A Year-Round Guide to Franklin and Nantahala

EDITOR'S NOTE: This recipe originally appeared in the June 2003 issue of Our State. 1 cup dark brown sugar (packed) ¼ cup Dijon mustard ¼ cup cider vinegar ¼ cup

Madison County Championship Rodeo

EDITOR'S NOTE: This recipe originally appeared in the June 2003 issue of Our State. 1 cup dark brown sugar (packed) ¼ cup Dijon mustard ¼ cup cider vinegar ¼ cup

Rosemary and Goat Cheese Strata

EDITOR'S NOTE: This recipe originally appeared in the June 2003 issue of Our State. 1 cup dark brown sugar (packed) ¼ cup Dijon mustard ¼ cup cider vinegar ¼ cup

Redeye Glaze

EDITOR’S NOTE: This recipe originally appeared in the June 2003 issue of Our State.


1 cup dark brown sugar (packed)
¼ cup Dijon mustard
¼ cup cider vinegar
¼ cup strong coffee
¾ teaspoon black pepper

In a small saucepan, combine all ingredients. Stir over low heat until sugar is dissolved. Raise heat to medium, simmer for five minutes, stirring often. Keep warm until time to brush on pork chops, ribeyes, or chicken during last 10 minutes of grilling.

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This story was published on Apr 01, 2011