Homemade "Dijon" Mustard

Dijon style mustard is one of my favorites. My Dad used to make sandwiches with a peppered ham, tomatoes and cucumber slices. He would add a little "Jane's Crazy Mixed-up Salt" and some hot Dijon style mustard. Those were very good sandwiches, especially when the cukes and tomatoes came from our garden! I found a recipe in my new favorite reference book "Paul Kirk's Championship Barbeque Sauces" for a Dijon style mustard. As usual, I put my own spin on it and the mustard came out amazing! Here is what I did:

Naan Bread

My brother, Tad, showed me this recipe and it is easy and fun on the grill.

Check it out: Naan Bread

Matt's ABTs

ABTs, or Atomic Buffalo Turds have been around for awhile. They are especially popular with the owners of smokers because they can be cooked low and slow and get a nice smokey flavor added to them. That does not mean you can not do them on your Weber kettle grill or gas grill too, just remember to try to cook them slowly and make sure to account for the bacon fat that will render out of them.

Matt's Pad Thai

This is my take on Pad Thai. It is taken from Alton Brown's version with a change, I do not use the  tofu, my family prefers chicken. I have used the tofu, but you have to be very careful with the marinade that Alton uses, if you marinate the tofu too long, it comes out way too salty. I have modified this recipe to use dark meat chicken and for the marinade, I use low sodium soy sauce and water to cut down on the salt in the dish.

Grilled Chicken with Uncle Matt's Marinade

Some of you are familiar with the marinade I have been bottling. The following are directions on how to most effectively use the marinade.

ABOUT THE MARINADE:
The marinade is apple cider vinegar based with spices, onion, garlic, oil, natural sugar and some other stuff. It does not contain meat tenderizer, MSG, nor any peanut by-products. It was developed from a recipe that is used on the eastern shore by the volunteer fire departments for their grilled chicken fundraisers. The basic recipe has been used many times in the past at Sargent Family 4th of July parties and other celebrations. I have taken that basic recipe and added some other ingredients that I have found improve the flavor and performance. My nieces and nephews, who inhabit our pool during the summertime, have named the chicken I prepare for them "Uncle Matt's Chicken" and they seem to like it a great deal.