Add
mustard to eggs or ham and it's now “deviled”. Make a BBQ sauce
based on mustard and it's Bewitched! Soon men everywhere will be
cleaning off their BBQ grills and starting the summer ritual of
cooking outside. Here is a great sauce to learn for a special
enchanting outdoor meal!
Today
it is paired with some backwards cooked pork for an out doors taste
done in the oven.
Sauce Ingredients
- ½ cups yellow mustard
- ¾ cup packed brown sugar
- ¼ cup cider vinegar
- ½ tsp black pepper + ½ tsp white pepper
- 1 teaspoons Worcestershire sauce
- 2 tablespoons butter, room temperature
- ½ teaspoons liquid smoke flavoring
- ½ cup peach preserves
Sauce
Directions:
In
a heavy saucepan, stir together the mustard, brown sugar, and
vinegar. Season with black and white peppers. Bring to a simmer over
medium-low
heat,
and cook for about
20 minutes. 
DO NOT BOIL, or you will scorch the sugar and peppers.
In the microwave, heat the peach preserves 30 sec, just so it is melted. Add to pot.
Mix in the Worcestershire sauce, butter, and liquid smoke. Simmer for another 15 to 20
minutes. Taste, and season to your liking.
Pour into an airtight jar, and refrigerate for overnight to allow flavors to blend.
The
vinegar taste may be a little strong until the sauce completely
cools.
Now
for the meat!
1.5
– 2 lbs thick cut pork steak or sliced pork butt.
When
ready to cook, rinse and pat dry with paper towels.
Pre
heat the oven to 250 degrees. (this is low and slow)
Line
a pan with foil and spray a rack to set inside.
Make
a couple of small slits on the sides of the chop where the white line
of fat is. This will keep the chop from “cupping”.
Place
in oven for about 50 minutes or until a thermometer reads 110
degrees.
Switch
oven to broil. As that heats, brush the meat with the Barbecue
sauce. Make sure the meat is about 4 – 5 inches
away from heating source. Broil for 5 to 7 minutes,
each side, re-applying sauce when you turn the meat.
This
serves well with a pea salad and some white rice with BBQ sauce on
top.
For
our music: https://www.youtube.com/watch?v=wBSn16G_rAE
So
happy to be serving my Master Indy
socialslave
To
satisfy and restore.
To
nourish, support and maintain.
To
gratify, spoil, comfort and please,
to
nurture, assist, and sustain
…..I
cook!
Please
buy slave's cookbook:
The
Little Black Book of Indiscreet Recipes
by
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