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Old 08-12-2009, 11:42 PM   #10
Meat Burner
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Join Date: 02-22-07
Location: Springfield, MO

Originally Posted by Hugh Jorgan View Post
OMG! No way, Dijon mustard?!, Maple farking syrup?! Phew....
That's a joke right? Had me going for a minute.

My Official New Fangled SC Pork BBQ Sauce
You'll say Maurice who?

1 cup cider vinegar,
1/2 - 3/4 cup prepared yellow mustard to taste,
1/4 - 3/4 cup Cane syrup to taste,
1/8 - 1/2 cup honey,
1 - 3 garlic cloves minced,
1 sweet onion, or strong yellow onion, chopped fine,
1 - 2 hot pepper, your choice, seeded or not, chopped fine,
cayenne, black, white, red, pepper to taste your choice or all,
a little salt, not too much, to taste.

Combine all and bring to a low boil stirring constantly, reduce heat and simmer for at least 30 minute preferably longer, stirring frequently. Strain it or not. Sometimes I do, sometimes I don't, it will be hotter if you don't.

It usually doesn't last long enough to have a shelf life. I keep some in the fridge most of the time never longer than the leftovers.

Make it sweeter or spicier to your hearts content. Try it different ways and decide for yourself. Also you can, saute the pepper and onion in a little Crisco or real butter or bacon drippings. Add garlic just before adding remaining ingredients. You can cut the simmering time in half if you do this.

Low Country Pork Sauce

1 cup cider vinegar,
as much black and red pepper as you can stand,
optional crab boil mix,
1/4 - 1/2 cup ketchup, (not catsup), to taste,

Mix it up and shake it up in a jar until well blended.
lighten up dude! There are a lot of different flavors folks like and/or prefer in different regions. No one is right or wrong. Appreciate the differences and don't blast them because it is not what you like. Chill bro.
my avatar swiped fatties from the plate....look how sorry he is.

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Weber 22 .5" x 2, 26.75" x 1
UDS x 3
Created "The Great Spam Revelation of 2011."
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