fire in the hole

How To Make fire in the hole

• 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.
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