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Hey all,
I made the columbia good mustard sauce that is on this site and it's delicious. One thing though is it's a tiny bit thick and was wondering if any of y'all have come across that and have thinned it out and if so what did you use?
Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About meReal name: Aaron
Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)
Occupation:
Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
I've used my Original Shawsh recipe (it's a touch thinner than the standard KC sauce, among other key differences) and began mixing it 50/50 with Gold/Mustard sauce and that amber-colored sauce is AWESOME on chicken. Add a small splash of lime juice to take it to another notch of unique deliciousness. That's the only riff I've done.
Huskee , Here's what I used it on for this afternoon's lunch. My smoked chicken pulled, pickles, mayo, Carolina gold and a toasted bun. Came out great!
That looks awesome. I lived in Charlotte, NC for about five years and got to love the mustard sauce while there. I am habitually lazy so I buy mine. I get it online from www.bobsbitchinbbq.com
Very good stuff!!
Thanks! Yeah it was really good. I love mustard regardless. This sauce with the hints of spices in there is SO money. Definitely going to put it on the pork butt I'm doing this weekend!
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