Episode 306: Where's the Smoke
Mustard-Beer Barbecue SauceSteven Raichlen
Serve this with Texas Shoulder Clod.
Mustard-Beer Barbecue Sauce
- Yield: Makes 3 cups
- 2 cups ketchup
- 3/4 cup dark beer
- 3/4 cup cider vinegar
- 1/2 cup Dijon-style mustard or yellow mustard
- 1-1/2 teaspoons red pepper flakes
- 1 teaspoon black pepper
- 1 teaspoon sugar
- 1 teaspoon onion powder
- 1/2 teaspoon salt, or to taste
Step 1: Combine the ingredients in a heavy saucepan and whisk to mix. Simmer until thick and richly flavored, 10 minutes, whisking often. Correct the seasoning, adding vinegar or salt to taste: the sauce should be tangy and sharp.
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Steven Raichlen’s Project Smoke is a production of Maryland Public Television, Barbacoa, Inc., and Resolution Pictures. © 2017 Barbacoa, Inc.