Backwoods Mustard Honey Habanero Grill Sauce

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Ingredients

·        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

Directions

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

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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

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Courtesy of JPT Outdoors

Ingredients 

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).

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

 

Preparation:

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.

 

Cooking:

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).

Enjoy!

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.

www.facebook.com/JackPineTribuneOutdoors

Sauce

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.

Backwoods Mustard “Frankenpoppers”

Backwoods Mustard “Frankenpoppers”

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INGREDIENTS
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”

DIRECTIONS

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.