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Best Carolina BBQ Meat Sauce
SUBMITTED BY:
TRIPPER
PHOTO BY:
VbCook
"I can't take all the credit for this stuff. I have had to search, and snoop and experiment to get it right. (Thanks Big Daddy's!) But I've had barbeque in some of the best little places in the Carolina's, and this stuff rules there! Fantastic on pork! Or try brushing some on chicken as it finishes off the grill! Use fresh ground peppers for the best flavor. This will keep in fridge for a couple of weeks."
RECIPE RATING:
Read Reviews
(57)
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PREP TIME
10 Min
COOK TIME
40 Min
READY IN
8 Hrs 55 Min
Original recipe yield 3 cups
SERVINGS
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Servings
US
METRIC
INGREDIENTS (
Nutrition
)
1 1/2 cups prepared yellow mustard
1/2 cup packed brown sugar
3/4 cup cider vinegar
3/4 cup beer
1 tablespoon chili powder
1 teaspoon freshly ground black pepper
1 teaspoon freshly ground white pepper
1/2 teaspoon cayenne pepper
1 1/2 teaspoons Worcestershire sauce
2 tablespoons butter, room temperature
1 1/2 teaspoons liquid smoke flavoring
1 teaspoon Louisiana-style hot sauce, or to taste
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DIRECTIONS
In a heavy non-reactive saucepan, stir together the mustard, brown sugar, vinegar, and beer. Season with chili powder and black, white, and cayenne peppers. Bring to a simmer over medium-low heat, and cook for about 20 minutes. DO NOT BOIL, or you will scorch the sugar and peppers.
Mix in the Worcestershire sauce, butter, and liquid smoke. Simmer for another 15 to 20 minutes. Taste, and season with hot sauce to your liking. Pour into an airtight jar, and refrigerate for overnight to allow flavors to blend. The vinegar taste may be a little strong until the sauce completely cools.
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REVIEWS
Reviewed on Jan. 25, 2004 by dawmel
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dawmel
Jan. 25, 2004
Wow! As I prepared the sauce I seriously had doubts about this recipe. However after basting it over grilled chicken during the final stages of cooking, I became a believer. I could drink this sauce! I did do some slight modifications. I reduced the mustard to 3/4 cup, and used the pepper in moderation. (We have little kids)--hence, not so spicy. Still, it was fabulous! Thanks for such a great recipe!
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13 users found this review helpful
Wow! As I prepared the sauce I seriously had doubts about this recipe. However after basting...
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Reviewed on Sep. 8, 2003 by TTHOMASO
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TTHOMASO
Sep. 8, 2003
Is there anything you can substitute for the beer if you don't have any on hand?
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13 users found this review helpful
Is there anything you can substitute for the beer if you don't have any on hand?
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Reviewed on Jan. 25, 2004 by SUZORAMA
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SUZORAMA
Jan. 25, 2004
Living in Charleston, I have had this type of sauce dozens of times, but this recipe is just what I was looking for. It's a little spicier than most, but I prefer a sweet-hot sauce. Also, omitted the liquid smoke and it was still great! Thanks for a great recipe!!
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11 users found this review helpful
Living in Charleston, I have had this type of sauce dozens of times, but this recipe is just...
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Reviewed on Jan. 21, 2006 by MALIBUMEL
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MALIBUMEL
Jan. 21, 2006
i cut the mustard down to 3/4 cup and added 1/4 cup honey to take off the edge of what i knew would be a tangy sauce. cooked boneless, skinless chicken breasts in the crock pot with the sauce, and my husband loved it! we recently moved to north carolina, and this sauce stands up to what we've had in the highest-recommended diners here!
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9 users found this review helpful
i cut the mustard down to 3/4 cup and added 1/4 cup honey to take off the edge of what i knew...
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Reviewed on Dec. 13, 2003 by
JACQUI623
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JACQUI623
Dec. 13, 2003
I made this sauce this weekend and it turned out really great. The next day I cooked a pork roast in the slow cooker until it fell apart then added this wonderful sauce to it. My husband thought it was just like what he had had in the Carolinas. Thanks for a great BBQ sauce!!!
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9 users found this review helpful
I made this sauce this weekend and it turned out really great. The next day I cooked a pork...
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Reviewed on Jan. 25, 2004 by
BELEWBUBBLE
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BELEWBUBBLE
Jan. 25, 2004
This was excellent. I browned 5 lbs. of boneless chops, slathered them with this sauce and cooked them on low in the crock pot with about 3/4 cup of sauce. When they were falling apart I added the balance of the sauce (only made 2 cups of sauce) and shredded the meat. We had sandwiches the next day and my Carolina-raised husband said it was the best barbeque sandwich he'd ever eaten. I steamed the buns and topped the BBQ with a little extra hot sauce and regular slaw (as opposed to BBQ slaw) Yummy - better than 5 stars!
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7 users found this review helpful
This was excellent. I browned 5 lbs. of boneless chops, slathered them with this sauce and...
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Reviewed on Jan. 25, 2004 by candy
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candy
Jan. 25, 2004
Thank you Thank you thank you! I am a Carolinian and with my own slight adjustments, I found this to be the closest to what I grew up with.....my family butchered their own meats and held their own pig pickins- Just like my grandaddy's..who was a butcher by trade! Thanks again for sharing.
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7 users found this review helpful
Thank you Thank you thank you! I am a Carolinian and with my own slight adjustments, I found...
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Reviewed on Jan. 25, 2004 by Anna Lee
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Anna Lee
Jan. 25, 2004
Great for family reunion! A little spicy so I only used 1 cup mustard and added 1/2 cup pork broth to bbq sauce mixture.
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6 users found this review helpful
Great for family reunion! A little spicy so I only used 1 cup mustard and added 1/2 cup pork...
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Reviewed on Jan. 25, 2004 by
CHILDOFMAC