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.

PRBBQ updates its brand with a new logo design

Thanks to our friends at Source27 (www.source27.com) Pleasant Ridge BBQ has a new team logo.  Source27 is a premier full service marketing, graphic design company located on the Emerald Coast in the panhandle of Florida. If you want to update your team logo, or your business marketing strategy, Source27 is your "Source"! 

Continuous Improvement and Relentless Pursuit

As is the case in my day job, it is always necessary to seek continuos improvement in order to achieve sustained results. This includes improving both your work processes and yourself.

Seeking excellence in organizational performance is no different than seeking excellence in BBQ. At PRBBQ we always search for best practices, methods, techniques and equipment.

Never stop learning! This weekend I chose to skip a competition event, one of my favorites, in order to learn. I will instead make the drive to attend a BBQ class presented by Holy Smokes BBQ. Holy Smokes has enjoyed a tremendous level of success to include appearing on and winning BBQ Pitmasters on the Destination Channel. Humility is a critical leadership trait! If you think you know everything or are not willing to share with others then you influence and knowledge is limited. I am looking forward to both learning and sharing with this fine team and their other guests.

Embrace change! I have been and remain a huge fan of Traeger and their wood pellet smokers. They have served me well and will remain a critical part of my cook arsenal. However, the need for additional capacity and constant and consistent temperature control, has led me to Jeff Conley and his Assassin Smokers. http://www.assassin-smokers.com/.

Last week. I placed my order for a custom red (Bama red) model of this fabulous product. I look forward to its arrival and the new path of opportunity that both my efforts to learn and this new equipment represent.

PRBBQ Takes 1st in Brisket

Pleasant Ridge BBQ Team competed against 39 teams including well known pros such as Jacks Old South, Bubba Q and other at the 2013 Tri States BBQ Festival in Dothan, AL. We finished 19th overall, but were ecstatic when called for 1st Place in Brisket.

The recipes was completely revamped for this event, with no practice cook.

Seeking Sponsors

With  the recent purchase of our competition trailer, we are seeking sponsors to offset the costs of our increasing event schedule,   We are also always interested in great BBQ related products, or companies seeking credible endorsements. This is a great way to showcase your company, products, and services across the Southeast at large events via banner display, graphic design on our trailer, links on our blog facebook page, and by endorsement of your products.  For more message below or by private message.  Thanks for considering us as a partner. Contact us today at pleasantridgebbq@gmail.com to learn more.  Enjoy this recent video and see how passionately we can promote your company, even at the end of a two day cook.

Your logo can be featured here on our new cook trailer.

Basic Rib or All Purpose Rub

• 3 cups brown sugar
• 1 1/2 cup dark red chili powder
• 1/3 cup garlic
• 1/3 cup cayenne pepper
• 3 tablespoons salt

Mix it all up in a large bowl with a whisk to break up all the brown sugar chunks and thoroughly blend all the ingredients. Don’t mix up the chili powder and the cayenne, as you’ll end up with a fiery batch of rub.

Tentative 2013 BBQ Comp Schedule

Feb 15-17, 2013- registered!

Pigfest BBQ Comp/Music Fest  

(FBA)

Tallahassee, Fl.

Mar 1-2, 2013... So far this one is booked up. Waiting on standby for cook spot.

Smokin' in the Square (KCBS)

Pensacola, Fl.

Mar --, 2013

BBQ & Blues Cook-Off

Foley, Al.

Apr 6, 2013

Triple-B Cook-Off  (FPBS)

Crestview, Fl.

Apr 13-14, 2013

Tri-State Barbecue Festival (FBA)

Dothan, Al.

Apr 19-20, 2013

Marianna Arts and BBQ Festival 

(FBA)

Marianna, Fl.

       

July --, 2013

Smokin On The Suwannee (FBA)

Live Oak, Fl.

Sept 22, 2012

FWB BBQ Festival

(FPBS)

Ft. Walton Beach Fl.

Oct 5-6, 2012  

Porktoberque (KCBS)

Dothan, Al.

Nov 9-10, 2012

Foggy Bottom Bar-B-Que Bash 

(FBA)

Elba, Al.

Dec. 7-8, 2012

Southern Pines Blues & BBQ

(FBA)

Perry, Fl.