carolina mustard

hawkegg

I went to a bbq shack the other day and they had a carolina mustard. This stuff was awesome. Does anyone know how to make or where toget it.

bobbyb

Here's a link to a recipe:

http://2girlsinthekitchen.blogspot.com/2007/02/south-carolina-mustard-bbq-sauce.html

Celtic Wolf

Easy Peasy.

1 cup yeller mustard
1 cup apple cider vinegar
1 cup of honey

Mix well.

Add Red Pepper Flakes to desired heat.

It is important you use Yellow Mustard and Apple Cider Vinegar.

BENTE

here you go


Sauce, BBQ, Mustard, Similar to Maurice’s Carolina Mustard Barbecue Sauce

I didn’t even bother to ask Maurice for a sauce recipe because I knew what the answer was gonna be. If you’re craving an authentic South Carolina–style mustard sauce, you’ll find this sauce tastes just as good as Maurice’s. In fact, if Maurice had this recipe, I believe he’d change his.


1 1/2 cups prepared yellow mustard (you should use French’s)
7 Tbs brown sugar
8 Tbs tomato paste
5 Tbs apple cider vinegar
1 Tbs Worcestershire sauce
1/2 tsp cayenne
1/2 tsp ground black pepper
1/2 tsp granulated garlic



Whisk all the ingredients together in a saucepan over medium heat. Simmer until the sugar is dissolved. Don’t overcook. Remove from the heat and let cool. Pour into a sterilized glass jar. Refrigerate between uses.


Yield: about 2 cups

Recipe Type
Sauce

Recipe Source
Source: Wine Magazine, 06/01/06

Charleston Dave

BENTE wrote:

here you go

Sauce, BBQ, Mustard, Similar to Maurice’s Carolina Mustard Barbecue Sauce

I didn’t even bother to ask Maurice for a sauce recipe because I knew what the answer was gonna be. If you’re craving an authentic South Carolina–style mustard sauce, you’ll find this sauce tastes just as good as Maurice’s. In fact, if Maurice had this recipe, I believe he’d change his.

Bente, I have not made your recipe, but I can state categorically that this is not going to be the same as the Bessinger traditional Carolina Gold mustard sauce. I'm holding a bottle of the Melvin Bessinger sauce ("Melvin's Golden Secret Recipe") in my hand, and its printed ingredient list is as follows:

Mustard (water, distilled vinegar, mustard seed, salt, turmeric, paprika), sugar, Worcestershire sauce (distilled vinegar, molasses, water, salt, caramel color, sugar, spices, anchovies, garlic powder, natural flavor, tamarind), ketchup (water, tomato paste, distilled vinegar, high fructose corn syrup, corn syrup, salt, spice, onion powder, natural flavors), apple cider vinegar, spices, natural smoke flavor.

The recipe you cite would not be as tangy and would lack the smoke flavor.

I'll be bringing a couple of bottles of this to Eggtoberfest if anybody wants to swap for something interesting (Bomba, for example).

BENTE

well the southern gold does not have the smoke flavor listed on it's ingredient list



apple cider vinegar, pure mustard, louisiana peppers, water, worcesterire sauce,(vinegar, molasses, corn syrup, anchovies and or sardines, water, onion, salt, garlic, tamarinds, cloves, natural flavoring, chili pepper), sugar, pepper, pure molasses, brown sugar, paprika, spices, and natural flavoring.


see no smoke flavor..

now having said that..

i just copied the recepie from the data base i did not make up the recepie. it was taken from wine magazine june 6, 2006 if you want to dispute it with someone give them a call

here is a link to the top ten and a few more when you google it you can figure out which one


http://www.google.com/search?sourceid=navclient&aq=t&ie=UTF-8&rlz=1T4GWYE_en___US260&q=wine+magazine


and btw the only reason to go to maurice's bbq is to buy sauce... their pp bbq is terrible but if you drown it with enough sauce it is edible. but still dry :(

Celtic Wolf

I have to ask this silly question what does Bessinger's Sauce have to do with Maurice's sauce?

Does Maurice use Bessinger's Sauce?

Fidel

Ummm..it's Maurice Bessinger.

Celtic Wolf

ok that works

Charleston Dave

My understanding is that the Bessinger clan began with Daddy Bessinger back in the 1920s or 1930s and there are now at least three sons with independent restaurant chains in South Carolina (Maurice, Melvin, and Robert). Maurice's restaurants are mainly around Columbia, with his flagship being the Piggy Park in West Columbia. Melvin and Robert each have restaurants near Charleston.

I was not impressed with the food at Maurice's in my only visit there a couple of years ago. I do, however, recommend the two Bessinger's (Melvin's) restaurants in greater Charleston, one on Folly Road and one in Mt Pleasant, particularly for pulled pork. I would rate Robert's in the middle, adequate for lunch but not worth a special trip.

For reasons I detailed in this post, I buy only Melvin's sauce and do not do business with Maurice. My assumption is that the brothers' sauces are all based on the same original recipe, the old family recipe developed by Daddy Bessinger. The "Golden Secret" from Melvin is very smoky and flavorful, with a dark gold color. There are black specks in it which could be pepper or smoke particles. It's used as a finishing sauce for pulled pork (very good) or chicken. My only (minor) fault of it is that the HFCS leaves a bit of a New Coke aftertaste. i suppose what I'm trying to describe is the thing that some folks say makes old-fashioned glass-bottle all-sugar Coke (still occasionally available) taste better then the stuff made with HFCS. I find it just a tiny bit cloying.

On reflection, I suppose it's just my assumption that all the Bessingers use the same family recipe, and I have seen several varieties for sale in Melvin's restaurants under his own label. Piggly Wiggly here sells only the Melvin's sauce. If anybody's really interested, I will ask next time I stop by the restaurant as to whether there are differences in the recipes between the brothers.

I'll bring a couple of bottles of the Melvin's to Eggtoberfest and anybody interested can offer me something interesting.