Recipe: Carolina Bold Gold (pics)

[PatioDaddio]

Carolina Bold Gold (http://www.patiodaddiobbq.com/2012/10/carolina-bold-gold.html)

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.

http://files.patiodaddiobbq.com/images/food/sauces/CarolinaBoldGold_1_1_630.jpg

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.

http://files.patiodaddiobbq.com/images/food/sauces/CarolinaBoldGold_1_3_630.jpg

Makes about 2 cups

-----
John

[Makeshift Chef]

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.

[wct]

I will be making me up some of that. It sounds really good. Thanks for sharing that with us.

[code3rrt]

Gonna have to give it a go myself, looks great neighbor!

[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?

[Pitmaster T]

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!

[NorthwestBBQ]

Looks great, John.

[SmokinAussie]

Very nice John!

Certainly worth trying!

Cheers!

Bill

[greenkm]

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

[tnjimbob]

Thanks for the recipe John! Will have to give this a try.

[samfsu]

Sounds amazing, time to make me some!

[Ijustwantedtolookatpics]

Awesome!
Thank you for sharing

[BBQMaverick]

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.

[Bluebird]

Awesome, thanks for the recipe.

[WineMaster]

Thanks for the recipie John, Will have to try this for sure.

[gtr]

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! :thumb:

[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?

[PatioDaddio]

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]

Looks good
Thanks for the recipe

[Vision]

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]

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

[SmokeFan]

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

[DXrunner19]

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]

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]

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).

:thumb:

[cholloway]

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

[PatioDaddio]

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]

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