The BBQ sauce world does not revolve around tomatoes, so I had to review a mustard-based sauce for my fellow sauce lovers. This well-known Southern Carolina style, Sticky Fingers Carolina Classic Barbecue Sauce fit the bill. There’s some positives and negatives here, so this will be my first middle-of-the-road rating (3/5). My wife has a serious mustard problem habit and I’ve tried some great mustards and used them as chicken/rib/fish sauces and they came out quite a bit better than this… hence the rating of a 3. I will keep exploring this mustard BBQ sauce style, as I think there’s a lot of potential for a disruptive brand to really make their mark in this category.
When preparing, keep in mind that because you are using a mustard sauce and not a tomato-based sauce (which tend to have a lot more sugar) so you can truly apply as much as you want, whenever you want. The sugar in this stuff will not burn off on the grill. It will lose some of its oomph, but there’s really no trick to just keep adding more sauce… Put some chicken breasts in a bucket with this stuff. Let a rack of ribs bond with it. Let them sit overnight. Let them mate. Then throw them on the grill the next day. While cooking, keep adding more. You’ll experience a unique and rich mustard meat flavor.
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September 27th, 2007
Posted by
brian |
All Reviews, Mustard BBQ Sauce, 3 Star Reviews, South Carolina BBQ Sauce |
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From Wikipedia:
South Carolina is the only state to have four types of barbecue sauces: mustard, vinegar, heavy tomato, and light tomato. The meat used in South Carolina is consistent throughout the state, slow-cooked pulled pork. In the Palmetto State, barbecue is a noun, meaning hickory-smoked, pulled pork. You will never hear a South Carolinian refer to grilling hamburgers as barbecuing.
In the Pee Dee and Lowcountry coastal region, a vinegar and pepper sauce is prevalent. This is the original barbecue sauce, dating back to colonial times and used by settlers from Great Britain.
Charleston(more specifically, Mount Pleasant) is home to Sticky Fingers, a rib house who uses all four sauces.
In the Midlands area around Columbia, a mustard-based sauce sometimes referred to as “Carolina Gold” is the predominant style. Such establishments as Melvin’s (2 locations in Charleston, SC), Maurice Bessinger’s “Piggie Park”, Shealy’s and Jackie Hites* (both located in Batesburg-Leesville) and Dukes BBQ (3 locations in Orangeburg, SC) use gold sauce made from mustard, apple juice, brown sugar, and other ingredients. The German immigrants, who first concocted mustard-based sauce, often used beer in place of apple juice. Maurice’s BBQ sauce is found in grocery stores around the country.
In upcountry around Rock Hill, one finds the light tomato and the rest of the upcountry stretching down past Aiken is home to the heavy tomato sauce. In addition to pork, other popular BBQ dishes include hash and ribs. Barbecue in South Carolina is often served over rice, and with such sides as fatback, cracklins, hash, cole slaw, potato salad, etc. No barbecue meal is complete without a glass of cold, sweet tea to accompany it.
May 24th, 2007
Posted by
brian |
South Carolina BBQ Sauce |
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