Fire in the Hole
1Whisk 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.
2Meanwhile, bring 1 inch of water to a simmer in a small pot.
3Add liquid smoke, garlic, cayenne, jalapeno, paprika, black pepper, and cumin to mustard mixture and whisk to combine.
4Place 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.
5Whisk in remaining beer to thin out the mustard, cover, and immediately refrigerate.
6Keep refrigerated at least 24 hours before using.
Lillian Russo Lilliancooks - Jul 22, 2010
I have evrything except the beer and the jalapeno powder! This sounds very good! To make it less spicy we can just cut down on the cayenne and jalapeno? This would probably taste great on sooo many things!
Robert Priddy rpriddy918 - Jul 22, 2010
To cut back on the hot peppers don't use the jalapeno and use the same amount of cayenne. You don't have to use beer. You can use water.
TAMMY WADE COUNTRYCUPCAKE - Jul 24, 2010
WHERE DO YOU FIND JALAPENO POWDER?