Last night I had company here for dinner. I made bbq brisket but only had two bottles of bbq sauce in the fridge with about 1/4 cup in each. If you wonder why we had two opened bottles, you don’t have men in your house. It took all the sauce I had to coat the brisket with none leftover to serve on the side. What to do, what to do? Why, make my own, of course. David and Chris raved about it so much that I’ve decided to actually measure and perfect a real recipe so I can re-create it at will. I figure I can whip up a bottle or two at a time and it should keep pretty well in the refrigerator. As soon as I figure out the quantities, I’ll share my recipe. In the meantime, if you like to experiment, here are the ingredients:
plain yellow mustard
I think it was just a wee bit sweet, but the guys loved it. I might try a bit of vinegar in it next time. Or maybe even a dash or two of Jack Daniel’s since that is a favorite brand of bbq sauce around here.
For dinner tonight I made up some of this sauce and then chopped up leftover brisket in it. I served this over toasted French bread. Yum. 🙂