A wise man once said, “liquor before beer, you’re in the clear.” I’ve never been accused of possessing wisdom though, which is why I used Spicy Beer Mustard to make my own Homemade Rye Whiskey BBQ Sauce. Why have one intoxicant when you can have two?
Just two short days ago I made a Spicy Beer Mustard from scratch. It only seemed appropriate to put that to use again. Why let sandwiches have all the fun. A word of warning though, if you don’t like South Carolina style BBQ sauces (mustard-based), you might as well go check out a different post instead. Might I suggest Jim Beam Rice Whiskey Treats?
More absurd recipes from the Guyism Grill.
I’ve actually shared the recipe for a Knob Creek Rye Whiskey BBQ Sauce once before, but that was Chef Michael Symon‘s dumbed down version. This is the real deal with a full array of ingredients. It still used the Knob Creek Rye, which is essential to stand up to the spice that’s already in the mustard.
Just in case you haven’t’ seen the lifehack, you can avoid crying while chopping an onion by chewing gum. I’m not Bill Nye so I don’t know why it works, but it does. You could also wear goggles, but then you’d look like an idiot.
Making BBQ sauce doesn’t take much effort. Sweat some onions and garlic in a pan, melt brown sugar over it, and dump in whiskey and vinegar. Then just let the heat do its work.
You’re going to want to mince the shit out of your onion because the last thing you want is to have a bunch of chunks in your BBQ sauce. I actually didn’t do a good enough job so I threw it in the food processor for a few seconds to take those badass onions down a peg or two.
At this point all that’s left is stirring in mustard. I think you can handle that. You’ve made it this far after all.
Be sure to taste the sauce before you put it away to cool. You may need add more brown sugar or salt depending on your taste. There’s no set rule here, just make it taste delicious.
I don’t know where my fancy pants bottle that I use for sauces is, so mine went into a bowl. It’s not exactly the classiest housing location, but it’s all being used in a BBQ sauce competition this weekend anyway.
The recipe comes straight from Knob Creek, though I don’t know if it’s a Chef Symon creation. In any case, it’s the best South Carolina BBQ sauce I’ve had. The original recipe calls for ballpark mustard, so feel free to use that if you don’t feel like making your own Spicy Beer Mustard.
- 1 tbsp olive oil
- 1 cup onion, minced
- 1 garlic clove, minced
- 1 tbsp coriander seed, ground
- 1 tsp cumin seed, ground
- 1 cup brown sugar
- 1 cup cider vinegar
- ½ cup Knob Creek® Rye
- 2 cups Spicy Beer Mustard
- Pinch of salt
- Sweat the onions and garlic over low heat for 1 minute in olive oil with a pinch of salt.
- Add coriander and cumin seeds to the pan and let them bloom for an additional minute.
- Add brown sugar to the pan and let it melt.
- Add the cider vinegar and Knob Creek® Rye to the pan and reduce the mixture by about a 1¼ over medium heat for 10 minutes.
- Remove pan from heat and stir in the mustard.
- Taste for seasoning, adding salt and brown sugar as necessary.
- Set aside until needed.
I want more like this!
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