Sweet-Hot Beer Mustard

Dave DeWitt Leave a Comment

This mustard will keep in the refrigerator for up to three weeks.


  • 1/4 cup dry mustard

  • 1/3 cup bold-flavored beer

  • 2 tablespoons rice vinegar

  • Scant 1/4 cup sugar

  • 1 tablespoon prepared horseradish

  • 1 /2 teaspoon dried tarragon or thyme

  • 2 egg yolks beaten


In a bowl, whisk together all ingredients, except the egg yolks. Cover and let sit for 30 minutes. Whisk in the yolks. Place in a double boiler over simmering water. Cook on medium-low until thickened, whisking constantly. Cool. The mustard will keep in refrigerator for up to three weeks.


Poultry Rub

Dave DeWitt Recipes Leave a Comment

This rub can be used for any poultry–chicken, duck, pheasant, or turkey.


  • 1/4 cup snipped chives
  • 1/4 cup chopped yellow onion
  • 1/4 cup lime juice
  • 1 tablespoon dried minced onion
  • 1 tablespoon onion powder
  • 2 teaspoons granulated sugar
  • 2 teaspoons dried thyme
  • 2 teaspoons cayenne pepper sauce
  • 1 teaspoon ground allspice
  • 1 teaspoon black pepper
  • 1 teaspoon ground cayenne
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cinnamon


In a blender or food processor, combine all the ingredients and blend to a thick paste. (If using skinless chicken, add 2 tablespoons vegetable oil to the paste.) Rub the paste over the poultry, cover and refrigerate at least 2 hours.

Brunswick Stew

Dave DeWitt Leave a Comment

A Recipe From:

America’s Best BBQ:

100 Recipes from America’s Best Smokehouses, Pits, Shacks, Rib Joints, Roadhouses, and Restaurants


by Ardie A. Davis and Chef Paul Kirk

This recipe and other can be found in the Book Excerpt: America’s Best BBQ


1 Pound smoked pork, cooked and diced

1 pound smoked chicken, diced

1/2 teaspoon black pepper

1/2 teaspoon hot red pepper flakes

1 teaspoon hot sauce, or to taste

2 tablespoons minced onion

1 1/2 cups ketchup

3 cups diced, peeled, cooked potatoes

3 (15- to 16-ounce) cans niblet corn

1/2 cup prepared yellow mustard

2 tablespoons salt

1/2 cup white vinegar

Johnny Harris Original barbecue sauce, to taste.


Put all the ingredients in a slow cooker set to medium-low or in a Dutch oven over medium-low heat.

Cover and simmer until hot and bubbly, about 2 hours.

Taste and add more salt and/or hot sauce as desired.

blue corn pancakes

Blue Corn Piñon Pancakes with Orange-Spiced Honey

Dave DeWitt Leave a Comment

The blue corn gives these pancakes are a refreshing change from the ordinary, and habanero in the honey will warm Mom’s heart.

This recipe appeared in the article Chile-Spiced Brunch Ideas for Mother’s Day on the Burn! Blog.


For the Orange-Spiced Honey:
1/2 cup honey
1/4 cup orange juice
1 teaspoon grated orange peel
1/2 teaspoon habanero powder (or other hot chile powder)
1. Place the honey in a saucepan and heat. Stir in the remaining ingredients and keep warm.

For the Pancakes:
1 cup blue corn flour
1/2 cup all-purpose flour
3 tablespoons sugar
13/4 teaspoons double-acting baking powder
1 large egg, beaten
1 cup buttermilk
3 tablespoons melted butter
3 tablespoons roasted piñon nuts


1. Sift together the flours, sugar, and baking powder into a bowl. In a separate bowl, combine the egg, buttermilk, and melted butter and beat well. Quickly mix the liquids and nuts into the dry batter, being careful not to over-beat the mixture—lumps are okay.
2. Cook the pancakes on a hot griddle, turning only once, until they are browned and done.
3. Drizzle the pancakes with the warm honey and serve.