Homemade Honey Beer Mustard? YES!
By Kent "The Deck Chef" Whitaker
Are you ready for some robust flavor from some homemade mustard? What if it was made with BEER? What if you now flavored it with a bit of honey? Now we're talking!
Imagine a Boston butt rubbed down with your homemade blend. Or, just a nicely grilled bratwurst or hotdog with you concoction spread across.
All you need is some mustard seeds and a liquid… or liquids. You can make mustard from seeds or from ground/powdered mustard. For this article I'm working with seeds!
First let me give a shout out to the National Mustard Museum in Middleton, Wisconsin as well as the USDA. The National Mustard Museum is one of the largest tourist draws in the state of Wisconsin!
• The National Mustard Museum features over 5,676 mustards from all 50 states and more than 70 countries
• According to the USDA there are three types of mustard seeds - yellow, brown and oriental.
• Yellow is considered the mildest.
• According to the USDA mustard in the United States is grown in Idaho, Montana, North Dakota, Oregon and Washington.
• Mustard sales are $300 million annually.
• French's is the top brand with a third of the market. Private labels are second with around 20%. Kraft's Grey Poupon has 15% for third place.
You can learn more at the National Mustard Museum!
Mustard & Beer!
In order to make your own mustard from mustard seeds you need some… mustard seeds and liquid. Most people use a combination of vinegar and water. Here's where you can begin to play with things. Beer can replace the water!
I started this process with the idea of just making a flavor packed mustard with a touch of beer flavor. The question quickly came up about different types of beer.
There are slight variations between several beers but the only noticeable two are between an amber beer and a dark beer. What I'm saying is your $8 stout craft beer will probably yield the same results as a $2 stout from the corner market - flavor wise. The same can be said between a high dollar craft beer and some ice cold Bud or Pabst Blue Ribbon.
Here's the four basic steps: They are the same if you are using water, beer, wine, etc. as your liquids.
Step 1 - SOAK
Combine equal portions of Apple Cider Vinegar and your choice of beer. Mix enough to cover the seeds in a non-reactive bowl. Soak the seeds, covered in a glass bowl in the fridge, for two - three days. Check every day or so, remix, stir, and add a touch more liquid if needed.
Step 2 - BLEND
Puree in a blender or food processor. You can use a food processor or a blender to turn your soaked seeds into a spreadable mustard. A light touch of the start button produces a chunky style mustard. Keep things going and the results are a creamier style mixture.
You can hold a spoonful or two (or even more) of the soaked whole seeds to the side when you mix. Add then add them in after you blend, stir, and you'll have a very tasty and textured mix!
Step 3 - FLAVOR
Now's the time to add additional flavors! After the soak, and the blend, you can now start playing around with additional ingredients. How about Tennessee Whiskey, Kentucky bourbon, brown sugar, maple syrup, honey, hot sauce, and more. Simply add some desired ingredients a little bit at a time.
Step 4 - REST
The first taste of your homemade mustard might bring tears to your eyes! Allow the mustard to chill, covered, for a while in the fridge, and mellow a bit! Allow for some down time - you're mustard needs a break!
One closing note. A mustard made with vinegar and water has a pretty long stored in the refrigerator shelf life. I've been told that once you start adding things such as beer and honey the shelf life decreases. Have fun making your own mustard! I think it's something that once you've tried it you'll keep coming back to it.
Kent Whitaker, also known as "The Deck Chef," is a culinary writer and cookbook author. He's also penned young reader and history titles. The former winner of the Emeril Live Food Network Barbecue Contest also covers football, motorsports, and bass fishing. Kent currently lives in East Tennessee with his wife, son, and a couple of dogs that love when he fires up the smoker or grill.
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Planked Blueberry Balsamic Glazed Roast Pork
FIRE UP THE GRILL
By Steve Collins
The Home Chef
This is a great summer recipe for pork roast when it's too hot to turn on the oven. For most flavorful results, use a loin roast with the bones intact. Figure one bone per person. The recipe below will serve four. Adjust the number of bones for the number of people you plan to serve. Ask the butcher to trim the roast and cut out the chine (part of the bone) to save you the work, and then to cut a half circle the length of the roast, so that the loin meat opens out to a flat piece, away from the bone. Also, ask them to "French" the bones (remove the meat about two inches down from the end of each bone). With this preparation, stuffing and rolling is a relatively simple process. Serve the pork with the roasted yam salad (recipe below) and your favorite greens or a green salad. When preparing the fire remember that you will need to have more coals ready to add after about an hour. The roast needs to cook for around two hours.
One 4-bone pork loin roast, (approximately 4-1/2 pounds) prepared as described above
2 Tbsp. butter
2 medium shallots, or half a small onion, finely chopped
1/2 c. blueberries (fresh or frozen)
2 Tbsp. brandy
1 tsp. sumin
1/4 lb. chorizo
1/2 c. bread crumbs
Prepare the stuffing
In a sauté pan over medium heat, brown and crumble the chorizo then set it aside. Melt the butter then add the shallots and cook for a couple of minutes until soft. Add the blueberries, cumin and rosemary. Carefully add the brandy (you don't want to ignite your eyebrows) and cook until the liquid is reduced by half (about five minutes). Add the cooked chorizo and enough breadcrumbs to bind the mixture. You are ready to stuff and tie the roast. Open out the roast. Spread the stuffing evenly then roll the roast back up. With butcher's twine tie the roast securely between each bone.
Blueberry Balsamic Glaze
1 Tbsp. extra-virgin olive oil
1 garlic clove, chopped
1 c. blueberries
1/4 c. balsamic vinegar
1/4 c. maple syrup
Salt and pepper, to taste
Place all ingredients in the blender and puree.
Prepare a hot fire. While the fire is heating, brush the blueberry glaze over the entire roast. If using a plank soak well for at least an hour. When the fire is ready, put the roast on the well-soaked plank and put the plank on the grate directly over the fire. Once the roast is on the grill, close the lid and cook for an hour. After an hour add more coals to the fire and, once again, thoroughly brush the glaze over the roast. Cover and cook for another hour. The internal temperature should be 160°. Remove from the grill and let rest for 15 minutes. Cut into individual portions and serve.
Roasted Yam Salad with Blueberry Balsamic Dressing
1 yam, peeled and cut into 1-inch squares
4 cloves garlic, peeled
1/2 c. onion, coarsely chopped
Olive oil to drizzle
Salt and freshly ground black pepper
1/3 c. pecans, toasted and coarsely chopped
Preheat the oven to 300 degrees. Place the yam cubes in a bowl with the garlic and onion. Drizzle them with olive oil, season to taste with salt and pepper and spread them on a baking sheet. Bake at 300 degrees for one hour.
1/4 c. blueberries
1/4 c. balsamic vinegar
1/4 Tbsp. honey or maple syrup
1/2 Tbsp. dijon mustard
1/4 c. olive oil
Salt and pepper
Put all of the dressing ingredients into a blender and puree. When the yams are cooked, toss them with the dressing. This yam salad can be served either warm or cold depending on your preference.
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In the Homeland and In the Holler
Barbecue Is Now
By Paul Kirk CWC, Ph.B., B.S.A.S.
Kansas City Baron of BBQ
Order of the Magic Mop
Ambassador of BBQ
Certified Master BBQ Judge
It's time to start planning for Jack Daniels, The American Royal, In the Homeland, In The Holler, and Desserts.
Entires for In the HomeLand (teams outside of the U.S.) and In The Holler (teams inside the U.S.) are usually turned in on large platters.
Here is an elegant preparation for steaks, of which you would need 6. You can make it at home or surprise your campmates on your next camping trip or barbecue contest by serving a gourmet dinner under the stars.
Roquefort Rib Eye Steaks
• 8 oz. crumbled Roquefort or other
quality blue cheese
• 8 Tbsp. butter, softened
• 2 tsp. Worcestershire sauce
• 4 rib eye steaks, 12-16 oz. each
• 1 Tbsp. sea salt
• 1 Tbsp. fresh ground black pepper
• 2 tsp. granulated garlic
• 1 tsp. cane sugar
Combine the salt, pepper, garlic and sugar and blend well.
Combine the blue cheese, butter and Worcestershire in a small bowl; stir to mix. Season the steaks with steak seasoning and grill on a preheated outdoor grill until done to your liking.
Spoon the blue cheese mixture over the steaks and return to the grill; cover just until the cheese melts, about 30 seconds to 1 minute. Serve immediately.
I would suggest some potato pancakes and maybe a nice salad to serve with the steaks.
Irish Potato Pancakes
• 1 green pepper, diced
• 1 red pepper, diced
• 1 onion, diced
• 1 Tbsp. salt
• 1/2 tsp. black pepper
• 8 c. shredded white potatoes, thawed to room temperature
• 6 eggs
• 1 c. flour
• 1 c. half and half
• 1 large clove garlic, pressed
• Olive and canola oil
Sauté the peppers lightly in olive oil. Set aside.
In a large mixing bowl, combine the eggs, half and half, black pepper, garlic, and salt. Whisk well. Add the flour; mix. Add the onion and peppers mixture. Add the potatoes and mix together thoroughly.
Preheat a frying pan or griddle to 375°F and brush with canola oil. Spoon out the mixture onto the griddle, making 6- to 7-inch cakes. Flip the cakes over, frying each side. Sample the first cake for salt content. Typically, you add more salt to potato dishes than you might normally think correct.
Serve the pancakes topped with sour cream and finely chopped green onions. Add more sour cream on the side. Serves: 10.
Dessert? If you pay attention at barbecue contests that have a dessert category, cheesecake usually wins, and they are easy to make on your pit. I do bring a block of dry ice to cool it down, unless you make it Friday night rather than Saturday morning.
Chocolate-Raspberry Truffle Cheesecake
• 2 1/2 c. chocolate wafer crumbs
• 1/3 c. butter, melted
• 1/2 c. sugar
• 8 oz. semisweet chocolate squares, cut into 1/2" cubes
• 1/4 c. hot strong coffee
• 3 8 oz. cream cheese, cut into 1 inch cubes
• 8 oz. carton sour cream
• 1 c. sugar, divided
• 2 large eggs
• 2 Tbsp. whipping cream
• 1 tsp. vanilla extract
• 2 Tbsp. Chambord or other raspberry flavored liqueur
• 2 Tbsp. Jack Daniels
• Whipped cream
• Fresh mint sprigs
10 oz. frozen raspberries, thawed
2 tsp. cornstarch
Combine wafer crumbs, butter and 1/2 cup sugar; blend well. Press on bottom and 1 1/2 inches up sides of a 9 inch springform pan. Set aside.
Position knife blade in food processor bowl, add chocolate cubes and process until finely ground. With food processor running, pour hot coffee through food chute. Process until chocolate is melted and smooth.
Add cream cheese cubes and next 6 ingredients and process until mixture is smooth, stopping once to scrape down sides of processor bowl.
Pour mixture into prepared crust and bake at 350°F. for 55 minutes. (Center will still be soft.) Let cheesecake cool to room temperature on a wire rack. Cover and chill at least 8 hours. Carefully remove sides of pan.
Place each serving on a pool of Raspberry Sauce. Garnish, if desired, with whipped cream and mint.
Drain raspberries, reserving juice. Put raspberries through a food mill and discard seeds.
Combine raspberry juice, purée and cornstarch, stirring until smooth. Cook over medium heat, stirring until smooth and thickened. Let cool. Makes 3/4 cup. Enjoy and good luck!
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