Alabama-style barbecue sauces incorporate vinegar and mustard to give them a lot of tang and flavor. Delicious on pork, chicken, and brisket.
4 cups apple cider vinegar
2 cups prepared yellow mustard
3 teaspoons black pepper, or to taste
2 tablespoons Worcestershire sauce
2 cups dark brown sugar
1 teaspoon cayenne pepper
1 teaspoon salt
2 teaspoons hot sauce, or to taste
Combine all the ingredients in a non-reactive saucepan over medium heat. Bring just to a simmer then reduce the heat to low. Let simmer on low for 30 minutes, stirring frequently.
Let cool to room temperature then transfer to an airtight container and store in the refrigerator for up to 3 weeks.
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
The name, vodka, comes from the Russian phrase zhiznennaia voda, or "water of life". It can be made from everything from potatoes to beets. It's considered to be fairly flavorless which makes it a great liquor for mixed drinks.
What's the secret ingredient in these cakes? Pudding mix. It not only adds flavor but it gives the cake a richer, creamier texture. No one will know your secret ingredient!
reviews & comments
January 8, 2011
Nice, I kind of guesstimated the proportions and used honey instead of brown sugar, but, very nice. Just put some in the slow cooker with some chicken,i can also see this being an awesome marinade for a brisket chicken, even some seafood.
December 26, 2009
This was exactly what I had in mind when I was looking for a mustard based sauce. I'm giving it four stars to avert "grade inflation" (a five would just be "out of this world"--which I'm not there with this but it is very very good and I recommend it)