I've always been fond of the Mustard based barbecue sauces found in South Carolina. This sauce reminds me of that sauce. Excellent on pork and chicken. Being a graduate of Florida State, I call it "Seminole Gold"

Ingredients

12 serv.

prepared mustard1 1⁄2 cups
packed brown sugar1⁄2 cup
cider vinegar↗3⁄4 cup
beer↗1⁄2 cup
chili powder↗1 tablespoon
fresh ground black pepper↗1 teaspoon
fresh ground white pepper↗1 teaspoon
ground cayenne pepper↗1⁄2 teaspoon
Worcestershire sauce↗1 1⁄2 teaspoons
butter↗2 tablespoons
room temperature
liquid smoke flavoring1 1⁄2 teaspoons
louisiana hot sauce↗1 teaspoon

Step-by-step instructions

1
In a heavy non-reactive saucepan, combine mustard, brown sugar, vinegar and beer.
2
Season with chili powder, black, white and cayenne pepper.
3
Bring to a simmer over medium high heat.
4
DO NOT BOIL, or you will scorch the sugar and peppers.
5
Reduce heat and simmer for about 20 minutes.
6
Mix in the Worcestershire sauce, butter, and liquid smoke.
7
Simmer for another 15 to 20 minutes.
8
Add a few dashes of the hot sauce to taste.
9
Pour into an airtight jar and refrigerate over night to allow flavors to blend.
10
This will keep in fridge for a couple of weeks.

Source: food.com

Original recipe ↗

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