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Fire in the Hole

Robert Priddy Recipe

By Robert Priddy

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

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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