BAHM Recipes

Thirty years of cookouts taught us one thing: good sauce makes everything better. Here's how we put BAHM to work.

Big Al's Hot Mustard Pretzel Dip

What you need: Big Al's Hot Mustard, cream cheese (softened), a splash of apple cider vinegar, soft pretzels.

How to make it: Blend 3 oz cream cheese with 2 tbsp Big Al's and a small splash of vinegar until smooth. Serve cold with warm pretzels. This one disappears fast.

Big D's Sweet Heat Chicken Glaze

What you need: Big D's Sweet Heat, butter, garlic, chicken thighs or wings.

How to make it: Melt 2 tbsp butter in a pan, add 2 minced garlic cloves, then stir in 3 tbsp Big D's Sweet Heat. Brush over grilled chicken in the last 5 minutes of cooking. Finish with a drizzle straight from the bottle.

BAHM Deviled Eggs

What you need: Hard-boiled eggs, mayo, Big Al's Hot Mustard, paprika.

How to make it: Mix yolks with 2 tbsp mayo and 1 tbsp Big Al's. Pipe back into the whites and dust with smoked paprika. The mustard does the heavy lifting — no other seasoning needed.

Sweet Heat Grilled Cheese

What you need: Sourdough bread, sharp cheddar, Big D's Sweet Heat, butter.

How to make it: Butter the bread, layer cheddar, and add a thin stripe of Big D's before closing the sandwich. Cook low and slow until golden. The honey in Sweet Heat caramelizes against the cheese. You'll thank us later.

Big B's GF Vinaigrette

What you need: Big B's Gluten Free Hot Mustard, olive oil, red wine vinegar, honey, salt.

How to make it: Whisk together 1 tbsp Big B's, 3 tbsp olive oil, 1 tbsp red wine vinegar, and a drizzle of honey. Season to taste. Shake over any salad — it works on everything from arugula to slaw.

Got a recipe that uses BAHM? Tag us — we want to see it.