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.
South Carolina Mustard-Based Barbecue Sauce