For those of you that don’t know him, Alex Villa is a long time friend of mine from my hometown. Alex and I have been cooking together for quite some time and have cooked and conquered various types of events. While cooking we always enjoy large amounts of alcoholic beverages, weather it be bottles of wine from Abruzzi or beer brewed by the Trappist monks of Belgium.
I’ve had the pleasure of enjoying many of Alex’s creations. He has no fear in his approach and has a unique aggressiveness to his cooking style. He is a home-schooled cook with the ability to kick your ass with a collage of flavor. Alex focuses around one pot cooking, and dishes that take hours to slow cook. He is best known for his pulled pork, jambalaya, Buffalo wings and marinara based Italian dishes.
In the spirit of summer here is Alex’s recipe for his South Carolina mustard based BBQ sauce…Use it to rock your next rack of ribs, pulled pork or slab on some wings and grill!!!! Villa drinks it out of a glass when there is no meat around.
BBQ Sauce
1 cup yellow mustard
1/4 cup dark brown sugar
1/4 cup white vinegar
1/4 cup honey
1/2 tsp liquid smoke
Mix ingredients in the pot. Cook on low for 5-15 minutes, or until the sauce has blended the brown and yellow colors.
I’ve had the pleasure of enjoying many of Alex’s creations. He has no fear in his approach and has a unique aggressiveness to his cooking style. He is a home-schooled cook with the ability to kick your ass with a collage of flavor. Alex focuses around one pot cooking, and dishes that take hours to slow cook. He is best known for his pulled pork, jambalaya, Buffalo wings and marinara based Italian dishes.
In the spirit of summer here is Alex’s recipe for his South Carolina mustard based BBQ sauce…Use it to rock your next rack of ribs, pulled pork or slab on some wings and grill!!!! Villa drinks it out of a glass when there is no meat around.
BBQ Sauce
1 cup yellow mustard
1/4 cup dark brown sugar
1/4 cup white vinegar
1/4 cup honey
1/2 tsp liquid smoke
Mix ingredients in the pot. Cook on low for 5-15 minutes, or until the sauce has blended the brown and yellow colors.
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