Chilebrown at home


Let's get Cookin!!!

Saturday, June 18, 2011


“And now for something completely different.” Mustard barbeque sauce is on the table today. The West Coast has a preference for sweet tomato based sauces for ribs and chicken. I have seen recipes for South Carolina mustard BBQ sauce and have been curious. ‘Blues Hog’ originated in Tennessee and now is based in Missouri. Blues Hog regular tomato bbq sauce is spectacular and is worth searching out. We saw this mustard mustard/honey barbeque sauce and said: Why not?

Opening the lid vinegar and mustard aromas will grab your attention. A quick dip of the pinky resulted in a sweet molasses/mustard flavor. The real test will be on some chicken and ribs. The Weber Smoky Mountain Cooker was brought into service. Today’s fuel was briquettes supplemented with hickory wood chunks. Some chicken and ribs were rubbed in some dry rub and dispatched to the grill.
  This sweet mustard sauce really shined on the chicken. This was a Ms. Goofy favorite. The twang from the vinegar and mustard was tamed with the honey sweetness. The ribs were a different story. In our opinion this sauce just does not cut it on pork ribs. Maybe it is just our West Coast preference but this experiment was a bust for the ribs. Overall, it is nice having something a little different on our chicken. This sauce is unique and tasty. It sure is fun experimenting.

Blues Hog


Zoomie said...

That sauce sounds pretty good - I will have to hunt some up.

Chilebrown said...

Zoomie, Barbeques Galore may have it. If you see Blues Hog regular sauce pick one up. Green Leaf BBQ in Livermore carries the regular or there is mail order. We brought ours back on the plane from Mo.

cookiecrumb said...

It just makes me want to make it myself. Can't you whisk together some yummies like that, and fine-tune it to your preference?
BTW, Kudzu says I should say yes to your offer of fava seeds, so, yes. :)

Chilebrown said...

cookiecrumb, Well yes, and yes.

Kailyn said...

Sauce with no tomato? Yes, I imagine it would be better with chicken than pork. In the kitchen today tinkering around with a sauce to put on pork ribs that will be hitting the grill soon. Charcoal with mesquite chips. Indirect heat of course. Oh and of course dry rub has been applied to meat.

Chilebrown said...

Kailyn, Is Borris executive chef? That goof probably wants you to grill some fancy tuna. Take lots of pictures and tell Borris hello!

Anonymous said...

Looks and sounds yummy! I love trying new things. Sometimes it's just magic.

Kailyn said...

Boris is a simple cat from the streets of Rodeo and so is happy with just about anything you put down in front of him. He does think it's his duty to supervise all grilling activity though. Natasha handled all things in the kitchen.

Chris said...

I liked this sauce okay but prefer my own mustard based bbq sauce. I do still buy their regular and Tennessee Red sauces, they sell them here in the grocery stores.