Our Homepage | Donation to Forum Overhead | Welocme | Merchandise | Associations | Purchase Subscription | Amazon Affiliate |
|
Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
|
Thread Tools |
10-29-2012, 12:27 AM | #1 |
Babbling Farker
Join Date: 05-04-08
Location: Boise, Idaho
|
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.. |
|
Thanks from: ---> |
10-29-2012, 12:35 AM | #2 |
Found some matches.
Join Date: 10-25-12
Location: Dallas, Texas
|
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.
|
|
Thanks from:---> |
10-29-2012, 12:36 AM | #3 |
Knows what a fatty is.
Join Date: 08-09-12
Location: Colville, Washington
|
I will be making me up some of that. It sounds really good. Thanks for sharing that with us.
__________________
[SIZE=2]John Rec-Tec#1165, Traeger 075 Texan (1990's model), Weber Genesis E-330, Bradley digital 6 Shelf Smoker[/SIZE] |
|
Thanks from:---> |
10-29-2012, 02:28 AM | #4 |
Babbling Farker
Join Date: 08-09-12
Location: Spokane Valley, Washington
|
Gonna have to give it a go myself, looks great neighbor!
__________________
KC Weber Performer with rotisserie ring, 22.5OTS, Maverick 732, Weber Smokey Joe,PBC Smokenator/Hoovergrill, variety of microbrews, Gin and tonic, variety of lighters.:blah: |
|
Thanks from:---> |
10-29-2012, 04:59 AM | #5 |
is one Smokin' Farker
Join Date: 03-15-12
Location: Flushing, Queens NYC
|
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?
__________________
Bubba Grill Super Cooker. Bringing Carolina Whole Hog BBQ to NYC www.arrogantswine.com |
|
Thanks from:---> |
10-29-2012, 06:25 AM | #6 |
Babbling Farker
Join Date: 04-03-11
Location: Texas
|
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!
__________________
I could care less if you pay attention - my 15 years of threads are here for the historical record before my impending death. Edict. |
|
10-29-2012, 06:35 AM | #7 |
somebody shut me the fark up.
Join Date: 06-28-09
Location: Everett, WA
|
Looks great, John.
|
|
Thanks from:---> |
10-29-2012, 08:34 AM | #8 |
somebody shut me the fark up.
Join Date: 10-19-09
Location: Gold Coast, Queensland! (Finally Escaped Melbourne)
Name/Nickname : Bill
|
Very nice John!
Certainly worth trying! Cheers! Bill
__________________
A butterflies wings. About to bring down everything... |
|
Thanks from:---> |
10-29-2012, 10:19 AM | #9 |
Knows what a fatty is.
Join Date: 03-14-11
Location: Irvine, Ca
|
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 |
|
Thanks from:---> |
10-29-2012, 10:47 AM | #10 |
Full Fledged Farker
Join Date: 02-02-12
Location: Nashville, Tn
Name/Nickname : Jim H.
|
Thanks for the recipe John! Will have to give this a try.
__________________
BWS Extended Party, 18" WSM, Green SS Performer, 22" OTG, KCBS CBJ |
|
Thanks from:---> |
10-29-2012, 10:48 AM | #11 |
is one Smokin' Farker
Join Date: 05-18-10
Location: New Market, MD
|
Sounds amazing, time to make me some!
|
|
Thanks from:---> |
10-29-2012, 11:03 AM | #12 |
On the road to being a farker
Join Date: 07-26-11
Location: Lowell, MA
|
Awesome!
Thank you for sharing
__________________
_____________________________________________ CG Akorn Weber 22.5 OTG Weber gasser Kinda-fast Grey Thermapen |
|
Thanks from:---> |
10-29-2012, 12:00 PM | #13 |
On the road to being a farker
Join Date: 10-07-12
Location: Western KY
|
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 |
|
Thanks from:---> |
10-29-2012, 12:43 PM | #14 |
is one Smokin' Farker
Join Date: 07-11-12
Location: Floyd Va
|
Awesome, thanks for the recipe.
__________________
Weber 18.5"OTS, Weber SS Performer, 18.5" WSM, Chargriller Akorn, Weber Genesis, LBGE. |
|
Thanks from:---> |
10-29-2012, 01:15 PM | #15 |
Babbling Farker
Join Date: 01-16-07
Location: Southern MN
|
Thanks for the recipie John, Will have to try this for sure.
__________________
Dan MJH From Backyard Bomber BBQ -- Junior YS 640 Comp 22.5 Weber Kettle Blue Thermopen Comp Team Wine & Swine |
|
Thanks from:---> |
Tags |
sauce |
Thread Tools | |
|
|