Prep 10 mins
Cook 40 mins
Found this on line. This is South Carolina style barbecue sauce, meaning that it is vinegar and mustard based, as opposed to the ketchup and molasses based sauces of the mid- and southwest. It combination of sweet and tangy flavors bring out the absolute best in grilled pork or chicken.
- 1 cup prepared yellow mustard
- 1⁄2 cup sugar
- 1⁄4 cup light brown sugar
- 3⁄4 cup cider vinegar
- 1⁄4 cup water
- 2 tablespoons chili powder
- 1 -2 teaspoon black pepper
- 1⁄4 teaspoon cayenne
- 1⁄2 teaspoon soy sauce
- 2 tablespoons butter (a healthier choice use 2 tablespoons canola oil)
- 1 tablespoon liquid smoke (hickory flavoring)
- Mix all except soy, butter and smoke. Simmer 30 minutes. Stir in remaining ingredients and simmer for 10 more minutes. Vinegar taste may be very strong until completely cooled. Refrigerating overnight is best and allows flavors to blend.
- Add a few drops of Louisiana Hot Sauce at the end if additional heat is desired.
Terrific BBQ sauce! Looking forward to slathering it on grilled chicken tonight. For now, the taste right out of the bowl is spot on - tangy, slightly sweet, love the mustard base. Halved the recipe; yield was about 1 cup. Used about 1/4 tsp chipotle chili powder in place of liquid smoke [none on hand].
I'm not sure if the person who gave this one star messed up the recipe or what, but this was amazing on my pulled pork sandwiches. A little tangy, a little sweet, a little heat. Delicious!
Deeelish. After a trip to Myrtle Beach last year I have been searching for a mustard based BBQ sauce that is as good as the one they serve at Damon's. I have found it. I made some up last night to mix with some pulled pork and man oh man it is so close to the sauce at Damon's My next batch is going on baked wings. Thanks so much for sharing.