Saucing It Up

Larry is about to pull out the smoker again and he will be smoking up a whole bunch of meats. So I got busy and made some delicious sauces to go with all those meats. (More on this later).

I think by now, you all know I am a “saucy kind of girl”. I love adding sauces to my foods, and particularly my meats. So, I made a couple of sauces that will go well with all the smoked meats we are going to have. I made a Colorado style green chili honey mustard sauce and I made a Southern style mustard BBQ sauce. I made them a couple of days early because sauces usually taste better after a couple of days, when all the flavors can blend in together and marinate.

My first sauce was the Colorado style green chili honey mustard. I would have made more, but I ran out of Dijon mustard; in fact, I actually used up all of my mustards today. That’s OK though. This sauce packs a punch and a little dab will do you.

Colorado Style Green Chili Honey Mustard Sauce

4 oz roasted green chilies – I used my roasted Hatch chilies

1/2 cup Dijon mustard

1/2 cup whole grain mustard

1/2 cup honey

1/4 tsp cayenne pepper

Mix everything together in a food processor until it is well blended. Refrigerate until ready to use. This spicy and delicious sauce could not be any easier to make and will go well with any kind of meat, particularly chicken or pork.

The other sauce I made was just as easy. Surprisingly, it reminds me a lot of Heinze 57 sauce, which I love. Now I know how to make it. This sauce recipe comes from South Carolina. Some people refer to it as the “low country BBQ sauce” because it is very common in the eastern part of the state and around the Columbia areas. I have never been to South Carolina, so I actually have no idea what they are talking about.

Southern Style Mustard Based BBQ Sauce

1 cup yellow mustard

1/2 cup spicy yellow mustard

1/2 cup packed brown sugar

1 can tomato paste

5 TBSP apple cider vinegar

1 TBSP Worcestershire sauce

1/2 tsp cayenne pepper

1 TBSP garlic

1/2 tsp black pepper

1/3 cup molasses

Put everything together in a saucepan and cook just until all the sugar melts and everything is blended together well, stirring constantly. Refrigerate until ready to use. I ran out of yellow mustard too, so that’s when I thought of adding the spicy yellow mustard as well, which gave the sauce a little extra kick. I like things with kick. 🙂

After tasting it, I decided it needed a bit more of something, so I added the molasses too. The molasses gave it just the flavor and texture I was looking for.

This sauce will go really well with all kinds of smoked or grilled meats too.

Sauce things up. Life is always better when it’s a bit saucy. 🙂

Stay safe and stay well Everyone. ‘Til next time.

Author: ajeanneinthekitchen

I have worked in the restaurant and catering industry for over 35 years. I attended 2 culinary schools in Southern California, and have a degree in culinary arts from the Southern California School of Culinary Arts, as well as a few other degrees in other areas. I love to cook and I love to feed people.

13 thoughts on “Saucing It Up”

  1. This reminds me of something fun I tried recently for roasted Brussels sprouts. I combined a stick of melted butter, honey, and a bit of Siracha together in a bowl, whisked it together, then dumped it into a bowl of halved Brussels sprouts and stirred it up with my hands until they were thoroughly coated. Then I roasted them. Sooooo good, sweet and hot.

    Liked by 1 person

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