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Jim's Hot Mustard

Monday, 26 May 2008

Description

Jim Schwass of the Raccoon Flats BBQ team created this rub that the team sometimes uses in competitions.

This recipe and others can be found in the following article:

The Heat of Competition: The Jack Daniels' Championship

 

Ingredients

At a glance
Cuisine
American
Ingredient
Chile peppers
Cooking Method
No Cook
Heat Level
3
Chile
New Mexico Red
Meal/Course
Condiment
Makes
1 cup
  • 1 cup yellow prepared mustard

  • 2 or 3 pureed hot chiles of choice

  • Up to 3 tablespoons of cider vinegar

Methods/steps

Combine the mustard and the chiles in a bowland mix well. Use the cider vinegar to thin the sauce to the desired consistency. Use as a rub on meat roasts prior to using a dry rub.

 

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