Grilled Chicken or Pork with Mustard Dip/Sauce
 

This works on chicken or pork mainly.

The Basting/Dipping Sauce - mustard base:

1 cup vinegar
1 cup vegetable oil
1 cup mustard (maybe little less than a full cup)
1/4 cup worcestor sauce
5 tablespooons sugar
5 tablespooons texas pete or any hot sauce
1 (optional) tablespooon fresh garlic powder or chicken seasoning
1 teaspooons salt
1 teaspooon pepper

Mix above well by stirring in a container or placing in a container and shaking together. * When done, pour about 1/4 into a cup for post-grilling dipping sauce. *Use the rest for marinating the uncooked meat in the refridgerator for a half hour or so.

Once marinated, place on grill on low to medium heat. *Keep chicken or pork basted with mustard sauce during grilling. *When done, use dip set aside earlier as a dipping sauce. *8)

EXCELLENT ON PORK RIBS - THAT IS HOW I FIRST LEARNED TO EAT IT! *When I make it, I don't measure anything, I just eyeball it and make the amount I want on that night. *