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Roxy's S.C mustard sauce
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roxy
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Joined: 29 May 2005
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Location: Oro Station, Ontario

PostPosted: Mon Sep 26 05 12:28 am    Post subject: Roxy's S.C mustard sauce Reply with quote

My favorite sauce to add to pulled pork is a mustard vinager sauce. I add just a bit, maybe 1/2 a cup, to moisten the meat and add a bit of flavour after its been pulled.
When making a Sammich I add some more of the sauce with a shake or two of the rub I used to season the butt. To my taste this sauce is a perfect match with cole slaw and I dont be eatin me no pulled pork sammich without the slaw.
I dont hear any one mention using this sauce but I find it is the tastiest addition to pulled pork. From what I've read most of ya'll are stuck in north carolina, now theres nothing wrong with vinegar or piedmont sauce, I just find this sauce has more flavour and makes better pairing with pork butt.

Mustard Vinegar Sauce

1 cup apple cider vinegar
1/2 cup Yellow mustard
1/4 cup onion finely minced
2 cloves garlic pureed
1/2 teaspoon black pepper
1 tablespoon Worcestershire sauce
1/2 cup brown sugar
1/4 teaspoon cayenne pepper
1/2 teaspoon salt
1/2 teaspoon Tabasco sauce

Combine ingredients and simmer for 15 minutes, stirring occasionally.

For a smoother sauce, blend on high for a few minutes.
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Last edited by roxy on Fri Jun 22 07 8:21 pm; edited 2 times in total
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roxy
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PostPosted: Tue May 02 06 11:05 pm    Post subject: Reply with quote

Just made a batch of this sauce for the pulled pork I did on the weekend and I am liking it... A lot
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mding38926
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PostPosted: Tue May 02 06 11:18 pm    Post subject: Reply with quote

Will have to give it a try...........we have been finding out that on pulled pork sandwiches that we love a carolina Mustard Sauce sold by Sticky Fingers...............would much rather make sauce than buy it.........and the mustard/vinegar combo is a good one.
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MaineMapleDave
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PostPosted: Thu May 04 06 8:12 pm    Post subject: Reply with quote

Sounds good. Here's my version:
MUSTARD SAUCE
o 1 C Cider Vinegar
o ½ C Yellow Mustard
o ½ tsp Garlic Powder
o 2 TB Mowatt’s Fire Eater Hot Sauce (A good locally-made mustard-based hot sauce.)
o 2 TB Maple Sugar

Heat to blend and simmer until nice and thick. The consistency is right when it coats the back of the spoon. Confirm by cooling.
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BBQ Nut
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PostPosted: Thu May 04 06 11:15 pm    Post subject: Reply with quote

MMMMMMMMM.................vinegar and pork (along with a few other seasonings). I honestly believe those two ingredients were ordained by God and were meant to be together.
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Thomas P.
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PostPosted: Thu Jun 08 06 2:41 am    Post subject: Reply with quote

Interesting. I do a similar version. Same spices, only I start with equal parts yellow mustard and AC vinegar
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roxy
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PostPosted: Thu Jun 08 06 10:35 am    Post subject: Reply with quote

I came up with the recipe by reading every SC mustard sauce recipe I could find and then making my own. The first one I made I used equal AC and mustard but I find more vinegar gives it a bit of a kick.

Sure is good on pulled pork.
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Ranucci's Big Butt
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PostPosted: Thu Jun 08 06 8:15 pm    Post subject: Reply with quote

Roxy, that is almost the same recipe I use to make mine. I agree, the mustard sauce goes very well with pulled pork. I have also basted some ribs with that sauce and they come out nice as well.
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roxy
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PostPosted: Fri Jun 09 06 12:46 am    Post subject: Reply with quote

Now theres an idea I will have to try for sure. Never thought of that...
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PostPosted: Fri Jun 09 06 1:25 am    Post subject: Reply with quote

Puts a nice tang on to them!
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PalmettoCookers
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PostPosted: Thu Jun 15 06 1:23 am    Post subject: Reply with quote

I don't mind the mustard sauces. Coming from eastern Tennessee where red sauce rules it was quite a shock at first. But after getting past Maurice's nasty stuff and trying Hite's, Shealy's, Little Pigs (all fine midlands SC BBQ btw), I grew to appreciate the difference.

Then I moved on to my all time favorite, vinegar and pepper, at Schoolhouse, Duke's, and Mr. Brown's in the Pee Dee region (once I got a job out of college and got to travel this great state of Q!)

Now I like it all and have the body to prove it! Laughing
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PostPosted: Sat Jun 17 06 3:52 pm    Post subject: Reply with quote

I too am from East Tennessee. I grew up on good Q using a Tn good tomato based sauce with a good kick to it. I beleived good Q had to bring a sweat to the forhead by at least the second bit. Then was inducted to the NC sauces Now my favorite is the true Eastern Carolina vinegar sauce. Like a kick but now the tart taste is what I crave. I like the mustard or the tomato vinegar or the true vinegar base only. Like it all except for the ickey sweet stuff you find in Fl
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MacMitch
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PostPosted: Wed Sep 06 06 11:56 pm    Post subject: mooore mustard Reply with quote

Interesting, I have been using Sticky Fingers SC Sauce just like Mding. I decided I wanted to start making my own & was searching Smoke Ring for help....and here it is.

I grew up in NC but my mom is from SC and the parents lived in SC low country after getting rid of us kids. Despite the excellent NC sauces I agree, slaw and mustard Q sauce is the way to go with pork or chicken, not bad on brisket either, although I like a little tomatoe with the beef.

I have been in Georgia since 1973. I am guessing that between roxy, Sticky Fingers and I the peach state will convert pretty soon.
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roxy
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PostPosted: Thu Sep 07 06 11:24 am    Post subject: Reply with quote

Lead the charge dude, I'll be here with the beer... Laughing Wink
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StumpSmoker
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PostPosted: Thu Sep 07 06 7:44 pm    Post subject: Reply with quote

I use my mustard sauce to freshen up frozen barbecue butt while reheating.

½ cup yellow mustard
1 cups apple cider vinegar
1 Tablespoon Wine-Pepper sauce
½ cup light brown sugar
¼ teaspoon Celery salt
1 tablespoon honey

Note: Mix and use. No cooking needed. Gets better with age.
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Jeff T
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PostPosted: Tue Dec 12 06 1:57 pm    Post subject: Reply with quote

Roxy, ya gone and done it again..... Shocked
Sunday i made some pulled pork for a little "new years get together and watch the game on the 1st party" Ate some, vac sealed and froze the rest for the party.
Well i got to tell ya i was looking through the recipes tonite and thought said to myself.... "self ya haven`t tried a mustard sauce in a while, besides might as well make some different sauces for the people to try".

Wooped up a batch of this stuff and "WOW" is it really good. "ya gone and done it again" Wink Simple to make yes but tastes complex.
Good stuff!!!
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roxy
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PostPosted: Tue Dec 12 06 2:29 pm    Post subject: Reply with quote

Thanks Jeff, I sure do like it with pulled pork. I know most folks prefer some form of red sauce but I like this one better.

Ya got to try it on a sammich with a good helping of slaw..!!

My favorite BBQ.
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Rubit
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PostPosted: Wed Dec 13 06 12:24 am    Post subject: Reply with quote

Roxy, I will make a batch and give it a good try. Have tried adding honey?
I will make it exactly per your recipe first but honey seems a natural in mustard sauce.
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roxy
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PostPosted: Wed Dec 13 06 2:08 am    Post subject: Reply with quote

Rubit wrote:
Roxy, I will make a batch and give it a good try. Have tried adding honey?
I will make it exactly per your recipe first but honey seems a natural in mustard sauce.


I have not tried honey in the sauce. I do like to use it in regular style BBQ sauces. Next time I make this sauce I will give it a try, thanks for the input.
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Rubit
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PostPosted: Wed Dec 20 06 5:51 am    Post subject: Reply with quote

Made a batch of Roxy's sauce posted above. Darn good stuff.
i will meld it with my yellow sauce which is very close and post those results next time I make a batch.
If you are looking for a yellow sauce, this is a good one for sure.

Thanks Roxy.

p.s. What would we use to thicken the sauce? A little corn starch?
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