...das BBQ findet am Donnerstag statt, wenn ich dazu komme mache ich natürlich ein paar Bilder
Das Rezept für die Mustard BBQ-Sauce ist nicht aus dem Forum.....hab lieber ein US-Rezept genommen
Hier :
Columbia Gold, A South Carolina Mustard Barbecue Sauce
In a swath of Mid-South Carolina, from around Columbia to the coast around Charleston, barbecue sauce is yellow, not red, a byproduct of the region's German heritage. In Germany pork and mustard go together like peanut butter and jelly. Here’s a quick and easy classic South Carolina mustard sauce. Tangy. One of my favorites. Also great on pulled pork. If you like it, graduate to my Grownup Mustard Sauce. It's not traditional, but mighty good.
Columbia Gold Recipe
Yield. About 2 cups. Click here to calculate how much you need and for tips on saucing strategies.
Preparation time. 30 minutes.
Ingredients
1 teaspoon chicken bouillon granules or 1 cube crushed with a mortar and pestle
1 teaspoon dried rosemary leaves, crushed with a mortar and pestle
2 teaspoons powdered mustard
1 teaspoon powdered onion
1 teaspoon powdered garlic
1 teaspoon celery salt
1 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon chipotle pepper flakes for mild sauce, 1/2 teaspoon for medium, 1 teaspoon for hot
3 tablespoons tomato paste
2 cups prepared yellow mustard
2/3 cup cider vinegar
3/4 cup sugar
Do this
1) Dissolve the bouillon in an ounce of water. Set aside.
2) Crush the rosemary leaves in a mortar and pestle and add to a nonreactive one quart bowl. Add the rest of the dry ingredients and mix.
3) Add the bouillon and the rest of the ingredients and whisk until they are mixed together thoroughly. Let it sit for a an hour in the refrigerator for the flavors to meld. No cooking necessary.
4) Do not use a rub. Mop with Carolina Mop-sauce if you wish. Cook them until ready. Add sauce. Serve extra sauce on the side. Leftovers will keep in the fridge for a month or more.
