Wow! Hi, I'm Caroline, and I'm a self-taught home cook with an affinity for the gourmet. I have added a couple of spices and other goodies to claim it as my own recipe. I made my own copycat Bessinger’s mustard-based South Carolina BBQ sauce. Get easy-to-follow, delicious recipes delivered right to your inbox. For those in the barbecue business, it made good economic sense to cook and serve the livestock and produce that was cheapest and most readily available. South Carolina BBQ sauce is a little sweet, a little tangy, not spicy at all, and just extremely, extremely good. And it HAS been on my list! In fact, one of my favorites comes from South Carolina, and is a bright yellow, mustard-based sauce that is every bit as delicious as a vinegar or tomato-based sauce. I took a bottle of real Bessinger’s sauce, consulted the ingredient list, and played with the ratios until I had something that tasted the same. All Rights Reserved. Without fail, everyone who tries my bbq sauce loves it.I’m a self taught cook who enjoys learning from amazing chefs and other great recipes to teach myself how to be a home chef. Hi, I’m planning on making this tonight, but the grocery store didn’t have dry mustard. It’s up to you if you want to go with a. Go on, give this a shot. ~Hank. It would taste good on road gravel! Though barbecue might seem like a quintessentially “American” style of food, its origins are complicated by America’s ugly history of colonialism and enslaving people for labor. 3.4 g Here in The Birthplace of Barbecue, the Great Sauce Debate continues. It’s great! Photo (Scott's sauce): m kasahara/Flickr (license)
On the other hand, it is a hyper-regional thing! I’m glad this recipe helps bring the Lowcountry back to you! | ask the practical kitchen. We’ve used it as pizza sauce, drizzled it over leftover carnitas for bbq tacos, and I even like to squeeze a zig-zag of it onto my grilled cheese sandwiches. 1 Heat the butter over medium heat until it's frothy, then add the onion and sauté for 3-4 minutes. Hello Hank, the dry mustard you mentioned in the recipe is yellow colored one or brown colored one? Hi Pat, make sure the mustard you are using is regular yellow mustard. Thanks! When I found out I was diabetic, I haven’t been able to have bbq, and using your recipe but substituting Splenda and a bit of molasses for the brown sugar I can have bbq again. It’s my own way of taking something I don’t like — mustard — and turning it into something that I really, really, really do. Always happy to spread the love of some of our local cuisine! Please welcome Simply Recipes contributor Hank Shaw who is doing a series here on barbecue sauces. Awesome on pulled or chopped pork. But these two are excellent: Blue Front and Rub Some Butt. While we certainly don't mean to insult the great barbecue of Texas, Memphis and Kansas City, the Carolina region of the South holds the title for both the most traditional, and most regionally-specific styles and sauces. This post may contain links to Amazon or other partners; your purchases via these links can benefit Simply Recipes. Excellent!! looking forward for your reply. It’s not a glossy red sauce brushed on a piece of grilled chicken or baby back ribs coated with a tangy vinegar sauce. Thanks for sharing! It’s so hard when health issues require you to avoid buying premade items in the store! Or maybe you’ve never been here and are simply curious to try a new kind of sauce that’s not readily available where you are. The fact that I’ve lived in New England most of my life might have something to do with it. thanks again! Let me know how you like it with the ingredients as written and see if it tastes closer to what you remember! Marvelous! This will have a spicy kick to it on the first day you make it. It really is so easy to throw together, and the pulled pork is easy to make too! And like the author, I could never stand mustard, either. Not all barbecue sauces are red. Really anything. Copyright 2018 - Pinch Me, I'm Eating. George Washington (often considered the forefather of Guy Fieri) frequently wrote about how much he loved attending barbecues, and he wasn’t the only president to do so. This tangy, spicy sauce most frequently seen at barbecue restaurants in Eastern Carolina and South Carolina's northern coast (or Pee Dee region) is the mostly closely akin to the first barbecue sauces and mops used by Native Americans. But still a good sauce. North and South Carolina combined are barely half the size of the state of Texas, and yet the barbecue culture there lays claim to four distinct BBQ sauces. In the Caribbean, where colonizers recorded the first such evidence of barbecue cooking styles, meat was basted with both vinegar and spicy pepper. Yep. I knew they probably hadn’t had it but I thought more people would at least know about it! Moss reports that he has found mustard sauce as far south as Jacksonville, Florida, and today, it's been slowly making its way further afield, but regardless of where you find it, mustard sauce is still neon yellow and tossed with chopped or pulled pork. Hey Mark, what is Lexington style BBQ? I’ve never made a mustard based BBQ Sauce and this one did not disappoint! If you'd like to support my work, please consider buying me a coffee. Yess!! As barbecue became popular in the British colonies and, later, the United States, this same tangy, salty basting sauce was used fairly consistently.