Cooks Exchange

Mustard-based barbecue sauces offer something different

Plain old yellow mustard becomes the star ingredient of Georgia-Carolinas barbecue sauce.

The same mustard smeared on hot dogs for decades pairs up with cider vinegar in this no-tomato sauce. This is definitely not the tomato-molasses with which readers may be more familiar.

Some 15 or 20 years ago, there was a barbecue restaurant on Pass Road in Biloxi, Miss., that served the mustard-based sauce.

Reader Bonnie Lingel had the mustard sauce on pulled pork and thought it was delicious. She asked for readers' help in finding recipes for this barbecue sauce.

"On a daylily garden tour, it was served in squirt bottles to use on pulled pork," said Lingel. "There was no tomato in it, and it was delicious."

Some chefs, professional and home, believe that the mustard-based sauce brings out the best in any meat that is barbecued. Typically, it is served with pork.

Readers have weighed in with different variations of the sauce. Most use yellow mustard and cider vinegar, but a few use Dijon mustard for an extra kick and honey or molasses for a bit of sweetness. A majority of the Georgia-Carolinas sauces are not sweet; however, small amounts of sugar are added to some. Some go easy on the spices; others do not. One Carolina sauce that readers Jack V. Moore and Dora Harrison sent in even adds light brown sugar and Liquid Smoke. Lingel, these sauces are for you. Let me know which one you prefer.

"This is a classic Carolina-style barbecue sauce,"

Moore said. "Typically, served on smoked pork (at the table), this thin, vinegar-based sauce has tons of flavor."

CAROLINA-STYLE BARBECUE SAUCE

1- 1/2 cups cider vinegar

1/2 cup ketchup

1/2 cup water

1 tablespoon sugar

1 teaspoon salt

1/4 teaspoon red pepper flakes

Mix all ingredients thoroughly. Place in an airtight container and refrigerate for several days, allowing the flavors to blend. Shake before using. Makes about 2- 1/2 cups.

-- Submitted by Jack V. Moore

According to Moore and Harrison, Big Daddy of Big Daddy's Carolina-style barbecue sauce says the combination of sweet and tangy flavors brings out the absolute best in grilled or smoked pork or chicken.

BIG DADDY'S CAROLINA STYLE BARBECUE SAUCE

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)

Mix all except soy, butter and smoke. Simmer 30 minutes. Stir in remaining ingredients and simmer for 10 more minutes. Makes 21/4 cups.

-- Submitted by Jack V. Moore and Dora Harrison

"If you haven't tried a mustard-based barbecue sauce," Harrison said, "then you are really missing out on something. This sauce works well with almost anything, but is particularly excellent for pork."

MUSTARD BARBECUE SAUCE

1 cup prepared yellow mustard

1/2 cup balsamic vinegar

1/3 cup brown sugar

2 tablespoons butter

1 tablespoon Worcestershire sauce

1 tablespoon lemon juice

1 teaspoon cayenne

Mix all ingredients together and simmer over a low heat for 30 minutes. If your making this sauce for a whole hog. multiple the ingredients by about 8.

-- Submitted by Dora Harrison

Glen Hawkins found some 10 recipes for mustard barbecue sauce at two Internet sites: http://simplyrecipes.com/recipes/south_carolina_mustard_bbq_sauce and http://bbq.about.com/od/barbecuesaucerecipes/tp/Top-Mustard-Barbecue-Sauce-Recipes.htm

Hawkins found this South Carolina sauce at www.simplyrecipes.com

"Maybe they can find the one they're looking for," Hawkins said.

This recipe brushes on the sauce about the last 45 minutes of cooking to prevent the meat from burning. It is the sugar in this sauce that causes this. It is recommended that cooks let each coat of sauce cook into the meat before adding another.

SOUTH CAROLINA MUSTARD BARBECUE SAUCE

4 tablespoons butter

1/2 onion grated

1/2 cup yellow mustard (the kind you get at the ballpark)

1/2 cup brown sugar

1/2 cup cider vinegar

1 tablespoon dry mustard (like Coleman's)

1 teaspoon cayenne

1 bay leaf

Salt to taste

Heat the butter over medium heat until it is frothy, then add onion and sauté for 3-4 minutes. Do not let the onions brown. Add everything else, stir well and simmer slowly for 30 minutes or more. Yield: about 2 cups.

-- Submitted by Glen Hawkins

HONEY MUSTARD BARBECUE SAUCE

1/3 cup Dijon mustard

1/3 cup dark honey

1/4 cup vegetable oil

2 tablespoons whole-grain or stone-ground mustard

2 tablespoons minced green onion, optional

Fresh cracked black pepper

Combine mustards in a bowl and mix well. Add other ingredients and continue mixing until smooth. Store in an airtight container in refrigerator.

-- Submitted by Glen Hawkins from www.about.com

GEORGIA MUSTARD SAUCE

2 tablespoons butter

2 tablespoons Worcestershire sauce

1 teaspoon salt

1 teaspoon black pepper

1 teaspoon celery seed

1 teaspoon Tabasco

1 cup prepared mustard (yellow mustard)

1/2 cup brown sugar, firmly packed

1/4 cup apple cider vinegar

Combine all ingredients in saucepan over low heat. Simmer 15 minutes.

-- Submitted by Glen Hawkins from www.about.com

Gluten-free bread

 "I am gluten intolerant and have tried for two years to find a bread recipe that is any good," said Rosella Marshall of Bradenton. "I have all the flours and such and many recipes, but they are so dry but yet wet in the middle.

"What do you suggest? What am I doing wrong? I've tried the bread machine and the oven," she said. "Bread mixes are so expensive, and the ready-made bread is also very expensive and very dry."

I know there are readers who required gluten-free products, so please share your tips and recipes with Marshall.

Kudos on the salad

Ted Musial emailed to let readers and me know how great the cottage cheese salad was. That recipe from Marion H. Ragni appeared a couple of weeks ago in this column.

More showers

Readers have sent in a few more shower recipes that I will share next week.

Andrea Yeager, a freelance writer, can be reached at ayeager51@cableone.net. Send contributions or requests to Cook's Exchange, P.O. Box 4567, Biloxi, MS 39535-4567.

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