Throughout the summer, Knob Creek and Celebrity Chef Michael Symon have been showing us how to step up our grilling skills through a series of web videos. The last video we posted had Chef Symon showing us how to grill a burger, and in his final video of the series, he walks us through how to prepare a Knob Creek Rye Brown Mustard & Malt Vinegar BBQ Sauce.
Doesn’t look too hard, right? Here’s Chef Michael Symon’s recipe, have a go at it.
Knob Creek Rye Brown Mustard & Malt Vinegar BBQ Sauce
- 1 oz. Malt Vinegar
- 1 oz. Brown Sugar
- 1 oz. Knob Creek Rye
- 2 oz. Brown Mustard
- 1 oz. Chipotle Adobo Puree
- Heat vinegar, sugar and Knob Creek® Rye in saucepan until sugar is melted and the liquid is reduced by half
- Remove liquid from heat and whisk in mustard and chipotle puree
- Store in refrigerator and enjoy, can be stored for up to 1 month
Let us know how it turned out for you!