South Carolina Mustard-based Barbecue Sauce

Back in the 1970's, DAD decided to get a Master's degree from the University of South Carolina, and along with a career in international business, he gained a taste for South Carolina-style mustard-based barbecue.

No one in our family would actually replace our MOM's World's Famous with mustard barbecue, but we really like this sauce - especially on pulled pork, chicken, and turkey. We believe that if you have a hankerin' for Carolina-style barbecue, you'll like it, too.

Remember: sauces like this one that contain a lot of sweetners, go on after the food is cooked. If you put it on too soon, the sugars will carmelize to a crisp (burn!) before the meat is cooked!

Combine in a non-reactive saucepan:

1/2 c prepared yellow mustard

1/4 c Zatarain's Creole mustard

1/2 c cider vinegar

1 Tbs molasses

2 Tbs honey

1/4 c brown sugar, packed tight

1 Tbs canola oil

1 tsp Worchestershire sauce

Wisk all ingredients together, bring to a simmer and add:

1 tsp Kosher salt

1/2 tsp ground white pepper

1/2 tsp ground black pepper

dash of Crystal Hot Sauce

large pinch of cayenne

Mix well, stirring, and simmer for 3 mins. Makes about 1 1/2 cups of sauce, or enough for a small pork butt, a large turkey breast, or 6-8 chicken breasts.

Basic Barbecue Sauce

Chinese 5-Spice BBQ Sauce

South Carolina Mustard-Based Barbecue Sauce

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Spicy Cajun Brine

Jerk Marinade

Oriental Marinade

Vietnamese Marinade

Barbecue Spice Rub

Cajun Rub

Mediterranean Rub

Tandoori Rub

Texas Barbecue Rub

Basic Beer Mop

Cuban Mop

Pepper Sauce

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