In a small saucepan, combine vinegar, sugar, dry mustard, celery seed, salt, pepper and cayenne. Bring to a boil, reduce heat to a simmer and cook 5 min, stirring occasionally. Remove from heat, add olive oil and set aside to cool. Combine remaining ingredients and toss with dressing. Taste for seasoning and adjust, if needed. Chill 30 min minimum before serving to allow flavors to develop. Makes 8 cups total.
Tri-Tip with Barbecue Mop Sauce
Season beef tri-tip generously with salt and pepper or favorite barbecue spice blend. Let rest 1 hour at room temp. Grill slowly to desired temp: 125º internal for medium rare, approx. 30 min (close grill cover, turn tri-tip 2-3 times over medium heat). Brush with barbecue mop sauce repeatedly for the last 15 min of cooking. Let rest 5 min before slicing, then serve with more sauce on the side.
Market of Choice Sausages
Grill sausages over medium heat, turning repeatedly, for 8-10 min, closing grill cover for best results. Remove from heat when internal temp reaches 165º.
Grilled Spicy Newks Chicken Thighs
Season boneless chicken thighs with salt, pepper and a little olive oil to coat. Grill each side over medium-high heat 4-5 min, basting with Newks Hot Sauce, as desired. Pull from grill when 165º is reached. Serve with more hot sauce on the side.