*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Excellent! It turned out a little too "hot" for me, so I added a little apple sauce at the last minute, but it has fabulous flavor! Used it on Chef John's grilled pork chops - so moist & delicious! You've GOT to try this! Easy & well worth the time. (oh - I 1/2'd the salt in the brine of the chops, but could still taste it...)
i was a little worried when i was making this as it smelled really vinegary (and i love vinegar) but it came out great on the molasses brined pork chops! however non-vinegar lovers beware - this might not be the sauce for you.
Whew, can only say that a tablespoon each of red pepper flakes and black pepper made this way too hot for this house! We're about in the middle on spicy foods, and my gut was telling me that this was going to be too hot, but I hate to modify a recipe too much the first time through. The reviews were Interesting, too, because the spiciness didn't seem to be as much of an issue as the strong vinegar flavor...maybe we really are wimps! I had no issue with the vinegar, this is "Carolina-style" which traditionally has more of a potent vinegar flavor. Unless you like your food smokin' hot, I'd recommend that you start with a teaspoon, taste, and then add more red pepper flakes and black pepper as you see fit. You can always add more, but once it's in there, you can't take it out. I had a container of Kaluha Pig in the freezer, so I added this sauce for some pulled-pork sandwiches.
Used on his brined pork chops and tuna steaks. Good on both. I thought the pork was a bit salty from the brine even after rinsing the meat before cooking. Sauce smelled of vinegar but did not taste like vinegar after grilling. I did not use all the hot pepper flakes, just sounded like a bit much. Used about half and thought it was hot enough. It was good enough I will try again.
Yea...I don't think so. I am not sure you can call this a Carolina Mustard sauce. Yes, it is a sauce and yes it has mustard in it, but it is not in the style of a Carolina Mustard sauce. That is not saying it is not a great tasting sauce, but it is not the way we make it in South Carolina, the birthplace of mustard-based BBQ sauce. I have lived in SC my entire life (53 years) and have been writing about SC BBQ specifically since 2012. I have tried a wide variety of mustard sauces -- we have a lot of different styles in the state -- and, of course, we make our own. This is nothing like what we have here. Again, that doesn't make it bad; it's just not authentic.
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