[Sca-cooks] Period gifts in jars

[Sue Clemenger]

Creole mustard? How does that differ from other mustards?
--maire, who's done some nummy pork ribs in barbeque sauce and bourbon

Chris Stanifer wrote:
> --- Bill Fisher <liamfisher at gmail.com> wrote:
> 
> 
>> Mmmm.....beer...mmmm..whiskey....mmmm....scotch
>> 
>> Scotch makes a real interesting meat marinade, so does whiskey.
>> 
> 
> 
> 
> Ever brined a brisket in Creole Mustard and Bourbon???   MMmmmmm....
> nummy.
> 
> I've done this on occassion, and then slow cooked the brisket over
> Pecan wood chips and charcoal.
> 
> Delicious.