South Carolina Mustard Based Sauce

This is South Carolina style barbecue sauce. This means that it is vinegar and mustard based, as opposed to the ketchup and molasses based sauces of the mid and southwest. The combination of sweet and tangy flavors brings out the best in grilled or smoked pork or chicken.

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Makes about 2 1/4 cups

Ingredients:

1 cup prepared yellow mustard

1/2 cup sugar

1/4 cup light brown sugar

3/4 cup cider vinegar

1/4 cup water

2 tablespoons chili powder

1 teaspoon black pepper

1 teaspoon white pepper

1/4 teaspoon cayenne

1/2 teaspoon soy sauce

2 tablespoons butter

1 tablespoon liquid smoke (hickory flavoring)

Preparation:

Mix all except soy, butter and smoke. Simmer 30 minutes. Stir in remaining ingredients and simmer for 10 more minutes.

Alabama White Sauce

Ingredients

2 cups mayonnaise
1 cup distilled white vinegar
1/2 cup apple juice
2 teaspoons prepared horseradish
2 teaspoons ground black pepper
2 teaspoons fresh lemon juice
1 teaspoon salt
1/2 teaspoon cayenne pepper
(Makes 4 cups)

Directions

In a large bowl, combine all the ingredients and blend well. Use as a marinade, baste, or dipping sauce. Store refrigerated in an airtight container for up to 2 weeks.

Enjoy and ROLL TIDE ROLL!

What NOT to do when Marinating

You don't want to marinate something at room temperature. It should always be refrigerated or put on ice.

You NEVER want to poke holes in your meat while you marinate (even steaks) because all this does is provides ways for moisture to escape while you are cooking. Believe me, the marinade will get inside the meat without the holes.

You don't want to leave the meat in a marinade for too long because of two reasons... one is that is can make it too salty or taste over-seasoned. The second is that the proteins will break down TOO MUCH (which when cooked will make your meat have a mushy texture).  

Pleasant Ridge Vinegar Based Sauce

This week's college football gameday menu at the Alabama Crimson Tide visits Duke is Carolina Pulled Pork Sandwiches. Carolina style BBQ requires a vinegar BBQ Sauce.  Here is a great recipe to make your pulled pork extraordinary:Ingredients
2 cups cider vinegar3 tablespoons ketchup2 tablespoons paprika2 tablespoons brown sugar4 teaspoons kosher salt1 tablespoon hot sauce1 teaspoon cayenne -- (1 to 2 to taste)1 teaspoon ground black pepper -- (1 to 2 to taste)

Preparation
Combine all the ingredients in a nonreactive mixing bowl, mixing until the sugar and salt dissolve. Taste for seasoning, adding pepper as needed.
Transfer to a clean, sterile Mason jar and refrigerate. This vinegar sauce will keep for several months.

Some Like it HOT! Top Ten HOT BBQ Sauces

Traditional barbeque sauces have a perfect blend of sweet, sour and spicy flavors, but a recent trend shows that people like their bbq with a dash or more of hot barbecue sauce. As always, the base continues to be tomato but now the hot barbecue sauce has a hot, spicy flavor that lingers hours after you have had your share of a bbq.

Based on hot peppers of the capsicum family such as chilly peppers, red peppers, tabascos, habaneros and paprika, each hot barbecue sauce smells and looks as good as it tastes. The heat index of a hot pepper sauce depends on its hot pepper ingredient.

Here are the top 10 favorite hot barbecue sauces:

Mad Dog Ultra Hot – David Ashley uses only the best ingredients in this world famous sauce from Boston. He added plenty of heat to this one.

Jake's BBQ Sauce – Inferno – This sauce is hot and scrumptious. There is no escaping from heat of habanero peppers and jalapeno peppers. Daring if you are, get to the bottom of Jack's BBQ Sauce - Inferno.

Sticky Fingers Habanero BBQ Sauce – The barbeque sauce, is a winner all the way – winning hearts of customers Sticky Finger’s took their Memphis Original Barbecue Sauce and turned up the heat with habenero and other peppers for a kicked up flavor sure to please chili heads everywhere!.

Worlds Most Dangerous BBQ Sauce – A real treat for the ultimate barbecue experience, this pepper sauce has pure honey and natural maple flavor added to it for a perfectly mouth-watering recipe.

Big Bob Gibson – Red Habanero BBQ Sauce is a perfect head-turner. Perfectly complimenting the flavors of all broiled meat, the Big Bob Gibson has been a National Award Winning BBQ sauce for many years.

Habanero BBQ Sauce From Hell – A hot barbecue sauce promising an outlandish experience, it is a perfect condiment and a barbecue blaster.

Pappy's XXX White Lightnin’ BBQ Sauce – Another barbequeue sauce of the hot genre, it makes for a wholesome experience – ranging from an initial sweet taste to an intermediary sourness followed by the distinct habanero fire. You cannot just stop falling in love with this hot barbecue sauce even after your nose starts running and your eye starts watering.

Scorned Woman Fiery BBQ Sauce – You know what they say "Hell hath no fury like A scorned woman". This sauce is hot and delicious.

HillBilly Home Brew BBQ Sauce - Hillybilly Home Brew BBQ Sauce is a thick and delicious BBQ sauce straight from Louisianna. It is hot enough with a special concoction of hot peppers and spices.

Jack Daniels BBQ Sauce - Hot and Spicy! - This family recipe was created around the turn of the century, almost five generations ago. The old folks wanted a distinctive flavor and realized that local Tennessee whiskey was the answer.

Ice Tea BBQ Sauce....Seriously!

The history of barbecue have seen some pretty strange sauces. This one may seem over-the-top, and yet, canned iced tea has a lot in common with the flavor profile of a good barbecue sauce. It's sweet. It's tart. It's earthy and aromatic. What more could you ask for? Think of the bragging you'll get to do the next time someone admires this sauce and asks you what's in it.

3/4 cup canned iced tea (reserved from Iced Tea Chicken)
3/4 cup ketchup
2 tablespoons Worcestershire sauce
2 tablespoons A.1. steak sauce
2 tablespoons brown sugar, or more to taste
1 tablespoon fresh lemon juice, or more to taste
1/2 teaspoon liquid smoke 1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon freshly ground black pepper

1. Combine the iced tea, ketchup, Worcestershire sauce, steak sauce, brown sugar, lemon juice, liquid smoke, onion and garlic powders, and pepper in a heavy saucepan with 1/4 cup of water and gradually bring to a boil over medium-high heat.

2. Reduce the heat to medium to obtain a gentle simmer. Let the sauce simmer gently until slightly reduced, thick, and richly flavored, 6 to 8 minutes. Taste for seasoning, adding brown sugar or lemon juice as necessary; the sauce should be highly seasoned. If sauce is too thick or intense, thin with a little more water.

3. Transfer the sauce to a bowl or clean jar and let cool to room temperature before serving. Any leftover sauce (in the unlikely event that you have it) will keep in the refrigerator, covered, for several weeks. Let return to room temperature before serving.

Makes about 2 cups

Vinegar based BBQ sauce - Georgia Style

Inspired by our recent trip to Georgia, and a sampling of the vinegar based sauces at Angels BBQ in Savannah, here is a note with recipes for our friends. A vinegar based bbq sauce... nothing compares to the flavor and the tenderness it imparts to a juicy piece of meat, at least that what they say in Georgia.

These sauces are typically apple cider vinegar and pepper based, as opposed to mustard or tomato based sauces which are more popular in areas like South Carolina and Texas.

You can use these vinegar based bbq sauces as a marinade. Just cover and soak the meat in them to add flavor and tenderize before cooking.

They can also be applied during cooking but only during the last hour of cooking so as not to burn the sugar ingredients in them.

Or if you prefer, you can just add these sauces directly to the meat once it's cooked. It's best to warm up the vinegar sauce first before applying, so that you don't cool down the piping hot meat.

So next time you're barbequing, try out one or all three of these typical, mouth watering vinegar barbeque sauce recipes, one hot, one milder and one sweet.
Don't forget, you can experiment with the amount and type of bbq ingredients and discover what works best for you.

Vinegar based BBQ Sauce #1 (Hot)

1 cup (250 ml) apple cider vinegar
1 teaspoon crushed red pepper flakes
1/2 teaspoon cayenne pepper
1 teaspoon salt (or to taste)
1 tablespoon brown sugar or 1/2 tablespoon black molasses

Add all the ingredients to a bowl and mix well.
To really bring out the flavors, let the mixture stand for 4 hours before using.


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Vinegar based bbq Sauce #2 (Milder)

1 cup (250 ml) apple cider vinegar
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon tabasco sauce
1 teaspoon black molasses

Add all the ingredients to a bowl and mix well.

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Vinegar based bbq Sauce #3 (Sweet)

1 cup (250 ml) apple cider vinegar
1 tablespoon crushed red pepper flakes
1 tablespoon ground black pepper
1 teaspoon salt (or to taste)
3 tablespoons ketchup
1/3 cup (75 ml) honey


Add the vinegar, both peppers and the salt to a saucepan and stir well.
Bring to a boil then mix in the ketchup and honey and reduce the heat to low.
Allow the mixture to simmer for 30 minutes.

Great and Easy Marinade

What you will need:
1/2 cup Vegi or Olive Oil
1 cup Soy Sauce
1/2 t. Coarse Salt
1/2 t. Coarse Pepper
1/2 t. Garlic Powder
1 T Ground Ginger
1 T. Dry Mustard (bottled mustard will work as an alternate)
1 Chili Pepper or ....if you like it spicy Jalapeno

Combine all ingredients as shown. Marinade your favorite meat in it for several hours for maximum flavor. You can also use this non-sugar based marinade as a mopping sauce.

If you are cooking pork then add some a 50% portion of citrus (Apple, Orange, Cranberry, etc.) to the mixture.



Gotta great marinade recipe...share it here in our comments!

Basting and Mopping

Basting the meat while cooking helps keep it moist and is a great way to add additional flavors. The baste should be applied with either a basting mop or a spray bottle. If you use a spray bottle, the ingredients must be mostly liquids with soluble powders. For larger portions the technique is defined as mopping. At large BBQ establishments such as the famous Dreamland Ribs in Tuscaloosa, the use an actual mop.

Tip: Don't use a basting brush if you are using a dry run as it will brush off the dry rub seasonings. A spray bottle works best in this instance.

Basting sauces should contain 50% oil and 50% acid (vinegar, citrus, etc.). As previously stated when cooking pork always thonk citrus (apple, cranberry, orange, etc.). For oil I prefer Olive Oil. To that mixture, you may add additional ingredients such as onion and garlic powder, ground pepper, etc. If you are going to make a generous amount of baste (or mop sauce), then you may use celery, onion, garlic, carrots, etc. and then strain the ingredients before using. I like to heat the basting mixture on the stove or grill top first to molecularly combine the flavors.

Apply baste every 15-30 minutes or 1/2 the way through cooking.

Pork Marinade

My competition pork marinade remains a secret, but often times during backyard BBQ I have found many very effective substances and ingredients to give your marinade some character.

If you simply plan to hit the store, there is nothing better than Dale's for a can't miss marinade. They offer a low sodium variety for those concerned with such matters. When creating your own marinade, a great liquid base is a can of original Coke. The sugars and carbonation have a wonderful effect on the meats. Dr. Pepper is also a favorite and the newly released Dr. Pepper Cherry with a KISSSSSSSSSS of cherry was used recently with great results.

Sounds strange but add a touch of apple, orange, or cranberry juice to your marinade. Pork is naturally a bland meat, so the acidic liquid will being a wonderful flavor to you pork.

Other basic tips:

Add a bit of our rub mixture, so the meat has the consistent flavor inside and out.

Mix your marinade seperately then pour over your meat. Don't simply pour the ingredients into the pan that contains the meat.

Ziplock bags work great and allow you to turn the meat to insure full coverage.

Make enough! Dont leave the pork exposed or half covered by the marinade. Mix enough to cover the entire batch of pork.

Once the marinade mixture is complete, place it in the fridge for soaking.

Once the marinade is complete, pour it up to use for basting or spraying on the meat during cooking. This keeps the meat moist during those long slow cooks and prevents waste of a good marinade.

Finally, when in doubt as to what to place in your Marinade...add a beer (no light beer). It helps to have at least two on hand. One for the marinade and one for the cook. Got some great marinade tips or ingredients , please share them in a wall post.

Great Bourbon BBQ Sauce

1/4 cup (1/2 stick) unsalted butter
1/2 cup minced onion
4 cloves of garlic
Two 8 ounce cans of tomato sauce
1/4 cup firmly packed light brown sugar
1/4 cup Worcestershire sauce
1/4 cup fresh orange juice
2 Tbs bourbon (I prefer Maker's Mark or Gentleman's Jack)
2 Tbs distilled white vinegar
2 Tbs fresh lemon juice
1 Tbs chili powder
2tsp grated orange zest
1 tsp fine sea salt
1/2 tsp ground allspice
1/2 tsp cayenne pepper

Melt the butter over medium heat in a medium-size non reactive saucepan, add the onion and garlic, and cook, stirring, until softened.  Add the remaining igredients and bring to a boil.  Reduce the heat to medium-low and simmer for 30 minutes to let the flavors develop, stirring occasionally.