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Pork Butt, "Giddy Swamp South Carolina Mustard Sauce"

Theophan
Theophan Posts: 2,656
edited June 2016 in EggHead Forum
I cooked a semi-turbo pork butt today (around 275° most of the cook), and it turned out pretty well, though I was surprised at having to slice/chop some of it.  It probed super soft at about 198° internal, so I pulled it, put it on a pot with a lid, let it rest for an hour or so, figured it'd cook even softer as it rested given that it was still 160 or so, I think, when I finally pulled it, but part of it didn't pull, had to chop it.  Tasted good, though, smoky the way I like it.

I also tried something new for me, and liked it much better than I feared, a South Carolina style sauce that's mustard based:
Giddy Swamp, South Carolina Mustard Barbecue Sauce

1 tablespoon olive oil or vegetable oil
1/4 cup minced onion
3 cloves garlic, minced
1 cup yellow ballpark-style mustard, like French's
1 teaspoon dry mustard
1/4 cup ketchup
2 tablespoons sugar
1 teaspoon chili powder
1 tablespoon Worcestershire sauce
1 tablespoon freshly ground pepper
1 teaspoon red pepper flakes (it called for 1 Tb, but a tsp was pretty spicy)
3/4 cup water

Directions:

1. Sauté onions and garlic in olive oil on low heat until soft and transparent.

2. Whisk in remaining ingredients, cook on low heat for 30 minutes stirring often.

3. Thin sauce if necessary with additional water.

4. Add more red pepper flakes if you want it spicier.

5. Cool then refrigerate.
I usually prefer just the Eastern NC style "sauce" that's mostly vinegar and black pepper, and I use Elder Ward's recipe for that, and I used it on the pulled pork this evening to moisten it up a bit, give it a little tang.  But This sauce sounded interesting, so I gave it a try, and it was really good!  Just a little sweet, very pleasantly spicy, really good.  Here it is in the pot about to cook for half an hour:



Here it is later, cooked down, and cooled:



And here's the pork:



Chopped:



Pulled:


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Comments

  • bgebrent
    bgebrent Posts: 19,636
    I'd belly up for that brother!
    Sandy Springs & Dawsonville Ga
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  • Jameson19
    Jameson19 Posts: 354
    Looks awesome. Love those mustard sauces on pork 
    Large BGE, Adjustable Rig, Small BGE, 2 BBQ Guru's, 18" WSM, Rockwood, Stage 3 Roush Mustang and a hot wife... 

    Las Vegas, Nevada!
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  • Great_EGGspectations
    Great_EGGspectations Posts: 58
    That looks great! Thanks for sharing.
    Low Country EggHead
    Charleston, South Carolina
    Large BGE (2016-05) & XXL BGE (2016-11)

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  • Jstroke
    Jstroke Posts: 2,605
    Pork looks like a winner. 
    Columbus, Ohio--A Gasser filled with Matchlight and an Ugly Drum.
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  • Theophan
    Theophan Posts: 2,656
    Many thanks to all for your kind comments!
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  • northGAcock
    northGAcock Posts: 15,173
    Theophan said:


    I also tried something new for me, and liked it much better than I feared, a South Carolina style sauce that's mustard based:
    Giddy Swamp, South Carolina Mustard Barbecue Sauce

    1 tablespoon olive oil or vegetable oil
    1/4 cup minced onion
    3 cloves garlic, minced
    1 cup yellow ballpark-style mustard, like French's
    1 teaspoon dry mustard
    1/4 cup ketchup
    2 tablespoons sugar
    1 teaspoon chili powder
    1 tablespoon Worcestershire sauce
    1 tablespoon freshly ground pepper
    1 teaspoon red pepper flakes (it called for 1 Tb, but a tsp was pretty spicy)
    3/4 cup water

    Directions:

    1. Sauté onions and garlic in olive oil on low heat until soft and transparent.

    2. Whisk in remaining ingredients, cook on low heat for 30 minutes stirring often.

    3. Thin sauce if necessary with additional water.

    4. Add more red pepper flakes if you want it spicier.

    5. Cool then refrigerate.
    I usually prefer just the Eastern NC style "sauce" that's mostly vinegar and black pepper, and I use Elder Ward's recipe for that, and I used it on the pulled pork this evening to moisten it up a bit, give it a little tang.  But This sauce sounded interesting, so I gave it a try, and it was really good!  Just a little sweet, very pleasantly spicy, really good.  Here it is in the pot about to cook for half an hour:



    Here it is later, cooked down, and cooled:






    Good for you and you are making us South Carolinian's proud. Of course @Tarheelmatt will likely join Blake in the hospital with this news. Especially after just having a plate last night. Those who have never tried the mustard based sauces on pork are missing something. I might suggest that you add a little sweet pickle juice to your recipe.....might surprise you.

    Stepping out there a bit brings much joy. Thanks for posting.
    Ellijay GA with a Medium & MiniMax

    Well, I married me a wife, she's been trouble all my life,
    Run me out in the cold rain and snow
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  • JohnnyTarheel
    JohnnyTarheel Posts: 6,629
    Nice butt and sauce.  
    Charlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
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  • johnmitchell
    johnmitchell Posts: 7,355
    Great post.. Everything on point as usual...
    Greensboro North Carolina
    When in doubt Accelerate....
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  • bodski
    bodski Posts: 463
    Perfect. Love mustard-based sauce. Already filed in my recipe folder. Thanks!

    Cincinnati

    LBGE, Weber Kettle

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  • Carolina Q
    Carolina Q Posts: 14,831
    First time I had that stuff was at Piggie Park in Cola. I'm an Eastern NC guy for BBQ sauce and frankly, I was more than a little surprised that I actually thought it wasn't bad. Maurice himself was another story, but well, that's another story. ;)

    I had a recipe that I made once and thought it was pretty good. Lost it though and last time I tried some (apparently a different recipe), it pretty much sucked. I know neither was Giddy Swamp though as I would have remembered that name. So, I'll give Giddy a try. 

    Thanks!

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • HelenGrace203
    HelenGrace203 Posts: 43
    edited June 2016
    Way to post a good recipe that I didn't find before I made another one!!  LOL an interesting note about pickle juice in the sauce -- I am making a potato salad tomorrow with pickle juice there. 
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  • romanop1
    romanop1 Posts: 4
    I read somewhere to pull the butt at 206 to pull. Sauce looks great! 
    Xl BGE, Webber Smoky Joe
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  • BJM2932
    BJM2932 Posts: 119
    I could get after some of that pork. I recently just made my first mustard based sauce as well. Been seeing it used a a lot recently, so had to give it a try.  
    L BGE
    Paoli, PA

    Instagram


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  • SaintJohnsEgger
    SaintJohnsEgger Posts: 1,826
    That looks delicious. I love mustard based sauce on pork.
    Marshall in Beautiful Fruit Cove, FL.
    MiniMax 04/17
    Unofficial BGE MiniMax Evangelist
    Facebook Big Green Egg MiniMax Owners Group


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  • GrillSgt
    GrillSgt Posts: 2,507
    I had never had a mustard sauce until I spent time in Eastover SC in 1974. Bubba Sykes was the man in those parts. Looks like you absolutely nailed it. I'll be making me some very soon. I loved it on chicken. Thanks for the memories. 
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  • Theophan
    Theophan Posts: 2,656
    romanop1 said:
    I read somewhere to pull the butt at 206 to pull. Sauce looks great! 
    I've read lots of people here saying temp doesn't matter, that different pieces of meat get tender at different temps, and the only way to tell is by testing the tenderness.  Clearly, I must not have done a good enough job with that one.  :)  I haven't smoked a pork butt in a long time, will have to do it again!

    BJM2932 said:
    ... I recently just made my first mustard based sauce as well. Been seeing it used a a lot recently, so had to give it a try.  
    SaintJohnsEgger said:
    That looks delicious. I love mustard based sauce on pork.
    I'd never tasted a mustard-based BBQ sauce before, wasn't sure I was going to like it, but it was really delicious!  Definitely will do it again.
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  • Gulfcoastguy
    Gulfcoastguy Posts: 7,316
    And I wrote this one down also. Two dueling mustard sauces within a couple of days.
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  • TideEggHead
    TideEggHead Posts: 1,345
    Bookmarked, definitely making some of this sauce! Looks delicious!
    LBGE
    AL
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