Tag Archives: BBQ

South Carolina Style Mustard Barbeque Sauce

Mustard barbeque sauce was a revelation to me when I first encountered it.
I was at a barbeque spot that also jars their own sauces to go.
I had to ask what it was, so unfamiliar as I was with the color.
Often, I’m inspired to cook based on what I have on hand, rather than shopping for specific ingredients to make a recipe.
I happened to have 3 jars of mustard – two brown, and one yellow – and when organizing the pantry thought they’d be put to best use in trying homemade mustard barbeque.
Homemade condiments [and everything!] are better all-around, without the nasty chemicals and preservatives used in shelf-stable foods, especially.
It turned out beautifully, and I hope this is a recipe you will make again and again, so you always have a jar or two on hand.
In addition to the making of actual barbeque using it, you can also use it on burgers, baste a whole chicken or salmon fillet with it, dip pretzels in it; the options are many.

2 – 12 oz. jars, spicy brown mustard
1 – 12.5 oz. jar, yellow mustard
3/4 c apple cider vinegar
1 c dark brown sugar
1/2 c honey
2T Worcestershire sauce
2 1/2 T Chipotle Tabasco
1/2 t freshly ground pepper

Heat together on the stove, until all is combined completely.
Makes 2 pints, plus one 1/2 pint.
Refrigerate.

Special note: A lot of Germans began immigrating to South Carolina in the 1850’s, and with them brought their love of mustard, which is why this style originates from that region.

Also note: Prepared mustard is made with vinegar and spices like paprika and turmeric, so you’ll notice this recipe doesn’t call for the addition of spices, and a relatively small amount of vinegar, given there’s 36.5 oz. of mustard. But, the beauty of these kinds of recipes [as opposed to baking recipes, which need to be followed to the letter], is you can play around with them. If you want it sweeter, add more brown sugar. If you think a particular spice would be great in it, add it. If you want it with some heat, add ground red pepper for a kick. You’re an adult, and I trust you.

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Mango BBQ Sauce recipe from Chef Michel Wahaltere of Dorchester Social Eatery. Life Changing.

Chef Michel Wahaltere of the soon-to-open Dorchester Social Eatery in Denver, won the Restaurant Pairing Challenge at the University of Denver’s DU Vin Festival this month, with his Smoked Pork Tacos.
They were a hit with everyone from attendees to festival organizers.
This mango BBQ sauce was a big reason for their success.
This recipe yields a quart, so commit a bit of time to shop for ingredients and make it, and you’ll have enough to last you through at least a handful of summer barbecues.
If you’re really feeling ambitious, double it, and jar up some as hostess gifts.

MANGO BBQ
Chef Michel Wahaltere of Dorchester Social Eatery

½ c apple smoked bacon
1 c red onions
2 stalks celery, chopped
2 carrots, chopped
10 garlic cloves
3 c fresh mangoes, chopped
¼ c Triple sec
2 c white wine
1 c mango juice
1 c orange juice
1 c vegetable broth
3 c demi-glace (1 c beef gravy and 2 c beef broth would work)
2 c traditional BBQ sauce, store bought (basic, not flavored)
½ c Dijon mustard
Salt and pepper

In a saucepan, sauté the apple smoked bacon and onions for 3 minutes.
Discard the grease, then add celery, carrots, garlic and fresh mangoes.
Deglaze with Triple sec and white wine.
Reduce by half, add the mango juice and orange juice, then reduce by half again.
Add vegetable broth, reduce by half once again, then add demi-glace and reduce for 10 minutes (about ¼).
Add BBQ sauce and bring to a boil, then let cook for 10 minutes on low.
Blend and strain the sauce until smooth, add the Dijon mustard and season to taste.
Makes one quart.