Reviewed: Mar. 23, 2013

This recipe is AMAZING. I didn't have any liquid smoke, and I took some other reviewers' advice and only added 3/4 cup yellow mustard.. Perfect!! I will absolutely be making this again.

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Reviewer:

SoupySunny

Cooking Level: Intermediate

Home Town: Peachtree City, Georgia, USA

Living In: Atlantic Beach, Florida, USA

Reviewed: Mar. 18, 2013

This is a fantastic sauce! I used it to season my pulled pork bbq. The only modification I made was to lessen the mustard by half (I used spicy brown mustard since that was all I had on hand), as some other reviewers suggested, and added a touch more vinegar and a pinch of red pepper flakes. It was a hit at our poker game and will from now on be my staple sauce for pulled pork. Thanks for sharing!

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Reviewer:

AmandaT

Cooking Level: Intermediate

Home Town: Richmond, Virginia, USA

Living In: Providence Forge, Virginia, USA

Reviewed: Feb. 24, 2013

instead of brown sugar ,try 1 1/2 cupsof molasses.

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Reviewer:

mrfritz

Reviewed: Nov. 9, 2012

This is by far the best recipe I have found for a pulled pork sauce that tastes like a genuine South Carolina sauce. I didn't change a thing!

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Reviewer:

syszzi

Reviewed: Nov. 7, 2012

Great recipe! I agree with others who said to reduce the mustard a bit (I reduced about a third). I made a double batch and cooked it with a pork shoulder in the pressure cooker. It turned out great.

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Reviewer:

ANGELA1970

Cooking Level: Expert

Reviewed: Nov. 2, 2012

Im from Virginia, have been in Charleston SC. now for 13yrs. I fixed a boston butt over night in the crockpot and took to work for the guys. The sauce was a big hit everyone went back for more. Didn't have hot sauce so I used a peice of jalapino pepper "turned red" about a 1/2 inch ring cut cross wise. squeezed it in a garlic press to exstreact the oil. was wonderfull! Tip: squeeze droplets a little at a time to get the heat right.

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Reviewer:

Delvis

Home Town: Roanoke, Virginia, USA

Living In: Charleston, South Carolina, USA

Reviewed: Oct. 24, 2012

I made as written with only one change. Due to an allergy to beer I substituted it with Ginger Ale. This is excellent. I BBQ all the time. A nice change from the red sauces. I have tried it on chili dogs, pulled pork, smoked ribs, ham. Only had it about 2 weeks so far. I know don't rate it if you change it but I had to. I also had to compliment the recipe. Thanks, I will use for this recipe for many years to come.

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Reviewer:

BoneyPete

Cooking Level: Expert

Home Town: Moline, Illinois, USA

Reviewed: Oct. 19, 2012

AWESOME!!! I made this last night for a big BBQ potluck we were having here today. I like mustard based sauces myself, so I wanted to give this a whirl. Great flavor, great kick. I might add just a hair more sweetness to it next time (like add honey). But, otherwise, it was awesome!! One other tweak I did… I didn't have the Louisiana Hot Sauce. I did have the Red Rooster sriracha sauce, and I used that instead. Figured it wouldn't make a whole lot of difference.

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Reviewer:

Randy Finger

Cooking Level: Expert

Living In: Elk Grove, California, USA

Reviewed: Aug. 12, 2012

I have made this sauce several times and it is always amazing! This time I did not have any beer and didn't want to run to the store just for that so I substituted it with chicken broth and it was just as good. Yum!!!

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Reviewer:

Jen B.

Reviewed: Jul. 19, 2012

I made this tonight, and followed the recipe to the letter. It made a wonderful sauce, and I filled two pint jars with the finished product. I always enjoy reading people's reviews, and noticed that the "bad" reviews found it to be a matter of this not being their kind of barbeque. I get that; however, for those that love Carolina-style (my father was born and raised in Charleston), it's really a great recipe.

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