Carolina Mustard BBQ Sauce - Pure Carolina Gold!
Get your smokers and grills ready for summer with this classic tangy mustard based BBQ Sauce from South Carolina that pairs perfect with pork or grilled chicken. This is definitely one of my favorite bbq sauce recipes, and is always a fan favorite! Very unique and HUGE on flavor, I always have a bottle of this in the refrigerator for the summer.
CHAPTERS:
0:00 What is Carolina Mustard BBQ Sauce
0:38 Ingredients
1:07 Whisk all Ingredients
3:07 Simmer Sauce
4:01 The Taste
4:31 Outstanding on Pork
THINGS YOU’LL NEED:
¾ cup yellow mustard
½ cup honey
¼ cup brown sugar
½ cup apple cider vinegar
2 tablespoons ketchup
2 teaspoons Worcestershire sauce
1 teaspoon garlic powder
Pinch or more of cayenne
½ teaspoon salt
Dash of hot sauce
GET THE FULL RECIPE:
YOU MAY ALSO LIKE:
SUBSCRIBE ►
CHECK OUT ALL OF MY BOLD AND ZESTY RECIPES ►
GET YOUR COPY OF ONE OF MY COOKBOOKS ►
SHOP:
FOLLOW ME ON:
Facebook:
Twitter:
Instagram:
Pinterest:
Website:
I had so much fun making this! What other videos would you like to see?
-Mike
#mustardsauce #mustard #sauce #bbqsauce #barbecuesauce
Carolina Vinegar BBQ Sauce Recipe | Cape Fear River Region
Making our Carolina Cape Fear River vinegar BBQ sauce recipe. There are a lot of East Carolina and West Carolina vinegar BBQ sauce recipes out there, even some South Carolina varieties, but in the heart of North Carolina lays the Cape Fear River region with a vinegar BBQ all its own. This goes great as a mop sauce and even an injection. It's true calling is as a finishing sauce for pulled pork fresh off the smoker. It also goes well with collard greens or other greens, catfish or other fish, chicken, and would even make a flip flop edible. Be kind, this is my first cooking video. You might find a better recipe, but it is my belief that you won't find a better recipe. So whether you spell it Barbecue or Barbeque, this BBQ sauce has it going on! Our best to you and yours. The recipe is below:
Carolina Vinegar BBQ Sauce
Cape Fear River Region Recipe
* Yields 6 Pints
1 tbs Onion Powder (per pint jar)
1 tbs Garlic Powder (per pint jar)
1/4 tsp Black Pepper (per pint jar)
1/2 tsp Crushed Red Pepper (per pint jar)
2 Dried Red Peppers (per pint jar)
8 cups Distilled White Vinegar
4 cups Apple Cider Vinegar
1/4 Hot Sauce (we prefer Franks Hot Sauce)
4 tbs Salt
Add dry ingredients (except salt) to the jars as specified. Add all other ingredients to a sauce pan, stir well, and bring to a boil for 10 minutes. While still hot, divide liquid evenly between the 6 pint jars, and close tightly with canning lids and rings. Once cool, swirl daily for 2 weeks prior to use. Will keep for several months as is, or longer if refrigerated.
Music provided by: Audionautix.com
Song: Turn Up The Watts (TurnUpTheWatts)
#CarolinaBBQ
#VinegarBBQ
#CapeFearRiver
#Recipe
#NorthCarolina
Rodney Scott’s Secret Eastern Carolina BBQ Sauce - Food Wishes
It’s a lot easier posting a copycat recipe for something when the creator has shared the ingredients and technique in various interviews, unless in each of these appearances they give a slightly different version. What I’m trying to say is, I had to do some guessing, but whether I nailed the exact formula or not, this is absolute perfection with any and all barbecued meats. Enjoy!
For the fully formatted, printable, written recipe, follow this link:
To become a Member of Food Wishes, and read Chef John’s in-depth article about Eastern Carolina Barbecue Sauce, follow this link:
You can also find more of Chef John’s content on Allrecipes:
How to Make North Carolina Vinegar Sauce
Here is another great BBQ Sauce recipe from my good friend Bill West of Barbecue Tricks fame. Once again I relied on his BBQ Blueprint Cookbook for the recipe and I think I got it done right. This North Carolina Vinegar Sauce pairs with Pulled Pork fabulously as last night dinner complements from the family can attest too.
Bloopers at the end!
Video editing by Kaydrah Communications
Contact Dan @ Kaydrah101@gmail.com
Find more from Gary House at:
The how-to show of backyard Grilling, Dutch oven and Camp cooking. If it can be cooked indoors, I can show you how to cook it outdoors!
If you want to learn how to use Grills, Dutch ovens, Fire Pits, Foil cooking and Camp cooking, then this is the show for you! Great product reviews and new ideas. Grill it, bake it, smoke it, fry it, we can do it.
For the complete recipe visit
Purchase Bill’s cookbook BBQ Blueprint on Amazon.com:
Questions? Comments? Email Gary: info@cooking-outdoors.com
Please leave a comment and a rating, thank you!
Visit for even more recipes, tips, tricks and really good times!
Get Out of the Kitchen, Light the Fire and Start Cooking Outdoors!
Cooking Everything Outdoors® 2008 - 2018
How to make Five ULTIMATE SAUCES for Barbecue | BBQ Sauce Recipe | Dad Bod Basics
In today's video we are taking a look at how to make bbq sauce 5 ways, a KC BBQ version, a Honey chipotle sauce, a Tangy Carolina Mustard Vinegar Sauce, an Alabama White Sauce, and a take on Rodney Scott's East Carolina Vinegar Pepper Sauce.
INGREDIENTS:
Honey BBQ Sauce
• 16 oz. Tomato Sauce
• 16 oz. Ketchup
• 12 oz. bottles of Chili Sauce
• 1 cups Apple Cider Vinegar
• 1 cups Brown Sugar
• 1/2 cup Honey
• 1 Tablespoons Worcestershire Sauce
• 1 Tablespoons Soy Sauce
• 1/2 cup of your favorite dry rub. Here’s mine.
• 1 Tablespoons hot sauce
KC BBQ Sauce
• 14 oz can crushed tomatoes
• 1 cup ketchup
• ¾ cup brown sugar
• ½ cup apple cider vinegar
• ½ cup molasses
• 1 Tablespoon smoked paprika
• 1 Tablespoon salt
• 2 teaspoons ground black pepper
• 1 teaspoon chili powder
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon red pepper flakes
• ½ teaspoon ground mustard
Honey Chipotle BBQ Sauce
• 3/4 cup ketchup
• 2-3 chipotle peppers in adobe sauce
• 2 tablespoons cider vinegar
• 2 tablespoons brown sugar
• 1 tablespoon worcestershire sauce
• 1/4 cup honey
• 1/2 teaspoon salt
• 1/2 teaspoon garlic powder
• 1/2 teaspoon ground cumin
• 1/4 teaspoon black pepper
Mustard Vinegar Carolina Sauce
• 1 1/2 cups cider vinegar
• 1 cup yellow or brown mustard
• 1/2 cup ketchup
• 1/3 cup packed brown sugar
• 2 garlic cloves, smashed
• 1 teaspoon kosher salt
• 1 teaspoon cayenne
• 1/2 teaspoon freshly ground black pepper
Vinegar Pepper Carolina Sauce
• 2 Cups Distilled White Vinegar
• 1/2 Lemon, thinly sliced
• 1 1/2 Teaspoons ground Black Pepper
• 1 Teaspoon Cayenne Pepper
• 1/2 Teaspoon Crushed Red
• Pepper Flakes
• 1/4 Cup Sugar
• 1 Tablespoon Paprika
• 1 Teaspoon Dark Chili Powder
• 2 Teaspoons Accent seasoning
Alabama White Sauce
• 1 cup mayonnaise
• ¼ cup apple cider vinegar
• 2 Tablespoons brown sugar
• 1 Tablespoon brown mustard
• 1 teaspoon lemon juice
• 1 teaspoon prepared horseradish
• ½ teaspoon salt
• ½ teaspoon black pepper
• ¼ teaspoon cayenne pepper
The Pots and Pans we are using! Awesome Hexclad, highly recommended.
Induction Cooktop
BBQ Sauce - South Carolina Style with Chef Rodney Scott
Did you know your BBQ Sauce preference says a lot about where you come from? If you call a place like South Carolina home, your taste in sauce can be a clue to your hometown. BBQ expert and award-winning Chef Rodney Scott helps break down the regions and flavors in this episode.
~~~
Welcome to NOURISH with rocket scientist and whole hog barbecue pit master, Dr. Howard Conyers! Think of this show as food for your mind, body and soul.
Host and Co-Producer: Dr. Howard Conyers Writer and Co-Producer: Christina Melton
Director and Post Production Supervisor:
Donald DRay! Washington
Videographer: Bennie Robertson
Graphics: Ryan Golden
Original Music: Brass-a-holics from New Orleans, LA
The Michael Foster Project from Baton Rouge, LA
Produced by PBS Digital Studios and Louisiana Public Broadcasting
Made possible with funding from The Corporation for Public Broadcasting