Carolina Gold Mustard Bbq Sauce Recipes

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CAROLINA GOLD BBQ SAUCE RECIPE



Carolina Gold BBQ Sauce Recipe image

Tangy, peppery, and loaded with a punch of flavor, Carolina Gold BBQ Sauce will take anything you slather it on to a whole new level! With a beautiful golden color from mustard and a slight sweetness from brown sugar and honey, this sauce takes only 10 minutes to make.

Provided by Donya Mullins

Categories     Extras     Main Course     Side Dish

Time 10m

Number Of Ingredients 10

1 cup yellow mustard
2 tablespoons honey
1/4 cup brown sugar
1/4 cup apple cider vinegar
1/2 teaspoon fresh cracked pepper
1 tablespoon Worcestershire sauce
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
pinch of salt
1/4 teaspoon cayenne pepper (optional)

Steps:

  • To a small pot over medium-high heat, whisk all ingredients together and bring to a boil. Reduce heat and let the sauce simmer for 5 minutes stirring occasionally.
  • Remove the sauce from the stove and let cool. Serve immediately or store in an airtight container in the refrigerator until ready to use.

CAROLINA BBQ GOLD SAUCE



Carolina BBQ Gold Sauce image

A slightly sweet, mustard-based barbecue sauce popular in South Carolina for use when grilling or roasting chicken and pork. Recipe is for a mild version - with an optional Hot version. If you like really browned chicken, start basting early; otherwise, baste frequently after the first 30 minutes of grilling. For crockpot BBQ, add 1 cup of sauce the crockpot with Boston butt, and cook until very tender. Remove and discard excess fat from pork. Chop or shred pork, place in buns, and serve with extra sauce.(serving=1/4 cup)

Provided by BeachGirl

Categories     Sauces

Time 45m

Yield 1 quart, 16 serving(s)

Number Of Ingredients 18

2 cups apple cider vinegar
1 1/2 cups prepared mustard
1 (6 ounce) can tomato paste
1 1/2 cups Splenda granular or 1 1/2 cups granulated sugar
2 tablespoons molasses
1 cup water
1 teaspoon Worcestershire sauce
1 -2 teaspoon onion powder or 1/2 cup finely minced onion, sauteed
1 tablespoon paprika
1 teaspoon salt
1 teaspoon ground black pepper
1/4 teaspoon cayenne pepper
1/8 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/4 teaspoon garlic powder
1/4-3/8 teaspoon cayenne pepper (optional)
1/2-3/4 teaspoon crushed red pepper flakes (optional)
2 -3 teaspoons louisianna hot sauce (optional)

Steps:

  • In saucepan, whisk together all dry ingredients.
  • Add mustard, tomato paste, and molasses.
  • Slowly add vinegar, whisking till blended.
  • Add water and whisk to blend.
  • Heat over medium-low heat till hot; lower to simmer and simmer 30-45 minutes.
  • Cool, then pour into glass bottle or other non-reactive container.
  • Refrigerate, if desired.
  • Our favorite way to use this sauce (1) poured over chopped pork on buns or (2) to baste bone-in chicken when grilling.
  • The sooner you baste, the more browned the chicken gets, and we like it browned and charred (not burned), so we baste early and frequently.

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