Recipe: Carolina Bold Gold (pics) - Page 2

gtr · 10-29-2012, 02:09 PM

I really like mustard sauce and my lovely wife loves mustard sauce - so guess what I'll be making...

Thanks for putting that up - love your posts!

rookiedad · 10-29-2012, 02:20 PM

you're a great man John! thanks for this recipe. you say that the Carolinas are just one of the U.S's barbeque influences... there are others?

PatioDaddio · 10-29-2012, 02:43 PM

Quote:

Originally Posted by rookiedad

you're a great man John! thanks for this recipe. you say that the Carolinas are just one of the U.S's barbeque influences... there are others?

Thanks, sir. Yep, there are a few more regions. Here are the big four, in no particular order:

Carolinas
Memphis
Kansas City
Texas

John

Bushman · 10-29-2012, 03:41 PM

Looks good
Thanks for the recipe

Vision · 10-29-2012, 03:45 PM

Will give it a try. I've tried Reverend Marvin's and don't understand why such an intense sauce goes well on pork.

Big Bears BBQ · 10-29-2012, 03:46 PM

This sauce sounds crazy good we'll give it a try for sure ......

SmokeFan · 10-29-2012, 03:55 PM

Dang that looks good! I think that just made the immediate try list.

DXrunner19 · 10-29-2012, 04:17 PM

Quote:

Originally Posted by PatioDaddio

Thanks, sir. Yep, there are a few more regions. Here are the big four, in no particular order:

Carolinas
Memphis
Kansas City
Texas

John

So what do we have to do to get you tackle the other three.

Love the blog!

PatioDaddio · 10-29-2012, 04:20 PM

Quote:

Originally Posted by DXrunner19

So what do we have to do to get you tackle the other three.

Love the blog!

Thanks. I'll get there eventually.

John

SirPorkaLot · 10-29-2012, 04:29 PM

John:

While I absolutely abhor SC mustard BBQ sauce, I want to thank you for being precise and accurate.

Most folks incorrectly use "Carolina sauce" as a generic term, when in fact there are at least 4 main Carolina sauces (dependent upon state/region).

Yours appears to be a fairly accurate representation of central SC mustard sauce (as popularized by Maurice's).

cholloway · 10-29-2012, 07:20 PM

Thanks for sharing the recipe. I'll mix some up soon.

PatioDaddio · 10-29-2012, 10:09 PM

Thanks so much to all of you for your support and very kind
comments. I really appreciate it. You keep reading and I'll keep
experimenting, cooking, and writing.

John

PatioDaddio · 10-29-2012, 10:15 PM

Quote:

Originally Posted by neuyawk

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?

I apologize for overlooking your question. The cinnamon blends
mysteriously into the background.

John

10-29-2012, 02:09 PM	#16
gtr somebody shut me the fark up. Join Date: 10-16-10 Location: Culver City, CA	I really like mustard sauce and my lovely wife loves mustard sauce - so guess what I'll be making... Thanks for putting that up - love your posts! __________________ 50" Klose BYC, Spitjack XB85, 22.5 WSM, Backwoods Chubby, UDS, WRK, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Kanka Grill, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens Displaced East Tennesseean Proud recipient of a Tick Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder. "Relax, it's only BBQ." - Bigmista, 2013 "Don't worry about playing a lot of notes. Just find one pretty one." - Miles Davis Avatar by my son! WTFWGALD?

10-29-2012, 02:20 PM	#17
rookiedad is One Chatty Farker Join Date: 07-21-05 Location: patchogue, n.y.	you're a great man John! thanks for this recipe. you say that the Carolinas are just one of the U.S's barbeque influences... there are others? __________________ Phil Better Days Barbeque Backwoods Party 3 WSMs 22" Weber Kettle Smokey Joe

10-29-2012, 03:45 PM	#20
Vision is One Chatty Farker Join Date: 09-11-11 Location: Baltimore, Maryland	Will give it a try. I've tried Reverend Marvin's and don't understand why such an intense sauce goes well on pork. __________________ Mak 1 Star, Blackstone 36, WSM 18, Weber OTG

10-29-2012, 04:29 PM	#25
SirPorkaLot somebody shut me the fark up. Join Date: 08-31-09 Location: Homeworth, OH Name/Nickname : John	John: While I absolutely abhor SC mustard BBQ sauce, I want to thank you for being precise and accurate. Most folks incorrectly use "Carolina sauce" as a generic term, when in fact there are at least 4 main Carolina sauces (dependent upon state/region). Yours appears to be a fairly accurate representation of central SC mustard sauce (as popularized by Maurice's). __________________ John

10-29-2012, 07:20 PM	#26
cholloway Babbling Farker Join Date: 05-10-11 Location: East of Atlanta, GA. Name/Nickname : Colin	Thanks for sharing the recipe. I'll mix some up soon. __________________ Colin - "Drinking alcohol can cause memory loss... or worse, memory loss" New Braunfels Hondo Offset New Braunfels Bandera (Refurbished & Improved) Char-Broil 450 (Purchased new in 1981) 1996 Blue Weber SS Performer Weber charcoal Go-Anywhere 2 Weber SJSs & modified stock pot Mini-WSM Weber rotisserie, Rib-O-Lator & Smokenator system Blackstone Tailgater Combo & STOK Island gasser

10-29-2012, 03:41 PM	#19
Bushman Is lookin for wood to cook with. Join Date: 07-09-10 Location: Lenoir, NC	Looks good Thanks for the recipe

10-29-2012, 03:46 PM	#21
Big Bears BBQ is One Chatty Farker Join Date: 03-06-11 Location: Hillsdale,Mi.	This sauce sounds crazy good we'll give it a try for sure ......

10-29-2012, 03:55 PM	#22
SmokeFan Full Fledged Farker Join Date: 02-13-12 Location: Fort Worth, TX	Dang that looks good! I think that just made the immediate try list.

10-29-2012, 10:09 PM	#27
PatioDaddio Babbling Farker Join Date: 05-04-08 Location: Boise, Idaho	Thanks so much to all of you for your support and very kind comments. I really appreciate it. You keep reading and I'll keep experimenting, cooking, and writing. John