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].
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.
I want to first offer my apology for writing this as I hate having to give a negative review, but in the interest of others who may make this recipe based upon the reviews I want to offer some caution.<br/><br/>This review should have been written some time ago right after I had made and tried the sauce(I don't know why it wasn't), but the feeling and memory of the experience was so strong it lingers to this day. <br/><br/>I'd say about a couple of years ago I tried this recipe to use on some pork ribs and to me it was simply INEDIBLE.<br/><br/>While I had some reservations and doubts about the recipe, I choose to go ahead and make it based upon the many and overwhelmingly positive reviews which were posted. I think I read something about how it was the best of 3 different BBQ sauces which someone made, how even a picky child had liked it and stuff like that, people calling it great even when they don't really like barbecue sauce. So hearing this I went ahead and made it, I believe as written.<br/><br/>I realize it was "Carolina style" sauce, mustard and vinegar based and was fine with that because I love mustard, all types and could eat it straight out of the bottle, but for some reason, in this recipe it was simply intolerable.<br/><br/>I write this because I am still upset at all the time and food/condiments I had wasted. In fact, the recipe was so bad to me and I'm so die hard at not trying to waste anything, I tried to "fix" the recipe(after making it as written) by adding ketchup and more brown sugar, whatever I had, but it was still waaay too tangy or vinegary, or sour our whatever, just inedible. <br/><br/>If you want to make it go ahead, but I'll warn you that it does not taste like a traditional barbecue sauce and I would recommend maybe making it in a smaller quantity and sample it before you put it on your meat. You don't want to learn the hard way like I did, having to throw everything away.