Southern Comfort is one of the secrets to this flavorful multipurpose brown sugar and mustard glaze recipe.
Danny Gaulden, now retired, owned Danny’s Place in Carlsbad, NM for many years and developed a simple sauce/glaze recipe that is legendary. The idea, he says, was to create a simple glaze that adds a sheen and brings a little flavor to the party, but not so much as to cover the other flavors.
To my shame, I have ignored this recipe for years because it seemed just too damned simple. A great sauce has gotta have lotsa stuff, right? Wrong. While most sauces envelop and hide your meat and rub, Danny Gaulden’s Glaze really lets your rub shine through. It frames it beautifully. I love it on ribs, and it is killer on smoked sausage and that Easter ham. If you have a signature rub, lay it on thick, because this is the only sauce to use if you want to show it off.
If you’ve spent any time on this site, you know I’m a tinkerer, so it will not surprise you that I have made a few minor adjustments to the original. One adjustment was suggested by Jack Waiboer of Charleston, SC, a champion competition barbecue cook and teacher of cue. He’s the one that came up with replacing some vinegar with Southern Comfort.
Brown sugar and mustard glaze recipe
Brown Sugar And Mustard Glaze Recipe
Rate this RecipeIngredients
Method
- Prep. Whisk all the ingredients together thoroughly in a cold saucepan.
- Cook. Heat gently over medium heat, stirring frequently until the sugar and mustard are dissolved completely, about 4 minutes. If it starts to boil, turn it down immediately.
- Serve. Here’s how to use it, in Danny’s own words: “The instant the ribs are pulled from the pit, coat them with a generous brushing of warm glaze. If you pull the ribs, chase the dog, talk to your buddy for a couple of minutes, then try and apply the glaze, you’ve waited too long.” You can also serve it as a dipping sauce, warm, at tableside.
Why We Require You To Sign In Before You Can Post Comments
Before you can post a comment or question you must sign into our commenting partner, Disqus. This is helps make sure everyone hanging around the grill is civil. We do not tolerate nastiness, racism, porn, inappropriate language, or attacks on others. All comments are the property of AmazingRibs.com and we reserve the right to quote them, edit them, delete them, and block people from making future comments.
Please leave comments and questions on the page devoted to the same subject so others can see them and our answers when they are reading about that subject. You must enable JavaScript to use the comments section, and you must accept cookies to post comments. Note that the software that runs Disqus is different from the Pitmaster Club so members need to sign into that separately.
Moderators