Just tried this sauce. Man, it’s my new favorite. I’ve made many mustard sauces but was never satisfied until now. This is the very best I’ve tasted and will my go to mustard sauce. Thanks for sharing this video.
Right you are! I fell in love with this style of sauce back when I visited South Carolina a lot. Even for those who don't care for straight yellow mustard usually love it too.
I added some red Szechwan peppercorns that I ground in my mortar and pestle to my last batch of mustard BBQ sauce and I really liked it. Gave that tingly kick to it.
Former Memphis BBQ rib house pitmaster here....Just FYI for your "It's not tomato-based, it's ketchup-based, why do people say tomato-based?" comment, Tennessee style BBQ sauce (specifically Memphis-style sauce) doesn't use ketchup (Nashville-style doesn't either but a lot of people on the internet make it wrong). We use tomato sauce and tomato paste as a base. Some would argue that properly made Kentucky-style BBQ sauce should be made with tomato sauce instead of ketchup too.
@@mohamedsharif9736 I found it in the comments 2/3 C worchestershire sauce 3/4 C apple cider vinegar 3/4 C white vinegar 1 TB granulated garlic 1 tsp ground cumin 2 TB coarse black pepper 1.5 C sugar 1.5 C yellow mustard 1/2 C Frank’s Red Hot 2 C vegetable oil 1 g xanthan gum
Interesting story. The OLD Salt Lick (pre-1985) was priceless. Great place to go on a sunday for lunch, no one was there, read the paper and enjoy the day. Or on a cold night be next to the fire in the pit building (the fireplace on the south end of the building, not the pit near the entrance, and again enjoy the cold and the warmth of the fire. Always loved their sauce, had an Asian touch to it probably because of the influence of Scott's mom or maybe his dad just liked asian flavors. Canola oil is less than perfect, wish you could find something else that was more palatable. Amazing how well it emulsifies into a sauce. Haven't been in decades, just too crowded and the pricing has become nutty. I remember when they started raising the prices on Friday, Saturday and Sunday, but "regular prices" the rest of the week. Just another part of old Austin, and Central Texas that's gone. You guys are doing some very interesting and I suppose "innovative" things. Happy to see your success, but it's been impossible to actually get any brisket (though the Citra Hop Sausage, beef cheek and avocado thing are all tasty). Thanks for sharing your methods and details. 😋✌
North Carolina does not have a ketchup based sauce. Lexington is the eastern vinegar only, modified. One gallon of eastern with one cup of ketchup and a couple tablespoons of brown sugar becomes Lexington dip.
2/3 C worchestershire sauce 3/4 C apple cider vinegar 3/4 C white vinegar 1 TB granulated garlic 1 tsp ground cumin 2 TB coarse black pepper 1.5 C sugar 1.5 C yellow mustard 1/2 C Frank’s Red Hot 2 C vegetable oil 1 g xanthan gum
I wonder how this would turn out using rendered beef tallow instead of canola oil.... hmmm. Might have issues with it being shelf stable (or congealing when refrigerated), but if you use the entire batch in one food service session, it wouldn't be an issue.
I’d be interested to try clarified butter or lard. Just cause pork like pulled pork and I think clarified butter is more shelf stable. Has flavor though, so idk
2/3 C worchestershire sauce 3/4 C apple cider vinegar 3/4 C white vinegar 1 TB granulated garlic 1 tsp ground cumin 2 TB coarse black pepper 1.5 C sugar 1.5 C yellow mustard 1/2 C Frank’s Red Hot 2 C vegetable oil 1 g xanthan gum
The best is Dukes and Bessinger's in SC. Mostly in the midlands is where that occurs, mainly German settlers, hence the previously mentioned names. Vinegar is in the lowcountry, hence rodney scott's as example, eventually moved up the coast to NC. SC is where it started, the second oldest sauce in what is bbq, vinegar being the first, both started in sc. I grew up eating both, very fine on ribs. It's funny how the Texas scene is figuring out sc hash and rice, sauce, whole hog as I say, the originals are amzing. Don't get me wrong, I love brisket and short ribs are to die for, but bbq started as whole hog with vinegar and later mustard based sauce. There are tomatoe based sauces, they start with pureed tomatoes, but yes they are mostly ketchup based as he said.
@@LeRoyandLewisBBQ Yeah man, I'm a purist and I am obviously passionate about bbq! I love what you all are doing along with the fusions. Maybe I will get down there one day and meet Chud, love you guys, you know great Texas bbq and smoking delicious variations. The beef cheek items you all make look rediculously scrumptious. Also, your sauce looks pretty damn close, but you really ought to order some bessingers online and compare for the hell of it. Love you guys!
2/3 C worchestershire sauce 3/4 C apple cider vinegar 3/4 C white vinegar 1 TB granulated garlic 1 tsp ground cumin 2 TB coarse black pepper 1.5 C sugar 1.5 C yellow mustard 1/2 C Frank’s Red Hot 2 C vegetable oil 1 g xanthan gum
omg the burn on Salt Lick but I agree! I called it meat candy because the sauce is so required. Just pour all that sauce onto the potato salad and enjoy. We went there once and they put us in the overflow seating area and so we had no ambiance and only the food and it was a really bad experience.
2/3 C worchestershire sauce 3/4 C apple cider vinegar 3/4 C white vinegar 1 TB granulated garlic 1 tsp ground cumin 2 TB coarse black pepper 1.5 C sugar 1.5 C yellow mustard 1/2 C Frank’s Red Hot 2 C vegetable oil 1 g xanthan gum
How bout that recipe? For every 1 person that wants to make it from scratch, there will be 20 people that are too reffing lazy to make it and will buy it from yall, so...cmon bro. Give us a recipe.✌
@@bigsad4290 This from Leroy's page. Mustard BBQ Sauce 2/3 C worchestershire sauce 3/4 C apple cider vinegar 3/4 C white vinegar 1 TB granulated garlic 1 tsp ground cumin 2 TB coarse black pepper 1.5 C sugar 1.5 C yellow mustard 1/2 C Frank’s Red Hot 2 C vegetable oil 1 g xanthan gum
Thank you thank you for not using liquid smoke I could never understand why people use liquid smoke yuck. Ain't that why you smoking the meat. It reminds me of those dog bones .you give your dog. I feel like you're not a good cook if you use liquid smoke. 🤔😔😏🤢
I've been following your channel for a while now, and I really appreciate your passion for grilling and BBQ. I have an idea for a collaboration that I think could be a great fit for your channel. How about we collaborate on creating a custom cutting board for your audience? The cutting board will be a great addition to your channel and store, and it can be customized with your logo or brand name to give it a unique touch. As a woodworking enthusiast, I have the skills and experience to design and create a high-quality cutting board that will meet your needs and exceed your expectations. We can work together to choose the perfect materials, design, and finish to create a board that will not only be functional but also beautiful. This collaboration is an opportunity for us to create something new and innovative that your audience will love. By offering a custom cutting board, you can give your fans a practical and unique product that will be a great addition to their BBQ and grilling setups. I believe that this collaboration is a perfect fit for your channel, and I would be thrilled to work with you to bring this idea to life. Let's make it happen!
@@TheZFreeman European always have this superiority complex. Speaking as an European it's pathetic, we don't really have a lot to feel proud about over Americans.
@@chair_smesh It's just superiority complex, The us has it's fair share of problems, but if we wanna talk about problems, Europe is even worse. It's basically the same as "look at the kids today, my generation was so much better". It's dumb. The reality is that if they looked at themselves objectively they would realize how stupid they sound.
For a small batch:
2 TB + 2 tsp worchestershire sauce
3 TB apple cider vinegar
3 TB white distilled vinegar
3/4 tsp granulated garlic (or 1/2 tsp powder)
1/4 tsp cumin
1 1/2 tsp black pepper
66 grams sugar
93 grams yellow mustard
2 TB Frank's Red Hot
112 grams oil
1 pinches xanthan gum (optional)
Needs heat/simmer for a bit?
Can confirm this recipe is legit. Made it to the gram and it was perfect.
Just want to say I made this and it was awesome!! Thank you for sharing it! It’s my favorite sauce by far!!
Just tried this sauce. Man, it’s my new favorite. I’ve made many mustard sauces but was never satisfied until now. This is the very best I’ve tasted and will my go to mustard sauce. Thanks for sharing this video.
Let me get replies please
Really love these demo-type videos with back stories.
Right you are! I fell in love with this style of sauce back when I visited South Carolina a lot. Even for those who don't care for straight yellow mustard usually love it too.
I added some red Szechwan peppercorns that I ground in my mortar and pestle to my last batch of mustard BBQ sauce and I really liked it. Gave that tingly kick to it.
Former Memphis BBQ rib house pitmaster here....Just FYI for your "It's not tomato-based, it's ketchup-based, why do people say tomato-based?" comment, Tennessee style BBQ sauce (specifically Memphis-style sauce) doesn't use ketchup (Nashville-style doesn't either but a lot of people on the internet make it wrong). We use tomato sauce and tomato paste as a base. Some would argue that properly made Kentucky-style BBQ sauce should be made with tomato sauce instead of ketchup too.
I made the sauce this week. Its PHENOMIAL!!!! Thanks for the recipe !
he doesn't go through the amounts in the video. would you happen to have a recipe?
@@mohamedsharif9736 I found it in the comments
2/3 C worchestershire sauce
3/4 C apple cider vinegar
3/4 C white vinegar
1 TB granulated garlic
1 tsp ground cumin
2 TB coarse black pepper
1.5 C sugar
1.5 C yellow mustard
1/2 C Frank’s Red Hot
2 C vegetable oil
1 g xanthan gum
@@treythorsen225 your the best ! thank you so much
Coming to visit from CA in May. Can't wait!
Really cool to see a Carolina sauce from you guys! Love the content!
I used some of that salt lick mustard sauce in pulled pork last week..wow, great stuff
I would love the recipe. I live in Florida and we don’t have a good sauce
Thanks
James
Interesting story. The OLD Salt Lick (pre-1985) was priceless. Great place to go on a sunday for lunch, no one was there, read the paper and enjoy the day. Or on a cold night be next to the fire in the pit building (the fireplace on the south end of the building, not the pit near the entrance, and again enjoy the cold and the warmth of the fire. Always loved their sauce, had an Asian touch to it probably because of the influence of Scott's mom or maybe his dad just liked asian flavors. Canola oil is less than perfect, wish you could find something else that was more palatable. Amazing how well it emulsifies into a sauce. Haven't been in decades, just too crowded and the pricing has become nutty. I remember when they started raising the prices on Friday, Saturday and Sunday, but "regular prices" the rest of the week. Just another part of old Austin, and Central Texas that's gone. You guys are doing some very interesting and I suppose "innovative" things. Happy to see your success, but it's been impossible to actually get any brisket (though the Citra Hop Sausage, beef cheek and avocado thing are all tasty). Thanks for sharing your methods and details. 😋✌
Thank you for sharing this! It's always fun to hear the experiences of previous generations
I added 2 TBL of fish sauce for an umami component. Made a very subtle upgrade on the palette!
That Yeti bucket costs more than my car payment lol
Dang. Throwing decent shade at an old school mainstay.
Cant wait to try this!!! Really appreciate y'all sharing
Viscosity, viscosity! Good night I had to look that word up! Lol
North Carolina does not have a ketchup based sauce. Lexington is the eastern vinegar only, modified. One gallon of eastern with one cup of ketchup and a couple tablespoons of brown sugar becomes Lexington dip.
Another nice video and I'm so stealing this recipe. This would be excellent on some wings and pulled pork tacos.
Can we have the measurements?
2/3 C worchestershire sauce
3/4 C apple cider vinegar
3/4 C white vinegar
1 TB granulated garlic
1 tsp ground cumin
2 TB coarse black pepper
1.5 C sugar
1.5 C yellow mustard
1/2 C Frank’s Red Hot
2 C vegetable oil
1 g xanthan gum
@@TheYthy He mentions ketchup burning on the bottom of the pan but don't see ketchup in the ingredient list?
NVRMND! He was talking about the beet sauce, not the mustard
@@TheYthy Thank you
How long would you say the sauce would last/ be good for after making? Do you refrigerate afterwards?
Refrigerate yes. 2 weeks
@@LeRoyandLewisBBQ ty!
This is such a killer sauce. It’s perfect.
What do you recommend as a close substitute for Red Boy Mustard?
I think of Mustard sauce as a bbq vinaigrette thickened by mustard. It's German in its origin.
I wonder how this would turn out using rendered beef tallow instead of canola oil.... hmmm. Might have issues with it being shelf stable (or congealing when refrigerated), but if you use the entire batch in one food service session, it wouldn't be an issue.
I’d be interested to try clarified butter or lard. Just cause pork like pulled pork and I think clarified butter is more shelf stable. Has flavor though, so idk
Where can I buy this online?
We are working on getting our online store back up!
@@LeRoyandLewisBBQ nice! Any idea on I could expect to see that? Just ran out of this sauce haha
The RoboChud 😂
What are the ingredients, if you can spill the secret and the portions?
How interesting. I have got to try to make some.
Recipe? Measurements?
Hell yes! Love the videos
The robo-Chud 🤣🤣🤣
Where do you find the recipe??
2/3 C worchestershire sauce
3/4 C apple cider vinegar
3/4 C white vinegar
1 TB granulated garlic
1 tsp ground cumin
2 TB coarse black pepper
1.5 C sugar
1.5 C yellow mustard
1/2 C Frank’s Red Hot
2 C vegetable oil
1 g xanthan gum
That one dude cole looks stoned as hell guarantee he’s whippin up somethin good
Thanks
Throwing shade at the salt lick!
love it and you guys
Please use avocado oil in regards to your heart..if cost allows.
Good vinaigrette. Gonna try that.
The best is Dukes and Bessinger's in SC. Mostly in the midlands is where that occurs, mainly German settlers, hence the previously mentioned names. Vinegar is in the lowcountry, hence rodney scott's as example, eventually moved up the coast to NC. SC is where it started, the second oldest sauce in what is bbq, vinegar being the first, both started in sc. I grew up eating both, very fine on ribs. It's funny how the Texas scene is figuring out sc hash and rice, sauce, whole hog as I say, the originals are amzing. Don't get me wrong, I love brisket and short ribs are to die for, but bbq started as whole hog with vinegar and later mustard based sauce. There are tomatoe based sauces, they start with pureed tomatoes, but yes they are mostly ketchup based as he said.
Cool! Thanks for the info!
@@LeRoyandLewisBBQ
Yeah man, I'm a purist and I am obviously passionate about bbq! I love what you all are doing along with the fusions. Maybe I will get down there one day and meet Chud, love you guys, you know great Texas bbq and smoking delicious variations. The beef cheek items you all make look rediculously scrumptious. Also, your sauce looks pretty damn close, but you really ought to order some bessingers online and compare for the hell of it. Love you guys!
How many times did he, use the word viscosity?
Would u prefer thicccccness?
@@LeRoyandLewisBBQ yesssir 😍🤣
All the people who can't fugue out how to make this after watching the video is hilarious. Anyways just made this, its incredible! Thank you.
Just checked your website, yall dont sell this?
Not yet. This sauce requires a hot fill and we currently only run sauce operations in house.
Nice!
Where is the rest of the cauliflower cook??
Earlier video
Can someone write in text or like a recipe for the sauce? My english not so good...
2/3 C worchestershire sauce
3/4 C apple cider vinegar
3/4 C white vinegar
1 TB granulated garlic
1 tsp ground cumin
2 TB coarse black pepper
1.5 C sugar
1.5 C yellow mustard
1/2 C Frank’s Red Hot
2 C vegetable oil
1 g xanthan gum
omg the burn on Salt Lick but I agree! I called it meat candy because the sauce is so required. Just pour all that sauce onto the potato salad and enjoy. We went there once and they put us in the overflow seating area and so we had no ambiance and only the food and it was a really bad experience.
came to see how to make the sauce.... Oh well Il keep looking
Google it
Thanks for the idea but why wouldn’t you give the measurements for the recipe?
Just eyeball it. You could dissect it easy enough by watching it. They are gonna sell it soon, just support them and buy it.
Search "mustard sauce salt lick"... The first result that came up was the recipe.
@@rayn2469 thanks
2/3 C worchestershire sauce
3/4 C apple cider vinegar
3/4 C white vinegar
1 TB granulated garlic
1 tsp ground cumin
2 TB coarse black pepper
1.5 C sugar
1.5 C yellow mustard
1/2 C Frank’s Red Hot
2 C vegetable oil
1 g xanthan gum
@@wesleychatham74 thank you
Probably be good on a ice cold wedge salad too.
Looks good. I bought a bottle of your Beet BBQ Sauce. After opening, how long will it bee ok in the fridge?
HELLOOO! Anybody Home??
How bout that recipe? For every 1 person that wants to make it from scratch, there will be 20 people that are too reffing lazy to make it and will buy it from yall, so...cmon bro. Give us a recipe.✌
Boy that was a tough one to find…….
So did we get it?
My comment with the link got deleted. 🤷♀️
@Alaska Brisket Co how can I find it?
@@bigsad4290 This from Leroy's page. Mustard BBQ Sauce
2/3 C worchestershire sauce
3/4 C apple cider vinegar
3/4 C white vinegar
1 TB granulated garlic
1 tsp ground cumin
2 TB coarse black pepper
1.5 C sugar
1.5 C yellow mustard
1/2 C Frank’s Red Hot
2 C vegetable oil
1 g xanthan gum
Couldn't agree more about Salt Lick. The one in Round Rock is terrible!
Canola oil is a big no for me but I’ll try it with avocado
Lmk how it comes out!
YES IT IS!! If you say otherwise, FIGHT ME!!!
5:02
Shout out to salt lick definitely not some back handed love lmao
I absolutely cannot stand mustard based sauce. Strictly vinegar based for me. Nesmith SC and Scott's BBQ stand up!
I used to be the same way until I tried this one.
My Virginia bride loves mustard bbq sauce. It's so underrated. And I need to try making those cauli burnt ends.
not all of us in SC like Mustard based sauce...its regional....i prefer vinegar based...just made a batch last night
🙌🏻🙌🏻🙌🏻🙌🏻
What about the recipe please?? Most people are too lazy to make it
Best,
Evan draggin the Salt Lick
So basically it's a vinegarette dressing
Kind of, yes Kathy
Nice to hear you talk for 10 minutes
Canola oil is absolutely horrific for you. I'll pass
Actually Canola oil is better for you (or less bad for you) than say vegitable oil because less saturated fat.
Thank you! Chick filet sauce is garbage!!!
Sambol needs to be refrigerated after opening behind you.....
Good eye, thanks for watching
Candy sugar sauce. No thank you.
Oh you’re too sweet
Thank you thank you for not using liquid smoke I could never understand why people use liquid smoke yuck. Ain't that why you smoking the meat. It reminds me of those dog bones .you give your dog. I feel like you're not a good cook if you use liquid smoke. 🤔😔😏🤢
Hate liquid smoke !!!!
Yeah its nasty
I've been following your channel for a while now, and I really appreciate your passion for grilling and BBQ. I have an idea for a collaboration that I think could be a great fit for your channel.
How about we collaborate on creating a custom cutting board for your audience? The cutting board will be a great addition to your channel and store, and it can be customized with your logo or brand name to give it a unique touch.
As a woodworking enthusiast, I have the skills and experience to design and create a high-quality cutting board that will meet your needs and exceed your expectations. We can work together to choose the perfect materials, design, and finish to create a board that will not only be functional but also beautiful.
This collaboration is an opportunity for us to create something new and innovative that your audience will love. By offering a custom cutting board, you can give your fans a practical and unique product that will be a great addition to their BBQ and grilling setups.
I believe that this collaboration is a perfect fit for your channel, and I would be thrilled to work with you to bring this idea to life.
Let's make it happen!
Buccees > Salt Lick BBQ sauce
I thought I was the only one! Love Bucees BBQ sauce!
Not exactly showing the recipe just talking about it ridiculous
Hey thanks for the watch and the comment, Ridiculous
If it's anything like SC mustard sauce I'll pass.
You should invest in better pots and pans, aluminium and specially in accid is not healthy for you.
What makes this sauce so special to Americans… oh yes the fact that the majority of it is made of fat.
So you mean like the majority of the mother sauces used around the world, that originated in France? Yeah, they probably got it from America.
@@TheZFreeman European always have this superiority complex.
Speaking as an European it's pathetic, we don't really have a lot to feel proud about over Americans.
@@alexis1156 Why do Europeans always talk crap about Americans. I thought we were friends 😔
@@chair_smesh It's just superiority complex, The us has it's fair share of problems, but if we wanna talk about problems, Europe is even worse.
It's basically the same as "look at the kids today, my generation was so much better".
It's dumb. The reality is that if they looked at themselves objectively they would realize how stupid they sound.
ye who cast the first stone, sir. Bless your heart.
Ya'll had me until you showed the crocks. I'm done!