Fire in the Hole

Robert Priddy Recipe

By Robert Priddy rpriddy918

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


Recipe Rating:
 1 Rating

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
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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