I can't take all the credit for this stuff. I have had to search, and snoop and experiment to get it right. (Thanks Big Daddy's!) But I've had barbeque in some of the best little places in the Carolina's, and this stuff rules there! Fantastic on pork! Or try brushing some on chicken as it finishes off the grill! Use fresh ground peppers for the best flavor. This will keep in fridge for a couple of weeks.

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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified

Directions

  • In a heavy non-reactive saucepan, stir together the mustard, brown sugar, vinegar, and beer. Season with chili powder and black, white, and cayenne peppers. Bring to a simmer over medium-low heat, and cook for about 20 minutes. DO NOT BOIL, or you will scorch the sugar and peppers.

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  • Mix in the Worcestershire sauce, butter, and liquid smoke. Simmer for another 15 to 20 minutes. Taste, and season with hot sauce to your liking. Pour into an airtight jar, and refrigerate for overnight to allow flavors to blend. The vinegar taste may be a little strong until the sauce completely cools.

Partner Tip

Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

Nutrition Facts

92 calories; 3.9 g total fat; 5 mg cholesterol; 396 mg sodium. 12.2 g carbohydrates; 1.6 g protein; Full Nutrition

Reviews (131)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/25/2004
Living in Charleston I have had this type of sauce dozens of times but this recipe is just what I was looking for. It's a little spicier than most but I prefer a sweet-hot sauce. Also omitted the liquid smoke and it was still great! Thanks for a great recipe!! Read More
(54)

Most helpful critical review

Rating: 3 stars
04/11/2011
This recipe was a little to Mustardy for myself but my husband LOVED it. If it were up to him he would've given it 5 stars. I love the vinegar in it so next time i will cut down the mustard by half and actually add more vinegar. After the sauce was completed I went ahead and added my own personal touches but stayed true to the Carolina way and did not add any red sauce to it. Read More
(6)
162 Ratings
  • 5 star values: 124
  • 4 star values: 25
  • 3 star values: 8
  • 2 star values: 4
  • 1 star values: 1
Rating: 5 stars
01/25/2004
Living in Charleston I have had this type of sauce dozens of times but this recipe is just what I was looking for. It's a little spicier than most but I prefer a sweet-hot sauce. Also omitted the liquid smoke and it was still great! Thanks for a great recipe!! Read More
(54)
Rating: 5 stars
01/25/2004
Living in Charleston I have had this type of sauce dozens of times but this recipe is just what I was looking for. It's a little spicier than most but I prefer a sweet-hot sauce. Also omitted the liquid smoke and it was still great! Thanks for a great recipe!! Read More
(54)
Rating: 5 stars
01/25/2004
Wow! As I prepared the sauce I seriously had doubts about this recipe. However after basting it over grilled chicken during the final stages of cooking I became a believer. I could drink this sauce! I did do some slight modifications. I reduced the mustard to 3/4 cup and used the pepper in moderation. (We have little kids)--hence not so spicy. Still it was fabulous! Thanks for such a great recipe! Read More
(44)
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Rating: 5 stars
03/02/2010
Great stuff! Next time I will use less mustard and cut down on the white and black peppers. I did add a bit more brown sugar but overall fabulous for pulled pork. Read More
(37)
Rating: 5 stars
01/21/2006
i cut the mustard down to 3/4 cup and added 1/4 cup honey to take off the edge of what i knew would be a tangy sauce. cooked boneless skinless chicken breasts in the crock pot with the sauce and my husband loved it! we recently moved to north carolina and this sauce stands up to what we've had in the highest-recommended diners here! Read More
(29)
Rating: 5 stars
01/25/2004
Thank you Thank you thank you! I am a Carolinian and with my own slight adjustments I found this to be the closest to what I grew up with.....my family butchered their own meats and held their own pig pickins- Just like my grandaddy's..who was a butcher by trade! Thanks again for sharing. Read More
(27)
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Rating: 5 stars
12/13/2003
I made this sauce this weekend and it turned out really great. The next day I cooked a pork roast in the slow cooker until it fell apart then added this wonderful sauce to it. My husband thought it was just like what he had had in the Carolinas. Thanks for a great BBQ sauce!!! Read More
(20)
Rating: 5 stars
01/25/2004
This was excellent. I browned 5 lbs. of boneless chops slathered them with this sauce and cooked them on low in the crock pot with about 3/4 cup of sauce. When they were falling apart I added the balance of the sauce (only made 2 cups of sauce) and shredded the meat. We had sandwiches the next day and my Carolina-raised husband said it was the best barbeque sandwich he'd ever eaten. I steamed the buns and topped the BBQ with a little extra hot sauce and regular slaw (as opposed to BBQ slaw) Yummy - better than 5 stars! Read More
(19)
Rating: 5 stars
01/25/2004
Oh my goodness! This was fantastic! I am more used to BBQ from SE North Carolina but this mustard based sauce is great! Thanks Andy for sharing!!! Read More
(13)
Rating: 5 stars
01/25/2004
My family loved this...even my picky teenager. We liked the extra kick in the sauce. They're already planning when I will use this again. I used brown sugar twin instead of the regular brown sugar and it worked out great. Read More
(11)
Rating: 3 stars
04/11/2011
This recipe was a little to Mustardy for myself but my husband LOVED it. If it were up to him he would've given it 5 stars. I love the vinegar in it so next time i will cut down the mustard by half and actually add more vinegar. After the sauce was completed I went ahead and added my own personal touches but stayed true to the Carolina way and did not add any red sauce to it. Read More
(6)