Famous Daves Georgia Mustard Recipes

FAMOUS DAVE'S DEVIL'S SPIT

Steps:

• I followed your instructions, let sit overnight, and then began to up the honey (I ended up adding ~1/3 to 1/2 cup), and cider vinegar (~1/3-1/2c) as well. It's getting close. THANKS to all for the help! I know this post is old, but for the benefit of future readers, there is a prominent missing ingredient in this recipe ... CUMIN ... I don't know the proportion to use, but being a fan of the sauce (it is what I reach for everytime I eat at a Famous Dave's restaurant) there is no denying the unmistakable flavor of cumin.

GEORGIA MUSTARD BBQ SAUCE

Steps:

• 1. Combine all ingredients in a saucepan over a low heat. Simmer for 15 minutes

FAMOUS DAVE'S BBQ SAUCE - COPYCAT

Steps:

• Fry bacon in a large saucepan until crisp.
• Drain, reserving 1 tablespoon of the drippings.
• Use the bacon for another purpose.
• Fry the onions in the reserve drippings on medium high heat until caramelized or dark golden brown.
• Don't burn.
• Reduce heat to medium low.
• Deglaze the saucepan with water.
• Stir in the Peach Schnapps, raisins, jalapeño and garlic.
• Simmer for 10 minutes or until the mixture is of a syrupy consistency, stirring occasionally.
• Remove from heat and place the mixture in a blender with Balsamic vinegar, apple, tangerine juice concentrate, pineapple juice concentrate, molasses, apple cider vinegar, lemon and lime juice.
• Process until puréed and return to the saucepan.
• Add corn syrup, tomato paste, brown sugar, Worcestershire sauce, mustard, chili powder, Maggi seasoning, salt, red pepper flakes, black pepper and cayenne.
• Mix well.
• Bring to a low boil, under medium heat, stirring frequently.
• Reduce heat to low.
• Simmer for 20 minutes, stirring occasionally.
• Remove from heat.
• Stir in Kahlúa and liquid smoke.
• Store, covered, in refrigerator.