Knob Creek Rye Brown Mustard and Malt Vinegar BBQ Sauce

Summer is almost over. But don’t let that get you down. Just BBQ as much as humanly possible before it gets cold out. This sauce recipe by celebrity chef Michael Symon will help you differentiate your grilling game from all of your friends who are still messing around with plain ketchup and mustard.

KNOB CREEK® RYE BROWN MUSTARD & MALT VINEGAR BBQ SAUCE

INGREDIENTS:

  • 1 part Malt Vinegar
  • 1 part Brown Sugar
  • 1 part Knob Creek® Rye Whiskey
  • 2 parts Brown Mustard
  • 1 parts Chipotle Adobo Puree

PREPARATION:

1. Heat vinegar, sugar and Knob Creek® Rye Whiskey in saucepan until sugar is melted and the liquid is reduced by half

2. Remove liquid from heat and whisk in mustard and chipotle puree

3. Store in refrigerator and enjoy, can be stored for up to 1 month