Has anybody got a good recipe for a mustard based barbeque sauce. I am doing a whole pig in the egg on Saturday night/Sunday for a competition and I wanted to serve a mustard based sauce rather than tomato based, to try and be a bit different.
Any advice will be gratefully received.
Also, can anybody tell me what kind of mustard is used in these sauces. Any recipes I have researched just say 1 cup mustard or whatever.
Mustard here in Ireland is the very strong flavoured English mustard, or else grain mustard. We occasionally use french or dijon, but these would be specified.
I America what is standard mustard, is it the yellow english mustard, or is it a milder american version.
HELP, I am CONFUSED!!!
Greetings from Ireland, Roger