Simple Memorial Day Cook. Hmmm.........

usc1321

We went with the simple spatch chicken, corn on the cob and potato salad today. What a great day here in S.C. Added some pecan and cherry chunks to the egg for a great smoke flavor and some Maurice's BBQ sauce. Turned out great.
Fresh off the egg....


Local sweet corn

Ready for dinner... :evil: :silly: :laugh:

Beli

Jeff

What an incredible cook...how do you get that colour???? congratulations mi amigo!!!!

usc1321

Beli,
The mix of pecan and cherry wood gives it the color and the sauce is wonderful. If you would like to try some let me know and I'll send you a bottle or two to taste. Nothing like Carolina mustard base BBQ sauce.

Little Steven

usc1321,

Beli,

Take him up on that. I recieved a few bottles last year in Atlanta and it is wonderful. Still have one left that the kids haven't devoured.

Steve

vidalia1

Great looking chicken. So I see you made it back to South Carolina...is everyone settled in.

FlaPoolman

Steve I have a few bottles I can send you if I ever get around to cutting out that mini ci grate

AZRP

Great lookin cook Jeff, glad you got your Eggs back in good shape. -RP

BigGreenDawg

Nice cook, I got some similar sauce from my uncle in Savannah that was pretty good stuff also mustard based.

Mainegg

I had to googel mustard based BBq sauces and check them out. this is one of them and I think I might try it tonight. I wonder how Zippies sack rub would be in it in place of the peppers?? or Richards pixie dust??

Sweet and Sour Mustard Barbeque Sauce
This tasty sauce recipe is made by combining 1/2 cup of prepared yellow mustard, 1/4 cup of cider vinegar, 3 tablespoons of brown sugar (dark), 1/2 teaspoon of paprika, 1/2 teaspoon of Worstershire sauce, 1/2 teaspoon white pepper, 1/2 teaspoon of cayenne pepper (powdered), and 1/4 teaspoon of black pepper.



To mix the ingredients, I find it easiest to add everything to a small, tightly sealing jar, and shake the livin' daylights out of it! Not only do you get a great sauce with this recipe, but you also get a nice little workout!

This mustard-based barbeque sauce has a smooth consistency...the tartness of the vinegar is balanced by the brown sugar sweetness. This is my favorite of all the non-tomato based bbq sauces.

Occasionally I put this sauce together with more cayenne pepper. One full teaspoon of the red powder gives this sauce an enjoyable level of flame! (If you like that sort of thing!)

The flavor of this mustard-based sauce works very well with pork and chicken. Actually, I keep a squeeze bottle of it around for other stuff, like fish and meatloaf. I've even been known to dip my french fries in this one!

This barbecue sauce is good to baste with, but like other sauces with sugar, to prevent burning, it should only be used on the meat as it's finishing up on the smoker.

South Carolina style mustard barbeque sauce is a good all-around sauce. It might take some getting used to, but it'll grow on you if you give it half a chance!

Mainegg

1 cup prepared yellow mustard
1/4 cup honey
1/4 cup light brown sugar
1/4 cup white vinegar
ground black pepper to taste
In a saucepan over medium heat, stir together the mustard, honey, brown sugar and vinegar. Season with black pepper. Bring to a boil, and let simmer for 5 minutes. Pour over cooked pulled pork or beef. If you want more flavor, let the meat simmer in the sauce for about 30 minutes
this one looked good too. I like the addition of the honey.