Robert Priddy Recipe

Fire in the Hole

By Robert Priddy rpriddy918

Recipe Rating:

Robert's Story

The name says it all. It's a very spicy hot & smokey mustard sauce.


1/2 c
mustard powder
1/4 c
coors light
3 Tbsp
liquid smoke
1 Tbsp
garlic powder
2 tsp
cayenne powder
2 tsp
jalapeno powder
1 tsp
1 tsp
black pepper
1 tsp

Directions Step-By-Step

Whisk together mustard powder and 1/4 cup of the Coors Light in a heat proof small bowl and let sit at room temperature for at least 30 minutes.
Meanwhile, bring 1 inch of water to a simmer in a small pot.
Add liquid smoke, garlic, cayenne, jalapeno, paprika, black pepper, and cumin to mustard mixture and whisk to combine.
Place the bowl over the simmering water (the bowl shouldn’t touch the water) and cook, stirring frequently, until the mustard is slightly thickened and yellow-brown and the taste has mellowed a little, about 7 to 10 minutes.
Whisk in remaining beer to thin out the mustard, cover, and immediately refrigerate.
Keep refrigerated at least 24 hours before using.

About this Recipe

Course/Dish: Marinades, Other Sauces
Other Tag: Quick & Easy

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Robert Priddy rpriddy918
Sep 23, 2010
You might want to cut back on the mustard powder. It brings a hot twist to it. Maybe 1/4 cup would work out better. When I make it next I will cut back on some of this and redo the recipe.
Nancy R Robeyone
Aug 23, 2010
Robert, Thanks for the site, as I was wondering where you could possible get that much dried mustard. Nice to see it in such bulk. I know another poster asked how long this keeps but I was not sure I understood your answer. Would you mind re-posting the shelf life of this? Thanks!
Aug 11, 2010 - Robert Priddy shared this recipe with discussion group: Whats Cooking Today?
Carmen Gonzales shweetpotato
Aug 5, 2010
ok so since I have to buy a 6 pack.. can I just drink the rest of the beers hehee :)
Jami McLamb JoJo0208
Aug 5, 2010
Sounds good thanks!!