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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.
One word: YUM! We did a 9 lb pork roast for shredding - need 2.5x recipe of this awesome sauce!
I just made this sauce, and after it cooled down, I took a taste, I cant stop tasting it because its so good, I am going to let it sit in the fridge a couple days, to use an a 12 pound pork butt shoulder blade I am going to smoke, cant wait to taste it on the meat, I tripled the recipe, I just cut down on the cayanne, and I did not use the liqid smoke, because I am going to smoke the meat with hickory chunks. cant wait to try on pork ribs.
I made half the recipe. This bbq sauce is so good. I like the taste of smoke liquid in recipes and it was great also in this sauce. Thanks Rita :) Made for All you can cook buffet.
Made this for a pig roast yesterday. Made a double batch and there is none left over. This will be made again, and again and again... Thanks for a great recipe.
I'm not a big fan of the mustard/vinagar based sauces, but DH is so I printed this recipe and gave it to him to make for himself and he used it on a boston butt he smoked last weekend. He made me try it and to my surprise, I loved it, lol. After 30 years of marriage and BBQ, we can now share a wonderful sauce we both love. Thanks for sharing!
I made this for my pulled pork. I had to make a couple of substitutions as my pantry was short. I used regular vinegar instead of cider and I found out I was out of liquid smoke so I used smoked paprika instead. A great sauce, thickened nicely and I'll use it on chicken as well. Thanks for the recipe.
I've tried it and I like it. I made it exactly as the ingredients stated. I know some like to "tweak" recipes before trying it. I don't particularly like that approach, but that's me. Having said that, after making it the first time as is, I used 1/2 of the sugar and brown sugar and it was more to my liking. Very good sauce, Rita!