Ingredients
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3/4
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3/4
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1
-
1 1/2
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2
-
2
-
1 1/4
-
2
-
-
-
-
-
-
-
Directions
South Carolina Mustard BBQ Sauce,This was a great memory of mine that my dad used to make…..unfortunately he kept all his recipes in his head and took them all to his grave with him. With the help of other ZAAR members and several other websites, this is what I was able to recreate. Awesome on pulled or chopped pork. Especially tasty when served on bakery fresh buns and pork!!,This stuff is the real deal. I should know, I live in South Carolina, and this is an excellent example of a South Carolina mustard sauce. I made one change to this for my tastes: the hot sauce is replaced with a teaspoon of PuckerButt I Dare Ya Stupit hot mustard (basically just mustard with some Carolina Reaper in it). The result is a spicy barbecue sauce that builds up in heat the way Reaper does, but isn’t so hot that it overpowers everything else. Adjust the ratio to your liking.,Hi, Allow me to start off by saying that by and large I’m a huge fan of “Kitchen Genius” recipes which, I suppose, prompted me to make this sauce by following the recipe blindly instead of thinking it thru prior to my attempt. I’m sorry but I found this sauce, as presented, to be inedible. If I had thought about it prior to my attempt I would have realized that I would be unable to consume either 3/4 cup of prepared mustard or 3/4 cup of apple cider vinegar independently and would have questioned what would have lead me to believe that if I mixed them together the combination would have been any more palatable. Subsequent to following the recipe in its entirety, I tried to salvage this bitter concoction by quadrupling the amount of brown sugar, adding tomato paste, adding water and simmering, adding a little white wine and simmering, adding maple syrup, adding cornstarch and maybe a few other things I’m forgetting now. In the end…..the whole mess went down the drain. I believe, now, that the entire basis of this recipe is flawed; equal amounts of vinegar and prepared mustard for use as a condiment is just too astringent for a normal palate.
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Steps
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1
Done
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Combine All Ingredients in Small Saucepan. Whisk to Combine and Occasionally While Simmering For 20-30 Minutes. |
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2
Done
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Let Cool Before Using. |
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3
Done
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Save Remainder in a Sealed Container in the Refer. (used a Washed and Rinsed Out Glass Soy Sauce Bottle). |
