Most people don’t know that there are many variations of American barbecue sauce, in fact there are more than seven distinct versions found in the southern barbecue belt of America. These different sauces developed over time to accompany the meat and smoke of the specific region. On one of my recent trips in South Carolina I found this bright yellow gem at a little BBQ in Rock Hill called the Dixie Pig (side note, if you get a chance get there!). The sauce I am talking about is the South Carolina mustard sauce, also known simply as Carolina gold.
BASIC CAROLINA GOLD INFORMATION:
DESCRIPTION: Tangy mustard profile with sweet brown sugar note, slightly acidic, and a lightly spicy background notes.
GEOGRAPHIC ORIGINS: Central and southern regions of South Carolina
USE SPECIFICS: Designed for pork or chicken, but does not do well on beef.
Pepper, normally cayenne
I based my rendition off some of the bright yellow mustard sauces I have seen in that part of the country, spicy, sweet and tangy. Obviously the base is American yellow mustard; I’ve added light brown sugar for the sweetness, cider vinegar for the tang, and three different types of pepper for both color and the depth of flavor that they each bring. I think you’re going to love how simple this recipe is, no cooking, just add everything together and enjoy on your barbecue pork or chicken tonight.
CLICK TO HERE TO DOWNLOAD THE PIG'S CAROLINA GOLD RECIPE