BBQ Sauce - South Carolina Style with Chef Rodney Scott
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- Опубліковано 15 жов 2024
- Did you know your BBQ Sauce preference says a lot about where you come from? If you call a place like South Carolina home, your taste in sauce can be a clue to your hometown. BBQ expert and award-winning Chef Rodney Scott helps break down the regions and flavors in this episode.
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Welcome to NOURISH with rocket scientist and whole hog barbecue pit master, Dr. Howard Conyers! Think of this show as food for your mind, body and soul.
Host and Co-Producer: Dr. Howard Conyers Writer and Co-Producer: Christina Melton
Director and Post Production Supervisor:
Donald "DRay!" Washington
Videographer: Bennie Robertson
Graphics: Ryan Golden
Original Music: Brass-a-holics from New Orleans, LA
The Michael Foster Project from Baton Rouge, LA
Produced by PBS Digital Studios and Louisiana Public Broadcasting
Made possible with funding from The Corporation for Public Broadcasting
My mom was from South Carolina and when I was a kid she used to make that mustard sauce and put it on chicken, but back then, just the smell of mustard made me want to puke. She'd get me a jar of some store bought sauce so I could eat.
Then, as I got older my taste buds changed and I came to love that mustard based sauce. When I lived in LA, I used to swap foods with this Mexican family from Puebla and one time I sent a chicken over that I smoked in a converted fridge that I kept in my little patio area. The girl who took the chicken back to her family told me her dad absolutely loved that sauce, so I made him a big bottle of it. Later, that girl and my mom became friends and used to talk over Facebook.
Mom died over a year ago and this segment just caused a rush of memories. Food is timeless and universal and it really has a way of being a conduit through which so many other of the more beautiful aspects of our humanity travel, by which we come to understand our interconnectedness.
A jar of sauce...
Love you, mom.
Thanks, fellas.
My Condolences
Love everything he dose!
food is the real human language of harmony
I’ve known Rodney and his amazing family sense I was a small child. I’m in my 60s now. They are a southern treasure. May God continue to bless them.🙏🏾
White bread!!!! The most important accompaniment. This show reminded me of my grandfather so much. He would BBQ only a few times of the year. The sauce was kept in a big glass jug under the kitchen sink (yes with the soap and other cleaners). He would start around 3 AM and we would eat about 2 PM. We would eat, he would not. I think by the time he was done over the pit (our BBQ was made in those real oil grills, when they were made by a friend of a friend who was a welder) he just wasn't hungry. It was hot work and took forever but anyone who at his BBQ said it was the best ever. It was pork most of the time and he used a mop for sure but he had that Louisiana creole touch on it :). Thank you for the memories!
Thank you!!! I am thrilled this episode triggered so many memories. Like your grandfather, I find when I finish cooking after about 12 plus hours and pouring that much love into feeding family and friends, I am tired of it too. You just feed off of your family’s enjoyment, so I understand your grandfather totally. What specifically from the pork family did your grandfather cook and where area of LA did he attribute using the mop?
stayed in SC for 3 years in the Low Country for business. 1st time I tried mustard BBQ was in a restuarant heading into in My. Pleasant. OMG.... it was so good. I'm addicted to vinegar BBQ and Shrimp & Grits after Charleston after moving.
Amber H I can attest to that lol I spend 10-12 hours cooking I just want to sit and Im NEVER hungry lmao
I took the 'white bread' comments at the end to be a racial slur.
Truth. I BBQ all day and I'll eat maybe one rib. Tastes good the next day though.
I'll say it until I'm dead, Rodney Scott is an absolute treasure. His whole story.
so true he is
Yep. He's the pinacle of Southern BBQ.
@@hawkeyetedplenty as good with the same type story in the south...Great bbq and pitmasters ALL OVER THE SOUTH!
As a northern boy, I gotta say this is very educational. Thank you, Dr Conyers.
Glad you found it informative. Keep watching!
This is dope SUBBED
@News Now Adirondacks shut up
Foh Yankee
@News Now Adirondacks please, go play somewhere.
Imagine being able to draw that sauce map! _All the BBQ joints you would have had to visit._
THAT is how you see America!
This video is a treasure find for me. I'm of Pennsylvania Dutch heritage, a northern boy who loves smoking pork butts and ribs for myself and family parties and picnics. I appreciate the regional sauces you all provided the origin and knowledge for.
Dr C and Rodney you both are living history. Thank you.
I am always blown away at human ingenuity to turn something as basic-sounding as food into an art-form! I love this show! :D Thanks Dr. Conyers!
I lived down south for a bit and traveled the entire lower 48 states, and southern bbq is magical. People in Michigan make good bbq, but it's just not the same as good southern bbq.
Michigan here, Thank You !
yeah it's too sweet.
I like it vinegar-y.
Chicken is king in MI, from my experience.
Lower 48, you must be from Alaska? They all say that up there
Crazy how different the sauces are when regionally they are very close
Hard to believe unless you experience it for yourself.
I’m in the upstate of sc and I like mustard
I’m from northern North Carolina and we have similar sauces. My family likes a vinegar and mustard sauce but you go 5 miles and get 5 variations on sauce. It’s great! I live in PA now and these poor folks have no idea what whole hog bbq is.
223rocks I am in North East Pennsylvania. Where can I get good BBQ?
@@PBSNourish You, and Rodney Scott for President! 2024
As someone from SC it's kind of crazy how true it is. Grew up in Calhoun county, right in the middle of mustard sauce country. There's nothing wrong at all with the vinegar and pepper sauce, but mustard just feels like home. Another BBQ thing that's totally unique to SC from what I can tell is the hash and rice. Heck sometimes I'm more hyped up for that than the pulled pork.
Next time I'm down in Charleston I really want to try to get some BBQ from Rodney's. He was famous even when he was just in Hemingway.
If it's good hash that's a hard choice to make.
There is the place called true BBQ in Columbia, SC, best hash and rice I have had in south carolina, you should check it out.
Grew up in Sumter but moved to Texas when I was 15. Still craving that hash and rice from Wards BBQ it was so good
@@dpc3324 I think Ward's makes the best hash I've eaten anywhere and I still drive over to get it if I'm cooking a hog. Their barbecue is just oven roasted pork so I'm not a fan but it's wild to me that those two things can exist in the same building.
2 masters of their craft talkin regional BBQ, nothin better, imho!!!!
Some of my favorite memories is in East Texas...
WAY Back in the woods... you'd find a shanty shack where they'd smoke brisket.... and had a chop' block... they would serve the meant on a paper bag, or newspaper... with White Bread, Onion, Pickles.... YUM...
Meat not meant
I love that you don't hide your country accent Dr. Conyers! I recently discovered your videos a few days ago and I am LOVING them. #SouthernBBQTraditions #BlackAndProud #NoPlaceLikeHome 🙌🏿 👍🏿 🖤
I'm from Columbia, SC- I definitely fit the map shown in this video- mustard BBQ will always be my favorite.
Me to bro Columbia sc
Mustard base is the best and only way I'm from Columbia, sc north main area
Mustard BBQ works great with rye bread.
Hite's BBQ in West Columbia for me. We loved Roof's Oak Grove when I was a kid but then it burned down. Hite's almost the same, though. :)
Mustard and Vinegar = Carolina Gold! I simply will not eat bbq without it.
Mangoes, oranges, and peppers, and brown sugar. Miami/West Indian style.
Ritz Kola You got it baby.
👍🏾
In Oklahoma we say “there are no secrets in BBQ”
Pit master will tell you exactly how he/she does it and finish with a “good luck”
Really?
@@chiefgarrett It's true because the secret is they just drive down to Texas pick up barbecue and bring it back to Oklahoma and that's how you get oklahoma BBQ!!
@@barkerstexasbarbecue1355 🤣🤣🤣🤣😩😩😩
@@barkerstexasbarbecue1355
I have to Laugh at this... because I hate to say it is TRUE
I was Born in OKC... My Uncle Blacky had Bob White's Bar-B-Q in Dallas Texas...
I would to visit during the summer, working at the BBQ Restaurant, where EVERYTHING was made from scratch... back in the 60s...
I was lucky that my Uncle Blacky before he died (God Rest his Soul) gave me all his recipes... he was proud how hard I worked in his restaurant...
NOW... even though I have had my own restaurant and BBQ Stand...
I am going to go back to my roots and start over.... at the age of 70 and start my own Beef Jerky and SmokeHouse.
OUR Bar-B-Q Sauce is nothing like these fine gentleman...
We have more the RED tomato, A-1 Steak sauce...
BUT... be sure to know... I will have BOTH of these Gentleman's kind of BBQ Sauce... on the table...
Oh man. That vinegar pepper based sauce changed my life.
I made some, put it on my pulled pork, and haven't looked back since.
That acidity IMO is the perfect companion to richness of the pork.
It really is. I’m from New Orleans and I loved Carolina BBQ
Facts!
Growing up in Darlington, SC watching my Father BBQ whole hogs and basing them with a mop, going in the kitchen and kicking everyone out two days before the BBQing to make his signature sauce! All I know is when the whole family would gather around at the table that he and friends made to sit 40 people...we'd watch them bring the hogs to the table. All I needed was white bread, cole slaw, and hot sauce. Gmas masson jar lemonade, shade from the oak tree, the laughs, sounds of the crispy skin cracking, and lets never forget that one loud country uncle who swear he made the best sauce!! #Memories
I need a Southern vacation. Thanks Doc.
Worth the trip!
Come on down!
me too
Mustard based sauce all day & I'm from Hilton Head Island South Carolina! If it ain't got mustard base you ain't got that southern taste!!
BBQ can be compared to Pizza... And Grandmas cooking. You love what you grew up eating.
I’m from Texas and I love TX style BBQ as majority of us love the sauce on the side. But when I was in SC at Scott’s BBQ and tried his version of his BBQ pork and his Vinegar Pepper based sauce and loved it.
When I met Rodney Scott himself he asked how I liked his BBQ and said I loved it. He smiled and I told him I was visiting from Dallas TX and he guest we love our Brisket in TX. I told him where to go for Brisket in the DFW metroplex.
He thanked myself and brought a little more BBQ before I left to go back home to TX.
As for a sauce in TX in the DFW area it really depends but we love our tomato based sauce and we prefer it on the side instead of it being on the meat.
I love BBQ from the Carolinas!! I used to live in Fayetteville, NC and picked up BBQ ideas from my Stepdad and his buddies. From Texas all the way to the Carolinas, much love to yall! Keep making great BBQ!
I've had Scott's BBQ and it's second to none imo. Had the pleasure of meeting Rodney's mother and father. Now I need to try Conyers sauce. I know it's gotta be good.
Growing up in the Carolinas, I like it all so i usually make a mixture of all the sauces sort of combined. But it always starts with a whole jug of Apple cider vinegar and a few table spoons of oil, so it sticks to the meat. Then you add Spices like onion powder, garlic powder, smoked paprika, cumin, and an italian seasoning blend, which is usually thyme parsley and oregano. Then you always add the sweetness.... brown sugar and honey, lastly you add the heat. cayenne pepper, red pepper flakes along with a diced carolina reaper. The other main ingredients are Equal parts ketchup and mustard for the base and Worchestershire sauce to bring out the earthiness taste of of the pork. You simmer it in a large pot and add more apple cider vinegar depending on the viscosity you like..thin or thick. Always add Salt and pepper to taste. Its vinegary. sweet, spicy and has a kick that pairs very well with pork chicken or seafood. It can go on beef too but i usually like a thick kansas city style sauce with molasses in it, on beef. such as sweet baby rays.
I love how these guys got along so well and neither bashed the others sauce. And the fact that they didn't make the sauce shows their commitment to their sauce. Real cooks never reveal secrets or recipes.
I'm from Texas
Brisket here is King.
BBQ is salt and pepper rub here with a thin but hearty sauce made using the meat drippings from the smoked beef giving it a rich flavor. Sauce usualy will have a spicy or sweet kick also. We strict on our traditional brisket but no rules for other cuts.
The top food thing I miss from Texas right there. I don't care how messy it was I loved it and would definitely take the whole table home whether my roommate hates seeing the fridge stocked with it or not.
I know what's in the sauce paprika, paprika and more paprika 😂😂😂
😂😂😂😂😂
Iykyk😂😂😂
you are partially correct. you forgot smoked paprika also.
I love hot Hungarian paprika in mine. Yum. Yum. Yum.
You forgot the msg 😂😂 paprika paprika msg paprika 🤣🤣
I could watch these two talk BBQ for hours. Made my first trip from Arkansas to Rodneys a few years ago and my life was forever changed. Best bbq on the planet.
Here in Tennessee, we love both dry and wet, but the biggest thing I've noticed is that we love that hickory smoke flavor. You will find most of us don't want a sauce because of this, and the ones that do, like it just glazed on it. All the sauces in the world, can't beat that hickory flavor for nothing!
Very good vid, we talk about this all the time how the sauces and the wood you use, tells where you are from.
4Gentry4 : Amen, Brother! It’s about the meat, not the sauce. If you *have* to have sauce, it’s not worth having.
ive been watching Rodney Scott barbeque for three or four years. I will order everything on the menu, before cruising on carnival sunshine next year! love the video by the way! art and history of barbeque is always the best content!
Probably the best explanation of Carolina sauce differences you will hear. Many UA-camrs are guessing at it. These guys have the right perspective.
I live in WNC where when you order bbq you specify Eastern or Western (tomato). I like the Eastern vinegar better.
Still haven't tried the Lexington style yet everytime I go to the western part of our state. I love Wilburs in Goldsboro, NC because it's close to home but want to try others. Tried some in Georgia that was different.
In my country Puerto Rico, where barbecue was invented by our natives, the word barbecue comes from the Taíno word barbacoa, we use a lot of local varieties of pickled peppers in our sauce. We also use guava as a sweetener so our sauce is usually sweet and spicy and the viscosity is a little thinner than a mustard sauce.
You got a recipe your willing to share? I'm a sauce connasoir and always want to try new sauces
Puerto Rice isn't a country...
Your country is USA.
@@turnereddie what was it before it became an unincorporated U.S. territory? it is common for Puerto Ricans to embrace their nationality which was established before Spain's colonization and US occupation in the early 1900's...especially since the US government isnt thinking about making it a state as it did Hawaii.
The cave men invented BBQ. And pepper sauce goes back to Africa where humanity began.
I'm originally from South Florida and of Cuban decent, I was tough to cook whole hog with Mojo marinade made of citrus ,garlic, cumin, salt,oregano and in some areas of Cuba yerba Buena (Spearmint ) we cook it in a wooden box called Caja China (Chinese box)for several hours but I also make a Sauce from Guava paste that I have been making for more than 20 years now and it's a sweet and tangy flavor great on pork.
Cuba is not known for its bar-b-que but for a good, Cuban sandwich.
You would be right we Cubans don’t have a BBQ Sauce and as far as a Cuban sandwich well that was invented in the good old USA in Miami Fl.
The Real Cuban sandwich is a sloppy joe yes I said that right Sloppy joe it had shredded beef, onions, and green peppers called Ropa Vija.this beef in sauce sandwich was invented in Havana Cuba. At a restaurant called sloppy joes . Hemingway was such a fan he asked his friend and owner of a bar in Key West Florida to change the name of the bar to sloppy joes. So the legend goes
@@davidfuertes1973 🍻 Cheers to Cuba and the Sloppy Joe, I love them! I'll smoke some beef and shred it sometime, I bet they'll be much better than the standard ones made with ground beef. Thanks!
Saxon1177
Wow that sounds amazing you make sloppy joe with smoked beef
You just gave me an idea. Smoked brisket sloppy joes thank you for sharing.
@@davidfuertes1973 That's the only beef I would know to use for shredded beef. I've become quite good at smoking brisket and other meats. I smoked a meatloaf once, came out pretty darn good. I hope it turns out well for you, you sound excited about the idea.
Carolina Sauce is boss. : )
The BBQ wisdom is wholehog here.
Great episode, thank you thank you!
PS: rye bread and savory corn muffins go great with Carolina BBQ. And for dessert or breakfast, sweet cornbread cakes.
As soon as he started talking Pee Dee region my eyes lit up, I'm from Florence. I've lived around the country and i've had plenty of kinds of bbq and nothing comes close to the vinegar pepper style or the gold mustard style from back home. Anytime I see someone up where I live now in Vermont/New Hampshire/Maine fooling around with bbq and doing it some kinda weird way, I break down the South Carolina whole hog technique to them. You guys are an inspiration and are carrying on an important part of our culture and state history! Thanks for being awesome, Chef Rodney and Dr. Conyers.
I’m from West Texas. We basically only eat brisket. It’s salt and pepper only. We do not use sauce unless the meat is dry. But I think the few sauces I’ve had have been vinegar based. I love seeing what BBQ is like in other parts of the US.
I grew up in SC and have lived in TX for over a decade now, can say for sure SC is the king of pork bbq and Tx is king of beef. They didn’t even mention the hash on rice in SC, no other state has it
Thank you for this GREAT Video...
I visited my daughter in columbia SC and she took me to a bbq joint, man, never have i tasted such wonderful flavors. I can not wait to go back, now my baby moved to Layfatteville NC, granny will be there kiddies asap k. First stop will be a bbq place! love from roseville calif. Thank you gents
Two of my favorite pitmasters.
For My Arizona BBQ sauce, I use
Poblano
Orange juice
Apple cider vin
Anchor powder
Cumin
Orange blossom nectar
I like sweet n spicy but I'm from Texas.
Me too San Antonio
You look sweet and spicy
I sometimes use black cherry juice as the sweetener in tomato based barbecue sauce.
I like all the variety in the bbq world . And I don't get tired of it. ENJOY
My grandma would probably love this show lol
mine too
Love these dudes masters of their trades with a deep respect and knowledge of the history behind it.
I loved this video, and the graphics of the regional differences were great too. I could listen to these two guys talk food all day...especially if they're sharing some BBQ! Thanks for sharing.
I am from Chicagoland. So the styles and flavors are all over the place. I will say, my favorite sauces are ketchup based, with lots of tangy apple cider vinegar, yellow mustard, and spices like coriander, chile peppers, and allspice.
I grew up in Hemingway SC majority of my life an Rodney bbq has been number 1 to me. Every time I go there me an my family stop by an my family that still live in Hemingway got there. Now keep in mind I got family in Summerton, Manning and Sumter but Scott’s take the cake.
Had no idea how different the sauces could be even in one state! Really interesting stuff
Great video - earned yourself a sub for this
Im from spartanburg, sc (spartanburg county) and my favorite is the mustard based sauce..love iitt!!
I lived in Greenville SC for almost 8 years what about a tomato or ketchup based sauce I thought they were delicious
Rodney Scott! My favorite pit master! Keep up the great work!
Thanks for the video. South East Texas here, been trying sauce recipes from all over the south and gotta say I'm a fan of the tangy, now I do sweeten it just a bit for friends and family but it's still got that east coast kick.
Throw a little old bay in your rub im.from Maryland we dont have a BBQ style per say but we have pit beef you should try some but I know in Texas brisket is King
Alabama style White Sauce is the best
I'm familiar with Rodney a fan, but the host to this show is golden!
I'm a barbecue man in LA, lower Alabama LOL. I love to listen to men talk about cooking barbecue from all walks of life. I have 36 ft pit and 100-year-old barbecue recipe. Never was able to get it going very good trying to raise a family, kids too young and wife didn't want to help.
This video warms the cockles of my heart. We Sandlappers do love our BBQ Sauces and everyone of us have our favorites. Rodney's is awesome btw. We've truly got some institutionally famous BBQ houses in this state .... especially the small towns. I could probably name more than fifty off the top of my head ... all of them unique and outstanding in their own rights. Great video men! Upvoted and shared with all my Buddies around the country. BTW, they all love visiting and eating our pork with our MUSTARD BASED sauces ... it's da bomb! Oh and #GoGamecocks!
Absolutely love this, having had the privilege of living in each major bbq capital in the us as well as time in Korea I can say that hands down eastern SC is the best. I have had some very good award winning bbq from all over but nothing taste as good as sc bbq. Some may say it’s personal preference but you can’t argue with the history behind it. Whole hog is the best.
There's so much information in this video about sauces and regions it's awesome! As a Texan I can definitely confirm sweet sauce is the most prevalent sauce here. But when I was a kid/teen there was a place my family went to that had a vinegar base sauce and ever since those are the types of sauces I've preferred. So I'd guess I'd like me some Peedee region sauce.
I'm from Manning , and I know both of these fine gentlemen and their sauces. And LORD help me that I can't choose between the two! They are both great!
This was one of the best videos on BBQ I have watched...I Love how they talk about the history. Shows the passion they have for their craft....Very Well Done!
All I came for was a quick recipe and done found love & history!!! #2023
My mom is a Missouri girl, central to be exact. She uses all those ingredients, however she also uses diced onions, I know that might be considered blasphemy by some, but it's what I grew up with, and I love it.
My parents are from Georgia and I grew up with the diced onions. My Dad was known for his BBQ sauce, After he passed my mom kept the basics, but started getting fancy adding hickory smoke and making it a lil sweeter, my brother makes it now, his is a lil hotter, but the same basic sauce you crave.
I'm from Pennsylvania, near Philadelphia, and we started making BBQ a few years ago, recently pulled pork, it was very good, but it needed some zip, as the meat by itself is sweet not savory, this is where the Eastern Carolina mustard base sauce gives it the kick that the meat needs. Great video!
As a northerner what I like best about both your sauces is no mention of liquid smoke as an ingredient. If you've got great smoked meat what do you need fake smoke flavor in your sauce for? 40 years ago there was a gentleman from Oklahoma who had a little operation up here. I couldn't get enough of his sauce, I doused it all over everything. It was thin, tangy and vinegar based, but it had a little tomato in it, not mustard. And no fake smoke in it! It wasn't necessary!
4:26
Perfect Map...
My BBQ Sauce is from Dallas Texas...
I tried to click on "Like" about 4 times during this video. Love the history.
I can understand why competition pitmasters and barbeque business owners hold their recipes close to the chest. I have trouble understanding the "secret family recipe," otherwise. To me, it's like sharing a favorite book or music. If I have a recipe that people enjoy, I love to share it.
Glad you like it! The secret is in the sauce...
I'm from North Carolina--I know I should like a Vinegar based, but I prefer the SC Mustard Style
Being from the center area of SC I grew up on mustard base but have to agree with Rodney love the vinegar pepper base
Yum. I’m going spend a week looking for all these little shops and learning from them.
I'm from NC near the coast and it's vinegar and pepper sauce all the way. We used to go to Gates County to a gas station in the 70s for the best bbq sandwiches ever.
Topped with coleslaw. Love your channel.
Do you know if it is still there?
My mom said that the last time she was there, it wasn't as good. She thought there had been a change in ownership. I now live in Tacoma, WA, where no one knows about NC style bbq. :-(
You can always visit... or make your own. Check out the Nourish episode about building a whole hog BBQ pit :-)
*lol* That's way beyond my skills. I'm a librarian, not a rocket scientist. :-)
I'm from Gates County and still live there
Great job guys....I agree Rodney Scott story is very inspirational. I would just like to add that regional BBQ styles help make America. Me personally, I prefer the Memphis style (wet/dry) seems to be what I hear folks from all over the country say is #1.
I just came across this video, and now I’m craving vinegar pulled pork! I grew up around mustard based barbecue, but fell in love with the vinegar. It’s my go to! Great video.
Rodney is my mentor. Many of my recipes and techniques are a spin on his style and his passion for the kitchen. Vinegar helps makes the hog taste like BBQ.
Great video love watching Rodney work
I am from Orangeburg, SC but my parents are from the PeeDee area so I know about the Vinegar based barbecue sauce! Love it!
Coming from So Calif, I love hearing about different techniques.
I went to this place when i was in Charleston for the first time ever and the food blew my mind.
I am from Columbia-mustard all the way!!
Great video! I really enjoyed it, but now I'm starving! Keep it up!
Im from the west coast, buy ever since I tried mustard base bbq sauce, it's what i prefer
I love this video. So much good information
Being a Northern California native, I like all styles of bbq. Whole hog is my goal one day. Mmmmm
This is one of my favorite bbq videos I’ve ever watched. Just so much to love and laugh at. I live in NC, but have lived lots of places. The Carolinas are where it’s at. (I’m vinegar and pepper though all day.😬💛)
I'm from southern Virginia and our pulled pork barbecue is pretty much the same as North Carolina style, which seems similar to the vinegar based style of eastern South Carolina. I make a vinegar and red pepper based very liquid sauce for my barbecue. I love sweet but it's all about the tang!
It is not a coincidence that you find the vinegar-pepper based BBQ sauce in all of these states. Robert Moss in "Barbecue: The History of an American Institution" and Joseph R. Haynes in "Virginia Barbecue: A History" noted the age and origin of this sauce type. Virginia is believed to be the oldest place for whole hog barbecue in the country and not South Carolina. These books also echo my assertion in an earlier Nourish episode, that the evolution and spread of barbecue traveled with slavery. When enslaved Africans moved across the South during the country's growth, the BBQ techniques and the sauce traveled right along with them in their heads.
I make my own sauce. I have a vinegar based and a ketchup based. One is tart the other is sweet . I mix them together for the perfect balance but add a little heat to part of it for spicy effect and a little hickory smoke for flavor. Just go online. There are several recipes and you can spike them up to your own taste.
Great video. I am an Australian and we use the term BBQ in reference to grilling or cooking out. I came to the US and went to college in the south. That’s where I began appreciating generically, American BBQ. After being here a while I began to understand that BBQ is regional; there’s no such thing as American BBQ.
Several years ago we bought a timeshare just south of Myrtle Beach and had SC BBQ at Prossers in Murrells Inlet, SC. Now, one of my favorite dishes to make is SC BBQ with a mustard based sauce. It’s hard to get good SC BBQ in Chicago but we’re heading back to SC very soon.
Thanks for explaining the fault lines in SC.
I'm from myrtle beach and can vouch for Prosser's being one of the best in the area.
Real America right there. I'm Mexican and I love Southern Traditions. Best food in the world next to Mexican.
That music in the background is giving me life. Wow they're great
grew up in Charleston eating Bessingers BBQ with their mustard sauce and that big sweet vidalia onion ring. Nothing else like it....South Carolina BBQ rules!!!! When I lived in Sumter and hunted over in Williamsburg County near Salters.....vinegar was king in that region. I love it all...but preference is mustard.
I love America! This is so beautiful man. Love the food and the History behind it.
Pepper and vinegar!!! NC
Great videos I am an avid pork BBQ eater and working as a grill master also and pit mster excellent knowledge only diff is applications to me but it all turns out good most time ! Great videos God bless !
The mustard sauce is the best sauce on the planet. I'm from north Florida
Papparazzi18 are you from Jacksonville?
I’m from Jacksonville and I’m all about the mustard sauce from Jenkins
Man, great run down.
I’ve lived in middle TN, Dallas/Ft.Worth, central AL, and now in southern OH.
It’s amazing to see how BBQ changes regionally, but has become cosmopolitan over the last decade or so.
As an aside, I grew up on pork shoulder, pure salt rub, cooked over hickory coals in a pit. We had a mix of eastern vinegar/pepper and a lighter tomato/vinegar sauces. Once or twice someone made a western KY black sauce.
I love that you can recognize where people come from by their taste for sauce😂😂😂❤️❤️❤️❤️❤️❤️❤️
Grew up in Charleston. This video took me back home to the hog!
Love your video. You guys highlight the best part of bbq and that's the "fun" of doing it!!
I'm from Texas, and barbecue in our neck of the woods is No Sauce, all Dry Rub. Brisket is king, with German Sausage taking second place.
Sauce is sacreligious here in Texas.
Hides all the goodness
Andrew Struckmann yea, just moved here from sc and it’s pretty basic.
Love you guys! Me salivating from 🇩🇪