I am a native of South Carolina and have always enjoyed mustard barbecue sauce, as well as the red. I have had many people that I have met along the way ask me why we like mustard-based BBQ sauce. Some Like It, some do not. I really enjoy straight up mustard on a corn dog. Or a big, fat warm pretzel. Anyway the southern mustard-based sauces include other ingredients and the sharp mustard flavor is diluted. It is just one ingredient for an absolutely wonderful condiment.
Instead of straining my sauce, I like to blend it thoroughly. You keep the onions in there and still get a smooth sauce. Don't get me wrong, this is a really good sauce as it is. I just put my own twist on it.
@@UltraAporia I make a lot of sauces and add onions to almost all of them. I never strain them out. If i want it smooth it goes to the blender or food processor.
Love the Mustard Sauce recipe. I've done this one and is great. I am from Florence, SC and love the vinegar based sauces. I'll look up Bill's book. Sounds like one I need to add to my stash. lol Thanks-Phil
I'm from SC, here's the rule I have found works best. If you smoke the pork, you can use use mustard base, of you make it in a crockpot, go with vinegar base. Mustard based sauce actually comes from the area I live in called Dutch Fork.
No offense but vinegar base is for heathens. Good video, recipe looks good. Seems like a bit too much brown mustard to me though. I'd probably do 1/4 cup. And we don't dip, we pour it all over.
I put this on fried chicken I made for my parents for the first time. They said it was better than KFC and Chickfila. I used breading with chili powders, garlic powder, and some Tabasco in the oil. It sounds weird, but It seriously works. To cook this, make the chicken about 1/4 - 1/2 Inch thick. Cook in about 1/4 inch of an oil of your choice. Cook on low until the outside is golden brown, and flip it. Cook on low again, and flip it back. Now that both sides are golden brown, cook on mid high until it's dark brown and crispy. Flip and repeat. If it isn't all the way cooked through, turn off the heat and let it sit in the hot oil for a couple of minutes on each side. Coat it with a thin layer of the gold sauce, and your done. If you follow these steps, I almost guarantee easy, great chicken.
Great channel. This sauce turned out superbly. I couldn't believe I cooked it myself. Now, my pork butt is in hour 4 of a 6-hour slow-cook, and I cannot wait to try this sauce. Thanks a million!
How much butter did you use? Do you think this would be a good sauce to put in a slow cooker with about 2 lbs of chicken breast for some Pulled Chicken sandwiches?
Reference for me later so i don't have to play/pause every few seconds :) Recipe: - 1 small white onion, minced - A little olive oil - A few tablespoons of butter - 1 clove of garlic. minced - 1 cup yellow mustard - 3/4 cup brown sugar - 3/4 cup pickle juice or cider vinegar - 1 tsp kosher salt - 1 tsp fresh ground black pepper - hot sauce (optional) 1. Preheat the pan with the oil. 2. Add white onion and saute until translucent. 3. Add garlic. 4. After a few mins, add other ingredients (apple cider vinegar/pickle juice, salt, pepper, butter). 5. Adjust temp to a low boil. 6. Once the butter has melted, add brown sugar and yellow mustard. 7. Reduce heat and simmer for 10 mins until thickens. 8. Use as is, strain, or blend. Enjoy the sauce!! :D Wooooooo
I made this quickly last night because I ran out of honey so I couldn't make honey mustard for the kids. I simply mixed mustard, garlic, acv and mustard and it tasted just liked the bottle stuff. I'll be trying it the complete way today since ill have time. but it was good nonetheless
@@hansgrueber8169I have yet to see any mustard based bbq sauce up north. I ask them for it and they have no idea what I'm talking about. But keep on 😂 either way mustard based is the best hands down
There are so many variations of Carolina mustard sauce. I’ve made like 3 versions of it. I can give this one a shot. I’ve only been trying Carolina style sauces for about a year now. I like the simplicity compared to the sauces in my region.
Give me mustard based sauce way above the favored tomato based here in North Florida. I'm just a tangy sorts gal. I never thought of making my own sauce. It goes on my eggs and fries besides smoked meats. Thank you for the recipe. I'll leave smoking meats to all the guys who love doing it so much.
I use this sauce on chili dogs, I take cheddar dogs (higher quality butcher shop dogs) make a hot dog chili and then top with shredded cheddar and minced onion. I then slather the sauce on top of them. I get these requested for super bowl parties. they are little heartburn bombs, but they are delicious!!!
About 6 years ago you did a couple of vid's with ManPans cooking gear, do I still see such a pan in this vid? If so, it is interesting to know how they are after years of use.
Made this today to put on some pulled pork made from a Boston butt and it was amazing! How long will it keep when refrigerated though? It’s in a sealing squeeze bottle.
The sauce was very good on the ribs I made. It taste exactly how you described it and it's crazy cause by the taste I can tell this sauce would be amazing on pulled pork! Thank you.
This sauce looks nice to me, but I recently tasted a sauce that to me seemed to be about 2 parts ketchup and 1 part ketchup, there was def some soy, and other tastes as well(maybe minced anchovies, try it before you dismiss it). The sauce that i am looking for tastes nothing like heinz 57 or any other commercial sauce that I have taste, not even cattlemans gold. I have even tried varying ratious of Kraft and Cattlemans Gold, but I cannot seem to find the perfect ballance. I have tasted several sauces in S. Georgia and S. Alab. that I really like, but of course, the makers would not divulge what the sausce was made from. I am in Dothan, al. and I can teach u how to cook the perfect whole hog that is around 160-180# dressed, but I cannot find the sauce that I desire. Help me, and I can come to you and teach u. West coasters consider BBQ to be "tri-tip", beef, go figure. I am absolutely sure that they have never had a whole hog, or even a couple of butts, that were done correctly. Tri-tip is fine, as long as one likes chewy bbq. Whole hog bbq is the abolutely best, melt in your mouth delicacy that has ever been cooked by men.
I have to ask as living in south carolina born and raised for 29 years. Why is carolina mustard our sauce??? Everyone i know and cook for go for the vinegar not the mustard!!!! Can one of my fellow neighbors explain???
Geography correction. There is a North Carolina and South Carolina. Southern Carolina would be Southern North Carolina or Southern South Carolina. The sauce you are making is South Carolina BBQ sauce. not Southern Carolina BBQ sauce.
Always good not to be a food snob. Try something new, especially from a different region. Never heard of this sauce, but certainly looks like it might be tasty. Pulled pork fanatics should give it a try. Ya never know!
I've watched several of these So. Carolina Gold sauce recipe videos today, and most of them add a little bit of chili powder, this one does not, hmm?? I guess there is no one authentic recipe for this, only a base and slight variances of ingredients.
From all of the comments I get on this recipe, the original South Carolina Gold recipe change every block or two in the neighborhood. Hope you give this one a try.
If you want to add a kick, and a 3/4 cup of bourbon and a cup of apple sauce. Cooking tme will increase by 5 minute to reduce. Yum I tell ya. Don't burn yourself while making it.
Not so much gold, but more the color of baby poop. Omit the mustard on your next try, and add a lot for venegar. And don't forget crushed red pepper. Bon appetit.
Southern Carolina? You said it several times..... I must have missed the combining of the states of North and South Carolina.... Gosh , round here we just call it South Carolina, I'll get more edjucated....Thanks for the tip...
Great recipe and directions. If you are in Columbia, S.C., try Maurice's BBQ restaurant and their sauce-- the original mustard BBQ sauce. That's all I ever knew growing up--Krafts was weird to me!! Thanks for the video.
Well, I can’t say I have it right as I am from Western America 😉 Though I can proudly say that I am an 9th generation North Carolinian :-) Thanks for watching 👍
I was staying true to the recipe instructions in Bills cookbook. There is no reason you can't do it that way and I think it would be a whole lot easier to do as you suggest. Thanks for watching!
I am a native of South Carolina and have always enjoyed mustard barbecue sauce, as well as the red. I have had many people that I have met along the way ask me why we like mustard-based BBQ sauce. Some Like It, some do not. I really enjoy straight up mustard on a corn dog. Or a big, fat warm pretzel. Anyway the southern mustard-based sauces include other ingredients and the sharp mustard flavor is diluted. It is just one ingredient for an absolutely wonderful condiment.
I'm definitely bringing this sauce to the fair this year just for a corn dog!😊
@@timmytangles5520 that is awesome! I hope you enjoy it and I suspect that you will. Have fun at the fair!
Well, I’ve never heard of this since I am Canadian, but I love mustard, so I’m sure I will like this. Will give it a try for sure.
Instead of straining my sauce, I like to blend it thoroughly. You keep the onions in there and still get a smooth sauce. Don't get me wrong, this is a really good sauce as it is. I just put my own twist on it.
I was thinking that exactly watching this, toss that deliciousness into the food processor
@@UltraAporia I make a lot of sauces and add onions to almost all of them. I never strain them out. If i want it smooth it goes to the blender or food processor.
I operate the same. I never strain what can be blended in sauces.
As I was watching I was like why is he using onion and garlic instead of onion powder and garlic powder, and now I see all the extra steps.
Love the Mustard Sauce recipe. I've done this one and is great. I am from Florence, SC and love the vinegar based sauces. I'll look up Bill's book. Sounds like one I need to add to my stash. lol Thanks-Phil
I love Bill's BBQ Blueprint cookbook! Great info and recipes in the book!
Ditto on that Rus!
I always pull up this video whenever I smoke pork! It’s a great recipe
I love original bbq sauce but i reeeally love mustard so when i found out there was a mustard-based bbq sauce out there? Love it!!!!!
I'm from SC, here's the rule I have found works best. If you smoke the pork, you can use use mustard base, of you make it in a crockpot, go with vinegar base. Mustard based sauce actually comes from the area I live in called Dutch Fork.
Peter, thank you so much for the SC insight! Greatly appreciated by us who do not live there.
No offense but vinegar base is for heathens.
Good video, recipe looks good. Seems like a bit too much brown mustard to me though. I'd probably do 1/4 cup. And we don't dip, we pour it all over.
now imagine those strained onions on top of a hot dog at a family bbq 😍
Oh! Great idea!!!!
Wow that sounds delicious lol
Okay yes!
🤤🤤
I put this on fried chicken I made for my parents for the first time. They said it was better than KFC and Chickfila.
I used breading with chili powders, garlic powder, and some Tabasco in the oil. It sounds weird, but It seriously works.
To cook this, make the chicken about 1/4 - 1/2 Inch thick.
Cook in about 1/4 inch of an oil of your choice.
Cook on low until the outside is golden brown, and flip it. Cook on low again, and flip it back.
Now that both sides are golden brown, cook on mid high until it's dark brown and crispy. Flip and repeat.
If it isn't all the way cooked through, turn off the heat and let it sit in the hot oil for a couple of minutes on each side.
Coat it with a thin layer of the gold sauce, and your done.
If you follow these steps, I almost guarantee easy, great chicken.
Great channel. This sauce turned out superbly. I couldn't believe I cooked it myself. Now, my pork butt is in hour 4 of a 6-hour slow-cook, and I cannot wait to try this sauce. Thanks a million!
Welcome, Robert! Hope the pork butt turned out well :-)
How much butter did you use? Do you think this would be a good sauce to put in a slow cooker with about 2 lbs of chicken breast for some Pulled Chicken sandwiches?
good looking version of carolina mustard sauce. will give it a go.
Reference for me later so i don't have to play/pause every few seconds :)
Recipe:
- 1 small white onion, minced
- A little olive oil
- A few tablespoons of butter
- 1 clove of garlic. minced
- 1 cup yellow mustard
- 3/4 cup brown sugar
- 3/4 cup pickle juice or cider vinegar
- 1 tsp kosher salt
- 1 tsp fresh ground black pepper
- hot sauce (optional)
1. Preheat the pan with the oil.
2. Add white onion and saute until translucent.
3. Add garlic.
4. After a few mins, add other ingredients (apple cider vinegar/pickle juice, salt, pepper, butter).
5. Adjust temp to a low boil.
6. Once the butter has melted, add brown sugar and yellow mustard.
7. Reduce heat and simmer for 10 mins until thickens.
8. Use as is, strain, or blend.
Enjoy the sauce!! :D Wooooooo
Thx for the written out recipe 🤍
@@stephaniegutie6169 You're so welcome, sister. I hope your burgers are so delicious...
@@djsadbean no thank you 🤩
Nice recipe. I'm here in Raleigh, NC, will give this a try..
Hope you like it!
Best Sauce we have made so far! Thank you for the recipe!!
Looks excellent Gary and thanks for the heads up on a great cookbook
My pleasure! Hope you enjoy the book as much as I have.
I made this quickly last night because I ran out of honey so I couldn't make honey mustard for the kids. I simply mixed mustard, garlic, acv and mustard and it tasted just liked the bottle stuff. I'll be trying it the complete way today since ill have time. but it was good nonetheless
looks great gonna use on my grilled chicken
Ketchup based is definitely a northern Yankee thing . All of us in the south use mustard based
Ketchup base is a Kansas City thing, not a "northern Yankee" thing.
@@hansgrueber8169any bbq up north is ketchup based
@@dylanclay2741 lol, no... some perhaps but certainly not all as you aserted.
@@hansgrueber8169I have yet to see any mustard based bbq sauce up north. I ask them for it and they have no idea what I'm talking about. But keep on 😂 either way mustard based is the best hands down
@@dylanclay2741 lol, who is "them" that yer asking?
There’s no sound in the right ear. Lol but I’ll give this recipe a try tomorrow, great video
How did it come out
Nice!
The mustard sauce looks delicious.
Looks great, I’m going to make it.
Ive always wanted to try the mustard sauce but cant seem to tear myself away from the lexington style North Carolina vinegar sauce.
LOOKS JUST RIGHT! Thanks for the shout out! Go Gamecocks!!
Good stuff Bill! Thanks for the shares :-)
Where can I get a autographed copy?
Great recipe. Thanks for sharing Gary.
Thanks for checking out my video Chris!
There are so many variations of Carolina mustard sauce. I’ve made like 3 versions of it. I can give this one a shot. I’ve only been trying Carolina style sauces for about a year now. I like the simplicity compared to the sauces in my region.
What about putting in a blender after you cook it then strain? Do you think that can make it a pinch better? Why lose all the onions and garlic?
I am not the expert on this recipe but I vaguely remember that being an option. Go for it, it is your BBQ sauce :-)
Give me mustard based sauce way above the favored tomato based here in North Florida. I'm just a tangy sorts gal. I never thought of making my own sauce. It goes on my eggs and fries besides smoked meats. Thank you for the recipe. I'll leave smoking meats to all the guys who love doing it so much.
I use this sauce on chili dogs, I take cheddar dogs (higher quality butcher shop dogs) make a hot dog chili and then top with shredded cheddar and minced onion. I then slather the sauce on top of them. I get these requested for super bowl parties. they are little heartburn bombs, but they are delicious!!!
You left out the Olive oil and Butter in the description.
Thank you for this recipe. Really turned out great!
Would honey make it better? most reciepies are calked honey mustard
i add honey to mine its awesome
Thanks Gary, I'm going to make this tomorrow. Have a nice weekend!!
Awesome Wouter! Let me know what you think.
About 6 years ago you did a couple of vid's with ManPans cooking gear, do I still see such a pan in this vid? If so, it is interesting to know how they are after years of use.
I made it "free style" it tasted great but looked awfull; I used a dark brown sugar and that was were my product has got the colour from.......
The pans are still like new and I am very happy with them. I keep them outside in my kitchen island all the time.
Yep, light brown is best :-) Glad to hear you liked Bill's recipe.
Very good sauce. Thanks
Thank you!
I wondering if instead of straying it you could blend it
Made this today to put on some pulled pork made from a Boston butt and it was amazing! How long will it keep when refrigerated though? It’s in a sealing squeeze bottle.
A week or so is my guess.
Just don't take any chances.
Very simple I'm about to give it a try
Let know how if you liked it Brandi!
The sauce was very good on the ribs I made. It taste exactly how you described it and it's crazy cause by the taste I can tell this sauce would be amazing on pulled pork! Thank you.
Wonderful Brandy! Wish I was there to help you taste test those ribs too :-)
First time trying yellow sauce. Yes I'm on the west coast. This stuff turned out excellent.
I was just as surprised myself, certainly good eats :-)
5 years later coming back to make this again. Great recipe!
Quick question - can you use spicy brown or dijon mustard? My sister has an allergy against nightshade plants and there is paprika in yellow mustard.
Yes, you can certainly alter from the original recipe. You will probably come up with a winning combination :-)
I added a teaspoon of red pepper flakes and reduced brown sugar to 1 teaspoon. Yum
Awesome!
This sauce looks nice to me, but I recently tasted a sauce that to me seemed to be about 2 parts ketchup and 1 part ketchup, there was def some soy, and other tastes as well(maybe minced anchovies, try it before you dismiss it). The sauce that i am looking for tastes nothing like heinz 57 or any other commercial sauce that I have taste, not even cattlemans gold. I have even tried varying ratious of Kraft and Cattlemans Gold, but I cannot seem to find the perfect ballance. I have tasted several sauces in S. Georgia and S. Alab. that I really like, but of course, the makers would not divulge what the sausce was made from. I am in Dothan, al. and I can teach u how to cook the perfect whole hog that is around 160-180# dressed, but I cannot find the sauce that I desire. Help me, and I can come to you and teach u. West coasters consider BBQ to be "tri-tip", beef, go figure. I am absolutely sure that they have never had a whole hog, or even a couple of butts, that were done correctly. Tri-tip is fine, as long as one likes chewy bbq. Whole hog bbq is the abolutely best, melt in your mouth delicacy that has ever been cooked by men.
great video. Just found your channel, I subbed.
Thank you!
I wonder how bacon grease, in place of oil, wood work?
How long will this stay good for in the refrigerator?
It's vinegar based so I would think a week or two. Please understand that I have not done so myself, and am only offering my best guess.
Thumbs up. Does the book have a slaw recipe? Thanks.
not in the book... but i have a free ecookbook at the website that has a good one (all sauces and sides)
Thanks Bill!
Here is mine, in case you want to check a couple out: www.cooking-outdoors.com/the-best-coleslaw-recipe-i-ever-made/
Thanks guys, I check the links provided. Appreciate the replies.
Southern Carolina?
That's what the recipe creator (Bill West) calls it.
How much butter did you add??? I don't see it listed in the ingredients.
Couple tablespoons Venice
I love pickle juice! But just don’t or if you do forget the salt. Trust me!
my left ear loved the video
My right ear thanks you!
Anyone ever tell you that you look like George Carlin? Good video
Bill Murray actually ... though I don’t see it myself. Always thought I looked like Elvis 😎 Thanks!
I'd say more like George Murray.
I have to ask as living in south carolina born and raised for 29 years. Why is carolina mustard our sauce??? Everyone i know and cook for go for the vinegar not the mustard!!!! Can one of my fellow neighbors explain???
You don't have the amount of butter in the ingredients
...works like a champ with fried chicken too. ;-)
Absolutely!
I'm from south carolina you forget the ketchup and Texas pete
Didn’t forget. It’s not part of Bill’s recipe but it certainly sounds like a good add 😊
@@CookingOutdoors ok I understand no problem, try it out it's really good
Jae how much ketchup and Texas Pete would you have added to this recipe?
Kosher salt is very important.
Geography correction. There is a North Carolina and South Carolina. Southern Carolina would be Southern North Carolina or Southern South Carolina. The sauce you are making is South Carolina BBQ sauce. not Southern Carolina BBQ sauce.
Always good not to be a food snob. Try something new, especially from a different region. Never heard of this sauce, but certainly looks like it might be tasty. Pulled pork fanatics should give it a try. Ya never know!
I couldn't agree more! Next up - Northern Carolina :-)
Being born and raised in South Carolina, I never knew there was anything but mustard based BBQ sauce.
I've watched several of these So. Carolina Gold sauce recipe videos today, and most of them add a little bit of chili powder, this one does not, hmm?? I guess there is no one authentic recipe for this, only a base and slight variances of ingredients.
From all of the comments I get on this recipe, the original South Carolina Gold recipe change every block or two in the neighborhood. Hope you give this one a try.
@@CookingOutdoors Lol, I'm sure! Yes I made a small jar to try try it, and it was good.
@@Mr.56Goldtop Awesome!
If you want to add a kick, and a 3/4 cup of bourbon and a cup of apple sauce. Cooking tme will increase by 5 minute to reduce. Yum I tell ya. Don't burn yourself while making it.
You have a recipe I could follow. Would whiskey do?
So mustard instead of ketsup
Kind of ...
Add a tbsp of cayenne pepper and it’s go time
Use honey instead of sugar.
Use turmeric, mustard seed powder and chili powder
You're welcome(:
Sounds like RuffHouse Studios
Who???
Ou can not hear a thing
Not so much gold, but more the color of baby poop. Omit the mustard on your next try, and add a lot for venegar. And don't forget crushed red pepper. Bon appetit.
could not hear at all, could you redo??
Audio works great for me Bill.
Southern Carolina? You said it several times.....
I must have missed the combining of the states of North and South Carolina....
Gosh , round here we just call it South Carolina, I'll get more edjucated....Thanks for the tip...
Great recipe and directions. If you are in Columbia, S.C., try Maurice's BBQ restaurant and their sauce-- the original mustard BBQ sauce. That's all I ever knew growing up--Krafts was weird to me!! Thanks for the video.
Well, I can’t say I have it right as I am from Western America 😉 Though I can proudly say that I am an 9th generation North Carolinian :-) Thanks for watching 👍
You forgot red pepper flakes
Carolina Gold? That is just mustard BBQ, Need Honey for it.
I wish my right ear was in on the secret...
I bet it's good... but it didn't look like a gold nugget. lol
No Soy Sauce?
why not just throw it all in the blender
I was staying true to the recipe instructions in Bills cookbook. There is no reason you can't do it that way and I think it would be a whole lot easier to do as you suggest. Thanks for watching!
Nope