Fire in the Hole

Fire In The Hole

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Robert Priddy


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


★★★★★ 1 vote



  • 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

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.

Printable Recipe Card

About Fire in the Hole

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

Show 18 Comments & Reviews

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