SC resident here. I like vinegar and tomato base sauce, but this to me, is unquestionably the best flavored type sauce. My wife makes it from a recipe that is 150 years old. It is called mustard gravy. Note...I do realize sauce is a very personal thing, no offense to anyone.
She won't even tell me what's in it. All I know is that it has to be made with Sauer's mustard. No other brand will do (according to her and her family)
NC native here and we had some friends that made a similar sauce. Loved it on chicken. I have yet to recreate that sauce exactly but based on the things I've tried, Meathead's version is likely to be close. Chicken bullion is an ingredient that I've never added... And I'm smoking chicken this weekend. Could this thread be a sign from a higher power???
I’ve made this version and quite like it. I put a Tsp of Sweetwater IPA in it. It’s a west coast style IPA from Atlanta. Malty but with the right amount of hops.
My favorite is a pecan crusted pork loin pin wheels then drizzle (liberally) when done it’s always a hit.
Mr. Bones - Yeah, mustard slaw is pretty awesome. I use it on pulled pork and BBQ bologna. I can't stand coleslaw on BBQ, only mustard slaw or North Carolina style vinegar based slaw.
STEbbq Carolina gold is fantastic, I have given it to 2 people who don’t like mustard and they loved the stuff, thanks for bringing this up , it’s been awhile since I made the stuff, it is time!!!
Any alla y'all gotsa Aldi's , nearby? Burman's makes a dang-danged Good NC Style Mustard Sauce, whole lotta bang fer th buck!!!
That bein said, now, yall know I danged sure ain't no advocate of saucin down good BBQ... I do, on occasion, put some out there, to th side, an make my very own sauces , so I don't give this here up easy, like...
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Last edited by Mr. Bones; May 29, 2021, 11:53 AM.
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While I have not made this sauce, I will say it is a bit "fancy" for an authentic SC mustard sauce. That's not to say that it wouldn't be fantastic, just not representative.
SC, being the presumed birthplace of mustard sauce, has variations. Hite's BBQ in West Columbia -- as did Jackie Hite's and Cannon BBQ outside of Columbia -- serve a mustard sauce that is strong on the mustard flavor. Much like you'd taste in this recipe from Harry Hite.
In rural Orangeburg County in the 1930s, Big Joe Bessinger concocted what may be the first mustard-based BBQ sauce. His 5 sons later spread the gospel of that sauce around the state, opening restaurants from Columbia to Charleston. That sauce is much milder on the mustard flavor and definitely sweeter. Seems like Meathead's recipe may have been modeled on Bessinger's.
A newer place on the SC BBQ scene offers what I think is a nice balance of the two. Swig & Swine's mustard sauce recipe provides more mustard flavor with a nice tang, being sweeter but not "sweet."
Either way, as an SC native who grew up on the vinegar-based tradition, there is a mustard sauce recipe out there for even those who think they don't like mustard.
Large Big Green Egg, Weber Performer Deluxe, Weber Smokey Joe Silver, Fireboard Drive, 3 DigiQs, lots of Thermapens, and too much other stuff to mention.
I’ve made Meathead’s Carolina Gold, and it’s really good. My only problem with it isn’t the taste, but that it doesn’t have as long a shelf (refrigerator) life as other home made sauces. It started growing hair in a couple-three months. The KC Sauce is good for over a year.
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