Mustard Barbeque Sauce
Hot Memphis Style

Mustard Barbeque Sauce (Hot Memphis Style)

A home made barbecue sauce is like the frosting on a cake. A barbecue sauce can work alone to enhance a simple grilled steak or chop or it can act in tandem with a marinade to finish off and complement the flavor imparted by the marinade. A good sauce can be brushed on towards the end of cooking to caramelize and form a delicious protective crust and can also be used as a condiment for a dipping sauce.

Packed with a heated punch, this sweetened ketchup, mustard bbq sauce will set your tongue on fire. If you crave sharp, distinctive flavors, this sauce will test your tolerance levels.

Add to different cuts of pork, especially pulled pork, using the sauce as a finishing sauce or a dipping sauce at the table. This barbecue sauce will also work nicely with beef, chicken and seafood.

Ingredients (makes 6 cups)

1 cup brown sugar(packed)

1 bottle ketchup(32oz)

1/2 cup cider vinegar

1/2 cup yellow mustard

1/4 cup chili powder

2 tablespoons liquid smoke

1 tablespoon Worcestershire sauce

1 tablespoon garlic salt

1 tablespoon ground black pepper

2 teaspoons Tabasco sauce

1 teaspoon celery salt

Cooking Instructions For
Mustard Barbeque Sauce

Combine all the ingredients in a deep nonreactive saucepan, stirring well. Over high heat, bring the sauce to a boil. Reduce heat, simmer the sauce uncovered, about 30 minutes, stirring occassionally. can be served warm or chilled and can be stored up to 3 months, simply cool to room temperature, transfer to an airtight jar and refrigerate.

Homemade BBQ Sauce Recipe Tips

When serving bbq sauces, squirt them from a squeeze bottle or spoon them over the meat.
When serving dipping sauces, place a single serving of sauce in a small bowl, providing one for each person.
Never dip cooked meat into a bowl of sauce.
Use fresh spices. You won't get the best barbeque sauce using stale spices. Buy spices in small quantities and try to use them up in 6-8 months. Store spices in air tight containers, in a cool dry place.
Avoid plain aluminium and cast iron sauce pans. These materials tend to react adversely with lemon juice, vinegar, tomatoes and other acidic flavorings.

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