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June 07, 2006

Carolina Style Barbecue Sauce and Mopping Sauce

Carolina Sauce (Barbecue)

2/3 cup yellow prepared mustard
1/2 cup white sugar
1/4 cup brown sugar
1 cup cider vinegar
2 Tbsp chili powder
1 tsp black pepper
1 tsp white pepper
1/4 tsp cayenne pepper
4-5 drops Tabasco sauce
1/2 tsp soy sauce
2 Tbsp butter

Combine all ingredients except soy sauce and butter in saucepan and simmer 10 minutes. Remove from heat. Stir in soy sauce and butter. May be used for BBQ meat or as a condiment when serving grilled pork, beef or chicken.

 
Carolina Style Barbecue Sauce

If you only try one recipe in this collection, this is the one! This is South Carolina style barbecue sauce, meaning that it is vinegar and mustard based, as opposed to the ketchup and molasses based sauces of the mid- and southwest. It combination of sweet and tangy flavors bring out the absolute best in grilled pork or chicken.

1 cup prepared yellow mustard
½ cup sugar
¼ cup light brown sugar
¾ cup cider vinegar
¼ cup water
2 tablespoons chili powder
1 teaspoon black pepper
1 teaspoon white pepper
¼ teaspoon cayenne
½ teaspoon soy sauce
2 tablespoons butter
1 tablespoon liquid smoke (hickory flavoring)

Mix all except soy, butter and smoke. Simmer 30 minutes. Stir in remaining ingredients and simmer for 10 more minutes. Vinegar taste may be very strong until completely cooled. Refrigerating overnight is best and allows flavors to blend.
Add a few drops of Louisiana Hot Sauce at the end if additional heat is desired.

 
Carolina Style Marinade and Mopping Sauce

When grilling it is best to avoid basting the meat with anything containing sugar or tomato. Experienced grillers will use a separate sauce, called a mopping sauce, to baste the meat during cooking. It seasons the meat while keeping it from drying. A finishing sauce (home made, such as Carolina Style Barbecue Sauce, or store bought) is then added a few minutes before removing the meat from the fire, usually just long enough to allow the finishing sauce to bake on.

2 C water
1 C white vinegar
1 C cider vinegar
½ C prepared yellow mustard
¼ C lemon juice
1 T liquid smoke (hickory flavoring)
1 t Worcester sauce
1 T dried onion flakes
1 t dried mustard
1 t salt
1 t black pepper
½ t cayenne (optional)
1 t celery salt
1 t mild chili powder

Mix all ingredients well. Marinade meat in sauce at least 2 hours (overnight in the ‘fridge is best). Baste very frequently while meat is cooking. Adjust volume so the sauce covers at least 1/2 of the meat while marinating.

Contributed to our recipe list by Steven.

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Posted by Willie Crawford at June 7, 2006 12:39 AM

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