Reviewed: Nov. 7, 2009

So delicious! My boyfriend raved over this sauce. I made dry country style ribs and used the sauce for dipping. The next day I made my man a turkey sandwich and he asked me to put this sauce on it cause he liked it so much! I didn't change anything except for omitting the white pepper because I was out. I just used more ground black pepper. Would be amazing on pulled pork sandwiches!

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MOLLE888

Cooking Level: Intermediate

Home Town: Bethesda, Maryland, USA

Living In: Fairfax, Virginia, USA

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Reviewed: Oct. 19, 2009

I followed this recipe to a 'T' with the exception of halving the mustard. Also be sure to use yellow mustard, not spicy brown like I did. I think it would taste better. Other than that this is a delicious sauce served over pulled pork or just about anything. Thank you for sharing!

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Miss Jessica

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Reviewed: Oct. 7, 2009

I LOVE this recipe. Every time I make it, I get a ton of compliments. The flavor really does mellow after a day or so. I recommend doubling the recipe so you can keep some in your fridge for... whenever.

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EENGEL

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Reviewed: Oct. 6, 2009

I'm guessing it's good if you like this type of sauce...otherwise, yelch! Just pure taste of mustard.

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stellawray

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Reviewed: Oct. 2, 2009

This was exactly what I was looking for from a Carolina mustard sauce. Thanks!

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Alverson

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Reviewed: Aug. 21, 2009

Skipped the liquid smoke and used some corn starch to thicken it up a little.

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cricky217

Cooking Level: Beginning

Living In: Richmond, Virginia, USA

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Reviewed: Aug. 16, 2009

I live in so fl and there is a bbq place called the georgia pig. I think this sauce comes close to there sauce they use on there pork sandwiches

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Sal DiFloria

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Reviewed: Jul. 13, 2009

not my favorite but that's probably a regional thing as i'm from the mid-atlantic. it was way too mustardy for me and my kids wouldn't even try it. sorry.

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LYNN39SCAF

Cooking Level: Expert

Home Town: Philadelphia, Pennsylvania, USA

Living In: Phoenixville, Pennsylvania, USA

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Reviewed: Jul. 8, 2009

Very goodcut back a little on mustard

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3xmom

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Reviewed: Jun. 30, 2009

I've been looking for a sauce like this,use it all the time now.Thanks.

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JL

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Reviewed: Jun. 25, 2009

This is so good that I want to put it on everything. We made this to top a Carolina style slaw hot dog, and it was perfectly spiced, tangy, and delicious, and a big hit with the workmates. Yesterday I put it on the cole slaw and the beans that were leftover from the hot dogs, and it was just as good.

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cheesemite

Cooking Level: Intermediate

Home Town: Coldwater, Michigan, USA

Living In: Seattle, Washington, USA

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Reviewed: Jun. 6, 2009

I was looking for a good vinegar based Carolina style bbq sauce for my pulled pork and this really did the job!!! I added some to my slow cooker for the last hour of cooking my pork... then offered it on the side as well... My husband is a Chef and he couldn't get enough!!!

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amy

Cooking Level: Intermediate

Home Town: Indianapolis, Indiana, USA

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Reviewed: Jun. 1, 2009

Thanks for the recipe. I've been looking for an authentic SC style sauce. Helped me earn the title of King of the BBQ at my Motorcycle Club BBQ cook-off this year! My complements to it's creator.

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Charles

Cooking Level: Intermediate

Home Town: Irving, Texas, USA

Living In: Ipan, Talofofo, Guam

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Reviewed: May 25, 2009

I have made this sauce several times for family and friends and I have yet to hear a complaint. I initially was hesitant to make it because I am not a big vinegar fan, but the flavors blend very well and there is not an overpowering vinegar taste like I had feared. I make one and a half or a double batch of this sauce and let it blend overnight in the fridge as suggested. I take a 7lb pork boston butt and throw it in the crock pot over night with enough beef broth to cover. In the morning, it is falling off the bone. I drain it and add half the sauce and keep the crock pot on low or warm for the remainder of the day, stirring in additional sauce throughout the day to keep the meat moist. Served with cole slaw on or off a bun, this recipe is a definite keeper!

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Katie W

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Reviewed: May 24, 2009

Its like a party in my mouth!

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HayMare

Cooking Level: Intermediate

Home Town: Belleville, Illinois, USA

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Reviewed: May 20, 2009

absolutly fantastic. we love this recipe...with lots of hot sauce!

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HeatherM

Cooking Level: Expert

Home Town: Chandler, Arizona, USA

Living In: Cottonwood Heights, Utah, USA

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Reviewed: May 7, 2009

My husband wanted a mustard-based sauce and this fit the bill for him 110%

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Sarah Gartland

Cooking Level: Expert

Living In: Youngstown, Ohio, USA

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Reviewed: Feb. 14, 2009

Awesome. After living in Eastern NC for several years, this wasn't what I expected, which is a vinegar/pepper/brown sugar based sauce with the consistency of water. However, I was pleasantly surprised! I placed a pork tenderloin in my slow cooker before I left for work, and when I came home, dinner was ready.

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Trey

Cooking Level: Expert

Home Town: Montgomery, Alabama, USA

Living In: Stuttgart, Baden-Württemberg, Germany

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Reviewed: Jul. 23, 2008

We moved from Charleston, SC and I have had a BIG craving for some bbq and this recipe delivers. I made it for a family reunion and had a lot of pork to cover so I doubled the recipe. Just in case anyone wants to know, a 32oz bottle of yellow mustard is just a tad more then 3 cups required to double the recipe -I did the how 32oz and it was just perfect.

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