The trick is to smoke the meat and not make the meat smoke
Date:December 27, 2009 Viewing:Click on THUMBNAIL to bring up larger image with captions. There will also be controls for manual or self running slide show. Learn More:ClickHERE to jump to additional Info about this recipe.
The dry mustard, beer, vinegar & salt are whisked together and are allowed to rest for 2 hours minimum in the refrigerator. Here the other ingredients have been assembled including the mustard mixture, sugar, mustard seeds (toasted), & 1 egg.
The mustard seeds are toasted in a saute pan using medium low heat.
After about 2 minutes they begin to brown and turn aromatic.
The chilled mustard mixture is ready to use, along with the toasted mustard seed, sugar & egg.
Everything is placed in a small saucepan & is whisked together & brought to a boil.
The mixture has cooled & is very thick & spicy.
This mustard was the perfect mustard for some spicy Chicago Style Hotdogs.
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This condiment recipe came from WILLIAMS-SONOMA GRILLING and is meant for use with their CHICAGO STYLE HOT DOGS. The resulting mustard was bold and flavorful and a perfect match for the other bold toppings used on the hotdog.