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Carolina Mustard BBQ Sauce recipe
Im looking for a tried and tested Carolina mustard bbq sauce.
Ive never had it, and I cant get it anywhere near me and I want to try it, but I also want it authentic to the region.
Comments
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I make the giddy swamp recipe and it is a big hit. Can't speak to its authenticity so maybe someone else can weigh in on that. https://food52.com/recipes/21962-giddy-swamp-south-carolina-mustard-barbecue-sauceToronto ON
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3/4 c yellow mustard
1/2 c honey
1/4 c apple cider vinegar
2 tbl ketchup
1 tbl brown sugar
2 tsp Worcestershire sauce
1 tsp hot sauce (your choice)
from Big Bob Gibsons.
Great flavorFelton, Ca. 2-LBGE, 1-Small, PBC, PK360, Genesis Summit, Camp Chef Flattop, Smokefire 24, Traeger Pro Series 22 Pellet with a Smoke Daddy insert, Gateway 55 Gal. drum, SNS Kettle w/acc. -
That sure sounds like it.
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This is different than what you're after, but it gets thumbs up everytime I serve with pulled pork or ribs. I serve as a dipping sauce with grilled sausage for a quick appetizer too.
https://amazingribs.com/tested-recipes/other-fun-sauce-recipes/grownup-mustard-bbq-sauce-recipeGrownup Mustard Sauce Recipe
In South Carolina BBQ sauces feature mustard. Here's a recipe that amps up the flavor with herbs. This sauce is fine for ribs but it is especially good on pulled pork, pork chops, baked potatoes, pretzels, hot dogs, and so much more.
Yield. Makes about 2 cups. Click here to calculate how much you need and for tips on saucing strategies.
Preparation time. About 30 minutes.
Ingredients
2 tablespoons vegetable oil
1/2 cup onions, finely minced
3 tablespoons sweet red pepper, finely minced
2 cloves of garlic, crushed
1 teaspoons ground celery seed (not celery salt)
1 teaspoons finely ground black pepper
1 teaspoons hot pepper flakes for mild sauce
1 teaspoons dried thyme leaves
1/2 teaspoon whole dried rosemary leaves crushed in a mortar and pestle
1 cups prepared Dijon-style mustard
1/4 cup lemon juice
1/4 cup cider vinegar
1 cups dark brown sugar, firmly packed
2 teaspoons tomato paste
1 teaspoon powdered mustard
2 teaspoons Worcestershire sauce
1 teaspoon of chicken bouillon granules or 1 cube dissolved in 1 ounce of water
About the hot pepper flakes. Double the amount for medium heat, and triple it for hot.
Optional. Garnish with minced fresh sweet red bell peppers or, if you like the heat, minced red jalapeñoñ. In the picture above the ribs are also garnished with caramelized onions.
Method
1) Put the oil into a quart sauce pan, and warm it on a medium-low heat. Add the onion and sweet red peppers and sweat them until the onions are limp. Add the garlic and cook it for about a minute.
2) Add the dry ingredients except the sugar. Cook, stirring, for about 3 minutes in order to develop and extract their flavors.
3) Add the remaining ingredients and mix thoroughly. Bring to a low boil for 3 minutes, stirring frequently to keep the sugar from burning or sticking to the bottom. Simmer on low for another 15 minutes.
Tyler, TX XL BGE 2016, KJ Classic 2019, MES, 18.5 WSM, Akorn Jr, 36"&17" Black Stone, Adj Rig, Woo, Grill Grates, SS Smokeware Cap, KAB, FB 300, Thermapen -
I have a number of copied recipes for SC mustard style sauce, but don't know how authentic they are. So I went back to the Southern Foodways site, and looked over the oral histories from SC on their BBQ Trail.
As expected, no one really detailed their sauce. But there were some clues. Bessinger's sauce isn't very yellow, and they point that out. They call it golden. At 1st I wondered if that was because of brown sugar. That may part of it. Another history talked about the color of theirs being more like a rust brown. Then I read thru another story, and found mention of a supplier that is in business. They sell sauce, mustard, mayo in bulk, etc. The mustard is described as being not watered down. The pictures show something that is between yellow and brown mustard. It reminded me of a kind of locally produced Belgian style coarse mustard. Lots of the bran, and thick, rather pasty. The local is noticeably hotter than mass produced, and certainly not smooth and creamy.
So if you are going to try and make some yourself, look for a coarse commercial mustard. Or make your own. Its not hard. Pound the seed in a pestle. Either water, or vinegar will activate the pungency. Water will make it really hot, but the heat will only last about 3-4 days. Vinegar, used for most commercial preps, is not as hot, but last much longer.
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SSQUAL612 said:This is different than what you're after, but it gets thumbs up everytime I serve with pulled pork or ribs. I serve as a dipping sauce with grilled sausage for a quick appetizer too.
https://amazingribs.com/tested-recipes/other-fun-sauce-recipes/grownup-mustard-bbq-sauce-recipeGrownup Mustard Sauce Recipe
In South Carolina BBQ sauces feature mustard. Here's a recipe that amps up the flavor with herbs. This sauce is fine for ribs but it is especially good on pulled pork, pork chops, baked potatoes, pretzels, hot dogs, and so much more.
Yield. Makes about 2 cups. Click here to calculate how much you need and for tips on saucing strategies.
Preparation time. About 30 minutes.
Ingredients
2 tablespoons vegetable oil
1/2 cup onions, finely minced
3 tablespoons sweet red pepper, finely minced
2 cloves of garlic, crushed
1 teaspoons ground celery seed (not celery salt)
1 teaspoons finely ground black pepper
1 teaspoons hot pepper flakes for mild sauce
1 teaspoons dried thyme leaves
1/2 teaspoon whole dried rosemary leaves crushed in a mortar and pestle
1 cups prepared Dijon-style mustard
1/4 cup lemon juice
1/4 cup cider vinegar
1 cups dark brown sugar, firmly packed
2 teaspoons tomato paste
1 teaspoon powdered mustard
2 teaspoons Worcestershire sauce
1 teaspoon of chicken bouillon granules or 1 cube dissolved in 1 ounce of water
About the hot pepper flakes. Double the amount for medium heat, and triple it for hot.
Optional. Garnish with minced fresh sweet red bell peppers or, if you like the heat, minced red jalapeñoñ. In the picture above the ribs are also garnished with caramelized onions.
Method
1) Put the oil into a quart sauce pan, and warm it on a medium-low heat. Add the onion and sweet red peppers and sweat them until the onions are limp. Add the garlic and cook it for about a minute.
2) Add the dry ingredients except the sugar. Cook, stirring, for about 3 minutes in order to develop and extract their flavors.
3) Add the remaining ingredients and mix thoroughly. Bring to a low boil for 3 minutes, stirring frequently to keep the sugar from burning or sticking to the bottom. Simmer on low for another 15 minutes.
Retired Navy, LBGE
Pinehurst, NC -
bradleya123 said:SSQUAL612 said:This is different than what you're after, but it gets thumbs up everytime I serve with pulled pork or ribs. I serve as a dipping sauce with grilled sausage for a quick appetizer too.
https://amazingribs.com/tested-recipes/other-fun-sauce-recipes/grownup-mustard-bbq-sauce-recipeGrownup Mustard Sauce Recipe
In South Carolina BBQ sauces feature mustard. Here's a recipe that amps up the flavor with herbs. This sauce is fine for ribs but it is especially good on pulled pork, pork chops, baked potatoes, pretzels, hot dogs, and so much more.
Yield. Makes about 2 cups. Click here to calculate how much you need and for tips on saucing strategies.
Preparation time. About 30 minutes.
Ingredients
2 tablespoons vegetable oil
1/2 cup onions, finely minced
3 tablespoons sweet red pepper, finely minced
2 cloves of garlic, crushed
1 teaspoons ground celery seed (not celery salt)
1 teaspoons finely ground black pepper
1 teaspoons hot pepper flakes for mild sauce
1 teaspoons dried thyme leaves
1/2 teaspoon whole dried rosemary leaves crushed in a mortar and pestle
1 cups prepared Dijon-style mustard
1/4 cup lemon juice
1/4 cup cider vinegar
1 cups dark brown sugar, firmly packed
2 teaspoons tomato paste
1 teaspoon powdered mustard
2 teaspoons Worcestershire sauce
1 teaspoon of chicken bouillon granules or 1 cube dissolved in 1 ounce of water
About the hot pepper flakes. Double the amount for medium heat, and triple it for hot.
Optional. Garnish with minced fresh sweet red bell peppers or, if you like the heat, minced red jalapeñoñ. In the picture above the ribs are also garnished with caramelized onions.
Method
1) Put the oil into a quart sauce pan, and warm it on a medium-low heat. Add the onion and sweet red peppers and sweat them until the onions are limp. Add the garlic and cook it for about a minute.
2) Add the dry ingredients except the sugar. Cook, stirring, for about 3 minutes in order to develop and extract their flavors.
3) Add the remaining ingredients and mix thoroughly. Bring to a low boil for 3 minutes, stirring frequently to keep the sugar from burning or sticking to the bottom. Simmer on low for another 15 minutes.
Tyler, TX XL BGE 2016, KJ Classic 2019, MES, 18.5 WSM, Akorn Jr, 36"&17" Black Stone, Adj Rig, Woo, Grill Grates, SS Smokeware Cap, KAB, FB 300, Thermapen -
+1 on the Amazing Ribs mustard sauce. I make a huge batch of this a couple of times a year and bottle it in pint jars and process the jars in a water bath canner for 30 minutes. Family and friends love it enough that we go through a dozen + pints a year.XL Central Ohio
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Now if it were only easy to reproduce authentic SC hash I'd be good to go.--Because I'm like ice, buddy. When I don't like you, you've got problems.
KJ Classic
28" Blackstone
South Carolina native, adopted Texan, residing in Olive Branch, MS. Go Tigers. -
How come @northGAcock always gives me store bought mustard sauce? Smf.Sandy Springs & Dawsonville Ga
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bgebrent said:How come @northGAcock always gives me store bought mustard sauce? Smf.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 -
northGAcock said:bgebrent said:How come @northGAcock always gives me store bought mustard sauce? Smf.Sandy Springs & Dawsonville Ga
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bgebrent said:northGAcock said:bgebrent said:How come @northGAcock always gives me store bought mustard sauce? Smf.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 -
northGAcock said:bgebrent said:northGAcock said:bgebrent said:How come @northGAcock always gives me store bought mustard sauce? Smf.Sandy Springs & Dawsonville Ga
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Mountain View, CA
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Eff I might have to try all of these."I've made a note never to piss you two off." - Stike
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SSQUAL612 said:bradleya123 said:SSQUAL612 said:This is different than what you're after, but it gets thumbs up everytime I serve with pulled pork or ribs. I serve as a dipping sauce with grilled sausage for a quick appetizer too.
https://amazingribs.com/tested-recipes/other-fun-sauce-recipes/grownup-mustard-bbq-sauce-recipeGrownup Mustard Sauce Recipe
In South Carolina BBQ sauces feature mustard. Here's a recipe that amps up the flavor with herbs. This sauce is fine for ribs but it is especially good on pulled pork, pork chops, baked potatoes, pretzels, hot dogs, and so much more.
Yield. Makes about 2 cups. Click here to calculate how much you need and for tips on saucing strategies.
Preparation time. About 30 minutes.
Ingredients
2 tablespoons vegetable oil
1/2 cup onions, finely minced
3 tablespoons sweet red pepper, finely minced
2 cloves of garlic, crushed
1 teaspoons ground celery seed (not celery salt)
1 teaspoons finely ground black pepper
1 teaspoons hot pepper flakes for mild sauce
1 teaspoons dried thyme leaves
1/2 teaspoon whole dried rosemary leaves crushed in a mortar and pestle
1 cups prepared Dijon-style mustard
1/4 cup lemon juice
1/4 cup cider vinegar
1 cups dark brown sugar, firmly packed
2 teaspoons tomato paste
1 teaspoon powdered mustard
2 teaspoons Worcestershire sauce
1 teaspoon of chicken bouillon granules or 1 cube dissolved in 1 ounce of water
About the hot pepper flakes. Double the amount for medium heat, and triple it for hot.
Optional. Garnish with minced fresh sweet red bell peppers or, if you like the heat, minced red jalapeñoñ. In the picture above the ribs are also garnished with caramelized onions.
Method
1) Put the oil into a quart sauce pan, and warm it on a medium-low heat. Add the onion and sweet red peppers and sweat them until the onions are limp. Add the garlic and cook it for about a minute.
2) Add the dry ingredients except the sugar. Cook, stirring, for about 3 minutes in order to develop and extract their flavors.
3) Add the remaining ingredients and mix thoroughly. Bring to a low boil for 3 minutes, stirring frequently to keep the sugar from burning or sticking to the bottom. Simmer on low for another 15 minutes.
Retired Navy, LBGE
Pinehurst, NC -
bradleya123 said:SSQUAL612 said:bradleya123 said:SSQUAL612 said:This is different than what you're after, but it gets thumbs up everytime I serve with pulled pork or ribs. I serve as a dipping sauce with grilled sausage for a quick appetizer too.
https://amazingribs.com/tested-recipes/other-fun-sauce-recipes/grownup-mustard-bbq-sauce-recipeGrownup Mustard Sauce Recipe
In South Carolina BBQ sauces feature mustard. Here's a recipe that amps up the flavor with herbs. This sauce is fine for ribs but it is especially good on pulled pork, pork chops, baked potatoes, pretzels, hot dogs, and so much more.
Yield. Makes about 2 cups. Click here to calculate how much you need and for tips on saucing strategies.
Preparation time. About 30 minutes.
Ingredients
2 tablespoons vegetable oil
1/2 cup onions, finely minced
3 tablespoons sweet red pepper, finely minced
2 cloves of garlic, crushed
1 teaspoons ground celery seed (not celery salt)
1 teaspoons finely ground black pepper
1 teaspoons hot pepper flakes for mild sauce
1 teaspoons dried thyme leaves
1/2 teaspoon whole dried rosemary leaves crushed in a mortar and pestle
1 cups prepared Dijon-style mustard
1/4 cup lemon juice
1/4 cup cider vinegar
1 cups dark brown sugar, firmly packed
2 teaspoons tomato paste
1 teaspoon powdered mustard
2 teaspoons Worcestershire sauce
1 teaspoon of chicken bouillon granules or 1 cube dissolved in 1 ounce of water
About the hot pepper flakes. Double the amount for medium heat, and triple it for hot.
Optional. Garnish with minced fresh sweet red bell peppers or, if you like the heat, minced red jalapeñoñ. In the picture above the ribs are also garnished with caramelized onions.
Method
1) Put the oil into a quart sauce pan, and warm it on a medium-low heat. Add the onion and sweet red peppers and sweat them until the onions are limp. Add the garlic and cook it for about a minute.
2) Add the dry ingredients except the sugar. Cook, stirring, for about 3 minutes in order to develop and extract their flavors.
3) Add the remaining ingredients and mix thoroughly. Bring to a low boil for 3 minutes, stirring frequently to keep the sugar from burning or sticking to the bottom. Simmer on low for another 15 minutes.
Tyler, TX XL BGE 2016, KJ Classic 2019, MES, 18.5 WSM, Akorn Jr, 36"&17" Black Stone, Adj Rig, Woo, Grill Grates, SS Smokeware Cap, KAB, FB 300, Thermapen
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