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.

Ingredients

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
paprika
1 tsp
black pepper
1 tsp
cumin

Directions Step-By-Step

1
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.
2
Meanwhile, bring 1 inch of water to a simmer in a small pot.
3
Add liquid smoke, garlic, cayenne, jalapeno, paprika, black pepper, and cumin to mustard mixture and whisk to combine.
4
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.
5
Whisk in remaining beer to thin out the mustard, cover, and immediately refrigerate.
6
Keep refrigerated at least 24 hours before using.

About this Recipe

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

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18 Comments

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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.
user
Nancy R Robeyone
Aug 23, 2010
Robert, Thanks for the americanspice.com 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!
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Aug 11, 2010 - Robert Priddy shared this recipe with discussion group: Whats Cooking Today?
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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 :)
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Jami McLamb JoJo0208
Aug 5, 2010
Sounds good thanks!!