Recipe for South Carolina mustard barbecue sauce?
- Naco Dec 20, 2010 05:29 AM
All of the online recipes I've found don't seem to have much of a pedigree- or originate from someone who knows what they're doing at all, really. So, vox populi, vox dei and all...
Does anyone have a trusted recipe for this? I have some SC relations coming up for Christmas and wanted to have some on hand as a treat.
I have looked for a store-bought sauce and come up empty.
I was looking more for family recipes or at least those that folks have tested and compared to the real deal. The internet is full of recipes and I can find them, the question is, which are worth a shit? Especially on the question of barbecue sauces there are a lot of online recipes which consist of Yankees throwing together random ingredients and Hoping. I know what a South Carolina barbecue sauce tastes like but I do not know what a good recipe for one looks like.
Carolina Treet makes a good South Carolina Mustard BBQ Sauce. I know i bought it at Bi-Lo in the Litchfield SC area recently. You can order it off of their website www.carolinatreet.com
It is very easy to make. The last time I made it I started with 1 small onion grated very fine sauted in a little oil til very soft then added 1 cup yellow mustard, 1 cup cider vinegar then added brown sugar until I got it to my preferred sweetness level. A few dashes of wostershire, some cayenne for heat then simmer. I most likely added a few cloves of pressed garlic.
Sorry, I'm confused. When I read your original post and it said "I have looked for a store-bought sauce and come up empty", I thought you meant that a store-bought sauce was an option. The recipe I gave you was from an old friend that said it was his grandmothers from somewhere close to Blackstock, SC. Just try it. If you don't like it you have wasted about $3.00 and 20 min of your time, but it is as good or better than any I've had in SC.(Mustard Based)
I'm going to post a recipe ASAP. I wrote one down from a second batch we made, but misplaced it before I could post it. It's basically lutherben's recipe, with the addition of the rosemary from the Piggy Park recipe, which I think adds a lot. I may lose my North Carolina citizenship for this, but it's a really good sauce.
Copy-Cat Maurice's Mustard Barbecue Sauce
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 cups apple cider (not vinegar)
4 cups ball-park style mustard
1 cup catsup
4 ounces soy sauce
2 tablespoons cayenne or hot paprika
lots ground black pepper
1/2 cup brown sugar -- packed
2 tablespoons fresh rosemary -- crushed
2 tablespoons onion powder
3 teaspoons garlic powder
Heat cider and add remaining ingredients. Simmer about 10 minutes until the sugar melts and flavors blend.
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NOTES : The sauce is very yellow. Keeps well in the refrigerator. Use as a finishing sauce, as it burns easily.
The label on the bottled Maurice's sauce lists the secret blend of ingredients as high quality mustard, apple cider, catsup, soy sauce, select peppers, sugar, herbs and spices. This recipe came from someone who had, by trial and error, come close to duplicating the Piggy Park sauce. Note that it does not contain added oil or butter, so makes a nice low-fat condiment.
Here's my offering, first made in 1960. Only as hot as you make it:
Red Hot BBQ sauce
In a bowl add 1/4 cup each of:
yellow ball-park type mustard
Stir well to combine.
3/4 C. cider vinegar
1/2 C pineapple juice. (If you can find Dole's six pack, you won't need to have a large quantity leftover)
1/4 C Worcestershire sauce
A few dashes of Tabasco (this is where you control the heat)
Pour in a jar and shake it up well. Store in fridge a few days to let the flavors meld.
This is strong and pungent stuff. You can baste with it, or pour a puddle to dunk your meat into. The first time I used it was on chicken and I nearly ate the bones. I hope you like it.
Here's the real deal, from the area it originated,,,
Batesburg-Leesville SC sauce
Combine in a non-aluminum saucepan:
1/2 c prepared yellow mustard
1/4 c Creole mustard
1/2 c cider vinegar
1 Tbs molasses
2 Tbs honey
1/4 c brown sugar, packed tight
1 Tbs canola oil
1 tsp Worchestershire sauce
Wisk all ingredients together, bring to a simmer and add:
1 tsp Kosher salt
1/2 tsp ground white pepper
1/2 tsp ground black pepper
Mix well, stirring, and simmer for 3 mins. Makes about 1 1/2 cups of sauce, or enought for a small pork butt, a large turkey breast, or 6-8 chicken breasts.