sauces, grilling sauces, dressings, marinades, and snacks at bargain prices.
Club Sauce offers balsamic vinegars, extra virgin olive oils, seasonings, saffron,truffle products, chutney, and more.
For the spiciest gift ideas on the web visit TABASCO.com
Club Sauce offers balsamic vinegars, extra virgin olive oils, seasonings, saffron,truffle products, chutney, and more.
For the spiciest gift ideas on the web visit TABASCO.com
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