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Unread 10-29-2012, 12:27 AM   #1
PatioDaddio
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Default Recipe: Carolina Bold Gold (pics)

Carolina Bold Gold

In the U.S. there are a handful of regional barbecue influences, and one of
them is the Carolinas. The central portion of South Carolina is known for their
mustard-based sauces. This is my interpretation of a South Carolina mustard
sauce.



As the name implies, this is a bold sauce, but it's not an in-your-face blast of
mustard and heat. Instead, I'd like to think that it's refined, mellow, but yet it
lets its roots shine. Think of it as a down home sauce in its best Sunday
overalls. It really is magic on pork.

I served this to a bunch of guys at a church retreat to good reviews. My girls
also like it, which is a testament to it being not too bold.

Ingredients
1/4 cup Spicy brown mustard (I used French's)
1/4 cup Prepared yellow mustard (also French's)
1/3 cup Apple cider vinegar
1/3 cup Apple sauce, unsweetened
1/4 cup Honey
3 Tbsp Molasses, unsulphered
1 Tbsp Worcestershire sauce
1 tsp Black pepper, ground fresh
1/2 tsp Garlic salt
1/2 tsp Granulated onion (not "powder")
1/4 tsp Ground chipotle
1/2 tsp Ground paprika
1/8 tsp Ground cinnamon

Method
Combine all of the ingredients in a mixing bowl and whisk to combine. Blend
with a immersion/stick blender.

Cover and refrigerate for up to a month.



Makes about 2 cups

-----
John

Last edited by PatioDaddio; 10-29-2012 at 12:47 AM..
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Unread 10-29-2012, 12:35 AM   #2
Makeshift Chef
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Thanks for this! I'm originally from SC and currently reside in Texas so this looks like it'll hit the spot when I'm craving a bit of "home" smoked goodness. The pic is drool worthy too, lol.
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Unread 10-29-2012, 12:36 AM   #3
wct
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I will be making me up some of that. It sounds really good. Thanks for sharing that with us.
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Unread 10-29-2012, 02:28 AM   #4
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Gonna have to give it a go myself, looks great neighbor!
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Unread 10-29-2012, 04:59 AM   #5
neuyawk
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Pretty interesting use of the cinnamon. Do people notice it discernibly? Or is it something in the background people can sense but not really tell what it is?
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Unread 10-29-2012, 06:25 AM   #6
Pitmaster T
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I LOVE this recipe and have used it in small intimate settings since about 2003. I had forgotten about it as when I started catering a while back I dropped some of the more complex elements due to expense and simplicity. (I use reg mustard for instance in the Hit me Fred).

Although my Hit Me Fred is deeper because (in order to simplify even more) I use my Purgatory stout as a base for all my sauces, I would have to make a nod to this sauce for a competition (Sauce competition) in that zone as it would really wake a judge up by seeing something familiar BUT tasting something interesting.

Thanks Patio for reviving this. The Chipolte/cinnamon combo is stellar!
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Unread 10-29-2012, 06:35 AM   #7
NorthwestBBQ
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Looks great, John.
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Unread 10-29-2012, 08:34 AM   #8
SmokinAussie
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Very nice John!

Certainly worth trying!

Cheers!

Bill
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Unread 10-29-2012, 10:19 AM   #9
greenkm
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The sandwiches look great! I'll have to give your Carolina Mustard sauce a try, thanks.

I've been ordering Maurice's Southern Gold for some time now; exclusively to pair with Pulled Pork on top of a Potato Hamburger Bun. I order 1/2 dozen bottles each spring.

Also, I really enjoy some cole slaw directly on top of the meat, wedged between toasted slices of bun.

I traveled though South Carolina many moons ago, and this is my favorite BBQ sauce for pork.

KG
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Unread 10-29-2012, 10:47 AM   #10
tnjimbob
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Thanks for the recipe John! Will have to give this a try.
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Unread 10-29-2012, 10:48 AM   #11
samfsu
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Sounds amazing, time to make me some!
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Unread 10-29-2012, 11:03 AM   #12
Ijustwantedtolookatpics
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Awesome!
Thank you for sharing
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Unread 10-29-2012, 12:00 PM   #13
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I'm fairly new here and you do a very good job posting.

Our best Western KY sweet mustard based sauce (Knoth's BBQ) is like this except it uses regular mustard.

Appreciate the recipie.

Last edited by BBQMaverick; 10-29-2012 at 12:22 PM.. Reason: forgot something
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Unread 10-29-2012, 12:43 PM   #14
Bluebird
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Awesome, thanks for the recipe.
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Unread 10-29-2012, 01:15 PM   #15
WineMaster
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Thanks for the recipie John, Will have to try this for sure.
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