Here are a few suggestions for making the most of your BlackMustard™ Barbecue Slather™. But we'd like to hear how you like it.
Send us your suggestions and once a month we'll pick our favorites and send the lucky winner two free jars of BlackMustard Barbecue Slather...and post your recipe here for everyone to try.
Grilled Pork Chops
- Four 1-inch thick pork chops
- Olive oil
- Kosher or sea salt
- Freshly cracked black pepper
- Dry rub (optional, but not recommended)
- BlackMustard Barbecue Slather
- Cold beer (your choice) (optional)
Two hours prior to cooking, lightly rub both sides of the pork chops with a thin coating of olive oil. Sprinkle lightly with salt and liberally with freshly cracked pepper. (If using the dry rub option, skip the salt and pepper.) Cover the chops lightly and refrigerate.
If you're using the optional cold beer, now might be a good time to open and enjoy it. Once you've finished your beer, it's time to start the grill.
Once the grill is started, you could have another beer but you probably should wait. You'll need your wits about you when it's time to start cooking. Go ahead and take the chops out of the refrigerator and let them come back to room temperature.
Your grill is ready when it's "medium hot," that is you can hold your hand an inch or two away from the grill top for three to four seconds. At that point, it's about 400 to 500 degrees fahrenheit.
Place the chops on the hot grill surface and liberally slather them with BlackMustard Barbecue Slather. Close the grill top and walk away for five minutes. (No peeking, no touching.)
After five minutes, flip your chops (using tongs, please. No forks) and slather another liberal coating of BlackMustard Barbecue Slather on the "cooked" side. Three to five minutes more cooking should do the trick. Use the finger-poke method to ensure they're done the way you like.
Set the chops aside and let them rest for five minutes. Serve with more BlackMustard Barbecue Slather on the side.
Everyone hold hands and say: "Wow."
Baked Chicken Breasts
- Four boneless chicken breasts (Chicken tenders and bone-in chicken parts are fine but you'll need do adjust your cooking times accordingly.)
- Olive oil or butter
- Kosher or sea salt
- Freshly cracked black pepper
- BlackMustard Barbecue Slather
- Cold beer (your choice) (optional)
Preheat your oven to 400 degrees. Lightly oil a medium-sized, oven-safe baking dish. Sprinkle chicken with salt and freshly cracked black pepper. Liberally slather them with BlackMustard Barbecue Slather.
After the oven has come to temperature, place the baking dish on the middle rack and close the oven door, "for cryin' out loud we're not heating the whole house."
If you're using the optional cold beer, now might be a good time to open and enjoy it. Once you're about half-way through the beer (or 20 minutes, depending on your consumption rate), it's time to attend to the oven again.
Carefully pull out the oven rack and, using tongs, flip the chicken breasts over. Again, slather them liberally with BlackMustard Barbecue Slather. Bake another 10 minutes and finish your beer. (Finishing the beer is optional. Cooking for another 10 minutes is required.)
Let the chicken rest for five minutes before serving. Serve with more BlackMustard Barbecue Slather on the side.
Everyone hold hands and say: "Yowza!"
Grilled Brats
- Your favorite Bratwurst
- Olive oil
- One large onion
- Sub rolls
- BlackMustard Barbecue Slather
- Cold beer (your choice)
Prepare you grill for low cooking. Hold you hand an inch or two above the grill. If you can hold it there for five to seven seconds, you have a "low heat," about 325 to 350 degrees fahrenheit.
Place your brats in a deep sauce pan. Slice the onion into rings and place them in with the brats. Pour beer into the sauce pan to just cover the brats and onions. Allow beer to simmer for 20 minutes. (Optional: Hold one beer aside as a reminder that cold beer should be consumed but simmered beer should not.)
After simmering, remove the brats from the beer and onions (do not discard). Lightly brush olive oil on the brats. This will help the skins crisp up. Cook them s-l-o-w-l-y in a covered grill. You'll need to turn them frequently, with tongs, never a fork, to get them brown all over. Total cooking time is 10 to 15 minutes. The cook's challenge is to perfectly grill the brats without having the skins split. Good luck. If you're using the optional cold beer, now might be a good time to open and enjoy it.
Serve the brats on the sub rolls with a liberal slathering of BlackMustard Barbecue Slather and the beer-simmered onions.
Grilled brats can be returned to the simmering beer/onion concoction to be kept warm for an hour or so.
Serve immediately. Everyone hold hands and say: "I'm gobsmacked!"
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