Smokin-It User Forum!
Recipes => Sauces => Topic started by: UWFSAE on June 24, 2013, 07:22:32 PM
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When I was a baby, my family moved from Dallas, TX to Columbus, GA and for the first ten years of my BBQ-related life the only sauce I had at family cookouts was a product called Foy's BBQ Sauce (http://www.tashotsauce.com/bbqsauce.htm) ... a mustardy, vinegary thin sauce that went on sliced pork butt, grilled sausage, ribs, etc.
While my mom, who moved up to Pennsylvania, still has it shipped by the very expensive case, I came up with this one that fits my preferred flavor profile but still has a mustard-base that makes it somewhat nostalgic. Rest assured, this is NOT a Carolina-style ... it's pure Central Georgia.
GEORGIA STYLE SWEET MUSTARD BBQ SAUCE
1 Cup French's Yellow Mustard
2/3 Cup Dijon mustard
1/2 Cup cider vinegar
1/3 Cup molasses
1/3 Cup clover honey
2 Tbsp melted salted butter or bacon drippings
1 Tbsp Worcestershire sauce
1 Tbsp garlic powder
1 Tbsp ground black pepper
1 Tsp cayenne pepper
1 Tsp dried oregano
1 Tsp white pepper
1/2 Tsp Liquid Smoke (Hickory Flavor)
1/2 Tsp Lawry's Seasoning Salt
Make a paste with the dry ingredients and some of the vinegar and butter/bacon drippings. Lightly toast this over medium heat until slightly bubbling and then combine the remaining ingredients. Raise the heat to medium high and bring to a slow simmer. Reduce heat and simmer for 15 minutes. Refrigerate and it should keep for several weeks.
This will make 22-24 oz. depending on how much you reduce the sauce over heat.
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Oh, that sounds incredible! I'm also a big fan of sweet/sassy/tangy sauces. I'll be trying it soon! Thanks Joe!
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The liquid smoke is purely optional. I debated on adding it but I find that mustard/vinegar sauces don't seem to make the smoke flavor pop as much as ketchup based sauces ... it could just be the vagaries of my palate.
I'll also note that I often bump up the cayenne if it's just for me ... I like a touch more heat with my sweet than most of my guests or girlfriend.
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The liquid smoke is purely optional. I debated on adding it but I find that mustard/vinegar sauces don't seem to make the smoke flavor pop as much as ketchup based sauces ... it could just be the vagaries of my palate.
I'll also note that I often bump up the cayenne if it's just for me ... I like a touch more heat with my sweet than most of my guests or girlfriend.
I plan on trying it as-is. I usually try recipes "as written" before I adjust anything. If I see one that I immediately want to modify, I usually won't try it. I have a feeling these ingredients will blend together very well!
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I made a batch of this the other day and put it on a pulled pork shoulder that I had smoked the night before. Fantastic stuff! I'm a huge fan of mustard-based sauces, and this one definitely fits the bill.
Nice recipe!
- Phil
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I appreciate the compliment. Just a piece of advice ... never serve this to someone for the Carolinas as they will take offense to the bastardization of their sauce birthright by those "heathens" in Georgia. ;D
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Not to worry...I live in Sacramento. ;)
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Dang it, Phil ... now I'm hungry for ribs with this sauce. I posted some pics in the original recipe above of my process ... I will note that I added a full tablespoon of coarsely ground black pepper since I posted this; I like the added bite on the back of your tastebuds. :)
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Nice!
I was actually wondering what effect it would have to substitute Old Bay Seasoning for the Lawry's Salt. What do you think?
- Phil
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Hmm ... well, I don't add that much seasoned salt because of the salt content in the mustards and butter so I'm not sure how pronounced it would be. I figure if you're going to add Old Bay I'd delete both the white pepper and Lawry's, then add 2 tsp (or even a bit more) of Old Bay in its place.
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Good suggestion, thanks. I may try that on my next batch!
- Phil
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I am about try this. I am going to substitute Rufus Teague Meat rub, and a little bit more cayenne.
On a 22" Weber Kettle, indirect heat. Apple chunks on the heat(top grate)I guess we will see what happens. I have been drooling for three weeks. Needed to wait for FF weeks.... 😣
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Joe,
Your mustard recipe looks excellent, I have added it to my file and will use on my next set of ribs!
Best Greg