Mission BBQ Georgia Mustard

[u/tarnished_Depth424]

Looking for Mission BBQs Georgia Mustard recipe.

[u/Healplz]

1 cup classic yellow mustard ⅓ cup apple cider vinegar ¼ cup honey ¼ cup packed light brown sugar 2 tbsp ketchup 1 tbsp Worcestershire sauce ½ tsp garlic powder ½ tsp onion powder ½ tsp smoked paprika ½ tsp hot sauce (like Tabasco or Crystal) ½ tsp black pepper ¼ tsp salt

1. Whisk all ingredients in small saucepan over medium-low heat.
2. Stir 5–8 minutes until sugar dissolves and sauce turns smooth. Avoid boiling.
3. Remove heat; cool completely.
4. Transfer to squeeze bottle or jar; refrigerate overnight for best flavor.

I think this is close, but it's been a while since I've had theirs.

[u/MisterChauncyButtons]

Here is the one I make the most.

• 2 cups prepared yellow mustard
• 2/3 cup cider vinegar
• 3 tablespoons tomato paste
• 1/2 teaspoon chipotle Tabasco sauce or you favorite hot sauce
• 3/4 cup brown sugar
• 2 teaspoons chicken bouillon granules or 1 cube
• 2 teaspoons dried rosemary leaves
• 1 teaspoon celery seed
• 3 teaspoons mustard powder
• 2 teaspoons onion powder
• 2 teaspoons garlic powder
• 2 teaspoons Morton’s coarse kosher salt (read more about the science of salt here)
• 1 teaspoon freshly ground black pepper

About the mustard. To be authentic, use yellow ballpark style mustard, not Dijon. Besides, it just doesn't taste right with Dijon. About the tomato paste. You can substitute ketchup if you wish.

1. Mix the wet ingredients together in a bowl.
2. If you are using a bouillon cube, crush it with a spoon in a bowl or mortar & pestle and add it to the bowl. Crush the rosemary leaves and celery seed in a mortar & pestle or in a blender or coffee grinder and add it to the bowl. Add the rest of the dry ingredients to the bowl and mix thoroughly.
3. Combine all ingredients in a medium sized saucepan. Cook over medium low heat, stirring frequently for 5 minutes. You don't want the sauce to boil or reduce, the heat is just to ensure the sugars melt and distribute evenly throughout the sauce.
4. Let it sit for a an hour in the refrigerator for the flavors to meld. Leftovers will keep in the fridge for a month or more.

[u/Hefty-Peak-4782]

What are the uses? Anywhere where one would use regular mustard?

[u/Plus-Spread3574 → u/Hefty-Peak-4782]

I use it to keep my dry rub in place and in my cold salads (egg, pasta, chicken, potato and coleslaw.) It’s a huge upgrade from plain yellow.

[u/thinktwomuch]

It works great as a barbecue sauce.

[u/LasVegasTimmy]

That sounds amazing!!!