Backwoods Mustard Honey Habanero Grill Sauce



·        2 cups ketchup

·        1 cup Backwoods Mustard Co. Honey Habanero mustard

·        1 cup water

·        1/2 cup apple cider vinegar

·        5 tablespoons light brown sugar

·        5 tablespoons sugar

·        1/2 tablespoon fresh ground black pepper

·        1/2 tablespoon onion powder

·        1 tablespoon lemon juice

·        1 tablespoon Worcestershire sauce


1.    In a medium saucepan, combine all ingredients except mustard.

2.    Bring mixture to a boil, reduce heat to simmer.

3.    Cook uncovered, stirring frequently, for one hour.

4.    After one hour, remove from the heat,

5.    Add 1 cup of Backwoods Mustard Co. Honey Habanero mustard

6.    Stir and allow to cool completely, store in the fridge.

Add to pulled pork or use as BBQ sauce or glaze

Backwoods "Beer Can" Chicken


What You Need

1 Whole Chicken.

1/3 Cup Backwoods Sweet
Jalapeno Mustard.

1 can of beer, 3/4 of the way full.

What To Do

1. Wash the Chicken. Pat the chicken dry with a kitchen towel.

2. Completely smother the chicken with Backwoods Mustard, using a basting brush. Refrigerate for 30 minutes.

3. Place the 3/4 full can of beer in the “butt” of the chicken.

4. Stand the chicken up on a hot grill. The beer can should be resting on the hot grates. The chicken should take about 1.5 hours on a 350 degree grill. Regularly baste the chicken with Backwoods while it cooks. The chicken is not done until the thickest part of the thigh measures 165 degrees F on a meat thermometer.
**Be sure to have some Backwoods on hand for dipping**
**This recipe is best suited for a wood or charcoal fire. For best flavor, start the fire in a coal starting chimney**

Backwoods Mustard Sweet & Spicy Wings


Courtesy of JPT Outdoors


2 pounds of chicken wings, trimmed of excess skin & fat

1 teaspoon of salt

1 teaspoon of pepper

1 teaspoon of garlic powder

1 teaspoon of paprika

½ cup (OR MORE!) of Backwoods Sweet Jalapeno Mustard


To Do

 Preheat oven to 425 Degrees. Toss wings in salt, pepper, garlic powder and paprika then place wings on a rack over a cookie sheet. Roast in the oven until the internal temperature reaches 170 degrees, about 25-30 minutes. Skin should be crispy and golden brown. Toss in a large bowl with Backwoods. Serve immediately. Great with a fresh salad on the side (with Backwoods & olive oil dressing).

Venison Chili


1 pound ground venison
1 cup chopped sweet onion
1 cup chopped green bell pepper
4 garlic cloves, minced
1 jalapeno pepper, seeded and chopped
2 tablespoons chili powder
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon ground red pepper
1/2 teaspoon freshly ground black pepper
1 (14.5-ounce) can diced tomatoes, undrained
1 (14-ounce) can fat-free, less-sodium chicken broth
1 tablespoon tomato paste
1 (15-ounce) can red kidney beans, rinsed and drained



  1. Heat a small Dutch oven over medium-high heat. Coat pan with cooking spray. Add venison; cook 3 minutes or until browned, stirring to crumble. Remove from pan with a slotted spoon. Cover and keep warm.
  2. Reduce heat to medium. Add onion, bell pepper, garlic, and jalapeño to pan; cook 10 minutes or until tender, stirring frequently. Stir in chili powder and next 4 ingredients (through black pepper). Add venison, diced tomatoes, chicken broth, and tomato paste, stirring until well combined; bring to a boil. Cover; reduce heat, and simmer 30 minutes. Add red kidney beans; cook, uncovered, 15 minutes.
  3. Add a heaping spoonful of Backwoods Mustard – Sweet Jalapeno to your bowl and enjoy!

Spicy Baked Beans


1lb hot spicy sausage
1 cup chopped onion
2-28oz can baked beans
1-15 oz can black beans
1-cup bbq sauce
1/2 cup brown sugar
1 tsp garlic powder
1 tsp black pepper
1/4 tsp crushed red pepper

crumble sausage and cook in large skillet, over med heat. ( drain)
add onions and saute untill tender. add remaining ingredients in slow cooker
cook on high for 3 hours

Backwoods Mustard Venison Kabobs

As seen on Michigan Out-of-Doors

Backwoods Mustard Sweet Jalapeno Venison Kabobs

1-2 lbs Venison Steak (trimmed)

1 Green Pepper

1 Red Pepper

1 Large Red Onion

10-15 Mushrooms

Fresh Pineapple

6 Tbs Backwoods Mustard

2 Tbs Soy Sauce

1 Tbs Honey

Italian Dressing



1.  Combine Backwoods Mustard, soy sauce, and honey into a bowl and whisk until smooth.

2.  Marinade raw venison steaks in mustard sauce for a minimum of 30 minutes.

3.  Chop peppers and onions into large (approx 2″) pieces for skewering onto kabob sticks.

4.  Combine peppers, onions, and mushrooms into a large container and cover with Italian dressing and refrigerate for a minimum of 30 minutes.

5.  Add all ingredients to kabob skewers, alternate between venison, peppers, onions, mushrooms, and fresh cut pineapple.



1.  Preheat your gas or charcoal grill (preferably to around 350 degrees).

2.  Place the kabobs on the grill and baste with mustard marinade.  Cook about 8-10 minutes.

3.  Flip kabobs, baste again with mustard marinade, and cook another 8-10 minutes (or until venison is done to your liking).


Here’s the segment from Michigan Out-of-Doors

Backwoods Mustard BBQ Pulled Pork

Recipe courtesy of JPT Outdoors

This recipe is courtesy of our friends at JPT Outdoors.


2 cups ketchup

½ cup Backwoods Mustard

1 cup water

1/2 cup apple cider vinegar

5 tablespoons light brown sugar

5 tablespoons sugar

1/2 tablespoon fresh ground black pepper

1/2 tablespoon onion powder

1/2 tablespoon ground mustard

1 tablespoon lemon juice

1 tablespoon Worcestershire sauce

In a medium saucepan, combine all ingredients except mustard. Bring mixture to a boil, reduce heat to simmer. Cook uncovered, stirring frequently, for one hour. After one hour, remove from the heat, add ½ a cup of Backwoods Mustard. Stir and allow to cool completely, store in the fridge.

Pork Shoulder Rub

1 tablespoon kosher salt

1 tablespoon light brown sugar

2 teaspoons paprika

1 ½  teaspoon prepared chili powder.

Mix together, rub on meat, let sit in fridge overnight.

Grill Pork Shoulders over a wood fire, low and slow until internal temp. reaches 190 Degrees. Let rest for one hour. Shred meat, and  add your sauce in a casserole dish. Cover with foil and throw dish back on the grill to warm back up. Serve on a grilled bun.

The “Uncle Ted” Breakfast


After the morning hunt, Uncle Ted made a breakfast of venison sausage, eggs and potatoes and accompanied his meal with our very own Backwoods Mustard “Sweet Jalapeno”.  As you can see in the photo above, we got a “thumbs up”.  [Read full story here]

Thanks Ted for supporting fellow hunters and Michigan small business.  We REALLY appreciate it!

The Uncle Ted Breakfast (Inspired by Ted Nugent)

Venison Sausage Scrambled Eggs and Potatoes.


§  6-7 Red Skin Potatoes (about 5 cups chopped)

§  4 cloves Garlic, Minced

§  1 whole Onion, Peeled And Roughly Chopped

§  2 whole Green Bell Pepper, Seeded And Roughly Chopped

§  2 whole Red Bell Pepper, Seeded And Roughly Chopped

§  1/4 cup Olive Oil

§  1/4 cup of Backwoods Mustard “Sweet Jalapeno”

§  1/2 stick Butter, Melted

§  1 teaspoon Seasoned Salt

§  1/2 teaspoon Cayenne Pepper

§  Kosher Salt And Freshly Ground Black Pepper

§  Venison sausage, diced

§  8 eggs


1.      Dice the potatoes with a sharp knife

2.      Using a large bowl, toss together the potatoes, garlic, onion, green bell pepper, red bell pepper, olive oil, butter, seasoned salt, cayenne pepper and some kosher salt and pepper

3.      Heat a deep skillet up over medium high heat. Add 4 tablespoons of butter to the pan. Allow it to melt down.

4.      Add your contents from bowl to the skillet

5.      Cover the skillet and let the potatoes cook through. Should take about 15 minutes.

6.      Check and stir potatoes. Make sure you check the potatoes periodically to make sure they don’t burn.

7.      When the potatoes are soft on the inside, transfer to bowl and mix with 1/8 cup of Backwoods Mustard

8.      Using the same skillet and without cleaning,  add diced sausage and let simmer for 3-5 minutes.

9.      Break open eggs and add to skillet

10.  Scramble eggs with venison sausage until eggs are cooked.

11.  Transfer eggs to bowl and mix with 1/8 cup of Backwoods Mustard

Serve and enjoy

Backwoods Mustard “Frankenpoppers”

Backwoods Mustard “Frankenpoppers”


1 (8-ounce) can original crescent dough
1/4 cup Backwoods Mustard “Sweet Jalapeno”
20 mini hot dogs or cocktail franks
1 egg, lightly beaten
Poppy seeds or sesame seeds
Tangy Dipping Sauce, recipe follows

Tangy Dipping Sauce:
1/2 cup sour cream
1/2 cup mayonnaise
4 tablespoons Backwoods Mustard “Sweet Jalapeno”


Preheat the oven to 350 degrees F.
Cut each triangle of crescent roll dough into thirds lengthwise, making 3 small strips from each roll.
Brush the dough strips lightly with Backwoods Mustard “Sweet Jalapeno”. Put the mini hot dogs on 1 end of the dough and roll up.
Arrange them, seam side down, on a greased cookie sheet. Brush with egg wash and sprinkle with poppy seeds or sesame seeds. Bake until golden brown, about 12 to 15 minutes. Serve warm with the dipping sauce.

Tangy Dipping Sauce:
Mix all of the ingredients in a bowl. Cover with plastic wrap and refrigerate until serving. Can be made a day ahead.

Zucchini Pie with Backwoods Mustard Sweet Jalapeno


4 cups shredded or thinly cut zucchini
1 cup chopped onion
1/4 cup butter
cook and stir for 10 min

1/2 cup chopped parsley, or 2 Tablespoons flakes
1/2 teas salt
1/2 teas pepper
1/2 teas basil
1/2 teas garlic powder
1/4 teas oregano
2 beaten eggs
8 oz shredded cheese

preheat 375

spread 8oz can of crescent rolls. Place triangles into ungreased
pie can.Press into bottom and sides.

spread 2-5 tablespoons (to your liking) of Backwoods Mustard "Sweet Jalapeno" in shell, pour vegetable mix over and bake.

Cook 18-20 min, let cool 10 before cutting