Ever since I took delivery of the fancy charcoal last week, we’ve grilled and smoked nearly every day. I’ve still got about 280 pounds, so I need to keep up my head of steam, ya know. Besides, what I don’t use will have to be dragged off to the garage before the winter rains set in. And that my good friend, is work. Don’t need none of that, sir.
Because of such a grilling frenzy I’ve been poking about looking for a sauce I haven’t tried yet or would like to reinvent for myself. I came up with this one. Come have a gander and see what you think.

Here’s yer meez:
3/4 cup decent mustard – I used Grey Poupon

I would like to relate a story about that bottle of mustard. See, we didn’t have enough mustard in the fridge to handle the job, so Tiny E and I headed out to our local totally bitchen Mexican grocery to see what we could find. Plenty of ketchup, but no mustard. So we poked our head next door to the really nice Halal market, but they weren’t open at the moment. So, we walked down to the end of the block at McBryde to another nice Mexican grocery, still no mustard. While I don’t think I’ve ever been served mustard at a Mexican restaurant, I thought maybe the grocery might have a little smidge. Nope, not even a drop! Keep this in mind Biggles. Off to Safeway we went, gack.

Uh, oh yeah:
3/4 cup good mustard – I used Grey Poupon
3/4 cup cider vinegar
1/2 +- brown sugar or honey
2 Tablespoons butter
1 teaspoon salt
10 seconds on spouted Worchestershire bottle (2 tsp)
2 +- teaspoons freshly ground pepper
Hot Sauce to taste – Remember, your mustard may have some action, so be careful.
Dump it all in to a non-reactive sauce pan and simmer gently for maybe 20 minutes. Not too long, don’t want to reduce the liquid and make the vinegar stronger. Pull from heat and let come to room temperature, gives flavors time to meld together. Or at least that’s what I’m told.
Now for the meat.

oh boy oh boy oh boy oh boy, oh boy. This here cut of pork has to be one of my favorites. So far, I’ve never seen it at a Mega-Lo Mart. You gotta ask a real butcher. What it is, is a portion of the pig, back down from the shoulder portion. It’s the section between the shoulder and the rib section. It’s where you get the cut for Country Syle Pork Ribs. If you look closely, you can probably see something recognizable there. Okay, but this is a Steak portion of the entire roast. The Country Style rib gets cut down a bit. Not this one, it’s all there and 1 inch thick! It’ll take marinade great and grill directly great and cook indirectly great and smoke great. It’s a great cut of pork.
You’ll want a nice dry rub of your choice, hopefully something spicy that might be found in The South some place.

Cook your meat. I seared mine over maple charcoal, then moved indirectly for 1.5 hours. When nearly done, toss in your veggies directly and sear nicely. We had fresh garden type zucchini, it was good I suppose, whatever.

Yeah, no. Not only does simmering vinegar make the kitchen smell ghastly, but I suppose I’m not a fan of the vinegar action. Over the years I’ve done quite a few recipes of vinegar based sauces and so far can’t find anything I’d make again. I’m not saying this sauce wasn’t good, it’s just that I didn’t like it. It blew my taste buds to hell and ruined them for anything other than water.
Anyone got a recipe for me to try that will surely win me over?
xo