09-21-2011, 05:56 PM
If you want to get fancy, make this:
Columbia Gold Barbecue Sauce Recipe
Yield. About 4 1⁄2 cups.
Preparation time. 30 minutes.
Ingredients
2 cups prepared yellow mustard
2⁄3 cup cider vinegar
3 tablespoons tomato paste
1⁄2 teaspoon chipotle Tabasco sauce or you favorite hot sauce
3⁄4 cup sugar
2 teaspoons chicken bouillon granules or 1 cube
1 teaspoon dried rosemary leaves (you can leave this out if you don't like it/have it)
1 teaspoon celery seed (you can leave this out, too, or cut back on it or use a little celery salt instead)
3 teaspoons mustard powder
2 teaspoons onion powder
2 teaspoons garlic powder
1 teaspoon table salt
1 teaspoon freshly ground black pepper
About the mustard. To be authentic, use yellow ballpark style mustard, not Dijon. Besides, it just doesn't taste right with Dijon.
About the tomato paste. You can substitute ketchup if you wish.
Do this
1) Mix the wet ingredients together in a bowl.
2) If you are using a bouillon cube, crush it with a spoon in a bowl or mortar & pestle and add it to the bowl. Crush the rosemary leaves and celery seed in a mortar & pestle or in a blender or coffee grinder and add it to the bowl. Add the rest of the dry ingredients to the bowl and mix thoroughly. Let it sit for a an hour in the refrigerator for the flavors to meld. No cooking necessary. Leftovers will keep in the fridge for a month or more.
I'm sure the folks from NC can tell you how great it is on any meat. On the side in one of these:![[Image: %24(KGrHqUOKj0E1)D72DPgBNepe6TPd!~~_1.JPG?...8800004005]](http://i.ebayimg.com/00/%24(KGrHqUOKj0E1)D72DPgBNepe6TPd!~~_1.JPG?set_id=8800004005)
Columbia Gold Barbecue Sauce Recipe
Yield. About 4 1⁄2 cups.
Preparation time. 30 minutes.
Ingredients
2 cups prepared yellow mustard
2⁄3 cup cider vinegar
3 tablespoons tomato paste
1⁄2 teaspoon chipotle Tabasco sauce or you favorite hot sauce
3⁄4 cup sugar
2 teaspoons chicken bouillon granules or 1 cube
1 teaspoon dried rosemary leaves (you can leave this out if you don't like it/have it)
1 teaspoon celery seed (you can leave this out, too, or cut back on it or use a little celery salt instead)
3 teaspoons mustard powder
2 teaspoons onion powder
2 teaspoons garlic powder
1 teaspoon table salt
1 teaspoon freshly ground black pepper
About the mustard. To be authentic, use yellow ballpark style mustard, not Dijon. Besides, it just doesn't taste right with Dijon.
About the tomato paste. You can substitute ketchup if you wish.
Do this
1) Mix the wet ingredients together in a bowl.
2) If you are using a bouillon cube, crush it with a spoon in a bowl or mortar & pestle and add it to the bowl. Crush the rosemary leaves and celery seed in a mortar & pestle or in a blender or coffee grinder and add it to the bowl. Add the rest of the dry ingredients to the bowl and mix thoroughly. Let it sit for a an hour in the refrigerator for the flavors to meld. No cooking necessary. Leftovers will keep in the fridge for a month or more.
I'm sure the folks from NC can tell you how great it is on any meat. On the side in one of these: