Tangy, sweet, spicy, zippy! These are the words that come to mind when I think of this barbecue sauce on my tongue! I have these people to thank for the recipe! I only changed the sugars they used to my sugar free/low sugar.
North Carolina Mustard Barbecue Sauce
- 1 cup yellow mustard
- 1/2 cup splenda
- 1/4 splenda brown sugar
- 3/4 apple cider vinegar
- 1/4 water
- 2 tablespoons chili powder (I wished I would have remembered to use my chipotle pepper I got yesterday!) 😦
- 2 teaspoons black pepper (it called for 1 teaspoon each of white/black pepper, I only had black
- 1/4 teaspoon cayenne pepper
Mix all together and cook on simmer for 30 minutes. Then add:
- 1.2 teaspoon soy sauce
- 2 tablespoons butter
- 1 tablespoon liquid smoke
once you add the last three ingredients, simmer for 10 more minutes
when I reached for the jar, it slipped in my hand and I lost 1/4 of it on the floor! Rats! If there wasn't dog hair on the floor, I probably would have licked it up!
My plate, with fried zucchini shreds. Tony saw these on a blog and wanted me to try them out. So easy and good! They cook in the deep fryer in about 4 minutes. Sprinkle liberally with fine salt right after they come out of the fryer.
My coals were perfect! I am really getting comfortable with the Weber!
my plate! if you like mustard bbq sauce - you HAVE to make this!
And since I had the fryer going, I decided to fry up some corn tortillas to go with our empanadas later tonight. I love these chips!
cut the torillas in quarters and fry away - they take about 3-4 minutes
And then Tony had the idea to toss some fried chips in cinnamon/sugar. Joe LOVES cinnamon!
I made a big batch for him to take home 😀
My chip? I deep fried hot peppers!
only if I had quacamole would this chip be better!
I am off to the store – I don’t have much to get and think I’ll still get in under my $125 budget – I spent $89 on the meat yesterday, so I have to finish off my shopping in under $36 – wish me luck!
Come on back for a late dinner: Empanadas!