Recipe by grantg
Every BBQ novice (experts, too) should buy Mike Mills' book "Peace, Love, & BBQ" for recipes and BBQ lore... what a fun read and window into many regional favorites. Mike is certainly confident (and its justified): he declares that HIS Carolina Style Mustard BBQ Sauce would be used by the legendary Maurice Bessinger (SC BBQ restauranteur) if only he had it! I told this to my neighbor who likes mustard sauces & has been known to frequent Maurice's establishments when I gave him a sample made according to Mike's recipe. Later on he informed me that Mike could be right... he liked Mike's Sauce better than Maurice's. Moreover, he wanted the recipe! I have tweeked the recipe a bit and love this sauce better than all other mustard-based sauces I have tried. It is also delicious on HAM sandwiches & sausage biscuits!
Top Review by mhusman
My daughter loves this recipe and said I had to try it. I live in Columbia SC the home of Bessinger's Piggy Park and this BBQ sauce is pretty close to Maurice's sauce. I was short on time and didn't have any tomato paste so I had to make it with ketchup instead of the tomato paste - so the recipe may be even better than what I made - I will definitely make it with paste the next time to taste the difference.
- 354.88 ml prepared yellow mustard (French's)
- 118.29 ml light brown sugar, packed
- 118.29 ml tomato paste
- 73.94 ml apple cider vinegar
- 14.79 ml Worcestershire sauce
- 2.46 ml cayenne pepper (can adjust to desired heat level)
- 2.46 ml fresh ground black pepper
- 2.46 ml garlic powder
Directions See How It's Made
- Combine all ingredients in a saucepan & whisk over medium heat.
- Once the sauce is simmering, whisk until the sugar dissolves completely. This should take 5 minutes or less.
- Do not overcook (sauce requires less time simmering if sugar substitue is used).
- Remove from heat and cool before using.
- Store sauce in a sterilized GLASS jar in the refrigerator between uses.
- (I sterilize a suitable empty BBQ sauce bottle by capping with 1/2 cup of cider vinegar inside it, swirling it by shaking several times over a few days, & then draining well when ready to fill with BBQ sauce.).
- Optional: in place of the light brown sugar, use 1/2 cup of sugar substitute + 1T molasses. The sugar substitute version (which I now keep on hand) is diabetic friendly & easier to adapt to sugar substitute than most tomato based sauces I have attempted to modify & encountered consistency problems.