fire in the hole

(1 rating)
Recipe by
Robert Priddy
Tahlequah, OK

The name says it all. It's a very spicy hot & smokey mustard sauce.

(1 rating)

Ingredients For fire in the hole

  • 1/2 c
    mustard powder
  • 1/4 c
    coors light
  • 3 Tbsp
    liquid smoke
  • 1 Tbsp
    garlic powder
  • 2 tsp
    cayenne powder
  • 2 tsp
    jalapeno powder
  • 1 tsp
    paprika
  • 1 tsp
    black pepper
  • 1 tsp
    cumin

How To Make fire in the hole

  • 1
    Whisk together mustard powder and 1/4 cup of the Coors Light in a heat proof small bowl and let sit at room temperature for at least 30 minutes.
  • 2
    Meanwhile, bring 1 inch of water to a simmer in a small pot.
  • 3
    Add liquid smoke, garlic, cayenne, jalapeno, paprika, black pepper, and cumin to mustard mixture and whisk to combine.
  • 4
    Place the bowl over the simmering water (the bowl shouldn’t touch the water) and cook, stirring frequently, until the mustard is slightly thickened and yellow-brown and the taste has mellowed a little, about 7 to 10 minutes.
  • 5
    Whisk in remaining beer to thin out the mustard, cover, and immediately refrigerate.
  • 6
    Keep refrigerated at least 24 hours before using.

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