This past weekend Vince and I threw a graduation party for our son Vincent, who just graduated from high school and will be heading off to college in the fall. We’re so proud of him! We decided to BBQ for the party and Vince made his famous brisket along with bacon wrapped jalapenos. I made coleslaw, potato salad, squash casserole, chocolate chip cookie cake, and vanilla cupcakes. It was all so good and everyone had a wonderful time. We normally serve the brisket with store-bought sauce, but decided to make two homemade sauces instead. The cookbook Barbecue Bible immediately came to mind when Vince mentioned making homemade sauce. Barbecue Bible – Sauces, Rubs and Marinades by Steve Raichlen was published in 2000. Vince bought me this book several years ago on one of our trips to Austin, but unfortunately until now, I hadn’t tried a recipe from it. Once we decided to try our hand at homemade sauce, I pulled the book off the shelf and gave it to Vince to pick out a sauce that sounded good. He found a recipe for “Firehouse Jack’s Mustard Sauce”. By reading the recipe, it sounded so much like the sauce we have enjoyed in Alabama while visiting our daughter who goes to Auburn. We made several changes to the recipe, adjusting it to our taste, and we were very pleased with the results. We also named our version “Tiger Tori Sauce”. Our guest enjoyed it too. While we liked it over beef, we both felt it would probably be better on pork, but maybe that is because that is how we’ve had it in Alabama. My sister-in-law, Shirley said it would be good over eggrolls and I believe she might be right. Over all, we really enjoyed it and will make it again. I didn’t take a picture of the sauce, but below is the recipe and a picture of Vincent.
Firehouse Jack’s Mustard Sauce
¾ cup white vinegar
½ cup beef or chicken broth
½ cup finely chopped onion
¼ cup seeded minced jalapeno
½ cup Dijon mustard
¼ cup honey mustard or brown deli-style mustard
¼ cup corn syrup, or to taste
2 tablespoons molasses
½ teaspoon fresh ground black pepper
½ teaspoon salt (Kosher or Sea)
¼ teaspoon cayenne pepper
In a heavy saucepan, combine all ingredients and heat over high heat. Bring to a boil and reduce the heat and simmer for about 10-15 minutes. Taste sauce and adjust to taste as desired. Pour into jars, cover and refrigerate. Sauce will be good in the refrigerator for several months.